2008 Silver Medal Winner

Aztec Chile

Our Aztec Chile bittersweet chocolate tiles
won a silver from the National
Association for the Specialty Food Trade
as Outstanding Chocolate for 2008

Weekly Newsletter

Twist on the Traditional

'Poco Dolce's bittersweet chocolate tiles
...were devoured instantaneously...these
sea salt topped candies are guaranteed
to be a welcome treat'

Domino Magazine

Holiday Gift Guide

'...tiles of crunchy burnt caramel dipped
in silky dark chocolate and finished with -
hello! - a smattering of sea-salt flakes.'

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Food and Wine Magazine
Fantastic Food Discoveries

'Superfresh almonds and pistachios are handfolded
into Poco Dolce's slightly crumbly torrone bianco.'

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Bon Appetit Magazine
Bon Vivant - Toffee Break

'Nutty with just the right hint of salt, Poco Dolce's bittersweet
chocolate toffee makes a delicious hostess gift
(if you can bring yourself to give it away).'

Saveur Magazine
10 Chocolates

'We recently samples assorted chocolates from some 50 producers, based all over the United States - many of them making chocolates on par with the best of Switzerland or Belgium. ...eventually, settling on ten star chocolate makers, each producing unique creations that were truly divine to eat.'

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The Art of Tasting Chocolate
'Dark. Elegant. Luscious. The three words that come to mind when I conjure up my taste memory of the latest offerings from Poco Dolce.'

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The Sweet Life
Poco Dolce - petit morsels of artisan sweetness

'Hand-made in small batches, Kathy Wiley's confections are like modern pieces of art.' read the article

The Nibble
Worth Their Salt

'These 2-inch squares will have you captivated: following the 'less is more' theory, what sounds basic is delightfully complex in flavor nuances.'
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Daily Candy
The Salt and the Sweet of the Earth

'Poco Dolce chocolates are the latest sweets for your sophisticated palate. The bittersweet chocolate tiles are topped with gray sea salt, so they satiate both sweet and salty cravings. And they're brimming with bits of almonds, crystallized ginger, burnt caramel toffee, and Aztec chile.'
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San Francisco Chronicle

What's New

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