MILLERTON — There’s wine tasting, beer tasting and even coffee tasting – but Millerton is adding something sweeter to the mix. A craft chocolate tasting event will mark the debut of Mudgetown Chocolate on Saturday, Dec. 13, at Tri-Corner Feed. Two free tastings will be held at noon and 3 p.m.
Mudgetown Chocolate is made in Millerton by Sharon-based chocolatiers using cacao beans sourced from all over the world. Saturday’s event will mark the official launch of the small-batch line at Tri-Corner Feed, one of the only places it will be available.
“Our goal is to delight the community with something special,” said Christophe Armero, chocolatier and founder of Mudgetown Chocolate. He describes his product as a “delicious, locally made chocolate that can’t be purchased anywhere else.”
The business began as a retirement passion project for Armero, who spent 38 years in the sugar industry. After moving full-time to Sharon in 2020 from Riverside, Conn., he and his wife, Jennie Baird, began experimenting with chocolate in their barn in 2022. “I realized quickly that it’s very easy to make mediocre chocolate,” Armero joked.
After becoming more interested in the process, he grew determined to master the craft. In 2024, he landed an internship at Dandelion Chocolate in San Francisco, where he learned the tricks of the trade.
“It was a bit intimidating because I was this older guy and all the other chocolatiers were young and very professional,” he laughed. “But they taught me a lot.”
Today, Armero can speak fluently about each step of the chocolate-making process, from sourcing the bean and fermentation to roasting, cracking and “melanging,” most of which is done right here on South Center Street in Millerton.
Tri-Corner Feed’s incubator kitchen
Tri-Corner Feed has a bustling storefront where community members can find locally sourced produce, nutrient-dense groceries and even a chai latte – all with sliding scale prices. And there is just as much action happening behind-the-scenes in their fully licensed commercial kitchen.
It’s here that entrepreneurs and early-stage businesses like Mudgetown Chocolate can roll up their sleeves and create products in an affordable space without the burden of high startup costs.
Armero uses a small, 1-kilogram roaster in Tri-Corner’s kitchen, followed by a cracking and winnowing setup that uses a shop vac to suck out the shells and leave the nibs behind. Then, nibs spend 48 hours or more in a granite stone melanger, where they break down and release natural cacao butter. During this part of the process, the bitterness softens and new flavors develop.
Locally made, globally sourced
Armero and Baird purchase cacao beans directly from small farms and fermentaries in countries like El Salvador, Colombia and Uganda. The couple even traveled to Ecuador to visit one of their producers, prioritizing direct relationships whenever possible, which sets them apart from other commercial producers.
Armero said he hopes to bring more local partners into his chocolate business for future creations. “We’ve made some fantastic chocolate infused with whiskey,” he said, adding that he also has a vision of creating a chocolate bar with crunchy bread crumbs. His goal is to partner with local distilleries and bakeries to make this a reality.
Cacao beans sourced from farms in Uganda, used in Mudgetown Chocolate’s small-batch creations.By Aly Morrissey
Commercial chocolate vs. craft chocolate
Armero said the key differences between commercial chocolate and craft chocolate are “scale and objective.” Big-brand names rely on facilities designed to transform commodity beans into large quantities of uniform chocolate designed to meet the brand’s distinct taste.
Unlike these chocolate giants, Mudgetown Chocolate and other craft makers work in small batches, coaxing the best flavors out of beans. You might get a slightly different flavor with each batch. With only two ingredients in their dark chocolate – cacao and sugar – the results are highly dependent on the bean itself.
Armero said, “We’re always trying to get the best out of the beans.”
Mudgetown Chocolate, handmade in small batches using cacao sourced from farms around the world.By Aly Morrissey
A sensory experience
Armero and Baird describe their upcoming chocolate tasting as a full sensory experience, explaining that tastes can last from 30 seconds to a minute and evolve in that time.
“You get the top notes first, which are usually floral, lighter notes,” said Baird as she bit a chunk of chocolate. “Then you get the mid-notes which tend to be chocolatey and nutty, and then you get the end notes.”
The couple instruct tasters to crunch first, then let the chocolate melt on your tongue. They recommend breathing in through your mouth and out through your nose for the full effect. And, whatever you taste, Armero and Baird say it’s correct. “Everyone’s different,” Armero said. But everyone is right because it’s entirely subjective.”
