At Fiori Chocolatiers, we make fine European-styled artisan chocolates.

Combining classical technique with contemporary flavors, artisan chocolatier Lee Johnson creates works of confection art that delight the palate and the soul. With nature as his palette and chocolate his canvas, he weaves together unique flavor combinations that draw on his cooking experiences in Asian, Latin and European cuisines.

From the age of twelve, Lee found sanctuary in his family kitchen making multi-course meals for family and friends. He has spent much of his life focused on cooking, culinary science and preparing meals using only the freshest (preferably organic) ingredients. His career in chocolate making began in 2002 and he refined his chocolate making skills at the Scuola di Arte Culinaria Cordon Bleu in Perugia, Italy, taught by Italian chef and chocolatier Andrea Sposini.

In 2004, Fiori Chocolatiers opened its (virtual) doors, supplying the finest and freshest artisan chocolates to coffee shops, fine food stores and other retail locations - and direct to choco-holics via the Internet.


“My philosophy in chocolate making is to only use the finest ingredients possible (seriously), so that means we handcraft our own chocolate couverture, the cream and butter in our truffles is only organic, and the fruits, herbs, spices we use are also organic. I’d rather not make a particular truffle then to make one with less then the best quality ingredients. I’ve chosen to only make truffles, or any of our confections, in small batches which ensures that I can inspect each chocolate that goes out our doors.”
-- Lee Johnson