Kee Ling Tong started her eponymous Soho chocolate shop Kee’s Chocolates (80 Thompson Street, 212-334-3284) over a decade ago, and today the friendly and knowledgeable chocolatier sells her fastidiously crafted chocolates and macarons from a trio of shops and kiosks. Of her many flavors, which largely incorporate Eastern and Southeast Asian flavors to wondrous effect (like mango–green tea or white chocolate with yuzu), the hexagonal crème brûlée truffle reigns supreme.
Don’t worry if you get the impulse to scarf one down. “Eat the whole thing in one bite,” suggests Tong. Take her advice: Half-assing this chocolate yields messy results, thanks to the luscious vanilla custard locked within the dark chocolate shell. Tong also recommends eating them within two days. And while normally we’d consume our chocolate at room temperature, refrigerating these babies gives the chilled custard some welcome stiffness. Wonka can keep his factory — Tong’s created an enlightened, stylish dessert that’s halfway between an ice cream bonbon and a chocolate truffle.
The Village Voice is counting down to our Best of New York City issue in October. We’re combing the city every day, one dish at a time, to guide you to the most delicious food in NYC. These are our 100 Favorite Dishes for 2015, in no particular order, save for the top 10.
Here’s our countdown up to now:
#93: Almayass’s Mante
#75: Ippudo’s Pork Buns