Boston Chocolate Walking Tour: Picco

.... And now, as Teuscher's dark chocolate champagne truffle dissolves on my tongue (to get me in the mood), I'll take you back to Boston!

A sampling of the architecture on our tour

Teuscher had been a true feast for the eyes as well as the tongue. Vestiges of its Baroque decor hung about my vision as we trekked past the Boston Public Library and several churches with notable architecture and turned toward the South End. (Diana, our tour guide, was kind enough to share some history of the structures and the areas we were passing by, but I'm sorry to say that THOSE details have grown rather faint while the CHOCOLATE-related information remains quite crisp in my mind....)

Our third stop seemed unlikely. Picco is a PIZZA place!

Located on Tremont Street right next to Boston's Center for the Arts, Picco's patrons include the theatre crowd, as well as those who love pizza...and ice cream. 

Patrons enjoying pizza at Picco

The interior seems rather streamlined, but a hint of panache hovers near the door: a large blackboard proclaims a healthy selection of ice cream and sorbet flavors. And, of course, DARK CHOCOLATE appeared under each heading!


The waiter, after sizing up both our interest and our appetite, straightaway turned to the freezers lining the wall behind the counter, scooped up samples of both the ice cream and the sorbet, and placed them before us. Four spoons suffused with impossibly rich-looking dark chocolate emanated from the center of a white plate like petals on a flower. The contents looked SO delicious, and discussion of the magic recipe was SO intriguing, that the spoonfuls all but disappeared before I remembered to take a picture!

Even the fourth spoonful was in danger
of disappearing before this picture
was taken

It may seem implausible, but my diet is usually devoid of desserts -- truly! I'm a local and organic foodie who sticks to an un-sugared, exclusively whole-grain menu when I'm not actively researching for this blog.  (And those of you who have read earlier postings will know that I fully expected to be featuring cheese rather than chocolate these past two months!)

If I lived anywhere near Boston's South End, Picco would be my undoing. NEVER has ice cream or sorbet tasted so divine. The creamy consistency and rich, full-bodied flavor are equally indescribable. Was I really eating sorbet?

What image would do these justice? How could one imagine the taste? Like a field of chocolate velvet infused with chocolate cream?... No... ... I'm sorry. I've been contemplating descriptions for 25 minutes (well, for a week actually) to no avail. You'll just have to travel there and taste it yourself.

I can, however, offer you a glimpse of the genius behind the magic: part of the recipe was revealed. It calls for the very best chocolate. Until recently, all of Picco's chocolate came from Scharffen Berger, a maker of deluxe chocolates based in San Fransisco. This source has quite a lot to do with the ice cream's and sorbet's incredible quality. According to Scharffen Berger's own website (http://www.scharffenberger.com/history.asp), "SCHARFFEN BERGER Chocolate Maker was founded with one simple goal: to create the richest, most flavorful chocolate by sourcing the best cacao in the world and using artisan chocolate-making methods." If Picco's products are any gauge, Scharffen Berger Chocolate Maker has succeeded in its mission.

One of the special ingredients in Picco's melted fudge

Happily (especially for local foodies :-), Picco has just recently begun incorporating into its recipe Taza, a top-quality chocolate produced in Somerville, just north of Boston. The founder of Taza travelled to Mexico to learn the stone-grinding technique of making chocolate. Stone-ground chocolate has a rougher texture, and this special quality undoubtedly contributes to the magic of Picco's products. (Diana kindly offered me a Taza roundel to sample at home. It has a gritty texture that is quite unusual to my tongue, as if tiny crystals were scattered throughout the bar.)

At any rate, from what I could determine of the conversation going on while I was distracted by the bliss traveling from spoon to mouth, the liquid unsweetened fudge comprising the chocolate and sorbet recipes is a mixture of 50% [90% butterfat Taza and 90% butterfat Schaffen Berger] + 50% [70% butterfat Taza and 70%  Scharffen Berger].

