I heard about Hudson Chocolates in the Poughkeepsie Journal, so I decided to stop by today after a trip to Kingston. The location is a little isolated (crumbling roads and a more industrial area), but the shop itself is pretty amazing. After walking downstairs into the building, I turned to the right and saw a well-lit space with beautiful chocolates displayed on a large table. They were works of art with a wink to the whimsical. Today's special was a box of 12 macaron-shaped chocolates in an assortment of flavors. There were also several different types of chocolate bars that incorporated unique combinations like strawberry, dark chocolate, and basil as well as fleur de sel. There were about a dozen different samples that you could pick up with large tweezers. The staff was very helpful and knowledgeable. I looked up the chocolatier, Francisco Migoya, and it turns out that he used to be the executive pastry chef for The French Laundry and Bouchon Bakery. He is also a professor at the Culinary. For someone so accomplished, he was quite unassuming and took his time to explain the different kinds of chocolate he had in his shop. I was very impressed during my first visit and plan to go back very soon.