Saturday, March 10th we had an urban market forage to the Chocolaterian on Madison’s east side.
Chocolaterian is the newly established home base of Leanne Cordisco, the creator of Christine’s Toffee and Caramels. The café lives in the historic Schenk-Huegel building on 2004 Atwood Avenue, which was remodeled from its retail origins into a café and candy-making haven. Chocolaterian features decadent desserts like macaroons, crème puffs, ugly cookies (cocoa, pistachios, and toffee) and a rich Parisian hot chocolate, but the showcase pieces are the toffee and caramel. A large glass window gives visitors a view into the kitchen where they can see the shop’s treats being made. For most of the day, Leanne and co-owner Kimberly Vrubley are in there working on making their candy.
Leanne brought us behind the glass to give us a toffee-making demonstration, taking us from the initial heating of the large vat all the way to the cooling, cutting, and chocolate coating. Whether it was the infrared gun at her hip or a simple dangling stick above the pot, she kept a thermometer nearby throughout the process. Making the candy is all about precision—the main difference between toffee and caramel is temperature—and Leanne tells us that being off by even just a few degrees is the difference between candy and garbage. Leanne and Kimberly are comfortable with the science however: both spent most of their life at a company that worked with medical devices. The transition from corporate to chocolate has been a dream fulfilled for both women.
After snacking on bits of toffee and chocolate, many of us reached for the bacon toffee next. The famous concoction, which has starred in Emmy Awards goodie bags, has been a hit for Christine’s. The flavors trigger all five of your taste buds, producing an experience that is both overwhelming and immensely pleasing. It’s the secret, she tells us, to making an irresistible piece of candy.