As far as I'm concerned, this liquid unsweetened fudge, which our host also offered on the end of a spoon, could be Picco's newest best-seller. Such amazing chocolate doesn't need the cream.

Note: For those interested in further knowledge of Taza, check Boston Chocolate Walking Tour's website. Diana mentioned that a walking tour of the Taza factory in Somerville is in the works!

Boston Chocolate Walking Tour's website

Destination: Maine!

Why not treat yourself to a weekend away – just a bit beyond New Hampshire’s Whites – to the Lewiston / Auburn area of Maine? The home of Bates College and an attractive cultural center, the L / A area offers a refreshing get-away, good food, and (of course) creative chocolatiers.



The Ware Street Inn and B&B


A beautiful place to be pampered is the Ware Street Inn and B&B in Lewiston.

This white colonial is lovingly cared for by Jan and Mike Barrett. The rooms have charming personalities, as does the hostess herself. Jan, an award-winning chef, not only serves homemade delicacies for breakfast (this morning’s marmalade syrup complimented her whole wheat French toast to perfection), but she places inviting little bowls of chocolate, biscotti, and colorful candies in niches and on tables and shelves throughout the foyer, elegant sitting room, staircase, and upstairs hallway. Although saddened that her local chocolate supplier – Mary’s Candy Shop – has closed (yes, indeed – the Ware Street Inn and B&B is a place where bedtime chocolate magically appears on the pillowcase), she was delighted to provide two other neighborhood destinations worth investigation.

Ella, of Ella's Candy

The first chocolatier I planned to visit had been unknown to Jan. A quest for homemade chocolate had, the day before, led me to call Ellen (Ella) Magee, who creates delectable chocolates from her own green-tiled kitchen. You can find her site online at www.ellascandy.com.  With two or three hours’ notice, Ella will be happy to whip up a fresh batch of any of the nine specialties she makes, and you can go right to her home in the middle of Lewiston to pick them up.

My choice turned out to be her husband’s favorite: dark chocolate macadamia bars, about 2 inches long and filled with whole macadamia nuts nestled in Ella’s homemade caramel wrapped in a thick shell of semi-sweet chocolate. The caramel added delicious flavor and was just runny enough to be naughty.

Ella has been in business about a year. Her interest in making chocolates was inspired by her aunt, who was a devotee of chocolate-wrapped cherries from Mary’s Candy Shop. Ella now makes her own cherry in liqueur, “not too runny,” as she describes.  One of her favorites is her thin bark covered with almonds or toffee. Turtles are another choice, and she has just started making caramels shaped like little hats. All her recipes, with the exception of her coconut creams, are her own. She is very willing to experiment and satisfy special requests.

There was something so delightful about walking down her steps grasping a cheerful green gift bag filled with chocolates freshly made just for me! Thank you, Ella!

Stephanie, the proprietor of Maine Gourmet
Chocolates, with her daughter Corrie

 

My second destination was just at the corner of Park Street and Main in Auburn (just over the bridge from Lewiston). Last December, Stephanie Bernatchez opened Maine Gourmet Chocolates, and both she and her daughter Corrie were on hand to greet me.  (Corrie is responsible for the interior design and will be displaying more of her beautiful landscape photography as her prints become ready.)

Tall black wire shelves boasted a range of fresh chocolate wrapped in decorative gift bags tied with a colorful ribbon.


Sea Salt Chocolate Bark


One wall included Sea Salt Chocolate, one of the best-sellers. Both the milk and dark had intriguing veins of white chocolate. The sample I tried was very tasty, but the other best-seller won me over: Raspberry Needham.

Raspberry Needhams

The coconut filling of a raspberry needham

Needhams are Maine specialty chocolates traditionally made with coconut and potatoes. Stephanie omits the potatoes; how fortunate! (Jan, from the Ware Street Inn, had encouraged me to find potato-less needhams.) She makes conventionally-flavored needhams, thinking that her clientele may prefer the usual, but her patrons have surprised her and have whole-heartedly adopted the raspberry ones. They are rich-looking squares drizzled with raspberry-colored zigzagsand filled with coconut cream. The aroma of an open bag is reminiscent of fields of raspberries, and biting into one conjures up a coconut breeze. If raspberry is not your favorite, there are other variations of needhams as well.



