Photos by Samantha Jane Beatty
Styling by Kate Stukenberg
Grooming by Tonya Riner for Page Parkes Agency
Models Madison Johnston for Wallflower Management and Jake Atterberry for Page Parkes Agency
Photo assistance by John Lewis
Styling assistance by Molly Jodeit
Men’s styling consulting by Cody Sever
and Whitney Wiggins for M Penner
Shot on location at Hotel Alessandra in Downtown
Scheduled to open this spring by Houston native and serial entrepreneur Casey McNeil, CASE Chocolates is reviving the lost art of Starch Casting — a Swiss technique perfected by Rudolph Sprungli in the 1800s. The chocolates with a liquid center encompass a range of high-end spirits, from rare whiskeys to vintage liqueurs, and non-alcoholic options like local coffees and adaptogen elixirs.
Founders Casey McNeil and Janan Araujo-Siam
“Chocolates and spirits are a perfect pairing, but the only options have been sort of novelties. We’re changing that by creating unforgettably unique experiences and flavors that focus on the highest quality ingredients,” says McNeil.
Current offerings include eight-packs of bourbon, rum, gin or carajillo-filled gourmet chocolates; mixed variety packs; and the BTAC Collection Specialty Box starring chocolates filled with some of the rarest whiskeys in the world from the Buffalo Trace Antique Collection. The latter is packed in a decadent and eye-opening custom-made cacao pod.
Although the storefront isn’t ready yet, CASE is selling its luxury chocolates online. It will preview the speakeasy tasting experience with a Valentine’s Day pop-up dubbed Chocolate & Cocktails in the Jungle at Eden Plant Co. near James Beard-awarded Street to Kitchen in The Plant. CASE’s first-of-its-kind speakeasy will feature an intimate chocolate and cocktails pairing experience in a moody setting. The tastings showcase a global variety of chocolates paired as flights with various spirits and cocktails. Each tasting will last approximately 45 minutes, with reservations required.
“Cacao is more nuanced than wine, and we want to emphasize the unique flavors that different origins offer. The journey gets more exciting when people see how those flavors pair with different spirits and cocktails. We’re redefining chocolate by creating new moments of ‘wow’ and joy,” added McNeil.
McNeil studied under a Swiss chocolatier to learn the art of chocolate-making and now travels the world sourcing the best cacao from places such as Peru, Guatemala and Bali. Sweet!