NE U.S. Travel

» Barbara Rogers - Chocolate

My daughter insists that chocolate is one of the four food groups, and it's certainly the one I couldn't live without. You're the second person to mention Monika's recently -- what is so different about Peruvian chocolate? Or is it the fillings Monika uses that make her chocolates memorable?

Another good stop for chocolate in Vermont is Tom and Sally's in Brattleboro. The shop/factory is just out of town on Route 30. Along with the shop, they offer factory tours. Their dipped chocolates have the widest variety of fillings I have seen anywhere.

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» franfolsom - Chocolate

In response to Chocolate posted by ciaomondo:

Monica's fillings are of a Peruvian caramel (the recipe is top secret). The chocolate she uses is Belgian chocolate that she buys in bulk, for her bonbons she adds cinnamon, nutmeg, etc to the chocolate when she melts it down. In her bonbons the chocolate surrounds her Peruvian caramel and plums.

I have tried Tom & Sally's, excellent chocolate. I commend them on their business, they work hard at it, have won several awards.

Have you ever tried Katie's Cove chocolates from Down East Maine? She makes truffles for Raye's Mustard in Eastport. She actually puts some of their mustard in the chocolate, they're really good, different.

-- posted by franfolsom

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» Barbara Rogers - Chocolate

In response to Chocolate posted by franfolsom:

I've never been to Katie's Cove, but I did taste one of the mustard chocolates at Raye's Mustard in Lubec. That place is phenomenal -- so many delicious mustards and otehr condiments, too. Have you noticed how all the businesses in tiny Lubec seem to work together? The caramel makers use sea salt from the local salt comany, chocolatiers create candy from the local mustard. I think that's really great, and it certainly makes Lubec foodie heaven. There are little businesses producing chocolates, sea salt, dulse (a seaweed that is excellent flavoring sprinkled into chowders), mustard and ice cream all in this little town.

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