The perfect accompaniment to my gingersnap gelato was some broken bits of Éclat Chocolate’s Caramelized Hazelnut bar. Chocolatier Christopher Curtin’s creations at Éclat Chocolate are some of the finest and uniquely flavored sweets I have encountered.
While Curtin trained in France at le Companion du Devoir, he decided to make his home at the shop on High Street in West Chester, Pennsylvania. All of his chocolates are made at the West Chester location, yet you can find his products at Dean and Deluca and DiBruno Bros. as well as your local gourmet shop. Or, visit the online store at http://eclatchocolate.com and browse the delicious truffles, caramels, mendiants and bars.
I enjoy the “Destination Bar” collection, from the traditional Dark Pennsylvania Dutch Chocolate to the exotic Toasted Corn. For my fall-flavored gelato of ginger, molasses, cinnamon, clove and nutmeg, I decided on the Caramelized Hazelnut bar – a blend of caramelized Spanish hazelnuts and 65% dark chocolate. The hazelnuts provided a delightful crunch to my decadent ice cream – a dessert of great éclat.