Through the floor to ceiling glass windows, you can see the chocolatiers at work.
Tupelo Honey Butterflies
These butterflies are filled with a Tupelo honey ganache. The honey is sourced from Georgia.
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.
Chocolate covered almonds
120 pounds of chocolate is used per batch.
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.
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
A rich milk chocolate caramel ganache in a bittersweet chocolate.
An example of the signature chunky style. "I've never had a problem figuring out flavors to put in," says Charles, who uses everything from hazelnuts to candied citrus peel. "It's having the discipline not to make them all." 35 bars, all with different flavor combinations, are currently available.
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)
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)
A classic butter crust is filled with chocolate ganache and a fleur de sel caramel ganache.
Chocolate Pecan Brownie ($5)
Charles first developed this recipe 15 years ago. He uses real chocolate instead of cocoa powder to ensure a fudgy texture.