Chocolate has become an abandoned art these days. Mass produced with only the dullest flavors, packaged in brand name wrappers, it's not like it used to be. They lack character. Li-lac's old tin molds have weathered the artistic abuse chocolate has received. Through classic molds, brown bunnies hop into the mouths of children, while their parents might drink the sweet nectar of oversized chocolate champagne bottles. The most adventurous consumers might toss the old chocolate pig-skin around (although eating a chocolate football is no easy task). Decade old employees stand guard behind the counter, awaiting the next masticatory contender for the best gourmet chocolate in the city. Only loyal customers will come out to pay the heavy price for these uniquely shaped sweets. The old tin molds are awaiting their next chocolate injection to continue providing nourishment to its followers. They themselves are getting a little old though; they've been around since the 1920s, preparing their divine delight. One day they too might be excised in favor of newer molds that lack the sentimentality of the old. These tin molds were the product of an old Greek immigrant who sought to retain the quality of chocolate in his work. The cycling of materials isn't always the easiest process, losing the nostalgia of what makes the business unique. But for now, these old tin molds will keep on producing the richest and most characteristic chocolate in the city, at least in my opinion.

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