Sweet Spotlight

Where to feed your chocolate addiction in Dallas-Fort Worth

With Valentine's Day right around the corner, it's impossible to avoid chocolate right now — especially those oversized, heart-shaped boxes filled with mass-produced confections. But we'll take handcrafted gourmet chocolates over mainstream brands any day. In addition to local shops dedicated to offering fine artisan chocolates, our local chocolatiers know how to turn sweet confections into real masterpieces that seem (almost) too exquisite to eat. And that goes for any time of year.

Central Market
In addition to carrying an assortment of unique, handcrafted chocolates from top producers both locally and worldwide — think Vosges and bean-to-bar producers like Askinosie and Patric — the upscale grocer hosts a chocolate festival every year during the month of February. The year's festival, dubbed "The Chocolate Collection," is February 6-14. Shoppers can meet chocolate makers such as Dr. Sue, Andrea Pedraza from CocoAndre and Michael Recchuiti from Recchuiti Confections; sample chocolate on display; and participate in chocolate-themed cooking classes. Check the website for chocolate maker appearances and class schedules.

Chocolate Secrets
Thanks to master chocolatier Kate Weiser, this gourmet chocolate and wine shop is a Dallas go-to for everyday indulgences and special-occasion chocolates. Weiser makes art-like hand-painted bonbons, in flavors like acai berry, Black Forest bacon and rosemary caramel, as well as truffles in such flavors as dark chocolate peanut butter cup and Caribbean coconut. For Valentine's Day, along with her chocolate-dipped figs and strawberries (which you must order in advance by calling 214-252-9801), Weiser is making chocolate bonbon lips and large bonbon hearts (milk chocolate with a peanut butter filling). The lips and hearts are dusted with red and gold glitter and sell for $2.90 a piece.

CocoAndre Chocolatier
Owner Andrea Pedraza was head of production for Morgen Chocolate for more 25 years before opening up shop in Oak Cliff. Pedraza and team create the raw chocolates from a cocoa butter base — a rare find in Dallas. CocoAndre specializes in European-style truffles and unique molded chocolates for special occasions. For the month of February, the chocolatier is making chocolate frog princes ($8 each), chocolate bark topped with cranberry and nut sprinkles infused with orange zest, and chocolate-covered strawberries.

Dr. Sue's Chocolate
Dr. Sue Williams is a practicing internal medicine physician with a taste for dark chocolate, and she believes that eating chocolate can be part of a healthy lifestyle. There are no preservatives, artificial sweeteners or colors, or high-fructose corn syrup in Dr. Sue's Chocolate. Most of the bark and peels are made with Valrhona and Callebaut dark chocolate, in flavors like sweet and spicy blueberry ancho chile, ginger fig, and cherry pecan. Her treats are available online and at many local retailers, including Central Market, Neiman Marcus, Whole Foods, Paper & Chocolate, Eatzi's on Oak Lawn Avenue and Bolsa Mercado.

Dude, Sweet Chocolate
Pastry chef Katherine Clapner creates unusual chocolate confections, from chocolate almond salumi and Tub of Love hazelnut chocolate spread to assorted truffles, bars and sauces. For Valentine's Day, she is making a limited number of chocolate hearts — as in the organ — made with two pounds of South American dark chocolate, waffle cone crunch, Cocoa Puffs and her now-famous chocolate crack. It takes two hours to create two hearts, which is why each one sells for $45. The Bishop Arts District location is currently taking orders, so call 214-943-5943 to place yours.

Nib Chocolates
Dallas chocolatier Stephen Smith now has a home kitchen atHey Sugar Candy Store, located in a vintage house in Roanoke. The Le Cordon Bleu culinary school graduate puts no preservatives in his creations, which include chocolate infused with ingredients like fresh mint, fresh lime juice and zest, or hand-ground Oaxacan spice. In addition to Hey Sugar, his chocolates are available at Bolsa Mercado and Scardello Cheese.

Paper & Chocolate
This gift shop at Inwood Village offers an assortment of — wait for it — paper goods and chocolates. The chocolates hail from Wiseman House in Hico, Texas; Dr. Sue in Dallas; and Fran's Chocolates in Seattle. For Valentine's Day, may we suggest some Wiseman House truffles or a box of almond toffee.

