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Ethel’s Chocolate represents a proud heritage of chocolate making that started when our founder, Forrest Mars Sr., watched his mother create gourmet chocolates in their home during the early nineteen-hundreds in Tacoma, Washington. In 1981, Forrest Mars Sr, "retired" to Henderson, Nevada and created Ethel M Chocolates to honor his mother by creating a line of gourmet chocolates that reminded him of how he learned about quality chocolate making. We continue using some of the same recipes and introduced a new line of ganache centered gourmet chocolates in 2005, called Ethel’s Chocolates. Both Ethel M Chocolates and Ethel’s Chocolates are sold in our 8 locations throughout Las Vegas, via the web at www.ethelschocolate.com, and through our call center at 1-800-438-4356. Our factory is located at One Sunset Way in Henderson, NV. We offer self-guided tours of our factory and our Botanical Cactus Garden. Philosophy Our philosophy of delivering remarkable chocolate taste remains the same as it did over 25 years ago, when Forrest Mars Sr. created Ethel M Chocolates. Eat Chocolate, Not Preservatives. Ethel’s Chocolate uses no preservatives, just as Ethel Mars did in her kitchen in 1911. You will taste the difference in the pure, delicious flavor and smooth texture that comes from using no preservatives. Our factory makes our chocolates in small batches to deliver the highest quality, freshest product to our consumers. When you visit our factory and stores, you will experience the passion of chocolate making. Our passion comes from a culture of uncompromising quality, accountability from every associate, and the joy we experience when we can share our chocolate with one more person. Ethel’s Chocolate associates are dedicated to making your chocolate experience one that you’ll want to savor and share. Our Chocolatier, Chef Jin Caldwell For Jin Caldwell, Pastry Chef for ethel’s® chocolate, the art of creating chocolate confections is the realization of a lifelong culinary passion. As the former Chocolatier and Pastry Chef for Wynn-Las Vegas and the Bellagio Hotel, Chef Jin has worked under the direction of world renowned Pastry Chefs such as Jean-Phillipe Maury and Frederic Robert. A graduate of Le Cordon Blue Culinary School- Scottsdale, Arizona, Chef Jin has had a life long passion to create great cuisine. She has constructed some of the world’s best chocolate confections for millions of Las Vegas visitors and is also recognized for creating spectacular showpieces for many world-renowned celebrities. Chef Jin’s culinary skills have earned her numerous awards and worldwide recognition. In 2003, she won the Grand Championship of The American Culinary Federation Culinary Challenge, with two "Gold" and one "Silver" medal. She has been featured in numerous national venues, including the Food Network and Rachel Ray programs. Chef Jin also represented the United States at the 2006 World Ice Cream Cup in Rimini, Italy, where her chocolate-raspberry ice cream cake was judged to be among the world's best. In 2007, Chef Jin was invited to be one of 12 Team Captains selected for the prestigious National Pastry Team Championships held in Nashville, Tenn. Her 3-person “Team Caldwell” was also the first All-Female Pastry Team to ever compete at this high level of culinary expertise, and earned a silver medal overall in the 13-hour competition. Team Caldwell also took first place in the Chocolate Entremet, Frozen Entremet & Chocolate Bon-Bon categories. Chef Jin’s culinary style uses the finest quality ingredients along with the hand crafted Artisan talent for which she is well known, thereby combining both classic flavors with modern. Chef Jin strives to push the envelope and continues to passionately create artisan chocolate confections that are known for their intense flavors, balance, and textures. Chef Jin also enjoys sharing her 'chocolate wisdom' with others. She devotes her time to teaching at the College of Southern Nevada and mentoring students for pastry competitions. She also enjoys participating in community events such as the Las Vegas Gourmet Summit, charity culinary events and local youth organizations.

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About Ethel's chocolate lounge

Ethel’s Chocolate represents a proud heritage of
chocolate making that started when our founder,
Forrest Mars Sr., watched his mother create
gourmet chocolates in their home during the early
nineteen-hundreds in Tacoma, Washington.

