Non-Dairy Chocolates from Chocolate Renaissance

Chris Buhr let me know about her firm, Chocolate Renaissance.

Chris has an impressive resume. According to the site:

Chef Christine Buhr is a pastry chef with a mission. Classically trained at the International Culinary Arts Center under the tutelage of former White House Chef Albert Kumin, Chef Buhr successfully competed on the national scene as a Gold Medal winner with Felicitations of the Jury and First Prize in Chocolate Candies and Confections three years in a row at the Societe Culinaire Philanthropique, the grande damme of culinary competitions in the United States. Held at the Jacob Javits Center in New York City in conjunction with the International Hotel and Restaurant Show, this competition attracts premiere chefs in every discipline.

The site features non-dairy chocolates for those with lactose intolerance or milk allergies or the other milk avoiders in our midsts. They're also certified kosher by the Va'ad ha Rabbonim of MA. (However, the candies are made in a facility which contains nuts and so trace cross-contamination may be possible.)

A variety of truffles and other chocolate candies are available, as are Ballotins, an assortment of truffles, fondant filled candies, giandujias (hazelnut praline), nut clusters and solid pieces.

Ordering is done through the web site, www.chocolaterenaissance.com. For more information, call 617-777-7056 or email them at petit4@netscape.com.