History
Following a life-long interest in chocolate, I fiinally succumbed to its allure ans started taking classes at the Culinary Institute of America, from other chocolatiers, attending seminars and more. Of course, as I learned, my chocolates improved to the point where my tasters were asking if they could by some. And so the pairings with wine began.
Specialties
Handmade dark chocolates: plain (not really), marcona almond bark,Truffles: plain, Au Grand Marnier, Black Currant Cassis, Framboise, Blueberry Port with a touch of lemon, Raspberry Bark, Fruit Bark. We will be adding Milk Chocolate delicacies shortly. Stay tuned.