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Wedding Wise Guys (Guest Blogpost, Rani Wise)

It was important during my wedding planning process to incorporate special and unique items that represented both my soon-to-be husband and myself. After years of enjoying chocolate from EHChocolatier, I wanted to share their handmade, unique chocolates with our friends and family. Not only were EHChocolatier’s “Wise Guy” my favorite chocolate from their Fall collection, it was the perfect chocolate to represent my new last name: Wise. Instead of presenting the chocolate to our guests as just a wedding favor, we wanted to be a bit nontraditional and present them as escort cards as well. The EHChocolatier team had a...

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A Note from a "Fan Boy" (Guest Blogpost, Charles Lamb)

I admit it: I'm a fan boy of Elaine Hsieh Chocolatier. A huge fan. I have a double subscription to their Chocolate Of The Month Club. I buy their chocolates anytime I get the chance, like when I'm at the Farmer's Market or Formaggio. I've attended their class. I bring their chocolates as gifts to people in Japan knowing that there are no finer chocolates, anywhere.  I've run side by side comparisons with other high-end chocolates and written about it on Yelp.  Fully aware that I'm a like a 13 year old at a Justin Bieber concert when it comes...

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Anti-Oxidants Vs. Anti-Anti-Oxidants

Now that Mother's Day is almost upon us and we're wrapping up the last of our boxes to go to market on Saturday, Elaine will be focusing the next few days on creating a very special confection called the “Blister Bar” in honor of the relay team she is on – Blister Monkey- 12 members on a team running a total of 200 miles in 24 hours from Mount Wachusett to Westport, MA on May 18-19 in the Reach the Beach Relay. Crazy, right?   Her team Captain (Oh Captain, my Captain!), George Anderson, requested a custom confection bar that could...

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About Our Ceylon Cinnamon Bonbon

Did you know that there are several different kinds of cinnamon? And that the powder you sprinkle on your french toast comes from the bark of a tree found in parts of Asia? We use Ceylon Cinnamon which is considered to be the “true cinnamon” as the base of our ganache. As you can see from the photo, we use the bark to infuse our cream with cinnamon flavor. Ceylon differs in its flavor from the more typical cinnamon that is found ground. There are lovely citrus tones and a much lighter “cinnamon” flavor that melds beautifully with our single...

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Mother's Day Package Design

For Mother’s day, we knew that we wanted to work a floral theme into our bonbon selection as well as in designing the boxes.  We frequently source our paper from Paper Connection which is based in Providence, RI. The Paperwomen as we’ve come to know them fondly, are big fans of Japanese printed papers of which we use a number of them in our year round collections.  For Mother’s day, we decided on the “Laurelai” collection which is custom designed and produced by the founder and head paper lady, Lauren Pearlman.  After selecting the three different color designs, they were...

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