Chocolate lobster claws,
a true Maine specialty!



The Grand-daddy lobster claw, modelled after a real
lobster claw!

Rather eye-catching offerings are lobster-colored chocolate claws! One, a big grand-daddy claw, will remain on view as a sample (the clams that accompanied it were sold, but the claw, at the request of the proprietor, stayed put.) There are smaller lobster claws for sale in signature red. Apparently, Stephanie’s father is a lobsterman, and all the claws were molded from his catch. 
 He made a machine that creates the molds for Stephanie’s unique Maine-style creations, and her husband uses this machine to make the actual molds. (You can see pictures and find more information at http://mainegourmetcoastalcookies.com.)



Maine Gourmet Chocolate's
special strawberries

Besides creative seafood designs, Stephanie has invented an absolutely inspired chocolate-covered strawberry which is perfect for football season. Superbowl fans planning a party should have fun placing orders!

Stephanie certainly has the support not just of the locals, who kept her hopping during the holiday season, but of her family as well. She is hopeful that business during the shop’s first Valentine’s Day will be just as promising as the first Christmas was. Maine Gourmet Chocolates should be a fixture in the Lewiston / Auburn area!

Stephanie kindly gave me directions to the last chocolate shop on my list: Pastiche. This shop offers quite a different type of chocolate. Anyone searching for hand-made chocolates and truffles adhering to traditional aesthetics and flavors will not be disappointed, but there are some imaginative innovations, too.

Pastiche's gourmet offerings

Two cases of truffles, creams, fudge, and turtles are tucked against one wall of this busy delicatessen that also offers an extensive selection of wine as well as specialty meats and cheeses and an area to meet your freshly-made sandwiches.



Pastiche's interior



 

A blueberry truffle, another Maine specialty



The cashier kindly pointed out the blueberry truffle, which was sweet and berry-blue on the inside.

Another Maine specialty was the Maine sea salt caramel, in which I did not indulge.



Sea Salt Truffles



The master chocolatier was quite happy for me to take pictures (as long as he wasn’t in them!), and he would have invited me to watch the chocolate-making, but the chocolate wasn’t ready. I can picture it being conched as I write.

Additional selections from Pastiche:

Cashew Turtles

Possibly Coconut Caramels

Irrestible Truffles.
The flavors include orange, vanilla cream, maple cream, and raspberry.

Lewiston's Chocolatiers are all first-rate artisans. Each offers unique products crafted with singular flair, and a visit to all is recommended to satisfy your varied chocolate needs!

Boston Chocolate Walking Tour (Three Destinations to Go: Picco, Olde Dutch Cottage Candy, and Finale)

I must break with my Boston adventure to address a side trip to Lewiston, ME, but will return to honor these shops!

Boston Chocolate Walking Tour (Destination: Teuscher!)



A teir of treats at Teuscher

Lindt's generosity had me wondering how on EARTH I was going to survive 4 more shops. (My friend later confided that, independently, she had been  thinking the same thing! As she put it, no vinyard, throughout many years of wine-tasting in Napa Valley, had ever outdone her, yet our first stop on the Boston Chocolate Walking Tour had just about managed.) We had sampled a grand total of seven types of chocolate and Miguel would have continued to indulge us if we had so desired.


How lovely it was to step out onto Boylston Street for a short stroll before our next treat. And what a refreshing destination! Who could have dreamed that a Baroque fanatsy world awaited us at 230 Newbury Street?

Teuscher, our second destination




A bright Swiss flag and storefront windows draped with garlands beckoned us to enter, and as we descended the steps, our eyes were treated not just to chocolate, but to a festive display of special seasonal house-made chocolate boxes.



The store cries "Festivity!" almost more loudly than "Chocolate!"




