Joshua Needleman makes his own chocolate from scratch in Lenox, and it’s rich and smooth and intense. Now pause here a moment. Breathe in the smell of it, and imagine the possibilities. Dark chocolate caramelized hazlenuts. Melting bars of ganache flavored with raspberry or spice.
His Chocolate Springs is half kitchen and half alchemy, a wizard’s lair. And it is also a café. You can find assorted chocolates to take home in whimsical flavors and shapes. You can also sample them over a cup of coffee, or snowshoe through Kennedy Park to rest here with a cup of hot chocolate that’s melted-chocolate-in-a-mug so thick the spoon will almost stand up in it.
His smooth chocolate becomes the base for cakes and cookies too, and ice cream sandwiches filled with gelato, and some of the tenderest scones in the county, not to mention the mondiant — milk or dark bark filled with dried fruit and nuts.
