CACAO LORENZO C H O C O L A T I E R 1818 Pot Spring Road, Timonium, Maryland 21093 (Corner of Pot Spring & Ridgely Roads) Phone (410) 453-9334 Fax (410) 453-9380
Photograph of Chocolatier Larry McGlinchey by Steve Buchanan from Baltimore Magazine June 2006
excerpt from "Candyland" Baltimore Magazine June 2006
...Larry McGlinchey is waging his own one-man campaign to put the bon back in bonbon at his store, CACAO LORENZO CHOCOLATIER. Tucked into the lower level of a small office building, the chocolate shop is as diminutive as the fast-talking Irish-American chocolate maker himself. It looks like the inside of of music box; there are pale striped walls and whimsical shelves covered in chocolate wares, and it is just big enough to hold a handful of people. When CACAO LORENZO opened in May 2005, it was the culmination of McGlinchey's life-long interest in chocolate and the platform from which he hopes to change the way others look at American chocolatiers. ["It's unfortunate that the United States has become] the junk chocolate capital of the world," says McGlinchey, 54. "Most Americans were raised on junk chocolate so they don't know the real thing. Once you've had the real thing, you don't need a cultured palate to tell the difference." He scoffs at the big-brand American chocolate makers who take out the cacao butter and pack their product with palm oil, preservatives, and excess sugars. "I don't like the reputation that Americans can't do this [make chocolate], and I'm trying to turn that attitude around," he says.
Photograph of Larry McGlinchey by Steve Buchanan from Baltimore Magazine June 2006
Cover of Baltimore Magazine June 2006
McGlinchey's interest in chocolate began while he was working in international medical sales and marketing. He fell in love with European chocolate while traveling, and began taking classes for fun. Eventually, he started making his own chocolate out of his home and gave it to his accounts. "People started calling me more for my chocolate than for medical supplies," he laughs. ...McGlinchey wants to bring back the old techniques and quality ingredients that were used here 100 years ago. He crafts his truffles and chocolate candies with chocolate imported from France. He lists all his ingredients on his boxes so his customers know exactly what they are consuming. He works with unique flavors - the Basque square is made with Port-soaked figs, the India features a chocolate ganache with five spices, and the Lavender uses imported French lavender flowers. One of McGlinchey's specialties is his Media Noches, roasted hazelnuts wrapped in dark chocolate through a process called "panning." Chocolate is ladled into a special round pan that rotates slowly. The process of coating takes two and a half hours, but according to McGlinchey, it's worth the time. "I'm half the price and twice the quality of Godiva." he boasts. Visitors are likely to get a quick history of chocolate from this spry owner, who sees himself as much an educator as a chocolatier. "There's great personal gratification to have someone say, "I've never tasted anything like this before." - Christianna McCausland
