A519 Chocolates are designed to leave a lasting impression. Our chocolates make an excellent dinner party gift, a unique decadence for a romantic date night, or a contemptuous replacement for another monotonous birthday cake. Bold stylings and intriguing flavor combinations will create unforgettable sensations in the eyes and taste buds of you and/or your giftees.
Customized chocolate truffles are a creative way to extend your corporate branding or to offer a personalized touch to your wedding or shower. In addition to customizing truffles to match your desired colors, using our innovative three-dimensional printing process, our chocolates can be customized with your company’s logo or personalized initials/names. Our design consultants will work with you to develop a specialized truffle that achieves maximum corporate impact. Our customization and design services are offered at no additional cost with no startup fee.
If you are looking to supplement your chocolate order, we also offer customized macarons. These macarons provide a perfect complement to your corporate chocolate gift or make an excellent addition to the famed “Pittsburgh cookie table” at your wedding.
A519 Chocolate creates chocolate truffles presented with a bold and unique visual flair. A519 products are individually hand crafted with inspiration derived from modern art and time-tested flavor profiles. We are proudly Pittsburgh based and delighted to offer locally sourced products.
Amanda is Head Chocolatier and Co-founder of A519 Chocolate. She was formally educated at the Culinary Institute of America in Napa Valley, California in Baking and Pastry Arts. Amanda graduated in the class of 2013 and received numerous awards, including the Katharine Angell academic award for highest achievement in that year’s class.
During her time at the CIA, Amanda apprenticed with 2014 Rising Star Pastry Chef Matt Tinder at the two-Michelin Star COI Restaurant, the flagship restaurant of the Daniel Patterson Restaurant Group in San Francisco. Amanda also participated in the 2013 Coupe du Monde de la Pâtisserie as an assistant chocolatier to James Beard award winner Stephen Durfee, the chief chocolatier for Team USA. Amanda’s contribution helped the team achieve a 4th place finish in the global competition (out of 20 teams). Most recently, Amanda served as Sous Chef and Creative Director under Chris Kollar, who was named one of the top 10 chocolatiers in North America by Dessert Professional Magazine.