"Tallarico's Chocolates: the Immaculate Confection"

So reads the oval label on the white bag of chocolate treats I brought home from my interview this afternoon with Brian Tallarico, chocolatier. When he first opened Tallarico's Chocolates at 26 East Third Street almost seven years ago, he sent a friend of his in San Francisco a small package of his line of treats, and received a reply: "The Immaculate Confection," and the testimony remains.

I sat down with Mr. Tallarico for a short interview assignment for my Journalism 198 Multimedia reporting class. Fifteen or so minutes of footage and interview was all that was expected. I left the shop an hour later, after discussing a range of topics about his beginnings in chocolate, his hobbies, and his kids, and even swapped stories of travels in Europe. To say the least, Mr. Tallarico is an engaging guy, and a pleasant conversationalist. Who wouldn't be with a job delivering happiness in the form of chocolate morsels all day?

As I sit here typing, I can still taste the flavors of the cayenne pepper chocolate square that he added to my gift bag to try, and I'm sure a future craving has been planted. As Mr. Tallarico explained, I did not taste the cayenne in the actual bite, but rather felt a slight heat in the back of my mouth. The slightly crunchy texture and light numbing sensation make for quite the orchestrated event of a chocolate bite. My dad will absolutely be receiving an order from me as a Christmas present.

I also made out with a pistachio dark chocolate sort of cluster, which was fantastic, contrasting a slightly salty nutty flavor to the smooth dark chocolate. I typically don't even like pistachio that much, but this guy is good. Clearly, a dose of fine chocolate was all that was needed. Two dark chocolate pretzels and a malt chocolate, a type that Mr. Tallarico says he's been experimenting with are still in the bag as well. I'm cherishing them for tomorrow.

On the side, Mr. Tallarico makes unique string instruments from reclaimed materials, which he exhibits and sells from his shop. While he has certainly become quite the chocolatier, Mr. Tallarico still tells people he's waiting to see what he'll be when he grows up. Mr. Tallarico's array of interests have lent a lot more to this shop than just chocolate, so on your next visit take the opportunity to strike up conversation with him, admire his innovatively-crafted guitars, or spend some time in the cozy living-room like space in the store window.

You'll have to wait for my full video post of the interview which reveals the history and the story of his shop, and a few more enticing things about his chocolates. Although he wasn't manufacturing today, I would like to see what that process looks like at some point as well. He apparently hires around the holidays when his shop is at its busiest, and what a fun place it would be to learn. You may see me behind the counter one day soon.

In this economy, people are seeking goods like chocolate and wines as "simple pleasures" to take the place of more expensive ways to spend money and time. The health benefits of chocolate-in moderation, of course- have been proven, so follow your next chocolate craving to Tallarico's Chocolates, and I'm sure you won't regret it.
Tallarico's Chocolates are available for purchase by the piece and by the pound. Check out the menu and the rest of his website at: http://www.tallaricochocolates.com/menu.html

Also good to know:
During First Fridays of every month, local musicians perform at Tallarico's Chocolates (and many other galleries and stores which open for the First Friday evenings every month). For those who are unfamiliar with the concept, check out the next First Friday on October 1st, starting at around 7pm for a lively evening on South Bethlehem's Third and Fourth Streets. You'll find galleries and stores with doors thrown open until around 10 at night, free wine and cheese, art showings, music, and inevitably, conversation. Go with a few friends and get to know a wonderful side of Bethlehem.