Knipschildt Chocolatier at Chocopologie in Norwalk

The Helena, white chocolate truffle infused with Polynesian coconut, hand rolled in toasted coconut, the Madeleine, Ecuadorian single bean dark chocolate truffle rolled in Criollo cacao power, and the Hannah, burnt caramel molded in Ecuadorian single bean dark chocolate topped with pink Hawaiian sea salt at Knipschildt Chocolatier at Chocopologie in Norwalk.

( BETTINA HANSEN | bhansen@courant.com / August 11, 2010 )

The Helena, white chocolate truffle infused with Polynesian coconut, hand rolled in toasted coconut, the Madeleine, Ecuadorian single bean dark chocolate truffle rolled in Criollo cacao power, and the Hannah, burnt caramel molded in Ecuadorian single bean dark chocolate topped with pink Hawaiian sea salt at Knipschildt Chocolatier at Chocopologie in Norwalk.

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