Laughing Man Coffee & Tea recently opened on Duane Street in Tribeca, a tiny cafe with barely enough room to seat two. It's more of a grab-and-go sort of spot, but with a few special touches.
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Kee's Chocolates in New York's Soho makes some of our favorite chocolates in NYC, and in more than 50 flavors;
we can't get enough of it. Owner and chocolatier Kee Ling Tong left her corporate job many years ago in pursuit of a more fulfilling and hands-on career. Nowadays you can find her in the kitchen churning out batch after batch of chocolates, all made by hand. We spent a few hours in the kitchen with Kee herself to see how some of her popular chocolates are made.
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Flatiron-based
Chocolat Moderne, a favorite among many chocolate aficionados, has always kept a low profile. You might have seen their chocolates in Dean & Deluca's and other specialty shops, but for the best experience, go straight to the source.
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Ryan Cheney has two aims for his Clinton Hill company,
Raaka Chocolate: making chocolate in an unusual way and improving quality of life through business. For the former, he produces what he calls "virgin chocolate" from unroasted cocoa beans.
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It's not just any
flourless chocolate cake. This one from
Spot Dessert Bar in the East Village comes with a white shower of coconut snow, a clean (though plenty bold) flavor concoction made from a seemingly simple base of coconut milk and water.
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was first introduced to
Xocolatti at a friend's dinner party, where glasses of champagne were accompanied by truffles. The one on my plate was a pistachio—a blend of chocolate ganache and pistachio paste, all rolled in crushed pistachios.
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The twigs come in plain dark chocolate and five flavors including mint, raspberry, cappuccino, and toffee, but I'm still partial to the classic orange.
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Above is the
Praline Mousse ($6), a two-component creation with chocolate mousse and a praline base. You need both elements in every bite—the praline crushed into tiny pieces and blended with melted chocolate, a nutty and delicate crunch.
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At
La Maison du Chocolat, the
Pistache ($8.50) is one of the shop's newest creations.
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Though their stated mission is to "save the world through silliness and chocolate," the people behind
Fine and Raw are very serious about their products.
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