creating Art to Eat™ since 2003
At CHOCOLAT MODERNE®, we believe nothing is too beautiful to eat and interesting ingredients are the spice of life! With over 100 varieties of bonbons, bars, drinking chocolates and caramel sauces you’ll discover amazing treats for yourself and that perfect gift sure to impress and delight. Our focus on innovation, quality and the personal touch has earned us 5-Star reviews, coveted food awards, and appearances on The Oprah Winfrey Show, Food Network, and Cooking Channel.
We are located on West 20th Street - a destination neighborhood just footsteps from world-renowned restaurants, luxury shopping on Fifth Avenue, and great value shopping on Sixth. Come visit our shop and experience knowledgeable and friendly service, sample a taste of the magic, and feel the great energy of the working kitchen where our creations are made!
Founder and Chocolatier, 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. She brought home two antique molds for old-world inspiration and began creating recipes back in her 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, handcrafted confections filled with perfectly balanced, on-trend flavors that introduce new ingredients to chocolate-making.
Joan was featured as one of “America’s Greatest Chocolate Innovators” by Food & Wine Magazine as early as in 2005. In 2013, she 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® has 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. Check out our award-winning chocolates:
Ingredients: Our creations are a vibrant, ever-changing cornucopia. We use chocolate couverture from Valrhona, one of the world's most exclusive chocolate producers, located in Tain-l'Hermitage, France. They equitably and sustainably source the finest cacao from around the world, and we use it to make delicious chocolate confections for you. We use 7 different varieties of dark chocolates, together with milk, white, and blond chocolates.
Our bonbons are molded in extra bitter dark chocolate of 62% cocoa content. Our bars go up to 85% cocoa content.
The base of high quality ingredients from which we make our fillings includes numerous varieties of nuts and seeds, European style butter, cocoa butter, cream, pure cane and specialized confectionery sugars, fruit purees and preserves, citrus juices and zest, honey, premium liqueurs, essential oils, teas and spices. We love bringing global cuisines into the picture with our Kimono Collection and Greek Revival flavors. We do not use any preservatives or artificial flavorings.
Allergen information: All of our chocolates are gluten-free. They all contain soy lecithin as an emulsifier, and with the exception of the Wild Strawberry Balsamic and Cherry Vanilla Dark Chocolate Cordials and the dark chocolate solid bars, they contain milk. They are made in a facility where milk, soy, tree nuts (almonds, cashews, coconut, hazelnuts, macadamia, pistachios, walnuts), peanuts, and sesame are present. Some flavors contain minimum alcohol.
New Vegan Victory Line: This line is also gluten-free. Enjoy exquisite quality and variety of flavors and fillings in our new 100% plant-based assortment of chocolates. All ingredients used are vegan, natural and/or organic and do not contain preservatives, gums, or artificial flavors. You’ll find ganaches, pralines, gianduja, soft caramels and cordials are made with vegan chocolate couvertures from Valrhona. It is made in a facility where milk, soy, tree nuts (almonds, cashews, coconut, hazelnuts, macadamia, pistachios, walnuts), peanuts, and sesame are present. Some flavors contain minimum alcohol.
Storage: Your chocolates should be stored in a dry, dark, cool place at or below 68 degrees Fahrenheit and 55% relative humidity. Consume within three months from purchase for maximum flavor and freshness. If you wish to store them in the refrigerator or freezer they should first be placed in an airtight container. If stored in the freezer, transfer to the refrigerator 24 hours before consuming. Always let them come to room temperature for about 20 minutes before removing them from the airtight container.