Chocolat sits snugly deep in the heart of Texas, located in the charming town of Fredericksburg within the Lone Star state’s Hill Country region. Duke blurs the line between spirits and candy through a 200-year-old method learned while apprenticing with a Swiss chocolatier. Originally an architect-turned graphic designer, the chocolate master creates a crystallized sugar nest to encapsulate the liquor, wine or liqueur in a process known as liqueur praline. She then covers the fragile globe with the finest chocolate available: bourbon, Irish Cream and spiced rum are just a few of the choices among the over-21 liquids to get the Willy Wonka treatment.
According to the award-winning chocolate maker, beer and Champagne are the only liquids unable to withstand the process for the Spirited Chocolates line of confections.
After nearly two dozen tastes, my favorite is a toss-up between Amaretto and Sam Houston Straight Kentucky Bourbon, although the red wine is rather tasty as well.
The signature piece, Tequila D’Almendrado, is the only liqueur praline to progress through three individual flavors: almond, tequila and finishing with chocolate.
For more information on chocolates, tours and flavors, visit Chocolat-Tx.us.
Elizabeth J. Musgrave is a syndicated columnist, travel writer, performing arts and restaurant critic. Catch her column, Infused, at FoodandDrinkDigital.com, as Indy’s Entertainment Adviser on 93 WIBC, and follow her on Twitter @GottaGo, LinkedIn, and Facebook. Gotta Go is published on BroadwayWorld.com, GottaGo.us and in M magazine and the following newspapers: South Sider Voice, Indiana Weekender, New Palestine Reporter, Pendleton Times Reporter and Fortville-McCordsville Reporter.