The Ultimate Chocolate Nostalgia

Born and raised in Liege, Belgium your chocolatier was surrounded by chocolate houses and confectioners. Driven by the search of this flavor, this heritage of unique delicate luscious sensual long-lasting tender and wild nuttiness, the Chocolats Meurens are handmade in New York City with the best of belgian traditions: truffles and pralines.

Fruits,NutsandSpices...

Pistachio, Raspberry, Hazelnut, Pecans, Pink Peppercorn, Fennel, Saffron, Almonds, Cardamom, Orange, Lemon

...Wine and Liquors...

Fine Bordeaux and Sauternes,
Limoncello, Cognac, Whisky, Sambuca, Port

... and Fantasy ...

Cinnamon Tic-Tac/ Limoncello, Rosemary/Sea Salt , Rose Petals

Bitterness pushed to the Extremes

The truffle in cocoa powder is called the Blast as it deploys many unexpected flavors that only pure cocoa treated with the greatest care and respect can bring you.

Why is Chocolate so Good?

because as it melts in your mouth it forms different crystals that have different effects on the tastebuds. If you taste it pure, the bitterness can last more than a day on your palate.. If there is just a little sugar the sweetness is formed as you eat, multiplying the sensations!

Enjoy!

OnlytheBestSurvive

The ingredients are carefully selected in NewYork's best markets, combined with Callebaut 54% and 100% Chocolate, and local organic whipping cream.

No artificial conservatives, ever.

Products with fresh cream should be consumed within 2-3 weeks of purchase.

Order Form

Free Delivery in New York City

Assortment may vary, please email us to request
specific flavors, colors or shapes

Heart Boxes Let us include your sweet note, just message in your word and we'll add a free greeting card with your text, we then send it to the adress you provide us. Velvet Heart Box 9 Pieces $17.99 Satin Heart Box 16 Pieces $25.99 Free Delivery in New York City domestic s&h : $8.95 Want to learn about the origins of this lovely celebration? click here

Box of 24, $32

Box of 6, $12
Coffee Serie, $12 Espresso, Cafe au Lait, Cappuccino Dark, Milk and White Chocolate with a whipped espresso ganache filling. The espresso: from the bakery around the corner.
Dark and White Limoncello, $20 with crystallized lemon zest

Box of 12, $20 Dark Only Dark And White

Wooden Frame, $50       62 Pieces Box , $80

small Box of 2, $3 Order 100 boxes for $200 Please order 3 weeks in advance   BIG 3 Lb Box , $105

Gourmet Chocolate Bar ! Please order 2 weeks in advance Chocolate Mousse Espresso Raspberry with Cognac Pistachio Hazelnut and Almonds Each Bar 2.5 to 3 Oz , 70 to 85 g Double Hazelnut with Gianduja Grand Marnier and Orange Spicy Pecan Honey White Praliné Contact Us For requests and questions.

Blast! Extra-Dark Truffles Hand-Rolled in Cocoa Powder (Bag of 12, $6) Nutty Combination Hand-Rolled in Cocoa Powder assortment (Bag of 12, $6)

Eclats de Chocolat 2.5 Oz Shattered thins of my special 75% dark chocolate

Customers Comments:

Cecil: "I didn't know chocolate could taste like that!"
Elizabeth: "My boyfriend ate everything"
Erick: "I came home at 5 in the morning, my fiancee was mad but then i pulled your chocolate bar from my bag."
Carlos: "I put them over there, someone ate the whole thing!"
Julio: "I had a bite, then my friend called me and while I was on the phone my girlfriend ate the rest"
Aaron: "Man, you don't know what it's like to be hanging on the sofa and then say, hey I got this chocolate bar that my friend actually does..."
Elizabeth: "I came home and the dog had eaten the whole bar"
Julio: "I had to hide them from my mom"
Lisa:"It's like an explosion in my mouth"

Online Reviews
http://www.circleoffood.com/blog/2008/01/07/belgium-chocolates-made-in-new-york

Coming Soon :

Lavender Pumpkin

More Nuts Arrangements

Marzipans and Flowers

Chocolate Martini

Chocolate Chip Cookie Truffle

Chocolate Lab Pictures

Recipes

Sugar Free Vegan Pure Dark Chocolate Experience

Pictures of Liege: 1 2 3 4 5 6 7 8

Frequently Asked Questions:

Q: How long does chocolate last?
A: Chocolate with fresh cream: max. 4 weeks.
Dry chocolate, dark milk or white with or without nuts in good conditions in a closed package with no light, cool temperature, no humidity: a while!

Q: Where can I get your chocolates?
A: On this web site and at:
Sorriso's Italian Salumeria 44-16 30th Avenue
Astoria NY 11103 [map]
Phone: 718-728-4392

Q: Do you ship nationwide?
A: Between October and March, yes. From April to September you better select overnight shipping.FREE DELIVERY IN NEW YORK

Q: What if my chocolates melt during the transportation?
A: That's the most delicate point. If overnight delivery has been requested and your chocolates arrive in bad shape, send us an email, and you'll simply get another package at no cost.

Q: What makes your chocolates different?
A: Well, they're really dark. As they melt in your mouth they deploy such an unique array of luscious flavors and mostly they have this extra-long finish. You can find unique combinations here, and the purest chocolate is used as well as all the best quality of nuts, marmelades, fruits and anything that can enhance this beautiful combination the intimate pleasure of chocolate.

Q:What do you mean they're really dark?
A: I use different chocolates, for the ganache, usually it's 70% cocoa content, for the shells it's more semisweet 54% but in both I add some 100% cocoa solids during tempering to add quite a nice kick, a full body.

Q: Should I keep them in the fridge?
A: Some purists would say Noooo, but if they knew what's it like in a New York apartment in the summer, they would change their minds!! It's usually less cold on the top rack, depending on your fridge, and for a top experience, let your chocolates go back to room temperature, so the inside is nice and soft.

Q: Do you like Galler, Daskalides, Wittamer, Jacques Torres, Michel Cluizel, Lindt, Cote d'Or, Dolfin, Callebaut, Neuhaus, Valrhona, Amadei, Perugina and Nutella?
A: All of them, yes. The more I eat chocolate the more I like it.

Q: But what is really the difference between belgian and american chocolate?
A: Legally, Belgium is more strict with the level of cacao mass or liquor (the percentage) but also the purity of the rest. Only allowed are cocoa butter, sugar, vanilla, and milk solids in milk and white chocolate only. In the States, different fats such as vegetable oil are used to replace the expensive cocoa butter, and milk solids is allowed in dark chocolate, flavoring agents can be added too, as long as they don't imitate chocolate itself.
The rest is a question of tradition, style, taste...
Worldwide, there's a very small amount of soy lecithin on nearly every chocolate on the market, to allow fluidity.

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