Having mastered the art of chocolatiering, producing some of this country’s most luxuriant ganaches, John and Kira Doyle of Northeast Philly’s Jubilee Chocolates continue to satisfy our sweet tooth with their new pâte de fruit, available in apple-mint, strawberry, locally grown raspberry and California heirloom apricot varieties. These small, handmade squares of sugar-coated jellies (think Chuckles without the Yellow FD&C #5) pack an intense fruity flavor, and are as addictive as they are chewy.
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