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The hamster wheel

Keeping up with our production is a tall order this year! We had a great event yesterday with the wonderful Somerville Local First and sold out of many of our boxes. And at the same time, we need to ship our special orders from corporate clients, above is a picture from today's assembly. Tomorrow, we are making over 1000 Salted Caramel domes in dark chocolate, and Wednesday the same numbers with Passion Fruit Vanilla. We are feeling a bit like a hamster on his little wheel, but it is fun!

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Turkeys, turkeys, turkeys...

Turkey time is upon us, and we have taken to the big bird chanllenge in a fun way. We have a Little Turkey (see him and his kin above) to adorn your Thanksgiving table:  this little guy is done in dark milk chocolate and is full of soft caramel, with lace cookie bits and rice puffs for a lovely crunch.  Weighing in at 50 grams, he is perfect as a snack a few hours after the big feast. Our larger bird (85 grams/3 ounces, same composition)  is the centerpiece of our Thanksgiving Platter, itself a fantastic dessert.  In addition to...

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Happy Halloween to you!

Our Halloween goodies at the South End Open Market.  Halloween is the most fun of the chocolate holidays, at least for this chocolatier.  I was gleeful to discover the mold for my latest obsession, the Scary Pumpkins, when I visited my mold supplier in Montreal this spring.  I couldn't resist the toothy grin and the beady eye! We sold lots at our Halloween markets this past week-end.  It turns out Salted Caramel can be made even yummier with the addition of a crunchy element, in this instance miniature rice puffs.  Because they are big at 25 grams each, I didn't...

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Market days are here!

Fall is the perfect time to reconnect with our market customers.  We will be at three different Boston-area markets this fall, see our schedule here.  The picture above was taken at the fabulous South End Open Market, open every Sunday from 10 AM to 4 PM. Every season, we take the opportunity to bring different products to the markets.  This fall, we are introducing our Baby Bars, our Baby Dragons and our Hazelnut Crème, all three got a great response this past week-end.  To appreciate the full difference between our Hazelnut Crème and Nutella, we set up a taste test,...

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Baby Dragons!

I first got introduced to this dragon in Toronto at Kerry Beal's (AKA the Chocolate Doctor) e-Gullet chocolatiers' conference, and couldn't resist adding it to our Critters' line-up.  Of course, since I just love, love color, I had to make them my own fanciful creations. There are two Baby Dragons: we have a Crunchy Salted Caramel with a soft bittersweet caramel, little rice puffs, and chunks of crisp chocolate with lace cookie bits; and a Citrus Nougat in a marzipan ganache with almonds, pistachios, grapefruit and Meyer lemon.  In brief, all of our yummiest favorites! They weigh in at a...

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What is it about Nutella?

As Jane Austen said (albeit in a somewhat different context), "it is a truth universally acknowledged" that the world loves Nutella!  Nutella, however, is a very guilty indulgence, with palm oil and sugar as the two biggest ingredients, and hazelnuts only making up 13% of the total.  A long-term dream of mine has been to come up with a less guilty pleasure and just a few real ingredients, no junk and additives.  I was lucky to learn the basics when I studied with Ramon Morato in May, but in spite of his version's yummy taste, I felt there were not...

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