Sometimes when it comes to chocolate, basic is best. Enter Fudge Fantasies, a classic cookie being cranked out by the thousands (not kidding) a week at The Cookie Factory. It’s a traditional sugar cookie topped with “gourmet” fudge icing, made by Chris Alberino and brother Joe. “It’s essentially the same recipe Grandpa used in the 1960s, just tweaked a little bit over the years to remove trans fats,” says Chris.
520 Congress St, Troy; 518.268.1060
t may be known for its craft beer and wine selection, but the real treat lives on Brickhouse’s cocktail list: Hey, Sugar! — a decadent chocolate milk for grownups. Kahlua, Van Gogh caramel vodka, a cocoa blend, and milk are shaken over ice and strained into a martini glass, where the mixture then gets coated in freshly grated white chocolate. The cocoa is a secret recipe developed by Pastry Chef Choya at Sixty5 on Main. “He won’t even tell me what’s in it,” laughs Brickhouse manager Shai Amar.
20 S Broadway, Nyack; 845.358.2170
Start your day with a warm, fluffy, yeast-raised donut, topped with a super-chocolatey glaze of Valrhona extra-dark chocolate and sprinkled with Maldon sea salt. Made in small batches throughout the day, they can be enjoyed warm from the fryer if you arrive shortly after opening. Kick your experience up a notch by trying a donut ice cream sandwich: a warm donut (without a center hole) is stuffed with homemade vanilla bean ice cream and your choice of toppings.
969 Main St, Leeds; 518.943.9363
An absolute must for any chocolate lover is this decadently dense dessert at this Milton cafe that was opened in 2013 by Bob Pollock, owner of Buttermilk Falls Inn + Spa and Henry’s at the Farm Restaurant. Made on-site using the finest ingredients, the cake is topped with a mirror-like chocolate glaze and delicate chocolate shavings. Enjoy an individual tart-size cake or order a larger size if you’re in the mood to share.
26 Main St, Milton; 845.795.5550
These vegan chocolate barks are as enjoyable to the eye as they are to eat. Chocolate is poured into a special mold and garnished with everything from colorful dried flowers from their garden, swirls of colored white chocolate, candied flowers and herbs, dried fruits, nuts, and so much more. “It’s a great way for our chocolatiers to really show their own creativity,” says owner Lagusta Yearwood.
25 North Front St., New Paltz; 845.633.8615
The hook in this sweet treat is raspberries. A Belgian dark chocolate mousse is layered with raspberry jam, whole raspberries, and flourless chocolate cake, then wrapped in a luscious slick of dark chocolate and topped with a rosette of Belgian mousse. They take a whole day to make by hand, but the extra effort is worth it — at least for those of us consuming them.
40 West Market St, Red Hook; 845.758.6500
Though this Orange County farm is well known for its bevy of baked goods and desserts, chocolate fudge is one of their more irresistible offerings. They’ll make multiple batches at a time to keep up with demand — each yielding a whopping 32 pounds. “We use a well-practiced, thought-out, cream and butter recipe, and ours is always fresh,” tells David Clearwater, whose family has owned and operated the farm for more than 100 years.
190 Angola Rd, Cornwall; 845.534.4445
“There’s no question corn and dessert have been a match since the beginning of time. So, why not polenta? We’re always trying to come up with soulful, delicious desserts, and the creamy chocolate polenta is one of our classics,” says owner and Chef, David DiBari. This treat is made with heavy cream, fine white polenta, dark chocolate, graham crackers, and marshmallows layered in a Mason jar. You’ll experience a variety of sweet flavors and textures with every bite.
39 Chestnut St, Dobbs Ferry; 914.305.2336