A Symphony of Flavor: Mecha Chocolate

For most people, chocolate sings a solitary note: sweet. But at Mecha Chocolate in Haddonfield, Melissa Crandley’s confections blend sweet and savory to create complex flavors in delightfully decorated treats.

One recent evening, the warm glow of lamplight from Mecha’s shop on Kings Highway beckons me through the door. Inside, I am enchanted by the scents of browning butter and chocolate. Shelves are lined with an assortment of goods, including mendiants, crafted sugar blends, and curated chocolate boxes. The sparkling glass case running nearly the length of the shop is filled with patterned ganaches and gleaming bonbons.

As my eyes take in the variety on the shelves, small cards herald the wide range of flavors: Thai Ginger, Pomegranate Pistachio, Spruce Tree, Chai, and more. All deliver on their bold promise from the first bite.

Chocolate was not Crandley’s first career choice. Originally from a finance background, at 29, she decided to change things up. She transitioned to working in restaurants and started attending the Culinary Art Institute of Philadelphia. Not caring for baking or pastry, she was drawn to working with chocolate. “It’s a more forgiving medium,” she explains, “and when testing out recipes, you have instant gratification due to a shorter process.”

Blending Crandley’s experiences from culinary school and working in Philadelphia restaurants, Mecha Chocolate took form in 2012, starting as a 100-square-foot room in the SoHa Arts building in Haddon Township. From there and through farmers’ markets and pop-ups, the business blossomed into a flagship store in downtown Haddonfield, a chocolate production lab in Hainesport, and, recently, a second store in Philadelphia.

Barbara Flanagan, manager of the Burlington County Farmers Market, reflects on Mecha Chocolate’s growth.

SOURCING LOCALLY NOT ONLY CREATES COMMUNITY BETWEEN BUSINESSES, IT GIVES MECHA CHOCOLATE’S PRODUCTS A UNIQUELY NEW JERSEY FLAVOR BASED ON SEASONS AND TERROIR.

“We are fortunate to have crossed paths,” Flanagan says. “Melissa has a way of uniting the vendors at the market, and is always looking to collaborate with our local farms to use their herbs and honey in her chocolate, including working with local cheesemakers to create chocolate and cheese pairing events.” Crandley once organized a “Market Chili Day” whereby interested farmers’ market shoppers received a copy of Mecha’s Chocolate Chili recipe, along with a list of all ingredients to be found at other market vendors. Dozens of shoppers participated.

“Chocolate is a great medium to exercise creativity,” says Crandley, “and it is a process of continuous learning.” Before creating new treats, she first thinks like a chef, then applies that perspective to chocolate. An example of this is seen in her beloved Orange & Fennel Caramel, a business staple for over a decade. The technique of braising fennel for cooking was translated into a caramel with orange and sea salt.

“Our flavor infusions are the reason why Mecha is different; we manipulate savoriness and balance it with the sweeter notes in chocolate,” says Crandley. The team also attends classes by renowned chocolatiers across the world, allowing them to learn new techniques and apply them back home.

Infusions are the backbone of the chocolates. For these, Mecha Chocolate doesn’t use extracts, instead, opting for purées when creating layers for their ganaches. This is a trial-and-error process which includes high quality ingredients, input from Crandley’s team, and local goods.

“As much as we can, we try to source locally,” the chocolatier says. “This includes herbs I grow myself, honey from Mill Creek Apiary, and beer from Kings Road Brewing in Haddonfield.” Sourcing locally not only creates community between businesses, it gives Mecha Chocolate’s products a uniquely New Jersey flavor based on seasons and terroir: the confluence of climate, soil, rain, and sun to create a uniquely local product. Low waste is an additional part of the business, with the shop selling leftover chocolate and imperfect pieces on the app Too Good To Go.

Melissa Crandley

“THIS IS A 24/7 THING; IT NEVER STOPS, AND NEEDS TO BE NURTURED EVERY DAY,” CRANDLEY SAYS.

The meticulous flavor-balancing, housemade infusions, and hand-finished details are worth it to Crandley, who considers the fillings within the chocolate to be “the real stars”.

Opened in 2023, Mecha Chocolate’s lab in Haine-sport is home to state-of-the-art equipment that speeds up production to meet consumer demand for their stores, retail partners, and expanding wholesale and e-commerce markets. “On average, we needed two to three people to hand-dip 1,200 ganaches daily,” Crandley says of the labor-intensive process prior to opening the lab. “That wasn’t enough to keep up with local demand, so we needed to make a change.”

A staple in their new lab is the enrobing machine, which creates the outer shell on all their ganaches, dramatically increasing output and maximizing efficiency. Each filling is still handmade and the final product is finished by hand for an artisanal touch. “Since we started using the machine,” says Crandley, “the chocolate shell created by the enrober is thinner, intensifying the flavors within.”

With technology optimizing time, Crandley and her team can focus on fine-tuning their products and creating new offerings. The chocolatier expects to introduce a line of chocolate-hazelnut spreads, chocolate-covered fruits and spiced nuts, and new techniques and ingredient pairings. A third retail location is also being considered for the future.

While Mecha Chocolate’s growing success is an inspiration for artisan food entrepreneurs everywhere, it’s important to acknowledge the perseverance and vision required to build and run such a business.

“This is a 24/7 thing; it never stops, and needs to be nurtured every day,” Crandley says. With interest in artisan and niche food businesses on the rise throughout New Jersey, she goes on to offer valuable advice to newcomers.

“Grow slowly by being intentional with every step, don’t force a leap if you’re not ready, continue learning, and focus on your skills while paying others to do what you don’t know.”

Mecha Chocolate
7 Kings Highway East, Haddonfield
1618 E. Passyunk Ave., Philadelphia, PA
215.419.5574
mechachocolate.com