Feature

Cocoa Locals

New York’s new batch of chocolate-makers follow in the confectionery footsteps of Li-Lac and Jacques Torres to create their own semi-sweet signatures.

By Robin Raisfeld & Rob Patronite
Published Feb 8, 2009

Pig Candy by Roni-Sue's Chocolates

(Photo: Hannah Whitaker/New York Magazine)

Rhonda Kave makes lovely truffles and buttercrunch, but it’s her fiendish Pig Candy (a.k.a. chocolate-covered bacon) that’s made Roni-Sue’s Chocolates a household name. Next month, she expands to larger quarters in the Essex Street Market. 120 Essex St., at Delancey St.; 212-260-0421.

(Photo: Hannah Whitaker/New York Magazine)

South African-Danish chocolatier Justine Pringle of Nunu Chocolates is known for her sea-salted caramels, but we’re equally devoted to her chocolate-covered grahams. Both are at her new Brooklyn storefront. 529 Atlantic Ave., nr. Third Ave., Boerum Hill; 917-776-7102.

(Photo: Hannah Whitaker/New York Magazine)

Neuroscientist turned chocolatier Rachel Zoe Insler stocks her new Bespoke Chocolates shop with bonbons made in full view, from ingredients like Greenmarket pretzels and couvertures sourced from all over the world. 6 Extra Pl., off E. 1st St., nr. Bowery; 212-260-7103.

(Photo: Hannah Whitaker/New York Magazine)

Lynda Stern indulges her spiritual side with gold-dusted deities and silver skulls at Bond Street Chocolate, her new East Village shop. Also worth trying: color-transferred milk-chocolate tiles flavored with Sichuan peppercorns. 63 E. 4th St., nr. Bowery; 212-677-5103.

(Photo: Hannah Whitaker/New York Magazine)

Made in Brooklyn and sold in local health and gourmet shops, Fine & Raw chocolates are vegan, agave-sweetened, and too virtuous ever to be found in a vending machine. Meet their maker, Daniel Sklaar, at Brooklyn Flea’s winter pop-up market. 81 Front St., at Washington St., Dumbo; no phone.

(Photo: Hannah Whitaker/New York Magazine)

Almost medicinal in its approach, the gleaming Vere chocolate factory (open Fridays for tastings and sales) treats its low-glycemic, Ecuadorian-grown chocolate as a health food. Once you acclimate to the less-sweet flavor, the caramels and clusters can become addictive. 12 W. 27th St., nr. Broadway, sixth fl.; 212-279-4448.

(Photo: Hannah Whitaker/New York Magazine)

Brothers Rick and Michael Mast, Williamsburg’s bean-to-bar artisans, sell their Mast Brothers Chocolate at gourmet shops throughout Brooklyn, but will soon shift operations to a factory and retail store. They might host a sneak peek on Valentine’s Day. 103 N. 3rd St., nr. Berry St., Williamsburg; 718-249-9951.