Husband-and-wife team David and Corey Menkes founded their chocolate company in 2014 in their two-bedroom Cheviot Hills apartment, eventually moving the small-batch bean-to-bar operation to a nearby storefront. For years they’d approached ice cream companies about using their chocolate; then a few months ago, they started making it themselves. The very-small-batch flavors are mostly chocolate, of course, but they’re also experimenting with making ice cream from lucuma, a Peruvian fruit. Right now, the ice cream is available in cups, but the Menkes will start serving it in cones — as soon they teach themselves how to make those too.
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