Bold Flavors in Small Batches at Tradestone Confections

Conshohocken lands its first artisanal chocolate shop.

Mini-empire-builder/restaurateur Chip Roman has reunited with a former Le Bec- Fin colleague, pastry chef Fred Ortega, and the decadent result is Conshohocken’s first artisanal chocolate shop. With a moniker that references the hard stone used for tempering chocolate, Tradestone Confections specializes in small batches and bold, sophisticated flavors.

The heavy-hitting duo’s cocoa-splashed haven is on Fayette Street, right next to Roman’s esteemed Blackfish. The quaint storefront boasts huge caloric possibili- ties, in the form of classic and eclectic bonbons, barks, bars, turtles, fruit jellies and more. Steamy La Colombe pours from a machine made in Italy, with coffee and wine pairings coming soon.

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“You’ll find German, French, Belgian influences in my chocolates,” says Ortega, whose international career path took him to Germany, where he fell in love with pastry making. “Eventually, I want to work toward having a strong American influence, with regional [ingredients].”

Ortega’s ultra-creamy dark-chocolate truffles are handcrafted with high-grade French chocolate and local cream, and his buttery hunks of salted caramel are worthy of a cult following all their own. “Chocolate has been in my life for a long time,” he says. “Now, I finally get to focus on it.”

117 Fayette St., Conshohocken, (484) 368-3096, Available at Night Kitchen Bakery in Chestnut Hill.  


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