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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! email@example.com