You could buy it at a gas station.
At Fames Chocolates, we make chocolate differently — not for mass production, but for moments that matter. Handmade in Brooklyn. Dairy-free. Kosher. Made fresh to order. This is chocolate for those who still believe taste should mean something.
In the 1940s, a German chocolatier named Mehrbaum trained Jacob Frankel in his brutally precise methods. When he left the country, he left Jacob with the recipe — and the responsibility to carry it forward.
Three generations later, the Frankel family still makes chocolate the same way: by hand, by heart, by tradition.
We’re not in the cereal-making business. We don’t chase speed. We chase flavor.
The chocolate you’re about to buy doesn’t exist yet. Only once your order comes in, does our kitchen begin. That’s how we get freshness you can taste — and why shelf chocolate will never compare.
When making a Berry Swirl:
When making almond patties:
Sure, chocolate begins in equatorial wetlands. But the real magic happens here — inside our Brooklyn kitchen, where flavor decisions are made one batch at a time. We don't have machines. We have people. People with standards.
From a cobblestoned German street to a pulsating Mediterranean port to a colorful Brooklyn neighborhood, Fames incorporates the best of each culture’s techniques in every luscious chocolate morsel.
From a cobblestoned German street to a pulsating Mediterranean port to a colorful Brooklyn neighborhood, Fames incorporates the best of each culture’s techniques in every luscious chocolate morsel.
Spread some love! Choose from our amazing collection of chocolate gifts to delight the palette.
A good chocolate is not made - it is crafted.
Chocolate magic originates in wetland areas near the equator
Cacao pods, each containing about fifty beans, are harvested by hand and cracked open to carefully release a white, fibrous mixture of beans and pulp, which is covered and left to ferment. The beans are then sun-dried and sorted based on size and quality. Savvy chocolatiers are careful to source their cacao beans from healthy plantations, where the trees, pods and workers are well-cared for.
A good chocolate is not made - it is crafted.
Chocolate magic originates in wetland areas near the equator
Cacao pods, each containing about fifty beans, are harvested by hand and cracked open to carefully release a white, fibrous mixture of beans and pulp, which is covered and left to ferment. The beans are then sun-dried and sorted based on size and quality. Savvy chocolatiers are careful to source their cacao beans from healthy plantations, where the trees, pods and workers are well-cared for.
We weren't always this sweet. But there's a reason why we're the connoisseur's go-to chocolate.
