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Some artists work in oils. The artisan owners of Nu Chocolat in Burlington work in chocolate — rich, layered and expertly accented. Think hazelnut crisp bars, candied Italian orange slices and fleur de sel caramels. The true masterpiece, though, is Kevin and Laura Toohey's truffle — a perfect 22.5 square millimeter bite infused with espresso forte, fresh ginger-lime, milk honey jasmine, Vermont bourbon. The couple's exacting confections look as good as they taste. In the summer of 2021, after a few frustrating experiences, the Tooheys deposited their money with Mascoma Bank. (Paid Post) ....
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