Welcome, adventurers, to the rare and wondrous chocolate wildlife reserve. Otherwise known as the land of emChocolatier.
Captured in small batches by Public pastry chef Ellen Mirsky, the exotic creations have (until recently) been sampled by only a few select explorers.
Unlike the average, indigenous, boxed variety, emChoc’s elusive basil-filled truffles separate themselves from the pack with an aged balsamic reduction and a fine coat of edible gold.
Exhibit A: dangerous, enticing milk chocolate almond clusters, which shock veteran chocophiles with an ancho chile kick. Exhibit B: a newly discovered species of dark chocolate bark studded with roasted pistachio nuts and Maldon sea salt crystals. (Keep hands inside the vehicle until the tour is over, please.)
Chocolate-striped snapping turtles — a rare blend of caramel, Mexican vanilla, and crunchy pecans — round out the journey.
But be warned. They’ve got some serious bite.
Available online at emchocolatier.com.