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.
Around the Web
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.