Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Manhattan >
Feb 23, 2001 03:38 PM

Where is the Chocolate Cafe?

  • k

A friend once told me of a place, I think it was on the upper east side, where you sit at a bar and order chocolate truffles by the piece.

Does anyone know what I'm talking about, and where it is?

  1. Click to Upload a photo (10 MB limit)
  1. Sounds like Maison du Chocolat (not sure of the address, but off of Madison in the 70s, I think), which has a pretty normal candy counter, but after tasting one of the truffles, you might want to sit there and order one at a time.

    Also has fabulous, dense fruit pate, kinda like gumdrops for grownups.

    4 Replies
    1. re: MU

      i was talking to one of the pastry chefs from la maison du chocolat last night and he was telling me that they recycle their chocolates; they use leftover valentine's hearts and easter bunnies to make hot chocolate and put chocolates and truffles from holiday packages that didn't sell back out to the front, after cleaning them up a bit. yikes!

      now, i understand that one of the wonderful things about chocolate is that it's a stable and versatile substance. but i think that if i'm going to la freaking maison du chocolat, i am wanting some fresh chocolate! if i want old, reused chocolate i'll go to the grocery store. but then again, i know nothing about the business. is this typical, acceptable business practice at a chocolate store?

      1. re: emily

        I don't know about "usual practices" at chocolate stores, but it wouldn't bother me in the slightest to hear that they "recycled" valentine and easter candy into hot chocolate (actually, I think this is really great -- you know they're using chocolate that you'd want to eat instead of stuff that could have been sitting, ground up, in a canister for who knows how long), or took truffles out of holiday boxes. I don't think this is an indication that the candy is old or stale, simply that explicitly seasonal items aren't really sellable after their season is over, regardless of the freshness of their ingredients.

        From my overwhelmingly positive experience with them, if this practice affected quality in any way, I'm sure they wouldn't do it.

        1. re: emily
          Leslie Brenner

          In fact, chocolate is not that stable. Several chocolatiers have told me that fine chocolates should really be consumed within two or three weeks of purchase. I'm sure it's fine for hot chocolate, but considering the prices at Maison du Chocolate (and the fact that they are fine chocolates), I'd want it fresh, too...

          1. re: emily

            Chocolate itself actually improves with age. However, the candies may contain other ingredients that are best fresher.

        2. Hi,
          If I'm not mistaken, the Chocolate cafe is on 75th St. & Madison Ave., right across the street from the Whitney Museum.