Our Chocolate Philosophy
Our Mission at EHChocolatier is to create bonbons and confections that are the very best they can be. When you bite into our chocolate, we want to put a smile on your face! Freshness and flavor is what makes our chocolates stand out. That is why all of our products are handmade in small batches with attention and care given to each ingredient. Our ganaches are infused with natural, fresh and dried ingredients. No artificial flavors or preservatives are used. We use classic techniques and craft each chocolate by hand to create a perfect balance of flavor, texture and simple beauty.
It began in the summer of 1999 on Martha’s Vineyard with two strangers, a mutual friend, a super duper wedding cake and a heroic ride in an old Toyota Land Cruiser. The rest, as they say, is history.
Fast forward to today, Elaine and Catharine, now close friends, channel their creativity and craft into producing unique, high-quality confections for EHChocolatier. No detail is too small for them to perfect - rigorous testing and development of new products, selecting ingredients that align with their values, and lab testing warm weather protection for shipping their products anywhere in the US.
They make all their bonbons and confections by hand with attention and care given to each ingredient. No artificial ingredients or preservatives are used to ensure the utmost integrity of flavor. They use classic techniques to craft each chocolate and to create the perfect balance of flavor, texture, and simple beauty. They have spent many years working to perfect the products they bring to you.
In the 10 years since EHChocolatier produced its first confections, it has been recognized numerous times for its special products. It was named “Best Chocolate” in Boston Magazine’s 2014, 2015, and 2019 Best of Boston awards; the “Best Chocolate in the U.S.” by Food and Wine; listed by Fodor’s Travel as one of the “Best American Chocolate Shops”; chosen as one of the Top 10 Chocolatiers in North America by Dessert Professional; and has been named “Best in the Box” by the New York Times.
EHChocolatier’s growth and accolades have only inspired Elaine and Catharine to remain dedicated to producing chocolates of the highest quality … and to continue having fun together in the kitchen. :)
Co-founder / Master Chocolatier
I have a sweet tooth, there I said it! While I have little formal training in chocolate, I have always loved eating and making desserts. Chocolate desserts. Since Elaine and I became friends (over 20 years ago now), we have focused intensely on working with chocolate. It has been a fulfilling and creative time…and is not yet over!
Co-founder / Master Chocolatier
As a young child, I began my food career baking little cakes from my beautiful yellow Easy Bake Oven. Soon to follow were Jello parfaits layered with Cool Whip and Instant Chocolate Pudding, Cherry Jello and fruit "cocktail", Betty Crocker Snickerdoodles, and flaming (unexpected) jelly muffins in Home Ec. Life took a detour to a career in medicine, but eventually I made my way back to my first passion, flaming jelly muffins ;) .
Elaine received her training as a professional chef through the Cambridge School of Culinary Arts in Cambridge, Massachusetts, and as a professional chocolatier through Ecole Chocolat in Vancouver, BC.
Chief Packaging Officer
When Shing isn’t being the CPO (chief packing officer) at the kitchen, you’ll find her behind her magnifiers creating jewelry, obsessively knitting, reluctantly stomping up hills behind her boys, and eating great food!
Karen Sweeney Chun enjoys working side by side with her sister at EHChocolatier. She finds the time a welcome break from her busy life as a mother of 10 year old twin boys and career as a Physician Assistant in family medicine.
Sophie began making elaborate cakes for friends and family while studying at the Nova Scotia College of Art and Design. She soon made the leap from visual artist to pastry artist with her diploma from the Culinary Institute of Canada in Charlottetown, PEI. With eight years of professional pastry experience, Sophie still loves nothing more than sharing her knowledge and (of course) chocolate. This led her to teaching classes in both cake decorating and truffle making. Since coming to EHChocolatier, Sophie has explored chocolate's endless possibilities as a creative outlet for both aesthetics and flavor. Sophie spends her time at home chasing her toddler and cats around with her husband. In any rare quiet moments, you can find her drawing and eating sweets.
Head Chocolatier / Chef Instructor
Anne is a professional chef and chocolatier. She holds a bachelor's of science degree in Zoology from the University of California Santa Barbara, but left the world of lab coats and petri dishes behind in exchange for one filled with chefs’ whites and chocolate. After culinary school at the Culinary Institute of America in St. Helena, California, she spent 6 years working in restaurants across the country before diving into recipe development and food science at America's Test Kitchen. Her work has appeared in Cook’s Illustrated and Cook’s Country magazines and in countless cookbooks. She spent some time developing and producing infused products in the regulated cannabis industry, where she discovered her passion for working with chocolate. Anne now works at EHChocolatier in Cambridge, MA, where she helps create artful and delicious confections.
Retail / Customer service
Sarah has held many jobs in support of her other life as a professional actress, but working with the women of EHChocolatier has definitely been the sweetest! She enjoys being near the water, Shakespeare’s words, culinary adventures, and spending time with her guys.
Susan, a former Photography Editor and Boston native, just recently moved back to Cambridge after a 27 year stint in California. She is thrilled to be part of the EHChocolatier team as chocolate was only permitted on 2 specified “candy days” per week when she was growing up. Being around delicious chocolate, all the time is a huge treat. Her 3 grown children are delighted with her new job.