Conjuring Christmas (New York Times)

Bonbons that look like iridescent red and green Christmas ornaments. Orange slices coated in serious dark chocolate. One-bite oblongs filled with raspberry or cinnamon-honey. These are some of the treats that Antoine Amrani, a former pastry chef of Le Bec-Fin restaurant in Philadelphia, now makes in a small factory near the city. His chocolates offer a balance of bittersweet and deep flavor …