Lowell confectioner Lydia Blanchard’s take on the campfire staple features homemade marshmallows, chocolate-enrobed graham crackers, and additions such as coconut and caramel.
$23 for a six-pack.
Jeremy Spindler incorporates local products like Cabot butter and Atlantic Saltworks sea salt into all of his handcrafted sweets, including these decadent little bites.
$8 for a nine-piece tube.
Chemist turned caramel obsessive Jason McCrea infuses his slow-cooked, small-batch treats with haute ingredients such as New Hampshire maple syrup and single-malt scotch.
$16 for the “Flavor Family” box.
PB & J BONBONS
The classic sandwich combo gets upgraded with hibiscus-flower jelly and French Valrhona chocolate.
$13 for a five-piece box.
Bean-to-bar stalwart Colin Gasko is now being hailed as one of the world’s greatest chocolate makers thanks to selections like his Jamaica bar, brimming with nuanced notes of tropical fruit and tobacco.
$16, available at Formaggio Kitchen.
Source URL: https://www.bostonmagazine.com/restaurants/2015/11/24/holiday-chocolates/
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