K’s 5-star review: If your a fan of praline or gianduja (or belgium milk chocolate), this the chocolate shop to stop. A few favorite pieces: Cornet d'Oré, Sapho, Caprice, Pagode, Astrid, Passion Amande, Tentation, Plasir, Bourbon 13, Mephisto, Coeur Praline, Louise, Suzanne, Jean, Adeison, Galerie, Fredric, Prestige, Millenaire, Milk Napoléonette, 1857 ... and more, but those are the ones I can pull off the top of my head. Yeah. They're that memorable. It is a small shop, almost walked right over it if I didn't have a rip-tide radar for Neuhaus. Staff was helpful and readily introduced me to the new chocolate assortments on the wall and chatted with me about the selection in the case. I was able to make a 25ish piece selection for about $44ish and they packed it in a nice sturdy box with a bow (points for presentation and travel-safe arrangements). Compared to other ny shops, the bang for your buck is noticeable: the pieces are three times the size of (let's say) La Maison and a better price. Be prepared to be impressed by the praline, gianduja or creams. Go to Teuscher if you're in the hung-ho for champagne truffles. I have not tried the liquor filled chocolates (though they're on my list). Looking forward to the Easter eggs in the Spring.
K’s 5-star review: After several years of being a loyal online consumer to the LA Burdick box selections, it's a treat to visit a store location and indulge in all the rich offerings of a self-seletion case and café. Their chocolates are dainty in size, a few nibbles at most, but they are refined with robust flavors including saffron, chartreuse, scotch, earl grey, lemongrass, honey, pear, and more. They also have charming novelty pieces built of delicate almond slivers (mice, penguins, and seasonal bees, snowman, rabbits ...). The most amazing piece I've had from their case (and arguably from anywhere) is the Pavé Glacé. These are melt-in-your-mouth cubes of ground hazelnuts, saffron, chocolate covered in a layer of powdered cocoa. They could make a scene. So worth it. The service has been quite lovely on my visits, and the café is warm and invitingly arranged with more seats than other shops that might offer similar menus. It would be a great place to trek after a show. It's a lovely cloud of chocolate to curb a long, sharp day. Go float.
Anna Shea Chocolates is an experience not to be missed. The flavors, ingredients, technique, and artistry are excellent, including an excellent color chart and playful names. The assortment includes a variety of flavors including fruit, cinnamon, liqueurs, and some playful flavors like red velvet and birthday cake. The assortment was light on nut flavors, which tend to be my favorites.
Using natural ingredients like cream from a herd in central Illinois and local wildflower honey, this sweet shop produces hand-dipped truffles, soft honey-caramels and pillowy marshmallows with seasonal or year-round flavors. Inventive flavors include a goat cheese walnut truffle, a banana bourbon caramel, and champagne marshmallow. The shop’s European-style drinking hot chocolates mixes are made with ground chocolate, in offering a cup of full of “wow.” Order one to sip there—Salted Caramel and Mexican, Chai Tea or Hazelnut—and then pick up a canister to go.
There’s a drinking chocolate for everyone at Elbow Chocolates. There is an unadulterated plain dark chocolate for the purists and one with a hint of vanilla for those who want just a little more depth. You'll also find peppermint drinking chocolate and a spiced drinking chocolate with chilies and cinnamon for those who prefer a little spice in their life.
Pastry chef Christopher Elbow worked at the American Restaurant in Kansas City, Missouri, until the demand for his chocolate petits fours convinced him to launch his own candy business in 2003. His beautiful hand-painted chocolates come in creative flavors like bananas Foster and caramel apple. Elbow also makes fantastic chocolate bars, including the favorite among F&W editors, No. 6 Dark Rocks, made with dark chocolate and popping candy. elbowchocolates.com
The Corso was the most novel piece, combining olive oil, salt, and chocolate. I was skeptical, but the olive oil was presented nicely and worked well with the chocolate. My sensations of the Pietra alternated between the chocolate and hazelnut flavors; they were balanced nicely. Generally, Hermé’s pieces had good chocolate and nice flavors, although I did not agree with all of the balances. I did not taste the caramel or salt very much in the Makassar, and the raspberry in the Ispahan could have been stronger.
When we heard she was debuting Wild Ophelia, an American-inspired “sister” line to Vosges, we were excited to try it for ourselves. Intended as an “American road trip through chocolate,” Wild Ophelia aims to connect the American farmers’ movement with chocolate. The 41 percent cacao milk chocolate bars feature all-natural ingredients such as New Mexican pecans, California almonds and Michigan cherries sourced directly from small farms across the USA. Markoff first gained fame with offbeat creations like the Mo’s Bacon Bar, so it’s no surprise that Wild Ophelia features unexpected flavors such as BBQ Potato Chips, Beef Jerky and Peanut Butter & Banana.