Liron Pergament-Gal launched ChocAllure, a Needham chocolate factory

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Culinary news

Liron Pergament-Gal worked in the software industry. Now she’s making candy.

ChocAllure candies. ShockAllure

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Liron Pergament-Gal was not always a chocolatier. Far from it, in fact.

Before opening ChocAllure, a chocolate shop that she left at her home in Needham, Pergament-Gal worked in software – quite different from melting chocolate and mixing homemade caramel sauce. She completed her undergraduate studies in software engineering around 15 years ago and started a full time job in the software field in Israel, where she is from. But Pergament-Gal “needed something more creative, something for the soul,” she said, and after attending a baking school in the evening, she quickly fell in love with making chocolates. . In the following years, she completed further training at schools such as the École Lenôtre in Paris and the Barry Callebaut Chocolate Academy in Chicago, studying with revered chocolatiers like Jean-Pierre Wybauw and Frederic Hawecker.

About seven years ago, Pergament-Gal moved to Needham and eventually led product management for a cybersecurity startup. But when the pandemic began, her love for chocolate rekindled and she began making candy for her friends and family.

Liron Pergament-Gal
Liron Pergament-Gal, owner of ChocAllure. – Adriana Kopinja Photography

“We got to a point where we couldn’t eat so much anymore,” she told Boston.com. “So I said, OK, why don’t you start a little business. I’ll do this separately and sell the extras. And then it really grew.

Pergament-Gal quit his job and dove into ChocAllure full-time in January 2021, converting a room in his Needham home into a dedicated chocolate lab. She regularly uses 150 chocolate molds, with dozens of additional seasonal molds stored in her basement.

“Our house probably has something like 200 pounds of chocolate at a time,” she said. “The quantities are crazy.

ChocAllure’s candies look like polished jewelry (Pergament-Gal was formed with famous chocolate artist Luis Amado), and are inspired by classic desserts that she then turns into bite-size pieces. A lemon meringue pie candy uses vanilla marshmallow, lemon ganache, and a crispy graham cracker crust, while a crème brûlée candy features white chocolate and vanilla bean caramelized ganache and chips crunchy caramel (homemade, of course). Pergament-Gal said that she is constantly thinking about new flavors with the seasons and is currently working on a pecan pie candy: salted caramel, pecan ganache and a layer of walnuts. Crispy pecan made from small pieces of homemade pie crust.

ChocAllure Halloween Collection
ChocAllure Halloween collection. – ShockAllure

Customers can already pre-order the latest addition from ChocAllure, a collection of Halloween chocolates that will be available from October 11. ), a black cat (chocolate marshmallow on a milk chocolate ganache), a mummy (white chocolate and vanilla ganache on a crunchy Oreo style), and Frankenstein (hazelnut praline ganache on hazelnut gianduja and chips crunchy cookie).

Despite their kid-friendly designs, Halloween candies aren’t chocolates meant for hordes of trick-or-treaters. Pergament-Gal uses Valrhona, a French manufacturer that produces high-end chocolate; her five-piece Halloween chocolate collection is $ 25. But she’s not trying to be like the Hersheys of the world. When she launched ChocAllure, Pergament-Gal took over some of the principles she learned in product management, namely the concept of product / market fit, which examines how well a product meets market demand, and applied them to his new business.

“A lot of people ask me: can I make chocolate coated Oreos, can I make chocolate coated pretzels,” Pergament-Gal said. “There are a lot of people making them, and I wouldn’t add any value myself, except maybe better quality chocolate. My style and what I invest in are these unique designs and the different flavors and textures of the toppings.

In addition to the general public, ChocAllure counts among its customers technology companies and hotels. In the future, however, Pergament-Gal hopes to partner with other vendors of gourmet products and open a sort of small food hall, entirely dedicated to desserts. After going through the holiday season, she wants to look for a space from the start of next year.

“I am definitely out of my house,” she said. “I am surprised, because I started this whole year of pandemic. It was very successful, so it gave me confidence.

Fancy getting your hands on a box of ChocAllure candies? Order for pickup or delivery on choc-allure.com.

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