As a master chocolatier, chef Jean-Marie Auboine has more than a quarter of a decade of experience. Chef Auboine and his team craft a wide variety of chocolates, such as specialty dark chocolate bars with crystallized Sicilian almonds, bite-sized chocolates filled with coffee and mascarpone cream, and buttered crunchy pecan caramels, without preservatives or artificial ingredients. His work hasn't gone unnoticed, with The New York Times praising his chocolate caramels for their "...extremely soft, mild caramel center held in place by a dense chocolate coating."