Since 1780, the Romanengo family has been dispensing handmade candies from this beautiful shop with its marble walls, glass shelves and rich wooden cases. Crystal receptacles are filled with confetti-colored candied fennel seeds, threads of sugar coated cinnamon, sweet fruit fondants, chewy rosewater marshmallows and tiny pastiglie.
Since opening in Brooklyn a few years ago, Mast Brothers Chocolate has been making a big name for itself. Founding brothers, Rick and Michael Mast, create flavorful bean-to-bar chocolate with imagination and enthusiasm at every step. They import some of the finest single origin cacao from around the world.
Though we may think of Europe as the epicenter of fine chocolate, America is arguably home to the world’s most exciting community of up-and-coming chocolate makers.
My father has always said that if you make something well, people will go out of their way to get it. I suspect many folks would do just that for Terri Horn’s Salty Oats cookies.
If there were a fairytale written about ice cream, or if Edmund had been seduced by ice cream instead of Turkish Delight in The Lion, the Witch and the Wardrobe or if Willy Wonka had made ice cream, I could easily imagine them using the flavors that Jeni’s has so imaginatively and deliciously concocted!
Liddabit Sweets is based in Brooklyn, New York and was founded by two sweet loving ladies who met while studying the pastry arts at the French Culinary Institute. Everything is handmade with top-notch ingredients such as unsweetened, organic peanut butter and sea salt.
Yesterday, after I finished work, I popped into the back of the bakery and experimented with chocolate fondue. While chocolate fondue is not difficult to make, I wanted to make sure we had just the right ratios before preparing a large batch!
This afternoon as I took a walk through the shop, I snapped a few photos of the Valentine’s Day prep that is going on in each department!