Move over cookies and cream and sea-salt caramel, because there are crazy chocolate combinations coming to Cottage Street.
With flavors ranging from blueberry and corn nuts to japanese yuzu and jalapeño to pork rind covered in chipotle powder, sea salt, and dark chocolate, Hudson Chocolates offers some surprising sweets. Owned by master chocolatier Francisco Migoya, Poughkeepsie's newest chocolate shop opens its doors to the public on Saturday, March 23, at 1pm.
Named one of the "Top Ten Pastry Chefs in America" by Dessert Professional Magazine in 2011 and theHuffington Post in 2013, Migoya also served as the executive pastry chef at Thomas Keller's Michelin three-star restaurant, The French Laundry, as well as Bouchon Bakery, and Bouchon Bistro.
Migoya moved to the Hudson Valley in 2005 to teach at the Culinary Institute of America in Hyde Park, and was immediately inspired by both the natural beauty and the abundant artistic community.
These influences are apparent in his chocolate creations, including the espresso ganache bar, which pays sweet homage to Richard Serra's massive steel sculptures at Dia:Beacon. There's also the Hudson Valley Mountain Range bar where each mountain contains a different flavor, and the Hudson Valley Terrior Bar, which was inspired by autumn—Migoya's favorite season.
Hudson Chocolates uses local, hormone-free dairy products and as much seasonal, regional produce and fruits as possible. However, they also ship in specialty ingredients from overseas and across the country, such as Sicilian pistachios, Marcona almonds from Spain, huckleberries from Michigan, and kumquats from Florida.
The grand opening of Hudson Chocolates is Saturday, March 23, at 1pm. The sweets shop is open on Saturdays from 1-7pm and offers workshops from 12-4pm. Chocolates can also be bought from their website.
