For the better part of the last century, chocolate culture in America had been suffering from something of an identity crisis. Americans have always loved chocolate, but until recently many of us have tended to favor quantity at the expense of quality. Mass produced chocolates distributed in king-sized packages, designed to be devoured rather than savored, have dominated the market – leaving consumers with a sweet, albeit somewhat unsatisfying taste lingering in their collective mouth.
Over the course of the past twenty years, however, a small, devoted group of chocolatiers has made it their mission to provide American consumers with a fresh, great-tasting alternative to supermarket chocolates. These enterprising souls treat chocolate making as a creative endeavor, a craft, even a calling. At The Chocolate Fetish, we’re proud to be part of this movement to bring the time-honored tradition of fine chocolate making to a new generation of sweet-tooths.
We work closely with a network of chocolate makers in order to personally select the chocolates that comprise our truffles, bars, sea salt caramels, and other delectable delights. We choose each chocolate based on its unique flavor profile in order to produce confections of uncommon quality for our patrons. Then, we employ traditional chocolate-making techniques in order to infuse contemporary ideas with classic sensibilities.
Delving into the rich world of artisanal chocolate might seem intimidating to the uninitiated, but there are a few easily identifiable features to look for that are indicative of good-quality chocolate. The chocolate should be shiny rather than dull, and free of any streaks, spots, or residues. The chocolate should smell like chocolate, and it should have an audible snap when you break it in half. Finally, it should feel pleasantly smooth in your mouth; not dry or waxy. High-quality chocolates are also typically made with cocoa butter rather than vegetable oil substitutions.
Many people associate darker chocolate with high-quality chocolate, but this is not necessarily the case. You won’t have to look too far to find dark chocolates of inferior quality, and there are plenty of examples of exceptional milk chocolate out there as well. Likewise, it’s best to make these judgements on a case-by-case basis. In determining which kind of chocolate is better – extra dark, dark, or milk – we think it’s best to go with your proverbial gut. If it tastes good, enjoy it!
Stop in today, and find out just how delicious a box of chocolates can be. Want to learn more about our trade? Check out our chocolate facts page for more information.