3 Chocolatey NYC Neighborhoods

3 Chocolatey NYC Neighborhoods

By Valerie Beck, traveling chocolate expert 

Veteran's Day meets pre Christmas at Rockefeller Center NYC
Veteran’s Day meets pre-Christmas at Rockefeller Center in NYC

Some people call New York City the Big Apple. I call it the Big Truffle, because of its enormous number of top quality chocolate shops and bakeries!

I usually visit New York a couple of times a year, generally in summer for the Fancy Food Show, and in November for Veteran’s Day weekend. It’s always a treat visiting old friends and meeting new ones, and tasting what everyone has been up to.

Before I started my chocolate services business 9 years ago, I was a corporate lawyer (and of course already a chocolate maniac). While employed at a large law firm in Chicago, I once spent a winter in the New York office, doing aircraft leveraged lease deals (don’t ask). I worked more or less around the clock, and what kept me more or less sane was sneaking out of the conference room for a Teuscher Champagne Truffle. Now when I visit NYC, it’s all chocolate all the time – well, not quite: I always make time for New York’s amazing art, architecture, and fashion, so that the overall theme is “sweet and chic!”

I love New York, and my most recent trip this past Veteran’s Day weekend was inspirational. Here are 3 chocolatey NYC neighborhoods I visited, and the shops that make these areas sweet:

1. Chelsea / Greeley Square

Broadway Bites at Greeley Square Park
Broadway Bites at Greeley Square Park

Walking from the Eventi Hotel in Chelsea toward Midtown, I let the Chocolate Fairies of Sweet Serendipity lead me to the Broadway Bites outdoor foodstalls market. Once I discovered it, I couldn’t stay away! Favorites at B’way Bites:

Sigmund's chocolate chip pretzel cookie
The pretzel is in the cookie

Sigmund Pretzels not only makes delicious, buttery, soft pretzels in creative flavors such as pumpkin seed, they also make creative cookies, such as the Wancko Chocolate Chip Peanut Butter Cookie, which contains a pretzel. Yes, soft pretzel bites are IN the chocolate chip cookie! Delectable.

Chocolate Pumpkin Macaron by Macaron Parlour
Chocolate Pumpkin genius

Macaron Parlour‘s pastry chefs make exquisite macarons with lovely texture. Their combination of pumpkin and chocolate – a pumpkin macaron with chocolate pumpkin ganache – plus the hand-drawn pumpkin illustration on each cookie, won me over instantly. (What’s the difference between a macaron and a macaroon? I wrote a brief post about it; click here!)

Award-winning and award-deserving chocolate babka
Award-winning and award-deserving chocolate babka

Breads Bakery had a sign in front of their Broadway Bites foodstall announcing that they make the best chocolate babka in New York according to New York Magazine. Their chocolate babka was $5 a slice, and it was worth it. Dense yet light, flavorful and not sweet, and ultra-chocolatey, I was tempted to buy a few loaves and throw a chocolate babka party in my hotel suite. I’m serious!

View from my suite at the Eventi Hotel. #empirestateofmind
View from my suite at the Eventi Hotel #empirestateofmind

2. Midtown / Fifth Avenue

Marvelousness at Michel Cluizel
Marvelousness at Michel Cluizel

Michel Cluizel is a longtime favorite of mine, because this family-owned brand believes in chocolate sustainability, fair trade, and traditional French fine-chocolate magic, with no soy lecithin. (For my post on why I don’t want soy lecithin in my chocolate, click here.) Their Fifth Avenue store carries their charming macarolats, macaron-shaped chocolate bonbons with fillings such as raspberry, and also carries an abundance of their incredible chocolates, macarons, and more. They have a chocolate-making facility and museum in New Jersey, 30 minutes from Philadelphia, that we’re invited to visit next time – join me!

"Love Potion Number 9"
“Love Potion Number 9”

Jacques Torres goes by the nickname “Mr. Chocolate,” and his Rockefeller Center store reflects his sense of fun and his love of quality. Once, after chatting with the man himself at a chocolate show in New York a few years ago, I saw that he noticed a scrap of paper on the floor near his booth. He bent down, picked it up, and threw it away, showing in that tiny motion that he has the humility of the great.

Elegant whimsy, outrageous deliciousness, and a Michelin star
Elegant whimsy, outrageous deliciousness, and a Michelin star

Thomas Keller’s Bouchon Bakery has transformed whimsy into a Michelin star. I love Chef Keller’s transformation at Bouchon of well-known commercial candy bar and dessert concepts, into exquisite upscale versions made with premium ingredients. For example, the “Oh Oh” dessert in the photo was a heavenly chocolate-coated swirl of cream and cake. We visited his Beverly Hills Bouchon on the Beverly Hills Bakery Tour that I whipped up for one day only, last spring. Let’s do it again – cross-country Bouchon!

Midtown means Saks, which means 10022 Shoe, which means Ferragamo #sweetandchic
Midtown means Saks, which means 10022 Shoe, which means Ferragamo #sweetandchic

3. Brooklyn / Williamsburg

Skyscraper of macarons
Skyscraper of macarons

Getting off the train in Brooklyn, I turned right instead of left, and found myself at Woops bakery. Thank you, Chocolate Fairies of Sweet Serendipity, for leading me to this gem. Not only were the macarons well-textured and tasty, but the alfajores were nicely not-too-sweet, the decor was refreshing, and the staff were helpful with directions. I know Manhattan but was a relative newbie in Brooklyn and clearly lost – yet found!

