Dawn is an artist and event manager who has been making chocolate both professionally and privately since 1996. In 2016, after nearly 20 years in NYC working both Off and On-Broadway, Dawn made her triumphant return to Vermont. She immediately began working seasonally at Daily Chocolate and very happily joined the team full-time in the spring of 2019.
Our Daily Part
We all work hard to create luscious and delightful chocolates every day. Our chocolates are all made in small batches, hand cut and dipped. Some of our most popular flavors are our Black Rum Caramels, the Peppermint Patties and our Lemon Lavender white chocolate bark. We often have 'test' batches of chocolates in our case and we love to hear feed back.
We use organic and local products whenever possible. We are happy to support our local dairy industry by using Monument Farms heavy cream, half and half, Vermont Peanut Butter Co., Vermont maple syrup products and Cabot Creamery's butter. Our chocolate is GMO free and we do not use corn syrup in any of our recipes.
We are changing every day the way we do things in an effort to make less waste. Jen's chickens get all food scraps from the shop and most of our boxes are made from recycled materials.
Copyright © Daily Chocolate Inc
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Fine Chocolates made by hand
Looking for a variety of our chocolates, but are unsure what to order? Click the button below to see our full menu.
Wed - Fri
Sunday - Tuesday
Daily Chocolate was opened in 2006 and Christina started in 2008. Not only is she a talented chocolatier but she's also an amazing apothecariest and published author. Her first book, The Death in the Underhouse will be out in November 2017. You can find her healing salve in Daily Chocolate and at Crocodile Crane on Facebook.
How To Order
7 Green Street, Vergennes VT 05491 | 802.877.0087 | firstname.lastname@example.org
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Daily Chocolate was opened in 2006 and I purchased it with my husband Judd Markowski in the summer of 2009. I studied with the previous owner to learn the tricks of the trade. I am always looking for new ideas, new influences and inspired taste combinations. Being a chocolatier has been the best tasting way to use my BFA in studio art.