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Chocolate Journey to Ghyslain

1860 Views 2 Replies 3 Participants Last post by  llamabox
As many of you know, I used to work for a chocolate shop, for an award-winning chocolatier who used no preservatives and was always trying new things from her travels, etc.

I like to think I know what good chocolate tastes like.

And I get excited about chocolate!

So this past weekend, my husband read about a place on the border of Indiana and Ohio so we drove there. They sell chocolates out of the front of this little farmhouse (where the chocolate is always made)- the place is called Ghyslain Chocolaterie (spelling is wrong I'm sure).


I acknowledge I have only had a deep interest in fine chocolates for a short time, and am very far from having tried or tasted everything.

But it was the best I've had. There is something about a local place that sells mainly locally (they also sell their products in Dorothy Lane Markets in Dayton), where everything is made by hand and fresh.

Many of the pieces are 'painted' by tinted cocoa butter and are absolutely beautiful.

The most interesting piece was a dark chocolate medallion with pistachio, fig, and mandarin orange.

My favorite piece was a coffee-bean shaped chocolate with cinnamon and cappucino flavored ganache. I could eat a thousand of those without getting tired.

Each chocolate was $1, which I thought seemed low for the quality. They could easily charge more.

Just sharing my joy!


I love food road trips.

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Yea. Ghyslain just opened a shop in my small town. Besides chocolates they do pastries and have a small Bistro. I have yt to try them out but their story on the web site is nice for such a small town place.

An artist can express himself in many ways. For Ghyslain Maurais, it has been through chocolate and pastries.

Born in Québec, Ghyslain found his culinary passion while working in the field to fund his architectural education. Soon after, he changed career paths and entered the Institue du Tourisme et d'Hotelerie du Québec.

Certified in French pastry, chocolate décor, candy making, blown/pulled sugar and bread making, Ghyslain has served as the head chef for the Canadian Delegations in New York and London. His career includes experience as both a pastry and executive chef in first class restaurants and hotels.

From Québec to Union City

While working at the Inn of Versailles in Ohio, he met his wife, Susan. Together they relocated to her hometown in Union City, Indiana to establish Ghyslain Chocolatier.

Since 1999, connoisseurs of fine french pastries and gourmet chocolate have visited Union City to enjoy tours and shopping in the chocolate boutique.

In May 2008, Ghyslain expanded with the opening of a new location in Richmond, Indiana. The full service bistro serves lunch and dinner. Patrons can enjoy shopping in the boutique which features pastries, homemade gelato, and a wide assortment of Ghyslain's gourmet chocolates. Then in June 2009 a third location opened in Zionsville, Indiana in Nancy Noel art gallery, The Sanctuary. Lunch is served Tuesday to Saturday from 11am and 4pm and our boutique is open form 10am to 5pm. It is a superbe venue location for wedding, shower, private party.

Chocolate des beaux arts
The fine art of making artisanal chocolate

Ghyslain's signature chocolates are one-of-a-kind hand painted masterpieces created with the finest ingredients. Each chocolate features a unique design detailed with hand brushed color. And yes, they taste as incredible as they look.
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