Bean-to-bar behind the scenes
Bean-to-bar behind the scenes

Among the pioneers of the bean-to-bar chocolate revolution are chocolate-making brothers Rick and Michael Mast of Mast Brothers. I’ve been a fan of their chocolate bars since they began making them in 2007, so what a treat it was to go behind the scenes at their Brooklyn manufactory, where I saw the care that goes into each stage of operations (cocoa beans are sorted by hand, sea salt is sprinkled by hand onto finished chocolate bars), and where I tasted their chocolate in flowing form, straight out of the grinder, where fairtrade cocoa beans are mixed for 3 days with sugar and nothing else. I also felt the love that everyone at Mast Brothers has for the art of chocolate. Their brewed chocolate drinks at their drinking-chocolate shop a couple of doors down were also phenomenal, as were their chocolate chip cookies, bonbons, and of course chocolate bars.

Flatiron Building NYC #onwardandupward
Flatiron Building NYC #onwardandupward

My mission has always been Uplift Through Chocolate, and it was exciting to experience and taste chocolate love in many innovative forms on my latest trip to New York. For more photos, see #NYCNovember2014 on twitter or Instagram, where I post as @chocolateuplift.

With Rick Mast
With Rick Mast

Save the date of next Veteran’s Day weekend, and join me for another set of sweet and chic adventures in the Big Truffle – email me at chocolateuplift@gmail.com to get on the list.

“Keep eating chocolate, and eat real chocolate!”

~ Your friend in chocolate,

Valerie

From Harvard to Paris to Chocolate Uplift

From Harvard to Paris to Chocolate Uplift

By Valerie Beck, founder of Chicago Chocolate Tours and Chocolate Uplift

November 2014 marks the 9th anniversary of my chocolate services business. The dream that led me here started more years ago than that, when I was in college. Here’s the essay I wrote for my college reunion book this coming spring, describing the chain of events.

Quincy House at Harvard, where I woke up with a special dream
Quincy House at Harvard, where I woke up with a special dream

One day toward the end of our junior year at Harvard, I woke up thinking of Paris. The thought stayed with me, indeed it permeated me, and I decided to spend the next semester in Paris.

As you’ll recall, studying abroad wasn’t common in those days. My roommates had no reason to expect I’d abandon them. Professors raised an eyebrow when signing a form stating that my Sorbonne courses would give me the same credit as Harvard courses. No one knew what to make of my announcement that I was going to study in Paris. I didn’t know what to make of it either. I loved being at Harvard. I only knew that Paris was calling, and I had to answer.

Debauve et Gallais, the Paris chocolate shop where I tasted the bonbon that changed my life
Debauve et Gallais, the Paris chocolate shop where I tasted the bonbon that changed my life

My semester in Paris was transformative. I loved the lifestyle, the history, my classes, the soft lavender early morning air, and the chocolate. Above all, the chocolate. I had been a chocolate maniac all my life: at age four I declared to my mother that the only way I was going to drink milk was if it were chocolate.

I can still taste in my mind the first piece of fine French chocolate I had during my semester in Paris. I had gone “chocolate scouting” – as normal a thing for me to do as finding my classes, the bookstores, and the Seine – and I selected a square of ganache at the great French chocolate house Debauve et Gallais. The richness, power, and purity of flavor in that tiny, perfect bonbon made me determined to enjoy chocolate of exalted quality for the rest of my life, and to take others with me on the journey of fine chocolate.

I began immediately. I asked a few Sorbonne friends if they wanted to come with me and sample the best chocolate and pastries in Paris. They looked at me for a moment as though I had invited them on a tour of paradise, which in fact I had. They said yes, and off we went on the first chocolate tour that I created. I didn’t call it a tour, or imagine that I would grow the concept into an international chocolate tourism and chocolate services business. I was simply sharing my passion.

Pralinette Chocolates Bruges
Pralinette Chocolates Bruges

After we had eaten our way through the truffles and chocolate croissants of Paris, I decided we needed to go to Belgium and do the same thing. And we did. We celebrated my 20th birthday in the glorious chocolate shops of Antwerp, Brussels, Bruges and Ghent, during a weekend in December of our senior year. Thus took place the first chocolate travel club trip that I created; I didn’t imagine that there would be more.

Today, after a not atypical career diversion into the practice of law, and some additional time in the chocolate and pastry centers of Europe, my passion, mission, and career are one: “uplift through chocolate.” I founded a business 9 years ago which was the first chocolate tour company, then I expanded into multiple cities, and now the company has grown to provide chocolate services such as tours, travel, and “Eat Chocolate, Be Skinny” wellness seminars for the chocolate-loving public, and consulting and importing for professional chefs and chocolatiers as well as for cocoa-growing and chocolate-producing nations.

The next step is to continue the current chocolate revolution by ending the child slave labor practices and other monstrous abuses that occur behind 70% of the world’s chocolate, and by replacing slavery chocolate with delicious fair trade chocolate for the public and culinary professionals. Chocolate can uplift chocolate lovers, chocolate workers, cocoa growing nations, and the planet. For irregularly-timed posts chronicling some of this journey, you can join me on my blog at http://www.chocolateuplift.com.

As a 19-year-old Harvard senior in Paris, where I created the first chocolate tour
As a 19-year-old Harvard senior in Paris, where I created the first chocolate tour

I’m grateful it all flowed from a thought I woke up with when we were at Harvard.