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CHOCOLATIER SCOOPS TO CONQUER
Chocolatier Pat Waggett was dipping glazed apricots and strawberries into a gooey pool of dark chocolate last Monday morning at The Chocolate Dipper in Faneuil Hall marketplace.
While spectators gawked, Waggett explained the art of kneading the chocolate to avoid "blooming," the white streaks that appear when cocoa butter separates from chocolate.
But The Chocolate Dipper's real secret is in the chocolate itself.
The shop uses Marquis milk chocolate and Yucatan dark chocolate made by Mansfield-based Merckens Chocolate, a middle-weight player in the premium chocolate business - one segment of the $5.15 billion U.S. chocolate market. There are 700 or so chocolate boutiques across the country that use Merckens chocolate. And they don't seem to mind they are competing using the same ingredients.
They also don't mind that they get their chocolate from the same place Nabisco Brands uses for its Oreo cookies.
"It's more than just the chocolate," Waggett said, …