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. :)
Elaine Hsieh (SEE-ya...later)
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.
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!
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 SweeneyKaren 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.