Madeleine’s Hand-Dipped Chocolates

Hello to all chocolate lovers. I am back from my time in Provence and my Truffle and Fiber tours (and extensive chocolate tasting sessions). I’m now back to full on making chocolates. Among my meet-ups in Provence was a reunion with my first chocolate teacher (Guy LeBlanc, maître patissier and chocolatier in Arles, France) where amidst a lovely afternoon tea he shared a number of recipes with me, and showed me that even in his retirement he has all the equipment and set up to offer chocolate and pastry classes in his home! … thoughts for future Provence tour elements!

Sublimely Decadent

Hand-made with love and the best ingredients

Spring 2025 Menu

Dark:

Vanilla, Caramel Sea Salt, Piment d’Espelette,

Candied Walnut (DF), Raspberry (DF) Clementine (DF) Black Currant (DF) Lemon Ginger (DF) Mango/Passionfruit (DF) Cherry Stout (DF)

Milk:

Hazelnut Praline, Earl Gray Lavender, Massala Spice

White:

Field Mint, Matcha

Molded Caramels:

Orange, Coffee, Hazelnut, Coconut Pumpkin Praline (DF)

I ship only when temperatures permit, i.e. before June and after September). I use USPS Priority package rates and boxes.

For local orders, local pick-up in Traverse City at the 8th Street Raduno, at the Friday morning Bellaire Farmer’s market, and Boyne City Farmer’s Market are possible (and encouraged).

Please send all questions and special order requests to my email -