Dining, Food & Wine Article |
Bonbon Appétit
Sampling the sweetheart-worthy samplers of six top-notch New England chocolatiers.
By Louise Flaig
Garrison Confections, Providence, RI
Look: Little jewels in an understated gold case. Taste: Flavors meld artfully, blending everything from mango and mint to hazelnut and pistachio praline. Verdict: Fillings take center stage, making this a great pick for nonchocoholics. $20 for 12 pieces, 401-490-2740, garrisonconfections.com.
L. A. Burdick, Walpole, NH
Look: A classic velvet heart filled with sugar-dusted champagne truffles. Taste: High-quality chocolate is accented, but not overwhelmed, by the bubbly. Verdict: A bit rustic for the price, but still a solid option for true cacao addicts. $49 for 40 pieces, 617-491-4340, burdickchocolate.com.
Knipschildt Chocolatier, Norwalk, CT
Look: Bright colors and funky shapes make these the most eye-catching of the bunch. Taste: Multilayered. Don't miss the white chocolate with strawberry, lemon, and thyme.
Verdict: The ultimate choice for foodie sophisticates. $32 for 20 pieces, 203-838-3131, knipschildt.com.
Byrne & Carlson, Portsmouth, NH
Look: An old-school velvet box and traditional shapes. Taste: Boozy flavors like champagne and calvados are a signature.
Verdict: Not for the abstemious—but will appeal to the cocktail crowd. $28 for 1/2 lb. (about 18 pieces), 888-559-9778, byrneandcarlson.com.
Chocolate Springs, Lenox
Look: Sleek and minimalist. Taste: No wimpy milk chocolates here—these babies are dark. Heady tea-infused fillings and Asian flavors shine.
Verdict: For palates that like a little punch. $16.50 for nine pieces, 413-637-9820, chocolatesprings.com.
La Tène, Somerville
Look: A chic polka-dot heart holds artsy designs. Taste: Always thinking outside the, er, box, La Tène uses triple-crème cheeses, Szechuan peppercorns, and even Irish stout in its offerings.
Verdict: Perfect for discriminating trendsetters and thrill seekers. $32 for 16 pieces, latenechocolate.com.
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Posted by | Feb. 8, 2008 at 5:04 AM
Posted by | Mar. 6, 2008 at 3:48 PM