In Search of Good Chocolate

By Brown, Monique R. | Black Enterprise, February 2000 | Go to article overview
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In Search of Good Chocolate


Brown, Monique R., Black Enterprise


Here are some scrumptious treats to satisfy your sweet tooth

It was a hard, yet flavorful journey to the world's finest chocolates. No piece went unturned--or uneaten, for that matter. Quality chocolates--and there are many--"are unbelievably smooth and melt quickly in your mouth," offers Lisbeth Echeandia, the publisher of Confectioner magazine. "And there is a big difference between the quality of fresh chocolates [made within 24 hours] and the [prepackaged] ones that you buy in the store," declares Timothy Moriarty, features editor of Chocolatier magazine.

We turned to the experts and our taste buds to identify the top four chocolatiers.

Black Enterprise's Picks La Maison du Chocolat (House of Chocolate) 1018 Madison Ave. New York, NY 10021 800-988-5632 212-744-7117 Price per pound: $55

Coined the "champagne chocolate" by BE'S editorial staff, this delicacy was described as the smoothest among the top picks. It's not surprising. La Maison du Chocolat is a 22-year-old creation of Robert Linxe. He's considered the world's best chocolatier by experts. The handmade treats, which don't contain any eggs or preservatives, arrive in New York weekly straight from the company's headquarters in Paris.

L.A. Burdick Chocolate 52 Main St. Walpole, NH 03608 800-229-2419 www.burdickchocolate.com Price per pound: 241

"American chocolatiers are perfectly capable of making the best chocolate there is," insists Elaine Gonzalez, author of Chocolate Artistry and The Art of Chocolate. Larry Burdick, developer, of L.A. Burdick Chocolates, proves that American chocolate makers are competitive. We found the treats to be a "nice blend of chocolate that really wakes up the senses."

Payard Patisserie & Bistro 1032 Lexington Ave. New York, NY 10021 877-9PAYARD 212-717-5252 www. …

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