I named my shop in Madison after my father, Maurie. Since his death, I have continued to perfect my Dad's original recipes and have developed my own line of Euro chocolate ganache truffles.

My father, Maurie, had principles:

• Be generous in spirit and behavior.
• Use the highest quality ingredients.
• Never rush the process.
• Keep Maurie's chocolate recipes a family secret.

In 1941, after he opened his newspaper store, he added a candy kitchen. Late at night and into the morning, he stood over a copper kettle stirring batches of steaming caramel or toffee, and hand dipping chocolates on a marble slab. He loved experimenting with new ingredients and flavor combinations, and eventually my father created his own collection of recipes. His unique hand-dipped chocolates quickly became legendary. Within a few hours, the entire batch would be sold. In business at the same location for 50 years, Maurie perfected his recipes. He entrusted them to no one except his immediate family.

After his death in 1991, I formally studied food science, the chemistry of chocolate and candy production. I opened my own shop on Monroe Street in Madison, Wisconsin in 1993. Like my father, I carefully hand dip the chocolates, experiment with new flavors, and with loving memory of my Dad, Maurie, I strive to follow his principles.