Our Chocolates

Patricia’s Chocolate, is a collection of artisan ganache and caramel chocolates.  Each is handcrafted from fresh ingredients and the finest of American and French couverture cocoas in the commercial kitchen in our home in Grand Haven, Michigan.  Trained at the French Pastry School in Chicago, Patricia painstakingly creates complex recipes that combine cocoa, European butter and growth hormone-free creams with exotic varieties of imported spices, fresh herbs, fruit purees, coffees, teas, and fine liqueurs.  Each individually hand-finished palet yields delicate and subtle flavors rarely found in chocolates with such unique taste and artistic appeal, and we believe that the quality of our chocolate rivals that of the world’s finest chocolatiers.  As might be expected in a delicacy made in small quantities to insure a consistent experience of flavor and texture, there are absolutely no preservatives, additives, or artificial flavorings in Patricia’s Chocolate.

A contemporary origami-like box holding a descriptive booklet, layered glassine, and a five-ply pad over a protective tray elegantly finishes her product.  If you are a connoisseur of premier chocolate seeking an exquisite indulgence, or if you are looking for the perfect present, corporate gift, or wedding favor, you will be more than pleased with Patricia’s chez nous fait chocolat~ homemade chocolate. 

Tips

While our chocolate may be kept for several weeks, they are best eaten soon after they are purchased to insure a smooth, creamy taste.  

Remember, there are no preservatives.
Store your chocolate in a cool, dry place.  Do not refrigerate, as the dampness will cloud or dull its beautiful luster.   The shine of the  chocolate’s coating is a sign of its temper and therefore the quality and care with which it was made.

The irregularities you’ll notice are a sign of the chocolate’s craftsmanship.  Each palet is made, dipped, and hand-finished, unlike mass produced molded candies.

Try cutting the palet into quarters or thirds with a sharp paring knife.  Hold the piece on your tongue and let it melt for a few seconds to savor the texture of the ganache or caramel.  Pay attention to the flavors that emerge, and the subtle finishing tastes.