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Humble Beginnings 

    M​adly cooking fudge ​out of the basement of our home till late in the night, and the pure aroma of chocolate liquor got the neighbors talking is where the Chocolate Moonshine name was born.

    We spare no expense in our ingredients. We use the finest fresh cream from right here in Pennsylvania. We go to Belgium for our chocolate, and to Madagascar for our vanilla. And, of course, we use only pure cane sugar as a sweetener.

     We make all our fudge in small batches cooked over an open flame in copper kettles with ingredients that are stirred by hand with Maplewood paddles, and every single batch is overseen by our staff of artisan fudge makers.

     All our fudge recipes are built on the one that our Founder, Christopher Warman, Sr. perfected in 1989, where a panel of judges from the Hershey, Mars, and Godiva chocolatiers declared it the best fudge available.


“Let the Ideas Cook until they just get Better Over Time”

​Taste us for yourself

But you shouldn’t take the critics’ word for it. In all our years of selling fudge, the one thing that has sold the most fudge is the free sample. If you’re a retailer of any size, we recommend offering a free sample to everyone who walks into your establishment. Nothing sells quality like experiencing quality and a taste of our fudge is usually enough to lock in a sale.

Where we are today!

    Today we combine that fudge with the finest Belgian chocolate to make our famous moonshine bars. We have over thirty different flavors of moonshine bars that have the taste of a truffle and the look of something you have never seen before. You just aren’t going to find a better chocolatey treat anywhere.

Toronto Chocolate Moonshine Crew

We started to share these one of a kind moonshine bars in Canada in March of 2017, and we continue to spread and share a one in a million experience! an amazing melt in your mouth,  blow your tastes buds away experience that you will not forget!