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Chocolate Stops for Chocolate Craving Travelers |
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Creme de la Cookie Bakery Screamin’ O’s, made from extra-fudgy chocolate dipped in dark chocolate ganache and topped with chocolate sprinkles, are already a house fave. Sprinkle lovers, rejoice: There’s a station for adding more. Everything is made fresh daily from premium ingredients: Madagascar vanilla, dried Michigan cherries, and European butter. In addition to snacks, the homey shop, complete with board game table and big screen TV, serves fancy coffee and other drinks. Creme de la Cookie, 6706 Snider Plaza, or visit www.cremedelacookie.com Paciugo Gelato Paciugo gelato is made with whole milk. Nuts, nougat, candied fruit and several other ingredients are imported from Italy. Extra-brute Cocoa is imported from Belgium and doesn’t contain any vegetable oils, only cocoa butter. There are no preservatives in Paciugo gelato. Paciugo’s milk-based gelato is 50 to 70 percent lower in fat and calories than premium ice creams and has a softer, denser texture than ice cream. The fat content is considerably less than ice cream, Customers visiting each Paciugo location have their own regional favorite flavors. For example, Texans come back every year for Chocolate Jalapeno. Visit www.paciugo.com for a full list of locations and menus. Indiana Ghyslain Chocolatier and Bistro Ghyslain’s signature hand-painted chocolates feature 12 distinctive chocolates (butterfly, Vanilla fan, turtles, etc.), each a detailed work of art. The butterfly, for instance, has Gianduja milk chocolate ganache infused with hazelnut crunch. The Purple Rain is dark chocolate ganache infused with raspberry puree and Chambord extract. Ghyslain Chocolatier & Bistro 416 N. 10th
St. (located in the Historic Depot District) New Hampshire Butternut Bakery Visit www.butternutbakery.com . |
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This new dessert shop located in Dallas’s
Snider Plaza serves old-school whoopie pies (like the ones from
junior high) and cookies, cupcakes, and lemon bars.
The first Paciugo Gelato shop opened in Dallas
in 2000. Now there are a dozen shops in the DFW Metroplex and more
to come plus more than 20 throughout the U.S. and Mexico. Before
immigrating to the U.S. Master Gelatio Cristiana Ginatta , who
founded the chain with her husband and his son, learned her art
growing up in Northern Italy. By the way, Paciugo is pronounced “pah-CHOO-go”
and means “messy concoction.”
A sophisticated chocolate boutique and French bistro in Richmond is convenient to
Interstate 70. Founder Ghyslain Maurais was
born in Quebec and discovered his culinary passion while working in
the field to fund his architectural education. Soon after, he
changed career paths and entered the Institute du Tourisme et
d’Hotelerie du Quebec and became a certified French pastry chef. He
has worked at the finest restaurants in North America and Europe.
Mother daughter duo Dana and Kelsey Dowart
recently opened the Butternut Bakery in New Boston. The specialty is
gourmet scones and includes a variety of chocolate creations More
than 10 flavors are available, including Lemon WhiteChocclate,
Chocolate-Covered Strawberry, Banana Flambee, Rocky Road, and Triple
Chocolate. And you can really taste the difference. When people
think of scones, they oftentimes expect a dry, crumbly, flavorless
product that requires a pot of tea to wash down. Butternut's scones are moist, buttery, flavorful pastries
that highlight fresh, gourmet ingredients.