The ChocBoard

When we lived in Manhattan's Upper East Side we loved going out for dessert.  We were young  artists who wanted to partake in the excitement of NYC.s culinary delights but  living on a tight budget.  Desserts became our treat!  But, we were often disappointed with the quality of the desserts. The cake was a bit stale, the pie was too sweet, or the ice cream was too dense. Perhaps dessert typically takes a second seat to main meals at restaurants.  Neither of us are chefs, or culinary experts, but we do know when something is good! What if we opened...

It’s June! And for us that means shifting from our divine hot chocolates to our delectable sundaes, shakes, affogatos, and scoops! Well, actually our chocoholic guests enjoy all of our products year round, but the scoops get a little more attention in the warmer months. We’re typically known for our intensely delicious cakes, brownies, chocolate confections and hot chocolates, but if you haven’t tried our ice cream, you should! We love chocolate and desserts, and ice cream is a key element in our dessert menu. Our signature chocolate layer cake is extraordinary, but add a scoop of our creamy coffee...

The Not Hot is TCR's unique version of frozen hot chocolate. Our Not Hot was created after extensive research and taste-testing a few years after we opened our Cobble Hill shop. We wanted our version to be sophisticated, not too sweet, and portioned just right. Jon came up with its witty name—Not Hot, short for not hot chocolate.We started with a double-strength brew of our Classic Hot Chocolate because we were adding ice to it, and then experimented with the chocolate, milk, cream, and sugar ratios until we felt it was just the right blend of cold, silky chocolateness, then topped...

Serving our loyal customers gives us hope in this time of great uncertainty. The Covid-19 Pandemic has hit The Chocolate Room, like all New Yorkers, very hard. With all restaurants forced to close for dine-in service and a citywide stay-at-home mandate, we were forced to make difficult decisions. By March 18, we had closed our 5th Avenue café and had laid off 14 employees. As a food service business, we were deemed "essential", and thus allowed to stay open. Our core team of four remained:  husband, wife, brother, and our executive chef. We debated the central predicament: health vs finances....