Franklin’s Fine Chocolate

1. Are your chocolates handmade?

Yes, our chocolates are handmade.

2. How many varieties of chocolates do you make?

Ten different creams, mint meltaways, caramels, English toffee, fairy food, raisins, coconut, six types of nuts, cordial cherries, dark cherry clusters, orange peel, truffles & snappies, pretzels, licorice.

3. How many chocolatiers make your chocolates?

All chocolates are made by Franklin and Sue Di Vilio. 

4. What is the best way to store chocolate to keep it fresh?

The best place to store chocolate is in a cool, dry place, preferably 65 degrees (no sun) with humidity of 50 percent or less.

5. How did you learn how to make chocolates?

From my uncle Mike Herro, Sayklly’s candies, books on chocolate, and trial and error. A friend taught me how to make truffles.

6. How has business been since you opened last year?

Slow at first, but every month more and more new customers find out about us and old customers continue to stop by and bring friends with them. Christmas was more than we expected.

7. What has been the biggest challenge for your business?

The biggest challenge is trying to make all the different varieties of chocolates by hand, and to keep our shelves stocked, and to keep up with demand.

8. How do your customers find out about Franklin’s?

The Bay View Compass was first to write we would open before Mother’s Day 2008. The Milwaukee Magazine, the internet, word of mouth, gifts of our chocolate to family, friends, and businesses.

9. If the Avalon across the street were open, do you think it would improve your business?

If the Avalon were to open, it would improve business for all businesses in Bay View.

10. Do you have any specials planned for Valentine’s Day?

Cordial cherries, truffles, and all my handmade chocolates.

Franklin’s Fine Chocolate
2474 S. Kinnickinnic Ave.
Franklin & Susan Di Vilio
(414) 769-8669
franklinsfinechocolate.com