Éclat Chocolate

Éclat Chocolate Chef/Owner Christopher Curtin
"Best Chocolate in America" Bon Appetit

Today, Christopher Curtin is proud to share his art and experience with you through Éclat Chocolate. Christopher honed his skills in the finest chocolate houses of Belgium, Switzerland, France, Germany, and Japan, and sharing in the greatest of secrets and techniques—secrets and techniques that make eating Éclat Chocolate a unique experience you won't forget.

09/21/2026

Roasted hazelnuts tumble in rhythm, gathering chocolate layer by layer. Mastery is in the many small decisions. Listening to the tumble, knowing when is enough. Experience becomes instinct.

Éclat² A homage to the square series- a vehicle to present flavor relationships. Form and flavor working together with ...
09/20/2026

Éclat² A homage to the square series- a vehicle to present flavor relationships. Form and flavor working together with flavor and Bau Haus design.

Every piece is composed with exceptional ingredients, disciplined technique, and a considered sense of form.
09/17/2026

Every piece is composed with exceptional ingredients, disciplined technique, and a considered sense of form.

A discreet addition to some of the world‘s finest hotels, spas, and resorts. A unforgettable gift to show appreciation t...
09/09/2026

A discreet addition to some of the world‘s finest hotels, spas, and resorts. A unforgettable gift to show appreciation this holiday.

For the celebration of Fallingwater’s 90th anniversary, Eclat created the Kaufmann Collection-Three bespoke pieces inspi...
08/31/2026

For the celebration of Fallingwater’s 90th anniversary, Eclat created the Kaufmann Collection-Three bespoke pieces inspired by the Kaufmann family and Frank Lloyd Wright’s distinctive ottomans at Fallingwater.

Spruce & Lemon
Champagne & Elderflower
Hojicha & Yuzu

In celebration of Fallingwater’s 90th anniversary, we’ve added the Kaufmann Collection to our signature design chocolate...
08/31/2026

In celebration of Fallingwater’s 90th anniversary, we’ve added the Kaufmann Collection to our signature design chocolates—three bespoke pieces inspired by Frank Lloyd Wright’s distinctive ottomans at Fallingwater.

Spruce & Lemon
Champagne & Elderflower
Hojicha & Yuzu

08/25/2026

Cacao nibs are the heart of chocolate—roasted, cracked, and revealed. Deep, fragrant, and beautifully bitter, they carry the first true expression of the cacao bean.

People love to romanticize working in Europe and becoming the first American “Meister”—a culinary pilgrimage with Chef’s...
08/20/2026

People love to romanticize working in Europe and becoming the first American “Meister”—a culinary pilgrimage with Chef’s Table lighting and some greater meaning waiting at the end.

It wasn’t.

It was heat, noise, long hours and unfamiliar languages shouted across kitchens where no one cared about your comfort. The chefs were blunt: if it was wrong, fix it or move aside.

You worked until instinct took over. You made mistakes, corrected them and did it again until you got it right. Working cleanly, quickly and without hesitation was mandatory.

Those years didn’t just shape me. They set a standard we still refuse to fall below. That standard became the foundation of Eclat Chocolate

08/19/2026

So much goes into the creation of a single Bonbon. From harvesting the cacao to roasting, grinding, conching and the final finish, hundreds of small decisions shape what you eventually experience . It’s remarkable that so many hands, places and moments need to come together for one fleeting moment.

People tend to romanticize training in Europe. The reality was much more straightforward: long hours, unfamiliar languag...
08/17/2026

People tend to romanticize training in Europe. The reality was much more straightforward: long hours, unfamiliar languages, demanding chefs and plenty of mistakes.

In 1996, Chef/Owner Christopher Curtin became the first American to earn the title of Konditormeister in Cologne, Germany. But the title matters less than the passion and discipline behind it.

That experience still shapes how we work at Éclat today.

Address

24 South High Street
West Chester, PA
19382

Opening Hours

Monday 10am - 6pm
Tuesday 10am - 6pm
Wednesday 10am - 6pm
Thursday 10am - 6pm
Friday 10am - 6pm
Saturday 10am - 4pm

Telephone

+16106925206

Website

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