| It’s Chocolate as You Like It — Hand-Dipped and Handmade |
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Below is an excerpt from the New York Times: By Patricia Brooks Published: February 10, 2008 For most artisanal chocolatiers, the jewel in their production crown is the truffle, a hand-formed ball of melted chocolate named, by the way, for the underground black funghi because the first chocolate versions were cocoa-coated and misshapen, rather like the earthy originals. Michelle Weber of Cocoa Michelle in Westport said she began making truffles because they were practically the only thing her mother, a gourmet cook, didn’t make. Now, in a bandbox of a shop whose display areas look like jewelry cases, she sells her beautiful handmade chocolate. (She uses Swiss chocolate — 73 percent bitter chocolate — to make her candies, but declines mentioning the brand.) At a coffee bar in the rear of the shop, visitors can sit in overstuffed armchairs and sip latte and chat, as in any European-style coffee house, while sampling some of the 15 varieties of chocolate. Among them are Champagne, toasted coconut, cardamom, port wine, chai latte, passion fruit, green tea, Kahlua and dark ganache and sea salt, as well as hand-dipped fruits. WESTPORT Cocoa Michelle, 190 Main Street; (203) 221-0002 |
All I really need is love, but a little chocolate now and then doesn't hurt!
Charles M. Schulz (Lucy,Peanuts)
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