A small selection of artistic chocolate boxes
made by Teuscher for the holiday season


Stefan, our gracious host, explained that Teuscher is a family-run business based in Zurich, Switzerland, and that all Teuscher-sold chocolates and decorative packaging are made in-house, meaning, they are all shipped directly from Teuscher in Zurich to their twelve shops in the US. This struck me as indeed praiseworthy in the days when many homemade chocolate shops rely on other suppliers for at least some of their offerings, particulary truffles.

Teuscher is actually famous for its champagne truffle. Dusted in confectionary sugar and shaped like a miniature Alp, it conjures forth a charming image of Switzerland's mountainous beauty.


Two of Teuscher's famous champagne truffles

 This unique delicacy came into being during a heat wave in the 1950's when Europe was recovering from WWII and was far from a partying mood. Champagne was hardly sought after. The elder Teuscher decided to experiment with this languishing luxury and created an infused chamagne cream wrapped in milk chocolate ganache sealed in a delicate shell and dusted in powder for final effect.

How did this truffle become familiar to afficianados in America? Stefan told the legend of an American abroad stumbling on the Teuscher champange truffle while visiting Zurich in the 1970's. Once home, this individual decided that such a delicious delicacy could not possibly remain only in Switzerland. A franchise was secured for New York's Plaza Hotel (today two are on Madison and Fifth Avenues), and the champagne truffle has enriched American enthusiasts ever since. 

Stefan, our Teuscher host

And, it has enriched me! Stefan offered a sample of any of Teuscher's alluring creations. True to my penchant for dark chocolate I almost requested the dark chocolate champagne truffle which was advertised as being a little less sweet and was devoid of the sugary coating. But how can one bypass notoriety?  The famous champagne truffle upheld its reputation. Most remarkable was its very subtle flavor infused in the dollop of  champagne cream in the center. I tend to avoid chocolate infused with alcohol, but this was truly divine. It left nothing but a delicious aftertaste, a feat due to a recipe which calls for only the finest ingredients, including Dom Perignon. Other champagne truffle makers tend to use champagne liqueur. The flavor goes farther but it leaves an objectionable dark aftertaste on the tongue.



Zebra gianduja on the top row


Teuscher has many other speciaties; one is gianduja, which is a smooth mixture of chocolate and hazelnut butter. (I recommend the zebra gianduja, which is presented in playful stripes of gianduja, milk, and dark chocolate!) It was completely smooth, and, to my taste, more refined than praline, which is a caramelized confection of nuts and chocolate (meaning, the mixture is cooked in sugar).

Trays of options from which to choose.

Stephan's favorites include the jasmine and cocoa (which I tried later at home and deem exquisite), the walnut marzipan (the walnut adds a hint of bitterness which contrasts nicely with the marzipan), and the Sicilian orange slices.

 

A variety of Teuscher marzipan




The salesclerk swears by Chocolate Cake Teuscher, because it is very rich and decadent and just a little taste is completely satisfying so the temptation to over-indulge is squelched.










Treats for children



Temptation was rampant while I was there, however. Each tray was heaped with wanton appeal. Cinnamon truffles -- a seasonal specialty -- teased with their extra butter and hint of caramel; a whole table top of marron glace recalled Christmastime in Europe.  

Even children were recognized by a case full of fanciful shapes -- butterflies, squirrels, and airplanes.


Trays of temptation

 

Seasonal truffles











 

A Yuletide treat

Teuscher is total magic, from product to presentation. 

Boston Chocolate Walking Tour! (Destination: Lindt)

January Joy at Lindt

What better way to extend the holiday flourish (or to deny the post-holiday humdrum) than embarking on a walking tour of chocolate shops in January?

Boston hosts a veritable garden of specialty shops devoted to seductive sweetness, and so it is the perfect destination to catch a bit of January Joy. Yesterday, a friend and I were treated to a private tour of five delightful chocolate-filled destinations. Diana, the cheerful ambassador from Boston Chocolate Walking Tours, met us in the Lindt shop on Boylston Street.



