The secret to Eric Johnson’s ultra-smooth confections? The Alexandria chocolatier makes his own butter from locally produced organic cream. A box of five truffles ($17) includes an extraordinary caramel-coconut variety—Johnson spends days coddling his caramel over the stove to achieve the right depth of flavor. We’re also fans of the dark-chocolate Krishon Krunch sprinkled with dried goji berries ($7 an ounce)—ruby-colored fruits from Tibet that give the candies a festive, seasonal appearance.
Krishon Chocolates, krishon.com.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
