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About Our Company & Chocolatier
Filthy Rich Chocolate's mission is to create bonbons and confections with the very best flavor. Fresh ingredients and intense flavors are what make our chocolates excel. All of our products are handmade in small batches with care and attention to both technique and ingredients.
FRC chocolates are perfect for self-indulgence, gift giving, wedding favors, showers, bar/batmitzvahs, and corporate gifts. We specialize in custom-made gifts for large events. We have made chocolates with a special theme, put company logos on chocolates, and customized packaging for our customers. We truly enjoy special requests and customizing our chocolates to meet your needs. Please ask us about this!
FRC
is a small independently owned
artisan chocolate and confection company in Jamaica Plain, MA.
Started
in 2012 by Kymberlee Keckler, FRC creates handmade, artisan
chocolates from the highest quality ingredients. We
craft each chocolate by hand using traditional and
established methods to create balanced flavors and textures.
FRC
begins with one of the world’s best
couvertures --
a chocolate made in France from a combination of rare Criollo and Trinitario cacao beans grown in Madagascar. Our
espresso bonbon is made with
decaffeinated beans from a small, artisanal
coffee roaster, that sources the finest single origin
organic and fairly traded coffees available.
Our
cream comes from grass-fed, Jersey cows raised on a western
Massachusetts farm (www.highlawnfarm.com) that assures
all-natural, hormone-free products.
Our ganaches are blended or infused with all
natural ingredients including fresh fruits, herbs, nuts, spices, and
liqueurs. Lastly, we
enrobe and decorate each bonbon individually to ensure it is just as
beautiful as it is delicious.
After
working 27 years as a chemical
engineer in the environmental field, Kymberlee began her training
as a professional
chocolatier
through Ecole Chocolat in Vancouver, BC,
where she graduated with honors in November 2012. In March 2013, she
helped to plant fine flavor cacao trees at a plantation in St. Lucia.
In April 2014, Kymberlee graduated from Valrhona's Ecole du Grand
Chocolat in Tain L'Hermitage, France, as a master chocolatier.
In April 2015, Kymberlee graduated from ICAM in Lecco, Italy, as a
master chocolatier. Further training at Barry
Callebaut's Chocolate Acadamy in Wieze, Belgium was completed in
October 2015. Advanced master training was completed at Valrhona's
Ecole du Grand
Chocolat in Tain L'Hermitage, France in October 2016. Kymberlee has
also trained with Melissa Coppel and Andrey Dubovik in January 2019.
In October 2021, Kymberlee trained with Certified Executive
Pastry Chef, Luis Amado, who teaches classes worldwide in chocolate
design and construction.
FRC is a member of the Fine Chocolate Industry Association and Seventy Percent.
Please contact us with any questions. We would love to hear from you! k2@filthyrichchocolates.com