Seth Ellis Chocolatier caramel snobinettes

A snobinette is a little hand-dipped chocolate cup that typically contains delicious things. While it sounds like some sort of uber-hip reference from Gossip Girl, it is not. Yet, anyway.

Photo credit: Rick Levine
Photo credit: Rick Levine

Seth Ellis Chocolatier fills their dark chocolate snobinette with nutmeg-laced caramel. This isn’t your typical runny, sticky caramel. Don’t get me wrong, I love that, too. But this caramel is rich, thick and viscous, with top notes of nutmeg that mellow to butter and milk chocolate. The caramel is topped with a layer of milk chocolate, and then a pretty dark chocolate swirl.

This is another chocolate that I’ll be picky with, simply because I know how challenging these are to make. Just think about how labour-intensive it is to make hand-dipped chocolate shells, fill them with caramel, top it with milk chocolate, and then give it a swirl on top. They’ve figured out how to speed things up a little bit, but Rick Levine freely admits that it’s a work in progress.

The shells are nice and thin, but ever-so-slightly lopsided. And the milk chocolate layer on top of the caramel is a wee bit thicker than I would have liked. I’ll be checking in on this one in a few months. I’m interested in seeing how they work out the production kinks.

Seth Ellis chocolates are available at select locations in the Denver/Boulder area, and that page will soon be updated to reflect the five NYC Whole Foods that now carries them. You can also buy them online through It’s Only Natural Gifts or through Foodzie.

(xoxo, Gossip Girl.)

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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