See's Candies
See's Candies is a reliable source for truffles, toffees, brittles, fudge and the always-dependable assorted box of chocolates for special occasions. Currently we have our eye on the Scotchmallow hearts with caramel and a honey marshmallow filling, sweet cinnamon lollypops, and strawberry truffles made with white chocolate and strawberry buttercream filling. Purchase online or visit the nearest See's Candies store, like the one at Stonebriar Centre in Frisco.

Schakolad Chocolate Factory
Co-owner Baruch Schaked began making chocolate more than 40 years ago, at his father-in-law's factory in Argentina. He opened his first shop in Florida, and now his son Edgar runs the show, with locations throughout the United States, including one in Plano, at the Shops at Legacy, and in Sundance Square in Fort Worth. Schakolad uses European techniques to create hand-dipped truffles, cake truffles, and chocolate novelties such as our favorite, the chocolate Champagne glasses. They are not just for show; you can actually fill the cups with Champagne and take a bite when you're finished toasting. Each glass sells for $4, and you can order them online or pick them up in the store.

Sublime Chocolate
Owner Troy Easton ditched his lawyer gig to become a full-time chocolatier. At his chocolate shop in Allen, he does bars, truffles and drinking chocolate, and he makes what he likes. That could mean honey caramel with sea salt, habañero-infused dark chocolate or milk chocolate with maple-roasted bacon. For Valentine's Day, Easton is making heart-shaped strawberry-balsamic truffles in white and dark chocolate as well as traditional bonbons, tortoises and custom chocolate bars. Every batch of chocolate takes three days to make, so we don't mind paying $2.50 for every strawberry-balsamic truffle.

Whole Foods
For the socially conscious chocolate addict, Whole Foods is the place to go; there is even a fair trade chocolate section with chocolate from Theo Chocolate, Divine Exchange, Alter Eco and more. For fancier treats, stop by the handmade chocolate section to find chocolate covered-strawberries and assorted chocolate bark and truffles.

Dr. Sue makes assorted chocolate bark from premium dark chocolate.

Dr. Sue's Gourmet Chocolates Facebook

Dr. Sue makes assorted chocolate bark from premium dark chocolate.

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Awards News

These 10 chefs are the rising stars of Dallas' 2023 dining scene

Mike Stites

Beet salad at Cry Wolf.

Awards season has arrived with the 2023 CultureMap Tastemaker Awards, our annual event honoring the best in local food and drink. It's the premiere food celebration, combining nods to top chefs and restaurants with a tasting party featuring sips and bites.

Over the next few weeks, we'll spotlight nominees in all categories of food and beverage, from best bartenders to the best restaurant in Dallas-Fort Worth.

We'll honor them at a celebratory party on May 4 from 7-10 pm at The Fashion Industry Gallery, with tastings and an announcement of the winners, voted on by a panel of their food & beverage peers, and emceed by F&B pro Jason Roach. Tickets to the event are already on sale, for $60 to $125 (for VIP), and can be purchased here.

While we count down to the big party, we'll get to know the nominees in an editorial series leading up to the event.

Our first installment profiles the category of Rising Star Chefs. These are the up-and-comers, the chefs who are newly established in their own kitchens or restaurants, or who've made local waves for their food.

Meet the nominees for Rising Star Chef of the Year:

Anthony Hsia - Ellie's
Executive chef at fine-dining restaurant at Hall Arts Hotel
Hsia says he began his culinary career "by accident," when he was dining at a friend's restaurant in Germany and jumped into the kitchen after a chef walked out. Before joining Ellie's as executive chef, he helped open the W Taipei, a luxury hotel in Taiwan, and has worked at The Fairmont in San Jose and Singapore, the Ritz Carlton Lake Tahoe, and in the Catering Division for Google Headquarters.

Corrin Ellis - Tango Room
Executive chef at Design District steakhouse from Tim Headington
California native attended Xavier University of Louisiana in pre-med before switching to the food & beverage industry, working for the SBE Hospitality group of Beverly HIlls at concepts such as Cleo, a Mediterranean restaurant at the Redbury Hotel in Hollywood. After cooking at The Henry in West Hollywood, she got transferred to do the same for its sibling in Uptown Dallas. She's also punched the clock for Unco (HG Sply Co.) and for the Yardbird Group.

