Three hours' drive north of NYC, in a town with 12 people per square mile, former Manhattan-based magazine publisher Claire Marin keeps bees. In late summer, she gathers their honey and infuses it, raw, into her award-winning rye whiskey. In mid-autumn, when the bees are feeding on chestnut, maple, and wildflowers, she harvests a darker honey. Her exquisite, handcrafted bittersweet truffles, made of 70% Belgian chocolate, have velvety ganache centers, some infused with honey whiskey, the others with raw dark honey. There's one box of each. A final cocoa powder dusting, and—wait, where'd you go? Oh. Never mind. We know. Handmade in New York.
Claire Marin's maddeningly delicious chocolates are infused with raw honey from her own bees.