About me
At OceanState Chocolates we are a team of creatively inclined Chocolatiers and Pastry Chefs, workaholics one and all, perpetually developing and creating new chocolate delights including hand dipped truffles, caramels, turtles, old fashioned copper kettle fudge, creative confections, buttercrunhes, toffees, glazed nuts, heirloom cookies, drinking chocolate, dessert sauces and chocolate culinary cooking sauces.
Our palette of ingredients includes farm fresh fruits and vegetables, dairy fresh cream and butter, regional artisan made specialties, fine liqueurs, fresh roasted premium nuts, exotic spices and pure rich single origin varietal chocolate from small plantations around the equator.
Our philosophy for making chocolates includes taking the time to pair each filling with the chocolate that will best complement it, to cook everything in small batches and to dip everything by hand following the old orld European tradition.
With a keen eye for detail and a burning passion for all things chocolate, we are dedicated to creating delicious chocolate works of art with quality you can taste.
Cooking Influences
We all agree - Julia Child!
Awards, Honors and Societies
OceanState Chocolates has received many awards in recognition of the culinary sophistication demonstrated through the creation of unique chocolate products.
The awards include:
Food Network
Guest appearance on
Road Tasted with the Neelys
September 2008
Best of New England, Boston Magazine Travel and Leisure
Best Chocolates - 2007and 2008
Best of Rhode Island
Best Local Chocolates - 2004 and 2008
James Beard House - 2006
created and presented Honey Almond Matzo Truffles at
Passover Dinner served at the house in NYC
Providence Warwick Convention Visitors Bureau
Business of the Year 2005
International Scove Awards - 2000
First Place Cranberry Jalapeno Salsa
Third Place Banana Habanero Jam
Additional Services
We offer exclusive Cooking with Chocolate classes geared to teach everyone how to incorporate chocolate into savory recipes in order to be sure of getting five a day the chocolate way!
United States Chef
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