Cool Hunting
Cocoa Locoa is the creation of Karalee LaRochelle, who, like several other people who've inspired us by their midlife career shifts, knew there was a better way to make a living. After years in business consulting and marketing she earned a degree in Pastry at the New York Culinary Institute. Stints at Eleven Madison Park, Fauchon and Veré Chocolate followed.
In addition to her excellent line of hand made artisan chocolates and confections made with local and organic ingredients—the Salted Honey Caramels, made with Fireweed honey, are beyond (pictured above)—Karalee offers a Bespoke Chocolate Service. First she meets with you to understand the kinds of flavors and style of chocolates you like. She then creates a range of chocolates using your preferences, which you sample at your very own tasting (four costs $250, 8 costs $450).
Once you select the creations that best suit you, they can be further customized by adding a unique screened design and custom packaging. Minimum order is 50 pieces per flavor at $1.50 a piece (50 cents less than a non-custom chocolate). Still don't know what to get the person who has everything?
And what better to serve with your Bespoke Chocolate than Bespoke Vodka?
Experience Cocoa Locoa at the NY Chocolate Show today through 12 November 2006, or at the Cocoa Locoa site.
|
previous entry Valley |
next entry Redesign Number Four |
When the world's most desirable confection meets some of the finest spirits, it's bound to be a successful combination. Case in point, Les Shooters from Montreal's first chocolate lounge and boutique, Suite 88. The shooters, which appear to be average, conical truffles are actually chocolate containers filled with an assortment of 12 different liquors. To take the shooter, first bite the tip off before...
With adventurous flavor combinations, like Thai Coffee and Fig Port, made entirely from scratch using premium ingredients and a fudgey texture, Mari's Brownies are CH's kind of treat. We also like their refreshingly small size, making them a moderate indulgence rather than a "guess-I'm-skipping-dinner" kind. Neatly packaged in their signature Pumpkin-hued baton boxes and wrapped with custom ribbon, the dense, rich squares make perfect...
Taylor's Chocolate Paddle Thermometer simplifies the task of working with chocolate by combining two essential tools—a spatula and a thermometer. Key temperatures etched on the paddle provide further assistance, making it even more of a boon for anyone who's ever tried to temper chocolate at home. The versatility of the tool works for many other cooking situations when you need to both mix and...
In the infinite quest to find the most obscure curative health food, TerrAmazon makes a convincing case. With goji berries fast becoming a household name, the creators of TerrAmazon had to explore remote corners of the Amazon rainforest for their snacks. Take their Organic Yacon Slices, for example. Recently rediscovered as a superfood, the indigenous Andean tuber is sliced and then partially dried. The...
Chocolate-Pencils is the product of a collaboration pairing Japanese architect and designer Oki Sato with patissier (and Iron Chef champion) Tsujiguchi Hironobu, the man behind Tokyo's boutique dessert shops Mont St. Claire and Le Chocolat de H. Subtle tableware effectively displays the gourmet chocolate and includes a special "pencil sharpener" for grating over a dessert. The pencils operate under the concept that shavings, which...
Pearl-shaped and tiny, the Manhattan patisserie Trois Crepes' Dark Chocolate Pearls contain something like a buttery Rice Krispy in a coverture of bittersweet chocolate. A pleasing crunch and slight saltiness makes for a surprising experience, but the chocolate balances both the flavor and texture. The Perles are delicious sprinkled on ice cream or yogurt, but we also like pouring them directly into our mouth....
