The Chocolate Atelier


choc·o·late ('chä-klit or 'cho--klit) n. [Sp.] 1. a food prepared from ground roasted cacao beans 2. a small candy with a center (as a fondant) and a chocolate coating a·te·lier ('at·l·'ya) n. [Fr.] 1. an artist's workroom or studio the choc·o·late a·te·lier (th'e 'chä-klit or 'cho--klit 'at·l·'ya) n. [Am.] 1. a place to experience exquisite handmade chocolates & confections Welcome to our delectable world, a glorious gallery where the art is edible and your palate is our palette. Each exquisite chocolate creation is hand-crafted to be a delight to the senses and to inspire the soul. Whether you're tempted by truffles or captivated by caramels, you will agree that every bite is a sweet treat for your sweet tooth.


Chocolate is not merely to be eaten, it’s to be experienced... to be savored. Think of it as a vacation for your mouth with your taste buds as your tour guide. Truffles should be room temperature or slightly cooler to maximize their flavor. Never eat the whole thing at once. Instead, take a bite and let it rest on your tongue. Notice the texture and flavor. Some truffles will change in character as they melt in your mouth: resist temptation and give the flavor a chance to mature. You won’t be sorry. If your truffles become ‘tacky’ to the touch it’s because we don’t add anything artificial to preserve them. Store them in a cool, dry place (60°-70°F at about 50% humidity is best) and the chocolate should set up. If you refrigerate them, do so for no more than one hour. Otherwise they may bloom. "Bloom" is the light discoloration you sometimes see on chocolate when it’s been exposed to extreme temperature changes: the cocoa butter separates from the cocoa solids. They are fine to eat, just not as pretty. Enjoy your chocolate adventure!!