The Chocboard

The Not Hot is TCR's unique version of frozen hot chocolate. Our Not Hot was created after extensive research and taste-testing a few years after we opened our Cobble Hill shop. We wanted our version to be sophisticated, not too sweet, and portioned just right. Jon came up with its witty name—Not Hot, short for not hot chocolate.We started with a double-strength brew of our Classic Hot Chocolate because we were adding ice to it, and then experimented with the chocolate, milk, cream, and sugar ratios until we felt it was just the right blend of cold, silky chocolateness, then topped...

Serving our loyal customers gives us hope in this time of great uncertainty. The Covid-19 Pandemic has hit The Chocolate Room, like all New Yorkers, very hard. With all restaurants forced to close for dine-in service and a citywide stay-at-home mandate, we were forced to make difficult decisions. By March 18, we had closed our 5th Avenue café and had laid off 14 employees. As a food service business, we were deemed "essential", and thus allowed to stay open. Our core team of four remained:  husband, wife, brother, and our executive chef. We debated the central predicament: health vs finances....

Thanks for accepting our challenge. Together we delivered over 600 of our homemade brownies (325 purchased, 300 donated by TCR ) to dedicated healthcare workers in Brooklyn and beyond who are on the frontlines of caring for Covid-19 patients. Thank you for sending our brownies to:Maimonides Medical Center, New York-Presbyterian Brooklyn Methodist Hospital, Brooklyn Hospital Center, Mt. Sinai, Kings County Hospital, NYU Langone Cobble Hill, Woodhull Medical Center. University of Penn Medical Center.Social workers at NYPMH wrote to a donater: "Thank you, Thank you, Thank you!!!... This delicious surprise was perfect and oh so tasty! We are so honored and...

While creating a delicious confection is a culinary challenge, making chocolate that looks  shiny is actually quite a scientific process. The shiny chocolate we produce in our Bon Bons, Peanut Butter Cups, S'mores—and all of our confections—is produced through a process called tempering. To temper chocolate is to heat then cool it to specific temperatures which allow the fat crystals in the chocolate to align, thus creating a luxurious shine. Each particular type of chocolate, be it dark, milk, or white, has its own tempering temperature. Dark chocolate requires a higher temperature than milk or white chocolate. Chocolate that is...