Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/51643
HARBOR SWEETS flavorings. Small batches and handmade delectables are her focus. She also serves coffee and baked goods, and she says she really wanted to create a place where people would love to hang out. Mission ac- complished—and then some. 36 Main Street, Amesbury, 978- 388-7700, ovedia.com. WHAT TO TRY: Cracked Peppercorn Truffle Unusual, intriguing and memorable, it features a fabulous chocolate truffle base, with a skillful blend of sweet and bitter plus the subtle heat of the peppercorn. Salted Caramel Exquisite, buttery caramel wrapped in a crunchy coat of chocolate, a hint of salt, and voila—a chocolate to write home about. Prides Crossing butter crunch covered in white chocolate and dipped in dark chocolate and crushed pecans, and is a huge commercial suc- cess. Today, Phyllis LeBlanc, who started here 25 years ago as a chocolate dipper, is the presi- dent and CEO who presides over scores of other creations, all meeting high standards for quality ingredients and craftsmanship. We also love the big glass-walled work rooms here that let you watch these sinfully delicious confections being created. Palmer Cove, 85 Leavitt St., Salem, 978-745-7648, harborsweets.com. 106 WHAT TO TRY: Sweet Sloop If you live on or visit the North Shore and still have not had this pass your lips, shame on you. It's a must have in your chocolate repertoire. Harbor Lights The image of the Salem lighthouse has been made into a chocolate mold to make this truly fabulous chocolate. There's a white chocolate base and dark chocolate top, and it is filled with a cranberry-raspberry truffle. We think this is the most enjoyable way to get your daily dose of fruit. Marblehead Mint This raises the bar on mints as we know them, made by filling a pretty little sailboat mold with solid dark chocolate and peppermint crunch. Ovedia Here we have a great chocolate shop tucked off Main Street in what was once a run-down old warehouse. Owner Barbara Vogel created this little island of chocolate Nirvana after a career in the corporate world. Fascinated with the artisan food movement and history, back when specialty stores served a town's residents, she turned a passion into a reality. She learned the chocolate business while staying with her chocolate-making family in the Midwest. Back home, she designed and remodeled the warehouse space, opened in 2007, and has been creating her own recipes ever since. Cream and butter come from local dair- ies, and artisan food produc- ers supply her with natural Confections Chris Flynn, owner and chocolate maker, was first trained to be a chef, but as he says, he quickly realized that the lifestyle was a bad match. He turned to candy mak- ing, learning the business by working for three different candy makers before taking the plunge and opening up his own shop. We know this place well for their spectacular chocolates. Asked how he does this without faltering, he says simply he buys the best ingredients he can find—from cream to nuts, the biggest and freshest. Also am- ply on hand are a high degree of skill and obvious dedication to perfection. 590 Hale St., Prides Crossing, 978-927-2185. WHAT TO TRY: The turtles, the bark, and the butter crunch are all worth sabotaging your diet. For this testing, we opted for a few clas- sics: Pistachio Buttercrunch We hadn't had this combo before. Those plump pistachios made for a great contrast with the buttery crunch. Snowflakes What's wonderful about this is the freshness of the coconut and the velvety chocolate shell—delicious combination. Turtles with Pecans Three things here: fabulous, buttery, balanced caramel (among the best we've tasted); giant pecans; and thick choco- late coating that is simply unsurpassed.