ABOUT USOur artisan chocolatier Michelle has been trained internationally to receive Master Chocolatier certificates from the prestigious Valrhona Ecole Grand Chocolat outside of Paris as well as Michel Cluizel in Normandy and Callebaut Academy based in Belgium. She comes from the world of dentistry where she spent 25 years as a dentist and had a passion to develop chocolates so luxurious that one bite would satisfy the most discriminating sweet tooth!
Her unique hand-dipped and molded chocolates are made with the world's finest ingredients: fresh organic creams, European butters, natural spices, nuts, fruit purees and flavor essences. Specially selected French, Belgian, and local couverture chocolates blended from around the globe by Valrhona, Callebaut, Tcho and Guittard are used to complement and enhance the exotic flavor infusions. For best quality, chocolates should be enjoyed within two weeks. Our chocolates are free of preservatives and artificial ingredients. To preserve perfect temper, they should not be refrigerated or frozen, but kept at cool room temperature. Enjoy! *Please note all of our chocolates are GLUTEN FREE |
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GONE TO THE DARK SIDE?A dentist turned chocolatier you say? Isn't that a conflict of interest? Not really says Michelle. Dark chocolates have been shown to have a number of health benefits. In fact, the cacao bean is the richest natural source of theobromine which has been shown to decrease the number of the bacteria Streptococcus mutans in the oral cavity. It is this bacteria that is associated with the formation of dental decay. When you eat true, beautifully crafted dark chocolates you are satisfied with one piece and don't have to eat the whole box!
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