An insider's view of the Connecticut dining scene
Jan 25, 2014
06:58 AM
The Connecticut Table

Connecticut's Hot New Artisan Chocolates; Insider's Scoop (for Valentine's Day)

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“Doors keep opening,” Dorgan says, crediting her quickly growing success largely to the word-of-mouth that filtered through the Litchfield Hills about how wonderful her chocolates are.

It’s not just the delicious factor that explains their appeal: Dorgan is devoted to the fair trade and farm-to-table movements, and she sources only ethically-produced cocoa for her line, which also features locally-made components such as milk, cream, butter and other accoutrements.

The Connecticut Farmer’s Cow cooperative, for example, is her source for cream, and she uses butter from Cabot Creamery and from Litchfield’s Arethusa Farm Dairy, the farm of Manolo Blahnik USA owners George Malkemus and Anthony Yurgaitis, which has a creamery and retail store in Bantam, and an Italian-inspired wine bar and restaurant, Arethusa al tavolo, next door. (Above, butter crunch toffee.)                                   

“The community has a lot to do with it,” Dorgan says of her inspiration, the ethics underlying her business and her early success.

The newest addition to the line, meanwhile, is decadent-looking toffee. “That really did very well at the markets last week," Dorgan says. "We don’t have a bag left.”

The salted caramel, ginger rum  (made with Myers’s Jamaican rum) and Sugar Shed Maple truffles are the most requested flavors, and it’s easy to see why from the descriptions below.

There’s a new variation on the salted caramel truffle, using coffee instead of water, and the “dark chocolate-dipped treat” is sprinkled with locally ground espresso powder. In the local foods spirit, that latter ingredient comes courtesy of Nicholas Benson, an English teacher at The Gunnery private school in Washington, who has a micro-coffee-roasting business on the side.

“It was debuted last week at the farmers market,” Dorgan says of the truffle dubbed Caramel Latte, giving another indication of just how young and fresh this startup is.

“We’re working on a truffle infused with cabernet,” adds Dorgan. “We hope to get that one out in time for Valentine’s Day.” The cabernet aspect is cabernet franc from Hopkins Vineyard in New Preston.

As for what’s coming after that, stay tuned. Dorgan, who says, “I’m just having so much fun doing it,” has been talking to producers of local honey and other sweet products.

Meanwhile, see the full descriptions below, and to place an order call (203) 491-6041 or email pam@plumbrookchocolate.com. Dorgan will also be selling her artisan chocolates at the indoor farmers market in Litchfield on Feb. 1, March 8, April 5 and April 19. For more, see the farmers market’s website.

Plum Brook Chocolate

At Plum Brook, we strive to deliver the finest quality, handmade chocolates using the best possible ingredients.  Real chocolate grown on small, shaded farms in dense equatorial jungles and transformed with pure, locally grown and sourced ingredients into an all-natural, delectable result. Freshly made in small batches, and no preservatives, our chocolates are cut, dipped and packed by hand*.

Our Seasonal Truffle Collection

SALTED CARAMEL

A velvety caramel center is enrobed in dark chocolate and topped with a pinch of Mediterranean sea salt.

GINGER RUM

Dark rum and fresh ginger blend delicately in this white chocolate ganache, enrobed in dark chocolate and topped with organic candied ginger.

 

SUGAR SHED MAPLE

Our local maple syrup ganache, coated in dark chocolate and topped with toasted pecan, bursts with the taste of New England.

 

BETTY’S VANILLA BEAN

Enrobed in dark chocolate, this truffle’s creamy white center is steeped in vanilla beans and speckled with their seeds to produce a gently unfolding, vanilla-like-you’ve-never-tasted-it-before flavor.

 

 

 

CARAMEL LATTE

A variation on our much-loved caramel, using coffee instead of water, this dark chocolate-dipped treat is sprinkled with locally ground espresso powder.

RASPBERRY

The vibrant flavor of our raspberry truffle comes from the infusion of fresh jam from Winding Drive Jams and Jellies of Woodbury and a splash of Chambord.  Our truffle is drizzled with white chocolate, tinted with natural coloring.

SEASONAL DARK

Rich, soft and not too sweet, our 72% chocolate ganache produces a deep, dark lasting flavor. Enrobed in 67% chocolate.

HOLIDAY PEPPERMINT

A crisp and complex flavor emerges from this white chocolate center infused with local, fresh peppermint leaves and enrobed in dark chocolate.

 

HAZELNUT

A delicate blend of milk chocolate and hazelnut paste is enrobed in dark chocolate and coated with chopped hazelnuts.

 

4 piece sampler                                                                                                            $7.00

8 piece sampler                                                                                                            $13.50

12 piece sampler                                                                                                          $20.00

5 piece salted caramel box                                                                                           $8.50

24 piece box: Chocolatier’s choice. Our signature box.                                                $38.00

Bark: Dark Hazelnut-Espresso or Milk Cranberry-Orange-Pistachio. 5 oz bag             $9.00

Buttercrunch Toffee: 3.5 oz. bag                                                                                  $10.00

Velvet drinking chocolate mix: Made from 64% chocolate. 6 generous servings.         $10.00

Orders taken by phone at 203.491.6041pam@plumbrookchocolate.com, and the website is www.plumbrookchocolate.com.

*Please enjoy our truffles within 3 weeks, barks within 6 weeks and sipping chocolate within 3 months. (Right, sample packs.)

Connecticut's Hot New Artisan Chocolates; Insider's Scoop (for Valentine's Day)

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