theconche

Bespoke is a little chocolate shop in NYC that opened this past Spring.  Its address is 6 Extra Place, shown above (insert joke about invisible store).  Chocolatier Rachel Insler does all her production in the little shop and still finds space for some tasteful shelving and a nice sales counter.  Rachel and her staff (there were three other people working when I went, including the register) have no tempering machine, but use a big melter and round truffle molds.  Everyone was very friendly and open; when I first visited the chocolatier was describing her process to a pack of chocolate fiends. (more…)

Lake Champlain recently added a fifth entry in their Five Star Bar line.  This is the first new 5 Star in years, and presumably something they’ve been working intensively on (in Steve Almond’s Candyfreak there is discussion of a fifth bar).  I had assumed that when the new Five Star came out it would be a brilliant fusion of confectionery innovation and widespread consumer appeal.  Instead, it’s granola. (more…)

So apparently Hershey released a limited edition dark chocolate Reese’s peanut butter cup when Dark Knight came out.  I guess I was too busy watching Dark Knight to notice.  Lucky for me, they’re making it a full time addition to the Reese’s lineup.  (more…)

Chicago can say goodbye to Mars’ Ethel M’s chocolate cafes.  Actually, they already have, which is why Ethel’s is closing down.  Five of six cafes in the Chicago area are closing by the end of April, with #6 to follow.  (more…)

Thanks to a generous friend who just visited from Washington, I’ve had a chance to sample Theo’s bonbons (their shelf life does not allow for them to be sold nationally).  It’s a rare thing…er, kind of…for a bean-to-bar company to make bonbons as well.  Typically a company that specializes in bars doesn’t have the resources or will to make quality bonbons.  Despite Theo’s dedication to organics and fair trade, their flavored bars and new confections are the standouts in their line, and I had high hopes for their bonbons. (more…)

When the subject is raised, it is often pointed out that the chocolate available in Europe, the British Isles, etc. is superior to ours in the States.  Where fine chocolate is concerned this is certainly not the case.  Where pedestrian, everyday, convenience-store chocolate is concerned, however, they have us whipped.  As evidence, I give you the Mars Delight. (more…)

Well, we are all recovering from the holidays and looking ahead.  Now that the hubbub has died down, are you ready to start enjoying the magic of the Easter season?  Yes, you are, starting January 1.

This illuminating press release arrived a few weeks ago, with a clear message for retailers:  unless you want to crash and burn this Spring, buy lots of Cadbury products and put ‘em up front.  (more…)

When I heard at the Chocolate Show that Theo was releasing a line of snacky confections, I was excited.

I find their 3400 Phinney line of flavored bars more interesting than their handful of single origins, and judging by this move into confectionery, I’m not the only one.  Theo has demonstrated a knack for combining flavors and textures in innovative, tasty ways, and the Peanut Butter Big Daddy continues this trend. (more…)