Many find themselves speechless after experiencing Éclat Chocolate, but not everyone.
From the pages of Philadelphia Magazine to Vogue to Bon Appetit and beyond, Christopher Curtin and his craft have been celebrated time and time again.
“Éclat Chocolate’s truffles are filled with oozing caramel and spiked with spicy ginger or Calvados.”
– Stuck on Caramels, Food & Wine, November 2006
2018 Good Food Awards Finalist