Dreimaker Chocolates' Easter treats

White-chocolate-covered coconut cake balls are a specialty at

White-chocolate-covered coconut cake balls are a specialty at Dreimaker Chocolates. (Credit: Newsday / Erica Marcus)

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Denise Chin knows when she's got a chocolate recipe right. "I'm waiting for an involuntary noise," said the founder of Dreimaker Chocolates. "When they say, 'Oh, Denise, that's so good,' that's not enough. I want to hear that grunt of pleasure."

Chin had been making and selling truffles, bonbons and other confections for years, but in October she started renting commercial kitchen space from the Chocolate Duck, the candy- and cake-making supply emporium in Farmingdale. Now, she sells her wares at the Northport Farmers Market on Saturdays, online through her website and at periodic sales events throughout Long Island. (Check Dreimaker Chocolates' Facebook page for details.)

Chin's goal is to reproduce "that memory of the way things used to taste." She spent years working on her Champagne truffle, and only recently cracked the solution when she came across a Champagne brandy (Goyard Vieux Marc) to blend with the Veuve Clicquot Champagne. Other bang-up truffles (all are $40 a pound) include praline, pistachio and the classic cocoa-rolled dark chocolate.

For Easter, Chin is making pretty pastel cake pops (and stickless cake balls) for $3 apiece. (Plain, drizzled cake pops are $20 a dozen.) Her delicate bonbons and robust "old-fashioned" candies -- nut turtles, coconut patties, s'mores with homemade marshmallows -- are $30 a pound. And don't miss the extraordinary chocolate chocolate chocolate cream pie ($20), whose filling splits the difference between creamy and fudgy and is topped with barely sweetened whipped cream and chocolate curls.

For more information, go to dreimakerchocolates.com or call 631-282-8187.

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