Éclat Hot Chocolate base: 4 C whole milk 1 1/4 C Éclat Dark Chocolate 1 Tbsp Éclat Cocoa Powder Preparation Bring milk to a boil. Infuse milk with desired spices or herbs* All herbs should be infused into the milk and strained before the chocolate and cocoa powder is added. When working with dried and fresh […]

Makes 4-5 portions Ingredients:  193 grams Eclat Chocolate 70% or another chocolate of your choice, finely chopped 240 grams whole milk 240 grams heavy cream 80 grams egg yolks 12 grams granulated sugar or vanilla sugar 1 gram kosher salt Crème Chantilly (recipe below) Block chocolate for garnish Kitchen Equipment: Small bowl Medium saucepan Medium […]

In honor of the 20th Anniversary of Eclat Chocolate’s Christopher Curtin completing his Master Chocolatier and Pastry Chef Exam in Cologne, Germany, we are taking the opportunity to highlight some of our favorite Eclat Chocolate moments and photographs. Growing up in Madison, Wisconsin, the mecca of bike racing in the 80’s, Christopher was lucky enough […]

Introducing our newest creation: Parallel Bars, the chocolate bar for food-lovers, described as “stunning” and “delicious” by Florence Fabricant in the New York Times. When creating the bars, Master Chocolatier Christopher Curtin was inspired by the symbiotic relationships found in nature and their incredible interdependency. “I never heard flavors and flavor profiles be described as symbiotic before, […]

For our newest product, we sought inspiration from the garden—but not just any garden. This summer, Éclat collaborated with Longwood Gardens, one of the world’s premier spaces for indoor and outdoor horticultural displays, and we are proud to have recently released our collaborative Dark Chocolate Bar with Moroccan Mint. “We’ve been working with Longwood for the last eight years, in […]

The road to perfection is endless and is what inspires us as we continue on our journey crafting innovative and high-quality chocolates. While it is crucial that we continue to always look forward, it’s important to pause and reflect on the important events that have left a lasting impression along the way. One of the […]

Chef-owner Christopher Curtin’s culinary path has been far from conventional: from starting out in kitchens in Madison, Wisconsin, to doing a stint with formal culinary training in Vermont and then working fourteen years in Europe before creating Éclat Chocolate.