From Our Editors
Most bites of Mary's truffles lead to unexpected flavors. This is because she melts, rolls, and molds her chocolates with gourmet ingredients that are more commonly found in four-star restaurants. She sources her chocolate from Switzerland and Venezuela, the latter of which is organic and officially fair-trade. After infusing the chocolate with a carefully curated blend of flavors, she shapes it into smooth spheres, making them easier to swallow whole. Next, she tops each ball with Jasmine tea leaves, dredges it in bacon, or spangles it with glittering sea salt crystals. After a truffle tray is complete, Mary christens it with a name inspired by her life-changing trip to Ireland, such as "Cappuccino Loury," "Ginger Merrian Square," and "Bacon Murphy." Only then are the truffles finished, ready to bear the name Mary O'Malley Chocolatier.