BY JULIE KIRSH
Staff Writer
Catherine Bitsack’s passion for fine chocolates led her to open Chocolat Bebe, a shop she describes as a “chocolatique” with an old-fashioned candy-store ambiance. Inspired by a passion for fine chocolates, Catherine Bitsack decided to open what she calls a “chocolatique” in a vintage-inspired setting in Little Silver.
“I was at a turning point in my life and I really wanted to follow my passion,” said Bitsack, proprietor of Chocolat Bebe at 469 Prospect Ave.
The name of her new emporium devoted to handmade, high-end chocolates translates from the French as “chocolate baby.”
Actually, chocolate represents 50 percent of the inventory, and the boutique also offers another delectable, gelato, as well as women’s pajamas and tops, purses, candles and gift items.
Patrons have been registering their approval since the shop opened in early summer.
“Women come in the store and say ‘This is great, you have pocketbooks, you have chocolate!’ It’s like an old-fashioned candy store,” said Bitsack, a Red Bank resident. “It’s a completely different product offered.
CHRIS KELLY staff “There was nowhere in this area to buy the chocolate I liked. I had to go into the city to buy chocolate.”
High-quality confections made from European chocolate in white, milk, dark and extra dark varieties are the raison d’tre of Chocolat Bebe, which is painted in Bitsack’s signature colors of baby blue and chocolate brown, of course.
The 1,250-square-foot boutique is located in a quaint vintage house, not a mall or strip mall, because Bitsack wanted to replicate the ambiance of an old-fashioned candy store.
The vintage theme is carried out in antique display cases and a beautiful chandelier illuminating the space.
One antique case is laden with Bitsack’s confections, priced at $23 a pound, which doesn’t seem all that pricey, she said, considering a local retail grocer sells chocolate made off-premises at $48 per pound.
Another vintage case displays gelato in a dozen gourmet flavors such as Scharfenberger chocolate and raspberry.
Thanks to a sweltering summer, the Ciao Bella gelato the shop serves was a big seller, she said.
With cooler fall weather, Bitsack noted, patrons are moving more toward chocolate.
“Chocolate is the new wine. Chocolate is very sophisticated,” she said. “Americans don’t have a sophisticated chocolate palate, but they’re getting there.”
Prior to opening Chocolat Bebe, Bitsack was an accountant and worked as a certified public accountant.
“This is more liberating. I have more creative freedom in my new endeavor; it’s something different,” she said.
Bitsack herself hand tempers and creates a majority of Chocolat Bebe’s delectables. Although she made chocolate as a youth, she said she refined her skills with an intensive artisan chocolate class at the Culinary Institute of America, Hyde Park, N.Y.
Her chocolate specialties, primarily made from Belgian and French chocolate, include chocolate-covered pretzels, chocolate bark, and exquisite scallop and clam shells. All are available in white, milk or dark chocolate. Sharing the display case are puppy dogs available in milk or dark chocolate.
Eager to mingle with her customers, Bitsack moved her tempering machine to the front of the shop so customers can enjoy watching the chocolate-making process, she said.
Open to customers’ requests, the chocolatier responds to their ideas:
“A customer asked for chocolate-dipped apricots, and they flew out of the case.”
Confections include chocolate caramels such as mini cashew enrobed in light and dark chocolate, and molded chocolate crowns festooned with almonds.
Chocolat Bebe’s appeal ranges from children to seniors, and its clientele is 70 percent female, Bitsack said.
Being located across from the elementary school proves irresistible to children, according to Bitsack, who said they aren’t just lured by the huge Jelly Belly display, Endangered Species chocolate, and Linda Lollies handmade gourmet lollipops.
“You’d be surprised how sophisticated the kids are. They go for the gelato and chocolate-covered pretzels. I had a soft-serve ice cream maker for the kids, but once they tasted the gelato, that’s what they wanted,” she said.
Customers not in the mood for chocolate may browse among PJ Salvage pajamas, intricately sequined spaghetti-strap tops, slippers, best-selling beaded evening bags and Lovestruck tunics and tie-dyed tops.
Teens are drawn to the chocolatique’s trendy costume jewelry, scooping up necklaces made of beads resembling chunky colorful candy.
Chocolat Bebe also serves brewed Arabica-bean coffee, which can be sipped at the shop’s white wrought-iron bistro tables and chairs, or outside in the spacious, brick courtyard.
Indulgence in chocolate and gelato may be enough for some, but Bitsack took the experience to the next level and offers her own baked goods such as brownies and chocolate chip cookies. Keeping with tradition, she also creates melt-in-your-mouth Swedish cakes from her grandmother’s recipe.
Bitsack gives chocolate-making demonstrations at area churches and temples and conducts programs for children at Chocolate Bebe in which they get a lesson on the history of chocolate, create their own chocolate from molds, and make their own gift basket.
The boutique’s antique shelving and display cases will soon be laden with candy corn, party favors and gift baskets for the holidays. Bitsack will wrap any gift item and will ship nationwide.
“My plans are to become a destination stop for fine-quality chocolate,” she said.
Chocolat Bebe’s hours are 3-9 p.m. Monday through Friday and 1-9 p.m. Saturday and Sunday. In the event of a “chocolate crisis,” morning appointments are also available.