Best Store in the Platte Valley (2008)
Chocoholics will eat anything that masquerades as the stuff: Hershey bars, M&M's, the dust at the bottom of the Cocoa Puffs box. But connoisseurs pick and choose on a whole different level, a sublime level where only chocolateries like Wen Chocolates make the A-list. Here's why it does: Artisan chocolatier William Poole starts his small-batch truffles with a base of fine, additive-free Guittard chocolate and cream. Then he fearlessly tosses in a pinch of paprika or chili powder, an infusion of black tea or a wicked dollop of bourbon, a hint of rosemary or chamomile, floral scents, whatever, rolls his old black magic into a mouthful and dusts the final product in an iridescent cloak of violet pearl dust or diaphanous edible gold. You won't say "when" at Wen.
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