Before landing in Connecticut, Belgian-born Benoit Racquet studied to become a Master Chocolatier and was selected as Belgium’s “Chocolate Chef” representative to the World Expo in 2010. Fast forward to 2014 in Fairfield, when after making a variety of beautiful chocolates for his wife’s birthday party, local friends encouraged him to start a business selling his high-end confections, and BE Chocolat was launched. “I import the highest quality chocolate available from Belgium,” explains Racquet. “The goal is to avoid being average.” With unique flavor combinations like the popular Rosemary-Raspberry, Maple Butter Caramel, and even Coconut Curry, BE Chocolat is anything but average. While developing new flavors, the chocolate chef holds silent tastings “so no one influences anyone else,” he says. Currently, the full line of chocolates, plus special order chocolate “sculptures” are available online, and are also carried locally at Dash N Drizzle in the Brick Walk. Private group chocolate making classes are even offered in his Fairfield chocolate studio. bechocolat.com.