NY’s Food Ways: Chocolate?

This past winter holiday I backpacked through Europe with my boyfriend in search of a little culture and a lot of good eats. We didn’t participate in the normal college backpacker’s schedule. We weren’t jamming as many sights and museums into our days as possible. No. I was much more concerned in packing as many tastes into my consistently full belly, while taking in the sights on the side. I woke up thinking about food. “I really don’t care what we see today as long as I eat currywurst,” I’d yell from my morning shower. That was kind of the tenor of the trip. Try the food. The rest is decoration.

And we did try the food. We ate potato dumplings, pork chops, and sauerkraut in Prague. We ate jamón Serrano, rabbit paella, and chile rellenos in Barcelona. We ate pommes frites, waffles, and chocolate in Belgium. We’d agreed that national specialties were best in their home countries — until this weekend. I’m sorry Belgium, but you’re now runner up in chocolate. Lower Manhattan’s very own Kee’s is number one.

This weekend my cousin gifted me a box of Kee’s chocolates. It was a small, modest looking brown package tied with twine. Despite their unassuming appearance, she said they were the best she’d ever tasted, and since I value her culinary opinions, I was eager to try them myself. The box cradled six gleaming little chocolates. Their presence reminded me of my high-end chocolate craving that had persisted since finishing off my stash of Belgium’s best, Pierre Marcolini. I assumed they might miss the mark, but the praise was promising. Later that day, after dinner, I indulged in two chocolates. First, an almond coated white chocolate truffle that dissolved instantly into smooth sweetness on my tongue, and second, a dark chocolate ganache filled with freshly squeezed key lime that was brightly flavored and rich. The quality of the chocolate was far better than any I’d tried previously, in all of my travels. The flavors were fresher, more true to their natural manifestations, and balanced.

The perfection attained by Kees’ chocolates is made possible through skill, care, and fresh ingredients. Kee Ling Tong, the owner, is in her shop six days a week hand preparing her chocolates. With her staff, she prepares the chocolates in small batches while using the freshest of ingredients. This includes whole cream, classifying these sweets as a fresh food and they’ll spoil if not refrigerated. The freshness is what sets Kee’s apart. These artisanal chocolates are intended to be enjoyed within days of their purchase, which isn’t really a problem considering they’re irresistible. Kee’s traditional chocolates are a true New York treat, and I’d recommend them to anyone searching for the best.