Top Pick Of The Week

April 15, 2011


Christophe Artisan Chocolates, in Charleston, South Carolina, takes a colorful approach to chocolates. Above: Mango, Pistachio Truffle and Vanilla Bean. Photography by River Soma | THE NIBBLE.

WHAT IT IS: Caramels and flavored ganaches in classic flavors.
WHY IT’S DIFFERENT: Exquisitely hand-painted.
WHY WE LOVE IT: Happy and colorful.

.Gourmet Chocolates: Page 4
Christophe Artisan Chocolatier


John James Audubon was a genius at watercolors. Donatello was one of the foremost sculptors of the Italian Renaissance. Christophe Paume does some of his best work in hazelnuts.

Any chocolates may seem fleeting in comparison to great works of art, but just try eating a Donatello sculpture! By contrast, you can (and should) consume these petite artworks. I love his Hazelnut Truffle, with the crunchy, caramelized nuts surrounding a creamy milk chocolate center.

The handsome lizard-pattern brown box, tied with gold silk ribbon, opens to reveal dazzling jewels of chocolate. Christophe’s Praline has a lot of good hazelnut flavor mixed with a fine milk chocolate; the taste gradually switches over to that of dark chocolate, which forms the exterior shell.

One cannot live on hazelnuts alone. Luckily, Chef Paume has plenty of other varieties to keep everyone’s taste buds pleased.

There are Blue Cheese,* Lavender Caramel and Mango Rum ganaches for those who like something different. Those of a classic palate will appreciate the collection, which comprises largely traditional ganache flavors: Cinnamon, Coconut, Coffee, Fresh Mint, Lemon, Orange, Peanut Butter, Raspberry, 72% Dark Chocolate and two different caramels.

*Don’t chortle: It’s a great combination, pioneered by Lillie Belle Chocolates.

Chocolate sculptures are a specialty of the house, from chocolate high heel shoes to solid chocolate apples painted to look like the real thing. You can even design your own custom piece!

— Stephanie Zonis

Lemon, Hazelnut Truffle and Fresh Mint.


Next Up: Elaine Hsieh Chocolates.



This is Page 4 of an eight-page review. Click on the black links to visit other pages:




Continue To Page 5: Elaine Hsieh Chocolatier


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