| Romolo Chocolates' rich history began in 1906 with
Romolo, an Italian who emmigrated to New York City.
The youngest son in a family of nine, Romolo had fled Italy and his expected destiny in the priesthood. He was 14 years old (but gave his age as 16) when he arrived in New York City and eventually began working as an apprentice at Beracini Chocolates. He later made candy and confections at Loft's Candies, Brachs and Bundy. After serving in the military in World War I, Romolo received his citizenship and moved to Chicago where he worked as a candy maker at the Bunn and Tootsie Roll companies. But in 1922, he returned to Loft's Candies in New York City and traveled between New York and Erie, Pennsylvania, to visit relatives. Erie would be the city where he met and married Elizabeth and began making candy in the basement of his father-in-law's home in 1926. His local career began with hard candy and Easter molded chocolates. As his reputation grew, so did the basement--until the home on West 4th Street had no back yard left, having been taken over by candy making facilities. In 1954, Romolo opened a retail and manufacturing store in Erie, passing it on to his sons and semi-retiring in 1956. His grandson, Tony, apprenticed under his father, uncle and grandfather as a young adult in the 1970s. In 1993, Tony became the owner and master confectioner of Romolo Chocolates in Erie, where his two sons are also chocolatiers. "Romolo Chocolates embodies the best of what my grandfather brought to candy making," says Tony. "Our cremes have much the same texture as the old Bunn patties had and our caramel definitely has influences from Tootsie Roll. We still make our confections by hand and know them by heart." Romolo's Famous Sponge Candy is the most popular piece of candy Romolo Chocolates makes and is unlike any other taffy, seafoam or krisp you'll find--simply because it was an accident. "Sponge candy, at a certain stage of development, is close to taffy. I believe when my grandfather was making taffy, he accidentally added an extra amount of a certain ingredient and triggered this explosion. The candy turned into an airy confection when it hardened," explains Tony. Sponge candy at Romolo Chocolates is made into a 50-pound loaf whose crust is cut off and the airy sponge center cut into small chunks. The chunks are then coated in rich milk chocolate for a melt-in-your mouth piece of candy. "At one time, a national candy company made an offer to my father and uncle to become exclusive producers of our sponge candy for them--and shut down the rest of their business," says Tony. "Needless to say, that national company never did get a contract and we continue to make the family recipe for sponge candy at Romolo Chocolates." |
Candy
Ordering "I live out of town and
have to get my 'fix' of Romolo's when I come to Erie for holidays and
vacations. I'm so glad that you will have a web site and provide
the opportunity to order from you year-round! Keep up the good
work, you make the best chocolate in the world...I've introduced you to
my friends and co-workers in Roanoke, VA." "I have enjoyed your confections
since I moved here from Cleveland in 1971. There is NOTHING to
compare to the quality, taste and texture (smooooooth) of the chocolate
you produce. I respect your family tradition of candy making carried
forward all of these years." "We have been huge
Romolo fans since we were in Erie for Labor Day 1999 and our old friends
(we're old Erie folks) introduced us to your chocolate...We were
hooked. We have ordered them for our son and daughter in
California, brought some to our daughter's wedding in Carmel Valley,
California, and pick up a few pounds each time we're in Erie. Long
live Romolo Chocolates."
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