Li-Lac Chocolates • 1923

Manhattan's oldest chocolate house still tempers ganache on marble slabs and stirs caramel in copper kettles, just as it did when it opened in Greenwich Village over a century ago. Li-Lac's almond bark and butter crunch follow recipes unchanged since the 1920s, each small batch handmade using techniques that predate most of the neighborhood's current landmarks. The scent of dark chocolate hits before the door even closes.