The windowed exterior of Roni-Sue's Chocolates, on Forsyth Street on the Lower East Side.
The first candy owner Roni-Sue learned how to make, using high butterfat butter, sugar, direct-trade dark chocolate, and toasted walnuts.
Pecan Pie Truffle
The base is a nut paste (a.k.a. perzipan), which incorporates dulce de leche, molasses, pecans, and a splash of bourbon.
Chocolate Chip Brownie
One-and-a-half pounds of chocolate, plus "lots of butter and eggs," go into each batch of brownies, made by the baker Michelle Sarivole.
A dark Belizean chocolate ganache with dried cranberries, cranberry liqueur, and organic cranberry sauce.
Morning Glory Muffin
This muffin is baked fresh with carrots, apples, coconut, walnuts, and dates.
Caramel Apple Truffle
A perzipan base, made with dried apples, organic apple butter, apple liqueur, and bits of buttercrunch toffee.
Portly Fig Truffle
The fig truffle incorporates burnt fig jam, dried figs, port wine, sherry, and fig vinegar.
Flourless Walnut Brownie
If you have celiac or a gluten intolerance, this brownie is for you.
The new shop is more than triple the size of the original Roni-Sue's in Essex Street Market.