A chocolate river runs through Vergennes

Author: Rachel Schiffer

After a two-day-long Thanksgiving extravaganza (yes, my family goes all out and celebrates two nights), the idea of gobbling down more food seemed an impossible feat. But on the third day after Turkey Day I was finally able to end the holiday weekend with a true finale dessert at Daily Chocolate, a local gourmet chocolate shop nestled halfway down Green Street in Vergennes.

As you enter the shop an inviting chocolate trio immediately surrounds you. The rich, deep and intense aroma of dark chocolate greets you at the door. The display counter begs your eyes to linger on the incredible variety of stylish chocolate confections. Finally you are welcomed by one of the chocolatiers herself as she offers you a free sample of pure chocolate goodness.

It only took two minutes inside this cozy, campy, chocolate cavern before my heart melted for a newfound love. The silky smooth texture of the treats I had just tasted could convert anyone from chocolate liker to chocolate lover. The dark chocolate classic almond bark was surprising and awesome in its simple marriage of bittersweet chocolate and salt-roasted almonds. The sample of lemon-lavender-almond white chocolate bark, an understandable favorite of regular patrons, practically dissolved on my tongue and gave new meaning to the potential of white chocolate.

Sitting in the display case were glossy chocolates, a sign of good tempering, and they sat waiting to be indulged. But while the chocolates were well-tempered, owner and chocolatier Chris White and fellow chocolate maker Floery Mahoney were more than sociable hosts and happy to answer my questions about the chocolate-making process. White and Mahoney's chocolates are made fresh on premise from high quality ingredients and use local products whenever possible. At Daily Chocolate you can expect to find classic and comforting treats like English toffee coated in dark chocolate as well as chocolates created with a twist such as the maple-chipotle pecan cluster-the first item in the case to catch my eye. The toffee revealed a wonderful shot of butter and a perfect crunch; it felt like a sunrise in my mouth. The sticky maple pecans set in elegant dark chocolate were fabulous and the touch of fiery, smoky chipotle in the chocolate successfully put my mouth en guard. Blends of the southwest and northeast seem at home here, as White received his training and first experience running a chocolate shop in Santa Fe, New Mexico.

As Floery helped me piece together a sample package of chocolates and artfully packaged them to take home, I couldn't help but take in the kitchen area, which is open behind the counter. Heavy marble tables, stainless steel utensils and bins full of chocolate blocks in white milk and dark varieties all assure you that you are in the right kind of kitchen. Temperature control and cleanliness are crucial for good chocolate making and this kitchen has got the right design.

With my focus back on the display case, I decided on six pieces of chocolate and one truffle to get the full range of flavors. The chocolate was priced at a flat rate of $26.00 per pound and two dollars each for the truffles that I was ready to pay a pretty gold penny for, so I was pleasantly surprised when my total came to $12.00 even. At under approximately two dollars a piece this is not an unreasonable daily fix. But if you prefer waiting for your parents' dorm-warming gift next time they're up for a visit, this is the place to hint at. These chocolates go a long way. Because I had seven in front of me and was on a tasting mission to try them all, I split them and served them family-style in true Thanksgiving dessert form.

The tangerine chocolate wafer, flavored with tangerine oil and topped with a small knob of crystallized ginger, was smooth and balanced. The chocolate chevre truffle was enticing; its creamy ganache filling coated my mouth. The intense flavors of dark chocolate were first to come through then gently gave way to the delicate, yet distinctive tang of goat cheese. It was simply a pleasure to eat and as far as 'wow' factors go, I was impressed.

The chocolate-caramel pretzel, a popular seller with the kids, put a smile on my face. As I crunched through the almond exterior and pretzel interior, the pretzel's double coating, first in homemade caramel and then in dark chocolate, brought the two pieces together seamlessly. On top of the black rum caramel a sprinkle of grey sea salt worked wonders to balance and enhance the flavors behind the chocolate. Though I had to work to taste any rum, the caramel filling was soft, rich and creamy ,and its amber color was beautifully framed in its dark chocolate coating.

I decided to finish with the classic chocolate mint combo in the form of a black and white peppermint patty. The peppermint cream set in a thin dark chocolate disk and drizzled with dark chocolate, was almost too sweet but cleansed the palette without shutting it down. The last bite I took reflected everything I had just tasted, and though I was finally full with dessert and my daily chocolate complete, I know I'll be back for more.

Daily Chocolate is open during holiday season (through January) M-F 10am-6pm and Sat 10am-4pm and after January on W-F 10am-6pm and Sat 10am-4pm. They are located at 7 Green Street n Vergennes and can be reached at 802-877-0087.