“Fritz is super talented - an encyclopedia of flavors,” according to Skovron.Īsk about the truffles next time you’re in the cheese shop. They’ve also collaborated on truffles flavored with Westford Hill Distillers’ pear and kirsch eau-de-vie.
“Incredibly good,” is Skovran’s assessment. Knipschildt married The MaCallan 12, Sherry Cask single malt (Skovron’s favorite) with dark chocolate truffle and an Ecuadorian exterior.
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Ken Skovron, of Darien Cheese, has collaborated with Knipschildt on a series of liquor-based truffles. to work at the famous Le Chateau in South Salem, N.Y., and then opened his own chocolate business at the turn of the century. It’s a painstaking process of making the flavored ganache centers, molding the chocolate shapes, and then sealing the bottom.Īs a young man in Odense, Denmark, Knipschildt trained as a chef in culinary school and then worked in restaurants across Europe. Knipschildt and his small crew make the chocolates by hand in his Norwalk kitchen. Great ingredients and careful attention to process yields the best flavor and texture. Knipschildt relies principally on sources in the Domincian Republic, Guatemala and Papua New Guinea.īeyond the beans, he insists on fresh milk and butter and only uses the most natural flavorings. Are they shade grown? How are they harvested and roasted? Where are they from? These are some of the factors that make up the best chocolate beans. He went on to explain that the source of the beans is crucial. “You can’t have excellent chocolate without top-quality ingredients,” he said. Instead, he emphasized the quality difference between everyday chocolate and the high-quality product he makes. Since that’s my fave too (I’m good for a couple bars a week), I asked him to recommend one of the popular brands. What percentage? “70 percent,” he replied. I asked Knipschildt his preference for milk or dark chocolate. I think toffee sea salt pretzel in 72 percent chocolate is my favorite, but elderberry-lemon peel and fig and honey are in contention. The best seller is dark chocolate with burnt caramel and Hawaiian sea salt. Knipschildt also produces a selection of chocolate bars ($8 to $10). More traditional flavors include caramel in 71 percent Ecuadorian dark chocolate with Hawaiian sea salt - an elegant riff on the classic salted caramel mint-infused white chocolate dark chocolate ganache in dark chocolate and hazelnut in milk chocolate.
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