I created Essentially Chocolate to
share that passion with others.

I trained at the prestigious French Culinary Institute whose pastry program was created by world-renowned chocolatier Jacques Torres. My creations are distinguished by unusual combinations, distinctive flavors, exquisite presentation and the finest ingredients. Chocolate, caramels, and nougats are merely starting points for more exotic and delicious confections such as nut barks, pate de fruits, sesame candies and brittles.

I am rigorous in my insistence on the quality of the ingredients in my shop. I import most of my ingredients from Belgium and France, two giants of the sweets world. I prize and emulate the centuries-old tradition of crafting by hand. I work in small batches in order to achieve consistency of quality and taste. From the start, I made a very deliberate decision that I would never compromise on the paramount importance of fresh ingredients and I will always uphold this standard.

Essentially Chocolate will enhance any event: a baby or bridal shower, cocktail reception, engagement party and wedding, bar or bat mitzvah, sweet sixteen, a dinner with friends – indeed any special occasion or celebration. My creations are all labors of love. For me there is simply no other way of making sweets.

Chef Dina’s creations are all labors of love. For her there is simply no other way!