The chocolate tastings are free and open to the public. They will take place at Tri-Corner Feed at 56 South Center Street in Millerton.
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Marge Parkhurst with a collection of historic nails recovered from wall cavities during restoration work.
“At first it just looked like old paint,” said Parkhurst, who has been painting and restoring historic homes in Litchfield County for decades. “Until I realized it was a stencil, a beautiful pattern that repeated.”
She kept going carefully — a wet sponge, hot water, a little fabric softener — peeling back until she could see it clearly. A climbing vine emerged, applied in vertical runs to give the wall the look of wallpaper. Someone had signed it. The signature was faint, tucked above the baseboard in the corner, not fully legible. But the date was clear: 1870.
Parkhurst, owner of Cottage & Country Painting Co., has worked in enough old houses to develop a practiced eye for what they conceal — understanding that layers of paint, paper and plaster in a 19th-century New England home form a kind of compressed archive of the people who lived there.
The stencil bore a strong resemblance to what historians call Moses Eaton-type stenciling — a tradition of itinerant craftsmen who traveled New England in the early 1800s with portable kits of cut-pattern stencils. Their trade flourished because imported wallpaper was expensive. Stenciling offered the same visual effect at a fraction of the cost.
“These stencilers typically worked for a combination of cash, food and lodging,” Parkhurst said. “Their compensation was modest by any standard.” She paused, “He was a tradesman. But the work he left behind — that’s art.”
The vine pattern was dull with age but still legible. One section had survived intact beneath the layers of paper. The homeowners chose not to paint over it — instead building a wooden frame around it, a small window into 1870.
“Preservation means protecting something to prevent further deterioration,” she said. “Restoration means returning something to a previous state. In that room, we preserved what was there.”
A collection of historic nails recovered during restoration work.Photo courtesy of Marge Parkhurst/Cottage & Country Painting Company
A Station’s Secrets
Not every discovery is decorative. Some are written into the bones of a building.
Parkhurst’s own home in Colebrook is a former railroad outbuilding moved from Canaan in 1920. Scraping the trim revealed it had once been sage green — and beneath that, a warm orange-brown soaked into the wood grain. “Old paint was made more like a stain back in the 1800s,” she said. “It penetrated the wood rather than sitting on top of it — so there’s never a shine.”
Up in the attic, eye bolts still anchored in the framing mark where cables stabilized the building during its move a century ago.
The most memorable find came by accident. Cutting open a wall under the stairs, she found a clear glass bottle sealed with a glass stopper held by a rusted wire. The label read: Hartmann Brewing Co., Bridgeport, Conn. It took days of careful oiling to free the stopper. Inside: a handwritten list of sandwiches and drinks, a postage stamp still attached. Not treasure. But a treasure just the same.
“I worked for days to get that thing open — and it was just somebody’s lunch order.”
Newspapers stuffed into wall cavities, hand-wrought nails, paint layers thin as stain — over 50 years, Parkhurst has cataloged the details that tell a trained eye when a house was built and by whom. Litchfield County’s architecture is unusually varied: Georgian and Federal-style houses on Litchfield’s Main Street, industrial buildings along the rivers in Torrington and Winsted. “Each town has its own fingerprint,” she said.
The most consequential mistake she sees is changing a home’s character. “When you paint over stained woodwork, you hide the details. You can’t get them back.” She has talked more than a few owners out of it. Some have listened.
Not long ago, Parkhurst and her grandchildren gathered a few small objects, wrote a letter and tucked it into a wall of her Colebrook home. Someone will find it — a record of people who were once here.
“Walls still surprise me,” she said. “If you look hard enough, you can find buried treasure.”
In a county full of houses whose walls hold untold stories — stenciled by traveling tradesmen, nailed together by farmers, papered over by housewives following the fashions — Marge Parkhurst has spent a lifetime reminding us that history doesn’t only live in museums. Sometimes it’s hiding just behind the wallpaper.
Sarah Belzer is a writer, editor and creative director whose career has crossed journalism, advertising, film and cultural commentary. Managing Editor of The American Rant and founder of Jump Advertising, she has spent three decades shaping narratives for media and national and global brands. Marge Parkhurst is the owner of Cottage & Country Painting Co. She can be reached at marge@cottageandcountryct.com or 860-379-4748.
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