Growing up in Belgium, chocolate was an important ingredient in Martine Coscia’s daily life. When she came to the United States in her early 20s, she discovered that locally available chocolate never satisfied her fully-developed palate.
After the birth of her third child and 15 years in the corporate IT world, Martine took a break. It was at this point she decided to take her urgent need for exquisite chocolate into her own hands. If there wasn’t any decent chocolate to be found, then she would make her own. Determined to excel in this new adventure, she enrolled in chocolate-making courses at the Institute of Culinary Education in New York City and at the Culinary Institute of America in Hyde Park, N.Y.
Familiar in the special art of creating Belgian chocolate (her brother is a chocolatier), Martine initially concocted her chocolate confections in her home kitchen in Greenwich, Connecticut. With her culinary training and using her children’s and her own sophisticated palate, Martine – now a daring chocolatier – experimented with a multitude of flavorings, textures and seasonal ingredients. At first, these sweets were for family and friends, then gifts for the holidays and special occasions; eventually they led to sales and to the birth of The Little Chocolate Company.
In late May 2008, Martine opened the kitchen door of the The Little Chocolate Company with the sole purpose to create her signature chocolate line that included her most popular treats:
With Martine’s innovative flair for pairing flavors and textures, she can also design and create chocolate centerpieces for special events and menus. For more information about The Little Chocolate Company, please visit thelittlechocolatecompany.com.
At The Little Chocolate Company, I like to recreate the taste of my childhood chocolate. It has a homemade quality, is something to be enjoyed everyday and is always hand-made to order. It uses the finest organic and natural ingredients available today and of course, the finest Belgian chocolate.