Beth Kirsch Chocolatier

My goal when making artisan chocolates is to create confections that look beautiful, taste extraordinary, and offer a moment of pure bliss when you experience them. I use high-quality French chocolate and fresh ingredients. I make my chocolates in small batches, all by hand.

Take a chocolate-making class!

Or host your own chocolate party for a birthday or special event.

Custom Orders

Thank-you gifts, party favors, chocolate dessert platters, customized gift boxes—whatever the occasion, I’ll prepare chocolates just for you.

Shout outs

If there's only one thing in my life that I could eat forever, it's your passion fruit chocolates. Just ate the last one and swooned as much as when I ate the first.

Julie Benyo

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Let's Talk Chocolate

My idea of heaven: walking amidst 100 acres of cacao trees, their delicate little white flowers turning into football-sized, purplish-red pods that cling to the trunk and branches. They don’t smell like chocolate but are bursting with the promise of what’s to come.

Completing the Valrhona Master Chocolatier program this spring was both exciting and intimidating. At l’École du Grand Chocolat in France, Chef Christophe Domange began by having us make a “chablon,” a paper-thin sheet of chocolate on a large square of acetate.

My daughter, my sister, and a good friend kept urging me to learn how to make caramel. Just about everybody loves caramel, they insisted, even if I don’t. Well, I guess they were right, because salted dark caramel was my top seller this holiday season. Two people alone bought a total of 33 boxes.