Culinary Masters Announce a New Line of Gourmet Chocolates

Call it a relationship made in culinary heaven. Master Chocolatier, Diane Pinder, and Chef Craig Shelton announce an alliance to produce a new line of premium artisan chocolates.

“It was a pleasure meeting with Chef Shelton to discuss the merging of our skills for the creation of a new line of chocolate delights,” said Pinder. “I knew Craig’s reputation as the owner of the highly regarded Ryland Inn, and as one of only 22 United States members of the Relais Gourmand.”

Members of the Relais Gourmands are the most celebrated names in the gastronomic world. Practicing their art around the world, these renowned chefs constitute an international culinary benchmark, with a unique genius that reflects their own individual cultures.

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“Diane’s skill as a Master Chocolatier was immediately obvious to me with my first sampling of her Donna Toscana line of Tuscan Style chocolates,” Shelton said. “Her use of the finest South American chocolate and natural ingredients which she finely balances are evident in the high quality of her chocolate creations.”

Pinder and Shelton share more than a love of epicurean delights. Both have established artisan brands in related areas that have received national acclaim: Pinder’s CocoaBee and Donna Toscana chocolates and Shelton’s Chef’s Coffee Company blends of coffee and espresso.

“Chef Shelton has some really fantastic ideas for a line of chocolates that I will produce and which will bear his name,” Pinder said. “I won’t reveal anything specific about the new line, but these creations are going to set a whole new standard in the world of artisan chocolates.”

Parties interested in the new line of chocolates may sign up for an automatic announcement of their availability by clicking here.

Chef Craig Shelton and
Master Chocolatier Diane Pinder