Yankee Magazine Names Best 5 Chocolate Makers in New England
Yankee Plus Dec 2015
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DUBLIN, N.H. (January 20, 2009)–Yankee Magazine’s January/February issue names New England’s best five chocolate makers. Yankee’s food editor, Annie B. Copps, who oversees the magazine’s food coverage both as an editor and as a contributor of feature stories and columns, compiled the list. She also writes Eating New England, a Yankee Magazine blog about food and entertaining in the region. In each issue, Yankee names “The Best 5″ in different categories. The next issue, March/April, will name the best five college art museums in New England.
The following five chocolate makers made the list:
Ballotin Chocolates–16 Unicorn St., Newburyport, MA. 978-465-3800; ballotinchocolates.com
“In a word, bonbon. It’s ridiculous with how much chocolaty goodness each bite is imbued. Simultaneously elegant, rich, serious, and fun.”
Daily Chocolate–7 Green St., Vergennes, VT. 802-877-0087; dailychocolate.net
“The cream, butter, and maple syrup come from local sources, but the cherries marinated in port wine and the macadamia nut clusters are unearthly.”
ChocoLee–83 Pembroke St., Boston, MA. 617-236-0606; chocoleechocolates.com
“Lee Napoli’s handmade truffles are filled with the current darlings of the chocolate world, chiles and espresso, as well old faves hazelnuts and Grand Marnier.”
Unbridled Chocolates–135 Main St., Marlborough, NH. 603-876-9111; unbridledchocolates.com
“Many of Alan Crofut’s creations have an equestrian theme as a nod to his love for horses, but his big-bellied little Buddhas, chocolate stars, and frogs are all about quality, true flavors, and whimsy.”
Cocoapelli–9 Willow St., Natick, MA. 508-655-1195; cocoapellichocolates.com
“Jonathan Spillane makes each of these wonders by hand himself. His flavored ganaches are heady little delights.”
For more information and for 15 more chocolatiers, visit YankeeMagazine.com/10Things (online December 22, 2008).
The January/February issue’s Food section cooks up comfort foods (page 62), a chili recipe from an award-winning master of the genre (page 72), and buttery vegetables and pastries (page 74).