Madeleine’s Hand-Dipped Chocolates
Hello to all chocolate lovers. I am back from my time in Provence and my Truffle and Fiber tours (and extensive chocolate tasting sessions). I’m excited and ready to start making chocolates. Among my meet-ups in Provence was a reunion with my first chocolate teacher (Guy LeBlanc, maître patissier and chocolatier in Arles, France) where amidst a lovely afternoon tea he shared a number of recipes with me, and showed me that even in his retirement he has all the equipment and set up to offer chocolate and pastry classes in his home! … thoughts for future Provence tour elements!
Come back to this page soon for my line up for this summer. Choosing my 18 flavors is always a challenge - there are classics that can never be removed… (Caramel Sea Salt, Earl Gray Lavender, Lemon Ginger) new ones to contemplate, and classics to tweak. Spring is a time to work on my techniques and improve my offerings, as well as to contemplate the current state of affairs/costs/availability of ingredients. I’m currently investigating which markets to participate in and will let you know as soon as I can. Best to you all.
Sublimely Decadent
Hand-made with love and the best ingredients
I’ll be back making chocolates in April for Mother’s Day, and the summer market. See you then!
I ship when temperatures permit, i.e. before June and after September). I use USPS Priority package rates and boxes.
For local orders, local pick-up in Traverse City at the 8th Street Raduno and Bellaire Farmer’s market are possible (and encouraged).
Please send all questions and special order requests to my email -
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