704 Boylston Street

  

What a sublime spot for sensory overload!  The floor-to-ceiling truffle display on the back wall towers over tables and bins heaped with coloful bags and individually-wrapped treats. European Specialty chocolates, molded rabbits and bags of truffles all clamor for attention. Lindt has shops in 100 countries, but only in the United States, Miguel informed us, can one encounter a shop packed with the full variety of Lindt products.



Lindt's energetic decor







Miguel, unveiling the Excellence Chili Bar



Fortunately, Miguel, the shop manager, invited us to focus on the rows of gourmet bars that line one wall. An almost overwhelming selection of chocolate bars increased in cocoa content from left to right. Presumably, this arrangement would help self-knowing chocolate-lovers locate pleasing selections, but Miguel's generosity convinced the most obstinate dark chocolate fan (me) that the entire panel deserves consideration. He treated us to seven different samples, from white to intense dark, each uniquely delicious.

Before waxing eloquent on the delectable diversity of Lindt's Excellence line, let's give credit to the embryo of all creative chocolatery: the cocoa seed. Those obliging cocoa trees of Ghana and the Ivory Coast (from whence the bulk of the world's chocolate originates) produce football-shaped cocoa pods filled with seeds (beans) that are fermented and dried and delivered to the care of the world's premier chocolatiers, whose machines clean, roast, pound, pummel, grind, conch and blend them into premier finesse. 

Some seeds escape the industrial process and arrive in Diana's handbag to be passed to fortunate patrons of Boston's Chocolate Walking Tours. There, in the midst of all that glorious chocolatey accomplishment, my friend and I each receieved an almond-shaped seed to chomp.

A cocoa seed seconds before the second bite

For one known to snack on a 100% cocoa-content Ghirardelli bar, chewing on a cocoa bean wasn't intimidating. But it served to highlight the complicated metamorphosis from seed to scrumptious specialty.

Miguel and Diana both trained us in the art of appreciating fine chocolate, which, rather like cheese and wine, relies on all the senses. Its aroma should be tintillating, its physical artistry should be apparent, and, before its exceptional flavor be given a chance to linger, its sound (in the case of a square being broken from a bar) should be pleasing. Apparently, chocolate that has been properly conched makes an enticing snap. And, proper conching (a process that grinds liquid chocolate until smooth) would be unknown if it weren't for a bit of negligence on the part of Rodolphe Lindt, who, one evening in the late 1800s accidentally left his chocolate mixer on all night. How delighted he must have been the next morning to discover a batch of -- not ruined, but augmented chocolate. Modern school of thought holds that top-quality chocolate be conched for more than 70 hours.



A fraction of our options

Miguel generously offered us a taste of whatever bar intrigued us. Of course, we pressed him for his favorite and sampled the newest flavor to emerge from Lindt's experimental labs in Switzerland: Black Currant. It smelled of Monet's garden and sunny fields of lavendar, although the magic list of ingredients includes not flowers but aromatic fruits and berries.

The Chili Bar had tickled my togue first in Switzerland last summer. My taste buds were again treated to triumphant smoothness with the perfect hint of bite. Lindt achieves this subtle flavor by using chili oil rather than actual chili peppers.

The Touch of Sea Salt bar was equally intriguing. Adding salt to premium chocolate became popular a year ago. Initially, Lindt's Fleur de Sel came from the south of France, but the distinction has been transferred to New Hampshire.

The Filled Pistachio Bar is a delightful concept -- beneath a milk chocolate shell, almond cream fluff wraps a whole pistachio nestling in each square. It was a bit too sweet for my taste, although the green pistachio in the square's center emerged like a gift. 

We actually started our sampling with white chocolate, which contains cocoa butter, sugar and milk solids but no cocoa solids. Lindt deserves praise for its white chocolate products. The squares we sampled managed to override my prejudice, which is a testimonial to true skill! Although I have not been a fan of either white chocolate, sugar, or coconut, the gritty texture of the White Coconut Bar was very appealing; the coconut flavor was suggestive rather than overpowering. Cookie Dough is also an edible I avoid, but the Stracciatella Bar, named after an Italian gelato, contained enough cocoa nibs to impart a satisfying crunch. Neither was too sweet.
 

