From Pharmaceuticals To Morristown Delicacies: A Chocolatier's Journey

MORRISTOWN, NJ — Enjou Chocolat has more than 50,000 molds, but they tend to create delicacies in small batches. Owner Wendy Taffet began Tuesday making chocolate-caramel apples for Halloween.

They only make 10 or 12 per day, unless there's a large order. But it's the meticulous care and freshness of each product that has made the chocolate shop a staple of Morristown since 1983, Taffet says.

"There are some other large chains that have to make all of their chocolate in the summer for the holiday season," Taffet told Patch, "whereas we are making ours right before each holiday."

If you walk into the store on 8 Dehart St., you'll see plenty of Halloween creations. Chocolate spiders, chocolate brains, chocolate witch's shoes with truffles inside and even chocolate puzzles kids can assemble.

Before they became one of New Jersey's premier chocolatiers, Taffet's journey with the treat began in an unusual place: pharmacy school. On her first day, the class made chocolate syrup, which they used to mask the bitter taste of pharmaceuticals.

Taffet loved to cook and bake, but she also felt passionate about science. And the pharmaceutical industry carried over her ability to mix things into different creations, as she did in the kitchen. However, it wasn't her true destiny.

In the 1980s, Taffet stumbled upon Enjou, where the owner was looking to take someone under his wing and step back. Taffet was fascinated by the process of making chocolates and saw limitless possibilities, so the man asked if she would work for him.

Taffet had a great job as a pharmacist for Warner-Lambert, which became part of Pfizer in 2000. But she offered to help out. Two weeks later, the owner told Taffet she should buy the store. She's owned it since February 1986.

Even though Taffet is 35 years into ownership, she says she still learns new things. Different chocolate trends have emerged, such as infusing sea salts or different spices. But much of the time, Enjou simply sticks to its formulas.

"I would say the majority of our recipes are definitely the same as we did it in 1983," Taffet said. "I was taught if it ain't broke, don’t fix it, and I kind of live by those rules."

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