October 20, 2006

Sweet Smell of Success

Coco Rouge Opens

For some couples, it’s a major accomplishment when WWIII doesn’t break out over movie selections for their Netflix queue. For others, that’s just a flash in the pan.

Case in point: pastry chefs Erika Panther and Jeremy Brutzkus. They met at London’s Le Cordon Bleu, moved to Chicago, started whipping up ingredient-driven chocolates, incorporated under the name Coco Rouge, and lured in clients such as the Four Seasons.

All that and they’re still together.

Their latest accomplishment? A brand new retail location in Wicker Park. The retro-futuristic red and platinum space sets the scene for sweets like the Ek-Chuah (milk chocolate ganache with cinnamon and marzipan garnished with corn-almond-agave brittle) and an ever-changing parade of concoctions (maple-caramelized bacon and bittersweet chocolate bars, saffron and jackfruit chewing gum) available individually or in bulk.

Stop in solo or, if things have been rough, invite your sweetie to join you at the communal banquette and sip hot chocolate made from truffles melted into steamed milk.

Because, as you know, the best thing about fighting is making up afterward.

Coco Rouge Artisan Chocolates, 1940 West Division Street, at Damen Avenue (773-772-2626 or cocorouge.com).