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Bombay–born Shaineal Shah was always expected to go into finance or join the family jewelry business. Instead, just out of Babson College, he colonized part of his parents’ Scarsdale kitchen and started transforming Valrhona chocolate into sake truffles, barklike mango-paprika “slates,” and freeze-dried-pomegranate clusters. He then began selling them online and at retailers like the Chocolate Library and Food Emporium. He’s since moved production to a Port Chester factory, and also opened his Xocolatti shop, where he’s stocked all three walls floor-to-ceiling with truffle assortments. It’s no wonder that Shah packages his “crumbles” of white and dark chocolate, dried pineapple, and coconut in jumbo test tubes; he considers his profession “like being a mad scientist.”