June 7, 2017, by Sorrel Westbrook- "Darrell Nurse opened his Westville confectionary, Chip in a Bottle, last November, right down the street from a dentist’s office. Over the course of the last few months, more and more dental employees have been showing up on their lunch hour, looking for something sweet. When I stopped in to interview him, the mother of a hygienist was trying the shop’s gelato for the first time. “I figure if I’m getting dentists to eat desserts, I’m doing something right,” Nurse says. Five things, actually. Chip focuses on gelato, chocolates, macarons, cheesecakes and cookies-a list of desserts inspired by a lifelong love of baking. But the two most challenging treats, macarons and chocolates, were the ones with which Nurse had had the least experience. “I started off with Wilton Candy Melts from Jo-Ann Fabric,” he says. “Because in the beginning of this process, that’s what I thought chocolate was.” He moved up the chocolate ladder, experimenting with Hershey’s, Ghirardelli, Lindt and Godiva before settling on Couverture chocolate, a cocoa butter-rich variety that explains the high gloss on his chocolates. Molded into architectural swoops and many-petaled roses, they’re almost too pretty to eat..."
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