European Specialties


Apparently, my early and unsatisfactory experience with white chocolate may have derived from drugstore varieties rather than artisanal varieties. There are two types of white chocolate on the market: that made from paraffin (lurking in drugstores) and that made from cocoa butter (parading in specialty shops). Ah, thank you, Lindt, for the epiphany!



Truffles begging to be bought



All of the choclate bars we sampled, as well as the piles of European Specialty chocolates, were imported from Switzerland. Truffles, because of their delicate composition, suffer from lengthy voyages. They are best when maintained at consistent temperatures between 56 and 70 degrees F, which is difficult during transaltantic voyages. To ensure freshness for American truffle gourmets, Lindt has opened a factory in New Hampshire dedicated solely to truffle-making.

Miguel has been told by customers who have experience on both sides of the Atlantic that there is a definite difference in flavor. I concur, and the answer may be in the milk. Swiss cows, with their Alpine vistas and fresh air and sweet vegetation, produce premium milk which is churned into premium ganache for chocolate and truffles. Lindt's New Hampshire factories are not blessed with such a supply of organic milk from contented cows. But, unquestionably, they are worth the indulgence.

 

Edible artistry!



AUTHOR'S CHOICE:

For something fresh and enticing, try Lindt's newest flavor in their Excellence series:

Truffles!



Delicious offerings in Danville's Diamond Hill Store

Glorious, silken, scrumptious, two-part-chocolate-one-part-cream sweet dark velvet…. What more charming topic for the holidays than truffles?



Tiers of Truffles in the Diamond Hill Store

All thoughts of featuring exquisite local cheeses this month evaporated as one by one delightful chocolate ganache concoctions elbowed their way into my consciousness and clamored for attention.

Vermont is rich in chocolatiers. Since moving to Danville two years ago, I have embarked on an unsystematic quest to find the most delectable dark chocolate truffle within a reasonable radius. There are dozens left to try, but one contender for first place is embedded in New Hampshire 80 miles distant.

Needless to say, the quest got complicated when the parameters expanded of their own will to include whatever truffles appeared during my travels. A second contender for first place hails from Massachusetts. But first let’s concentrate on some favorites found close to home.





Fortunately for research’s sake, Danville’s premier specialty shop, the Diamond Hill Store, is a stone’s throw from my house.



The Diamond Hill Store

   





The promise of chocolate within



This charming shop on the corner of Route 2 and Hill Street offers a delectable array of truffles, large and small, from Green Mountain Chocolates.




Green Mountain Chocolates upon delivery

(Although the taste of Green Mountain Chocolates is exquisite, the choice to espouse this company, one of the proprietors explained, had a bit to do with packaging also. The small truffles arrive in convenient and attractive ready-to-display plastic trays, and the large truffles arrive already nestled in their own round papers, which allows easy transfer to the display cases. The wrappers can be grasped at the base without ever having to worry about touching the chocolate.) 

 

Trays of Green Mountain Chocolates small truffles

In my many months of passing by, the large dark chocolate truffle, with its rich, velveteen interior and deluctably meltable shell, has robustly demanded (and received)consecutive taste-testing.

  

Green Mountain Chocolate dark chocolate truffle

 The large champagne and hazelnut truffles offer delicious variety. These large truffles are truly delightful, and ample enough to divide into quarters at a tea party.

Hazelnut, Champagne, and Dark Truffles at Diamond Hill

Should you care to share the treasure with those disappointingly far away, Diamond Hill’s proprietors will impart transport advice to ensure a high-quality product upon delivery. Last summer (when temperature was worrisome), a box of the smaller truffles arrived in Scotland in mint condition.  

Green Mountain Chocolates have impressed not just local store managers and consumers, but other established chocolatiers as well. Their truffles happily line the shelves of Tuck’s Candies in Rockport, MA.

