Welcome to Chocolat Moderne
We believe that chocolate will always be in style - especially luxe gourmet chocolate. For over 10 years, we've been striving to outdo ourselves with unique flavor profiles while honoring millennia old traditions that we've come to know and love. In our pursuit of chocolate perfection, we hope that you will join us in our journey and enjoy the sweet morsels of our offerings.
Ingredients and Care
Our chocolate assortments are a vibrant, everchanging cornucopia of offerings. We use the finest French chocolate, Valrhona, featuring high cocoa content and emphasis on growing regions. Our chocolates are covered with extra bitter dark chocolate of 61% cocoa content.
The base of high quality ingredients from which we make our fillings includes 5 different varieties of dark chocolate, pistachios, hazelnuts, European style butter, cocoa butter, full cream, granulated pure cane and specialized confectionery sugars, fruit purees, fruit preserves, fresh squeezed citrus juices and zest, milk chocolate, white chocolate, fresh milk, caramelized puffed rice, honey, premium liqueurs, essential oils, teas and spices. We do not use any preservatives or artificial flavorings.
Your chocolates should be stored in a dry, dark, cool place at or below 68 degrees fahrenheit and 55% relative humidity. Consume within two weeks from purchase for maximum flavor and freshness. Never store them in the refrigerator or freezer unless they are in an airtight container; always let them come to room temperature before removing them from the airtight container. If stored in the freezer, transfer to the refrigerator 24 hours before consuming. Then bring to room temperature for 20 minutes, remove from the container and enjoy.
Allergy Information: Various types of nuts are processed in our facility during the creation of our products. The chocolates used in our products contain soya lecithin as an emulsifier.
Meet Our Founder
Founder, Chocolatier & President, Joan Coukos, majored in Russian and French at Duke University and received an MBA from UNC Chapel Hill before beginning a banking career that spanned New York and Moscow.
On a trip to Brussels in 2000, she fell under the spell of old world, hand made chocolates and began creating recipes back in her tiny Manhattan kitchen. Her bank coworkers became the first enthusiastic guinea pigs, and upon receiving repeated accolades, she began taking formal steps to becoming a chocolatier, studying chocolate and confectionery arts with a coterie of world-class French, Belgian, American and Swiss chocolatiers in New York and at The World Pastry Forum in Las Vegas.
In 2003, she founded CHOCOLAT MODERNE® with a mission to create visually stunning, hand-crafted confections filled with perfectly balanced, on-trend flavors.
In 2013, Joan was inducted into the NY Chapter of Les Dames d'Escoffier International, a philanthropic society of women leaders in food, beverage and hospitality. Later that year, she was named one of Dessert Professional Magazine's Top Ten Chocolatiers of North America.
CHOCOLAT MODERNE® had received top honors in the specialty food industry by winning multiple sofi™ Gold and Finalist Awards, the equivalent of the Oscars of the food industry, from the Specialty Food Association.
Joan's chocolates and her personal story have been featured on The Oprah Winfrey Show, The Food Network and The Cooking Channel.
Oprah Winfrey's "The Oprah Winfrey Show: The Age of Miracles: The New Midlife" episode.
- Silver Finalists for Outstanding Chocolate in the 2014 sofi™ Awards from the National Association for the Specialty Food Trade, Inc. (NASFT).
- Gold Winner for Outstanding Chocolate in the 2013 sofi™ Awards from the National Association for the Specialty Food Trade, Inc. (NASFT).
- Gold Winner for Outstanding Chocolate in the 2012 sofi™ Awards from the National Association for the Specialty Food Trade, Inc. (NASFT).
- Silver Finalists for Outstanding Hot Beverage in the 2012 sofi™ Awards from the National Association for the Specialty Food Trade, Inc. (NASFT).