A few miles from Pisa, in the tiny Tuscan hamlet of Cascina, is a small gourmet shop where gift boxes covered in cellophane line the shelves, customers scurry in to place orders and the sweet, delicate aroma of home cooking drifts in from the kitchen. The proprietor, Paul DeBondt, sets out a platter of bite-size pieces on the countertop for sampling and arranges rows and rows of artfully wrapped packages inside the display case. But you won't find dusty bottles of Super-Tuscan, aging wheels of pecorino or pungent vats of olive oil. That's because Mr. DeBondt makes only one thing — chocolate.