Tache Artisan Chocolate, hand crafted chocolate by a chocolatier. Knack gave them a modern looking website with responsive layout.
Tache Artisan Chocolate was started in the vision of pastry chef Aditi Malhotra. Her delicious and unique chocolates draw inspiration from around the world including her Indian background, her college years spent in Switzerland and her studies at the French Culinary Institute
Since opening Tache in 2012, Aditi and her chocolate have taken the confectionary world by storm. She was the winner of Zagat’s 30 Under 30 Award and selected as one of Forbes 30 under 30 game changers in Food & Wine. She was to compete twice as Forbes best young chef in America, and the only dessert chef invited.
All of Tache’s selections are hand crafted in our mini Willy Wonka esque factory on site. All chocolates are handmade from the finest ingredients in the world and are mini works of art. According to Aditi, “We make every piece of chocolate with the intention of spreading the chocolate love.”
Tache is also famous for its chocolate-making classes, which have gained the attention of the New York Times and Time Out Kids. For more on our chocolate making classes, click here.
Her chocolates have been features in The New York Times, Time Out, TV Asia, The Huffington Post, The Village Voice, Business Insider, Serious Eats, InStyle Magazine, Gotham Magazine and recently featured in an HSBC commercial.
At this delectable Lower East Side sweets shop, our master chocolatier creates divine confections from a simple chocolate-hazelnut spread to an innovative, tequila-infused dark chocolate ganache. All of our selections on offer are hand crafted in our basement kitchen and workshop on site. Visitors to the shop can sit down to enjoy coffee drinks with their sweets in an inviting lounge setting, fill up a bag to snack on during the walk home.
Tache’s name comes from the french word “tache” which means spot, stain or smudge. When it comes to Aditi, she always has a “tache” of chocolate smeared all over her chef’s coat. There was no other option than to name it after the evidence of a genius chocolatier..