JP Mancha - Poco Fiasco
Executive chef at Italian restaurant from Harwood Hospitality Group
Mancha trained at Cordon Bleu and has worked with acclaimed chefs at restaurants such as Bijoux, Small Brewpub, The Cedars Social, 18th & Vine BBQ, and CT Provisions. He joined Harwood in December 2021 and has served as executive chef at Saint Ann Restaurant & Bar, helped reopen Dolce Riviera in May 2022, and helped launch this pizza concept, inspired by the great pizzerias of Brooklyn. He's also part of the private events team at Marie Gabrielle Restaurant and Gardens.

Justin Mosley - Meridian
Executive chef at Brazilian restaurant in The Village
Mosley previously worked with mentor chef and Meridian founder Junior Borges at FT33 and Mirador, and helped revamp the menu at Meridian into its new fixed-price format in the main dining room, featuring a four-course meal in which diners can select three or four choices in each course for $735, with an optional wine pairing for $40.

Kashawn Cruell - Carbone Vino
Chef de cuisine at Italian restaurant from New York-based Major Food Group
A graduate of CUNY New York City College of Technology Hospitality Administration, this New York transplant has been working with chef Mario Carbone at his Major Food Group organization since he was 17, including The Grill, Carbone, Sadelle's, and The Parm (where he got written up by the New York Times), and now Carbone Vino in Dallas. He also helped his fiancee Paige Muller launch Boxed Bites, a charcuterie gift company.

Mike Matis - Fearing's
Chef de cuisine at renowned Ritz-Carlton Dallas restaurant from chef Dean Fearing
A native of Virginia and graduate of the Culinary Institute of America, Matis worked in the Washington, D.C. restaurant scene before heading overseas to serve as Sous Chef of Conte-Gouts in Lausanne, Switzerland. He also worked at Khong River House in Miami, and was previously executive chef under Chef Stephan Pyles at Stampede 66. At Fearing’s, he launched Fearing’s and Friends, a dinner series bringing in local Dallas chefs for sold-out collaborative dinners.

Mike Stites - Cry Wolf
Chef de cuisine at highly rated East Dallas restaurant from chef/owner Ross Demers
A native of Corpus Christi, Stites gained valuable life experience that included serving in the Army and selling cars before transitioning into the restaurant industry, starting with an externship from Le Cordon Bleu at SER in the Anatole. He's worked in sterling kitchens including Stephan Pyles' Flora Street, Roister in Chicago for Grant Achatz, Wolfgang Puck's Five Sixty, Gemma, and Carte Blanche, before landing at Cry Wolf.

Sophia Schoenstedt - Gemma
Chef de cuisine at acclaimed American bistro on Henderson Avenue
Minnesota native was a prodigy, completing an online program with Auguste Escoffier School of Culinary Arts Certificate of Culinary Arts while still in high school. She earned an associate's degree at Minnesota State University and graduated from the Institute of Culinary Education Culinary Arts before joining Union Square Hospitality Group, working in New York and Hawaii at restaurants such as Maialino Mare and Marta. She's also a Certified Holistic Nutritionist and Health & Wellness coach.

Terance Jenkins - Restaurant Beatrice
Executive chef at Louisiana-inspired restaurant from chef Michelle Carpenter
New Orleans native is a sought-after consultant who started his career making gumbo at the famed Commander's Palace. He was most recently chef/owner of Bon Temps Events in Houston, and has led kitchens at AmberJax, Screen Door, and Cedars Social, as well as tenures at The Mansion on Turtle Creek, Rex’s Seafood, Wolfgang Puck Catering, and Whole Foods, where he oversaw composting and locavore practices, and is a member of El Centro Food and Hospitality Institute’s Hall of Fame.

Tony Ibarra - The Village - Anise
Executive chef at apartment complex restaurant installation
Ibarra grew up in El Paso, attended Arizona Culinary Institute in Scottsdale, and has worked at critical favorites such as Petra and the Beast, FT33, CBD Provisions, Small Brewpub, Proof & Pantry, and Nana.

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