L AG NIAPPE
Flavorful Favors Send guests home with creamy, dreamy chocolate BY MISTY MILIOTO
W
hen it comes to wedding favors, it’s always a great idea to give something from the heart that is locally made. That way, your guests get a taste of your special city. One such option here in New Orleans is a box of lovely bonbons from Piety and Desire Chocolate. The New Orleans chocolatier hand-paints each bonbon (with colored cocoa butter) and is one of only a handful in the United States that makes bonbons from its own chocolate. “We manufacture chocolate ourselves starting from Direct Trade cocoa beans (much more equitable prices for farmers than Fair Trade) and Louisiana cane sugar,” says owner Christopher Nobles. “We make our own dark, milk and white chocolate.” Piety and Desire Chocolate typically makes about 480 bonbons per day, and they are available in the Classic Collection (available year-round) and the Contemporary Collection (available sporadically year-round). There also is a Winter Collection, a Carnival Collection, a Festival Collection, a Summer Collection and a Fall Collection. The Classic Collection includes flavors like Brown Butter Bourbon and Cafe Au Beignet, while the Winter Collection includes flavors like Satsuma Moon and Oh, Tannen-Bomb. Available in four-, six-, 12- and 24-piece boxes. 2727 S. Broad Avenue, 504-799-1709, pietyanddesirechocolate.com
64 | WINTER/SPRING 2021
Four-piece Bonbon Box (clockwise from top left: Single Origin, Classic Bonbon; The Duck Blind; Sazerac; and Pumpkin Stout), $11, Piety and Desire Chocolate
