David Glass Chocolates

David Glass Chocolates EMAIL [email protected] TO ORDER!! Delicious, handcrafted chocolate truffles---plain or with premium alcohols---packaged 9 to a box, made to order.

Vivie and David Glass have been producing luxury desserts for over 30 years. Now located in the Green Mountains of Vermont, the couple handcrafts luscious chocolate truffles known as LOVE BITES. Made in small batches, Love Bites---available in plain or with premium alcohols---are hand-dipped in bittersweet chocolate. You will be astounded at the contrast between each candy's decadent, creamy cente

r and crunchy chocolate shell. To insure maximum freshness, Vivie and David use only the finest all-natural ingredients, and make each batch of Love Bites made to order.

05/10/2026
My New Book Is Out—And You’re Invited on the Journey!Hi friends—past, present, and hungry for something delicious,I’m th...
07/15/2025

My New Book Is Out—And You’re Invited on the Journey!

Hi friends—past, present, and hungry for something delicious,

I’m thrilled to share some sweet news with you:
My brand-new book, My Love Affair With Food – Volume 1: Paris, is now available on Amazon!
Check it out here: a.co/d/gY1EHkr (eBook or paperback—your choice!)


This book is the start of a deeply personal culinary adventure—part memoir, part love letter to Paris, and 100% seasoned with passion, foie gras, and a few kitchen disasters. If you’ve ever fallen in love with a city through your stomach, you’ll devour this.

At the heart of the story is my time working as an apprentice at l'Archestrate, a Michelin 3-star restaurant owned by chef Alain Senderens, who helped pioneer Nouvelle Cuisine. It’s a behind-the-scenes look at the intensity, creativity, and chaos of that world. Along the way, I also found myself immersed in Parisian culture—taking ballet lessons, visiting museums and food shops, and soaking in the everyday rhythm of Paris.


If you grab a copy (Merci in advance!), I’d be so grateful if you’d leave a short review. Your words make a huge difference in helping others discover the book.


And yes, I’m still serious: when I hit one million copies sold, I’ll meet you in the same Bloomfield parking lot, where we used to meet on Sundays, with a car full of chocolate truffles for everyone to taste. No RSVP needed. Just bring your appetite.


Love,
David & Vivie

David Glass was the first American to work in the kitchen of Michelin 3--star restaurant in Paris. It was an exciting time: the very beginning of the culinary movement known as The chef of , Alain Senderens- along with Paul Bocuse, Pierre and Jean Troisgros, and others- were its pioneers....

This is my most difficult email to write.After 42 years, we are retiring.Vivie's father passed away last week.Vivie has ...
04/23/2024

This is my most difficult email to write.

After 42 years, we are retiring.

Vivie's father passed away last week.

Vivie has been struggling with long COVID and a bad back.

I am having knee replacement surgery shortly.

So- it's time for us to retire.

We are talking to a few people who are interested in buying our business. My priority is to find the right person, train him or her to make our desserts so that they taste just like the ones you've been eating for years or decades, and welcome you to an INDOOR location.

I wish I had a freezer full of desserts and truffles that would carry everyone over, but I'm down to my last box of truffles. I'm sorry that I wasn't able to give more notice.

I'm also finishing my first book, which is titled A Love Affair With Food. It's all about my apprenticeship at Michelin 3-star restaurant l'Archestrate in Paris.

It's also about Paris: restaurants, museums, outdoor cafes, ballet lessons, amazing food markets, broken international pay phones, English lessons (my other job), wines, foie gras, riding around town on my Mobylette (top speed- 30 MPH), tasting all the Premier Grand Cru Bordeaux wines at their chateaux in Bordeaux, weekend trips to Brugge Belgium to buy handmade lace and chocolates, wild game dinners, oysters and Chablis at a typical Parisian outdoor restaurant, and so on.

When I publish it on Amazon, I'll let you know.

Thank you for buying our desserts for so many years. Thank you for putting up with waiting in a parking lot for your cakes these past 12 years.

Thank you for everything.

We will certainly miss you.

Much love,

David and Vivie.

Cakes and truffles for Father's Day: Basque Cheesecake, Toasted Almond Tiramisu, Lemon Meringue Torte, Chocolate Truffle...
06/13/2023

Cakes and truffles for Father's Day: Basque Cheesecake, Toasted Almond Tiramisu, Lemon Meringue Torte, Chocolate Truffle Cake with Maker's Mark Whipped Cream. Also lots of truffles, including Belle de Brillet (pear and Cognac), Earl Grey, and Grand Marnier.

My 103 year old uncle, Morton Katz, just published a book about his World War 2 experiencesHere is the Amazon link to hi...
03/07/2023

My 103 year old uncle, Morton Katz, just published a book about his World War 2 experiences
Here is the Amazon link to his book:

https://www.amazon.com/dp/099696021X/

Here is the information about the book release event:

What: Book Release Event for 103 Year Old World War II Veteran Morton Katz

When: Monday, March 20, at 1 p.m.

Where: Avon Free Public Library

281 Country Club Road

Avon, CT 06001

RSVP suggested: 860-673-9712

“From Paratrooper to Public Defender” began as a Facebook post. David Glass, a renowned baker, was looking for someone to interview his 103-year-old uncle, a World War II veteran. He received more than 1,000 responses, including one from oral historian Aaron Elson. A few days later Elson was in Avon, Connecticut, where Morton talked for three hours about his youth, his career in the military, and his second career as an attorney and public defender, from which he didn’t retire until he was 100 years old.

But the interview didn’t stop there. Morton had a lot more to say, so Elson returned for two follow-up interviews. He fast-tracked the transcription and “From Paratrooper to Public Servant” was born. There may even be a sequel, as Morton has many more pictures and stories he’s been telling his family for decades.

Morton served as a first lieutenant in the 509th Parachute Infantry Battalion of the famed 82nd Airborne Division. He fought in Algeria, Morocco, Sicily, Italy, Southern France, the Battle of the Bulge, and Central Germany, and was present at the liberation of the Wobbelin concentration camp. He was awarded the Bronze Star for heroism on the Anzio beachhead, later served on the veterans staff of Connecticut Governor Ella T. Grasso, and reached the rank of colonel in the Connecticut National Guard.

Elson, who lives in New Britain, has been recording the stories of World War II veterans ever since he went to a reunion of his father’s tank battalion in 1987. His work has served as source material in more than a dozen documentaries, including “Patton 360” and “The Color of War,” as well as many popular books about the war. He is the author of “Tanks for the Memories: The 712th Tank Battalion in World War II”; “Up Above the Clouds to Die,” an oral history of a spectacular air battle; and “Semper Fi, Padre,” which he co-authored with John Caruso of Avon, about John’s brother Mathew Caruso’s tragic heroism in the Korean War. He also hosts the podcast War As My Father’s Tank Battalion Knew It.

Morton was a frequent patron of the Avon Free Public Library until he had to give up driving. If you would like to interview him, please contact his nephew, David Glass (number above). Elson is the founder of Oral History Audiobooks, has an office in East Hartford, and can be reached at the number of email above.

Born on Straw Hat Day, May 15, in 1919, Morton N. Katz was an original member of the 509th Parachute Infantry Regiment of the 82nd Airborne Division in World War II. He fought in Algeria, Morocco, Tunisia, Naples, Anzio, Southern France, the Battle of the Bulge, and Central Europe. He remained in...

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3039 Roosevelt Highway
Colchester, VT
05446

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