The Secret Chocolatier

The business grew from farmers markets into a storefront, with Bill's decades of pastry experience shaping the kitchen. Robin Ciordia manages the team and custom projects, while Karen Dietz and Andy Ciordia support the family operation. The next generation has also worked in the shop.

Andy's butter toffee took roughly fifteen test batches before its recipe and timing came together. A piece dipped into tempered chocolate and finished with Cyprus sea salt became the version offered to customers. The confection is designed to break into smaller pieces easily, a textural choice that distinguishes it from a harder slab of caramelized sugar.

Other combinations include milk chocolate with hazelnut toffee and roasted pecan-and-cherry bark. Dark truffles use Tcho chocolate at different cacao percentages, allowing a box to explore chocolate intensity as well as added flavors. Smaller bags are relatively inexpensive; assorted boxes and custom gifting projects move the purchase into a more substantial price range.