In 1981, Forrest Mars Sr, "retired" to Henderson,
Nevada and created Ethel M Chocolates to honor his
mother by creating a line of gourmet chocolates
that reminded him of how he learned about quality
chocolate making.

We continue using some of the same recipes and
introduced a new line of ganache centered gourmet
chocolates in 2005, called Ethel’s Chocolates.
Both Ethel M Chocolates and Ethel’s Chocolates are
sold in our 8 locations throughout Las Vegas, via
the web at www.ethelschocolate.com, and through
our call center at 1-800-438-4356.

Our factory is located at One Sunset Way in
Henderson, NV. We offer self-guided tours of our
factory and our Botanical Cactus Garden.

Philosophy

Our philosophy of delivering remarkable chocolate
taste remains the same as it did over 25 years
ago, when Forrest Mars Sr. created Ethel M
Chocolates.

Eat Chocolate, Not Preservatives.

Ethel’s Chocolate uses no preservatives, just as
Ethel Mars did in her kitchen in 1911. You will
taste the difference in the pure, delicious flavor
and smooth texture that comes from using no
preservatives. Our factory makes our chocolates in
small batches to deliver the highest quality,
freshest product to our consumers.

When you visit our factory and stores, you will
experience the passion of chocolate making. Our
passion comes from a culture of uncompromising
quality, accountability from every associate, and
the joy we experience when we can share our
chocolate with one more person. Ethel’s Chocolate
associates are dedicated to making your chocolate
experience one that you’ll want to savor and
share.

Our Chocolatier, Chef Jin Caldwell

For Jin Caldwell, Pastry Chef for ethel’s®
chocolate, the art of creating chocolate
confections is the realization of a lifelong
culinary passion. As the former Chocolatier and
Pastry Chef for Wynn-Las Vegas and the Bellagio
Hotel, Chef Jin has worked under the direction of
world renowned Pastry Chefs such as Jean-Phillipe
Maury and Frederic Robert.

A graduate of Le Cordon Blue Culinary School-
Scottsdale, Arizona, Chef Jin has had a life long
passion to create great cuisine. She has
constructed some of the world’s best chocolate
confections for millions of Las Vegas visitors and
is also recognized for creating spectacular
showpieces for many world-renowned celebrities.

Chef Jin’s culinary skills have earned her
numerous awards and worldwide recognition. In
2003, she won the Grand Championship of The
American Culinary Federation Culinary Challenge,
with two "Gold" and one "Silver" medal. She has
been featured in numerous national venues,
including the Food Network and Rachel Ray
programs. Chef Jin also represented the United
States at the 2006 World Ice Cream Cup in Rimini,
Italy, where her chocolate-raspberry ice cream
cake was judged to be among the world's best.

In 2007, Chef Jin was invited to be one of 12 Team
Captains selected for the prestigious National
Pastry Team Championships held in Nashville, Tenn.
Her 3-person “Team Caldwell” was also the first
All-Female Pastry Team to ever compete at this
high level of culinary expertise, and earned a
silver medal overall in the 13-hour competition.
Team Caldwell also took first place in the
Chocolate Entremet, Frozen Entremet & Chocolate
Bon-Bon categories.

Chef Jin’s culinary style uses the finest quality
ingredients along with the hand crafted Artisan
talent for which she is well known, thereby
combining both classic flavors with modern. Chef
Jin strives to push the envelope and continues to
passionately create artisan chocolate confections
that are known for their intense flavors, balance,
and textures.

Chef Jin also enjoys sharing her 'chocolate
wisdom' with others. She devotes her time to
teaching at the College of Southern Nevada and
mentoring students for pastry competitions. She
also enjoys participating in community events such
as the Las Vegas Gourmet Summit, charity culinary
events and local youth organizations.