Seth Ellis Chocolatier milk chocolate truffles

Seth Ellis Chocolatier is a Boulder-based company that makes certified organic, nut-free, gluten-free confections. Before you raise a skeptical eyebrow at the laundry list of buzzwords, you should meet one of the brains behind Seth Ellis Chocolatier. And since you probably won’t, I met with Rick Levine for you. See how far I’ll go for my readers? Visiting a chocolate shop while on vacation – crazy stuff.

You won’t find any really wacky flavours from Seth Ellis. They make chocolates that they like to eat, and that their family and friends like to eat. That’s always good criteria to follow. In keeping with that, all their ingredients are certified organic (many of them custom-made for Seth Ellis). All of their chocolate and sugar is fairly traded.

Photo credit: Rick Levine

So let’s start with the most pedestrian of chocolates. Their milk chocolate truffles look pretty shy. I mean, they’re shiny and pretty with a stripe of dark chocolate down them, but really?

Oh, really.

The milk chocolate doesn’t taste cloyingly sweet or leave a milky aftertaste on your tongue. And it’s nothing compared to the ganache inside: buttery, caramel notes on top of actual cocoa flavour that melts on your tongue like silk.

What a great way to start a box of chocolates, and this series of posts.

Seth Ellis chocolates are available at select locations in the Denver/Boulder area. You can also buy them online through It’s Only Natural Gifts.

[EDIT: Apparently, you can also get them at five Whole Foods stores in NYC. They’ll be updating their website soon, apparently. Also, you can buy them online through Foodzie.]

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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