New York Times
Dairy-Free Vegan Chocolates in Chelsea
Pamela Elizabeth (far right), who established her group of vegan restaurants and cafes in 2005, had a vegan chocolate and pastry shop in Chelsea for a few years. She closed it in 2013 because her chocolate maker left, and it has taken her until now to find another. Damion Badalamenti (near right) is now fashioning dairy-free truffles, caramels, bonbons and other confections for Ms. Elizabeth’s revived and smartly redecorated shop, which opened Tuesday. Mr. Badalamenti, who is not vegan, said that combining chocolate with nut milks instead of dairy is tricky business. He is using chocolate from Valrhona from France and Felchlin from Switzerland for the handmade confections. The shop also sells pastries and drinks: Cocoa V Chocolat, 174 Ninth Avenue (21st Street), cocoav.com.