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Artisan: Nunu Chocolates

Husband and wife team Justine Pringle and Andy Laird’s Nunu Chocolates have been hailed by the likes of Martha Stewart and Gourmet magazine as some of the finest, most irresistible artisanal treats around. But these wee caramels and ganaches have somewhat humble origins. 
One day, Andy, a musician, was brainstorming with Justine about out-of-the-ordinary merchandise they could make and sell at Andy’s shows. Bored with the common tees, buttons, and stickers, they began to consider alternatives; one of them suggested chocolate.
Though neither of them had any experience as a confectioner, they jumped right in, and began to experiment. After several rounds of trial and error, Andy and Justine hit on a version they loved – a “comfort chocolate,” not overly complicated––and hopefully appealing to many. In addition to selling them at Andy's shows, the couple trotted their truffles out to shops around their neighborhood, requesting space on their shelves. “They just kept saying yes!” says Andy. 
Nunu uses “a single origin cocoa bean, derived from a Trintario and Criollo hybrid which is sourced from a sustainable and family run farm...called Santando," in southeast Colombia. The beans are processed on the same farm, flown directly to the Nunu Chocolates storefront in Boerum Hill. 

In addition to their well-loved basics, “Sea salt caramel is a best seller,” they say, Nunu Chocolates has expanded to offer chocolate-covered graham crackers, chocolate-covered honeycomb, chocolate-covered coffee beans and cacao nibs, and even craft beer ganaches.
Justine and Andy weren’t sure what would happen when they embarked upon this adventure, but they couldn’t be more pleased with the results.
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