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Take one look at the offerings of Chocolate South and you’ll know what region you’re in. There’s the Camo Bar, a blend of dark, milk, and colored white chocolates that’s perfect for snacking in the deer stand. Then you’ll see the Ray Charles bonbon, a salted butter–burnt sugar ganache dipped in chocolate and rolled in peanuts. Amy Stankus, a licensed architect who left behind her office job to pursue chocolate making, prides herself on using Southern ingredients, including Georgia peanuts, tupelo honey, and locally roasted coffee.