A field guide to the Greater Bucks region’s master crafters of
top-flight candy.
By Cerulla Daemon

The recent spate of winter holidays provided a good excuse to indulge the nearly universal addiction for chocolate. But then, almost any gift-giving occasion sees the purchase of chocolate somewhere in the mix. Whether for friends, loved ones, the buffet table at a cocktail party, stuffing baskets or just for yourself, it’s the staple of choice.
Right around the corner is the Master of the Chocolate-Buying Universe, otherwise known as Valentine’s Day. Liquor may be quicker, but the chocolate buzz lasts much longer. Besides, nothing truly good is ever associated with “quick.”
A healthy indulgence
And you can take chocolate along in the car or into the workplace without fearing imminent arrest or a lecture from your boss. In fact, its feel-good quality beats coffee every time for the mid-afternoon slump or the nerves before a presentation. The dark varieties are loaded with heart-healthy antioxidants, shooting chocolate somewhere near the top of the food pyramid.
A friend of mine keeps high-end chocolate in her office and is regularly visited by co-workers with the plea, “I’m stressed; I need some chocolate!” These people are not scientists, but they know by instinct (and long testing) what the medical profession only recently discovered: chocolate works on the brain to produce a blissful chemical effect, similar to that of falling in love.
Which brings us back to the subject of Valentine’s Day. And high-end is key here. Gift-giving chocolate for those important in your life demands more than the candy bar in the grocery aisle or the sampler in the pharmacy. Although, even those offerings have gone upscale in quality, with the rising cacao count of dark chocolate edging out the bland, high-calorie milk chocolate versions of the past.

Think local first
Online shopping has given everyone access to the best candy companies around the world. And that’s good news for those who live in the hinterlands of our country, hours from any big city. In Bucks County and the surrounding area, we have no excuse for taking chances or shortcuts when buying chocolate. We don’t even need to take the train to Philly or New York. In fact, a fair number of city people travel here for their candy (and lots of other) shopping needs.
And it’s not just about supporting local businesses, though that’s important, too. The rationale is more along the lines of what has happened in the food industry, in general. Buying locally-grown produce and regionally farm-raised meats is the secret to eating healthy and fresh meals. Most restaurants and consumers have jumped on board as soon as they tasted the difference.
The same principle applies to candy, particularly chocolate, which is temperature-sensitive and tends to absorb off-flavors and taste stale. Shipping any food from hundreds — or even thousands — of miles away leaves the question of shelf-life to chance. Worse, there’s no way to sample before you buy. Why deny yourself one of life’s small pleasures?

Bucks County’s sweet side
Even a cursory tour around the area reveals enough top-flight, hand-crafted chocolate to fill your needs for every special occasion. Or, as I call it, Sundays. Here are a few highlights to get you started. You can Google your town + chocolate to find quite a few others.

Raymer’s Homemade Candies in Doylestown is not just a local favorite. Its reputation has grown far and wide. The selection is vast and chocolate is freshly made in the shop daily, using recipes prepared by generations of Raymers for nearly 90 years. Mark and Sue Raymer relocated the company from Wisconsin to Doylestown in 2001.
Make that September 10, 2001. Which is when they bought their candy-making equipment in Philadelphia, expecting to begin working the next day. The store did open eventually and the Raymers’ warmth spelled success from the start. As Mark Raymer says, “We just love doing this. Chocolate is comfort food and nothing says that more than old-time recipes using the finest Belgian chocolate.”
In sushi-bar fashion, you can watch them hand-roll the chocolates through the glass-fronted kitchen behind a string of cases containing every combination of chocolate-covered fruit and nut imaginable, and then some. Samples are always on hand and always a good idea. For a quick stop, pre-packaged boxes in tons of sizes are gift-ready, finished with ribbons. More satisfyingly, you can tailor your own mix, by the pound or by the piece, for a far more personalized gift.
21 East Oakland Avenue, Doylestown; 215-348-3788;
www.raymershomemadecandies.com

Pierre’s Chocolates in New Hope is an open secret of chocolate devotees in the region and beyond. It features sweets with a Swiss accent. Owner Jean-Pierre Meyenberg learned the basics and mastered the finishing touches of crafting fine chocolate in his native Switzerland, which also happens to be the epicenter of the chocolate world. The Mayans may have invented chocolate (they were the first to worship the cacao bean), but the Swiss perfected the processes that have given us the candy we worship today.
Coating or wrapping with chocolate, filled centers, milk chocolate — all were invented in Switzerland — and all were a part of Meyenberg’s training. Fortunately, he brought his expertise to our area, saving us from having to import these treats, and giving us a far fresher confection. Especially noteworthy are Meyenberg’s truffles, finished with “couverture,” a singular chocolate with a higher cocoa butter content. His wife, Jinny, heads the creative side of the shop, which accounts for the remarkable variety on hand.
360 West Bridge Street, New Hope; 215-862-0602; www.pierreschocolates.com

Asher’s Chocolates in Souderton is the oldest family-owned candy company in the country. Founded in 1892, in Philadelphia, Chester Asher wrote his original recipes on the backs of sugar bags. Those formulas are still being followed today. Under the direction of the fourth generation of Ashers, the company moved its corporate headquarters and retail shop to Souderton in 1998. It left behind a loyal following, although nearly every specialty candy store in Philadelphia carries their brand.
The company, which has been featured on the Food Network, uses fresh ingredients and has won awards for its chocolate-covered pretzels and fudge. An unusual and recommended specialty is Asher’s chocolate-covered potato chips. Years before consumers paid close attention to the amount of sugar and salt in their diets, Asher’s confections offered the largest selection of sugar-free and low-sodium chocolates in the industry. Visitors can watch the candy being created in the shop, and sampling is encouraged. There is also a video tour of the works on their Web site to whet your appetite before stopping in.
80 Wambold Road, Souderton; 800-438-8882; www.ashers.com

The Chocolate Box was opened in Lambertville, NJ, three years ago by Danielle and Rita Ferrante, who enlisted the help of chocolatier Cheri Lee, of Cheri Pie Sweet Treats in Yardley. Lee’s artisanal candies feature ingredients such as lavender-infused honey ganache. She incorporates lavender purchased from Peace Valley Lavender Farm in Doylestown, making The Chocolate Box treats a truly regional specialty.
39 North Union Street, Lambertville, NJ; 609-397-1920, www.chocolateboxusa.com