Maurie's Fine Chocolates of Madison

COMPANY PROFILE

We hope you enjoy our artisanal chocolates and experiece the subtleties of our flavour palette. Our chocolate is made from the finest criollo & forastero cacao pods from international plantations in Ghana & Guatemala and single origin plantations of Machu Picchu & Ocumare. The beans are roasted, winnowed and conched in France, Belgium & North America to make our 100% chocolate liquor, the foundation of our couverture. We create each individual truffle with dark chocolate ganache infused with natural fruits, teas and spices surrounded with a thin layer of our 72% chocolate. We freshly roast our own almonds, pecans, cashews, macadamias; make our own caramel and English toffee, and enrobe in 70% chocolate. We also enrobe Wisconsin cranberries, cherries, orange peel, & Buderim ginger. I named my shop in Madison after my dad, Maurie. Since his death. I have continued to use my Dad''s original recipes, along with developing a unique approach to tempering, flavour infusion, art chocolate design and origin chocolate use. Mauries Fine Chocolates - About Us My father, Maurie, had principles: * Be generous in spirit and behavior. * Use the highest quality ingredients. * Never rush the process. * Keep Maurie''s chocolate recipes a family secret. In 1941, after my dad opened his newspaper store, he added a candy kitchen. Late at night and into the morning, he stood at a copper kettle stirring steaming caramel or toffee, and at his marble slab, hand dipping and casting chocolates. He loved experimenting with new ideas and flavor combinations, and eventually my dad created his own repertoir of recipes. His kindness, humility and his exquisite chocolates quickly became legendary. In business at the same location for 50 years, Maurie perfected his recipes. He entrusted them to no one except his immediate family. After his death in 1991, I formally studied food science, the chemistry of chocolate and candy production. I opened my own shop on Monroe Street in Madison, Wisconsin in 1993. Like my father, I carefully hand dip the chocolates, experiment with new flavors, and with loving memory of my Dad, Maurie, strive to follow his life principles.

ABOUT THE OWNER

After his death in 1991, I formally studied food science, the chemistry of chocolate and candy production. I opened my own shop on Monroe Street in Madison, Wisconsin in 1993. Like my father, I carefully hand dip the chocolates, experiment with new flavors, and with loving memory of my Dad, Maurie, strive to follow his life principles.

BUSINESS INFORMATION