Slideshow: First Look: Charles Chocolates, San Francisco

Making Candy
Making Candy
Through the floor to ceiling glass windows, you can see the chocolatiers at work.
Tupelo Honey Butterflies
Tupelo Honey Butterflies
These butterflies are filled with a Tupelo honey ganache. The honey is sourced from Georgia.
Panning
Panning
The popular chocolate covered almonds are made through a process called panning in which the almonds are slowly tumbled with chocolate. The old candy making technique takes 3 hours per batch.
Old school
Old school
Charles has been in the chocolate-making business since he was 25. Some of his original tools, like these copper pots, are still used to make his confections.
Fruit Forward
Fruit Forward
The trademark of the chocolates here is the high ratio of fruit to chocolate. "I want every bite to have all the flavors," he explains.
Gold Star Milk Chocolate Caramel
Gold Star Milk Chocolate Caramel
A rich milk chocolate caramel ganache in a bittersweet chocolate.
Chocolate Snacking Cake ($5)
Chocolate Snacking Cake ($5)
This giant piece of cake is made from layers of fudgy chocolate cake interspersed with a thick mocha ganache frosting.
Walnut Chocolate Chip Cookie ($4.50)
Walnut Chocolate Chip Cookie ($4.50)
This cookie's size and heft was inspired by a cookie that Charles had at Levain in NYC. The exact type of chocolate chip cookie will rotate through the year—he currently has 6 flavors—this version combines walnuts and 61% bittersweet chocolate.
Chocolate Caramel Tart ($5)
Chocolate Caramel Tart ($5)
A classic butter crust is filled with chocolate ganache and a fleur de sel caramel ganache.