  

Tuck's in Rockport, MA



What a delightful surprise to walk into Tuck’s on Rockport's Main Street and encounter familiar spheres crowned with a signature drizzle.

Tuck’s has been a beloved chocolate and candy maker for almost a century – “famous since 1929,” as it's charming bags proclaim.   



Tuck's Kiss Cutting and Wrapping Machine



Their antique chocolate kiss cutting and wrapping machine still graces a corner window.

Tuck's Candy Counter

 And indeed, they make and offer an impressive array of saltwater taffy, candies, and chocolate. In fact, the employees explained, they make all their own chocolate except for their truffles.  

Fortunately for the truffles, Tuck’s Green Mountain Chocolate supplier is not in Vermont's Green Mountains but in Hopedale, MA, so the truffles do not arrive tired out.

A large dark truffle from Tuck’s shelves (surely larger than those found in Diamond Hill?) did not disappoint. Although it was light for dark chocolate, and perhaps on the sweet side, its generously thick shell graciously dissolved and coaxed forth a soft, creamy, entirely lickable center. This huge truffle was far too big to consume at once. It lasted two-thirds of the way up I-93.

A nice variation of Green Mountain Chocolate’s spherical truffles offered at Tuck’s are rectangular bite-sized ones. The two-toned dark chocolate / hazelnut truffle tasted like sweet velvet with just a hint of nuttiness. (It disappeared before it could be photographed.)

There must be something quite challenging about making truffles compared with making other types of chocolate. Rockport boasts two home-made chocolate shops, and both outsource their truffles.

Dante's Dark Chocolate Truffle

A stroll down Rockport’s Tuna Wharf leads to The Fudgery (featured in the recent Ryan Reynolds and Sandra Bullock movie The Proposal). While it makes its own fudge, The Fudgery acquires its truffles from Dante Confections, based 40 miles away in North Billerica, MA. The man who hand-crafts The Fudgery’s truffles – “Sante from Dante,” as the proprietor revealed, is a true alchemist. For $2 and change, I was gifted with a mound of chocolate gold. This Dante’s dark chocolate truffle could be called overwhelming. It was the largest and most seductive I’ve come across – a deep, dark, rich, generous cone, 1 ½” tall and 1 ¾” wide at its base, with an alluring three-line grid patterning its crown.  

In the case of this truffle, quality matched quantity.

It’s solid-chocolate bottom was a full ¼” thick: ample support for its interior ganache, which was extraordinary, like a deep, nutty, rich cordial minus the liqueur. Dante Confections truffles are the kind to inspire suffering should any piece drop to the floor during indulgence.   

In case you are not travelling to Rockport or North Billerica in the foreseeable future, do not despair. Dante Confections ships its treasures nationwide. They are sought after to fill the truffle shelves of otherwise home-made chocolate shops. A wonderful confectionary shop in Boston’s Prudential Center is a case in point. A sign over the cashier announces the presence of Boston's Finest, Fresh Handmade Chocolates, and the magic of shelves and baskets teeming with creative chocolatery is palpable. (The hand-dipped kiwi is a treat!) This shop is a true feast for the senses. And, those curious to sample Sante's wizardry are in luck: the fresh handmade creations are conjured locally in Newton, and the large truffles are from North Billerica!

 

A Triage of Truffles from
the Bavarian Chocolate Haus

So, what is to date the most enchanting dark chocolate truffle within 80 miles from home? If you go on a Tuesday or Wednesday, you may find it in North Conway at the Bavarian Chocolate Haus. Four out of five times, the weekend tourist rush depletes the supply, and no amount of silent pleading with the white-coated chocolatier working behind the glass wall will re-plenish it ahead of schedule.



It is a precious treasure indeed.

 Bonus: For those of you who like assorted chocolate bark or creatively-covered pretzels rather than truffles, here are some of the many other delectable treats at the Diamond Hill Store!




Peppermint brittle and sprinkled and M&Med pretzels!