Sweets: Louis Sherry Chocolate Tins

Louis Sherry brought the French chocolate-making tradition to New York in 1881, and a century and a half later the truffles still arrive in painted tin boxes worth keeping. Twelve dark, milk, or layered truffles to a tin. The tin outlives the chocolates, which is most of the point.

Each design is a small archive of a moment in American decoration. The tins return again, repainted, recolored, remembered. They are meant to be reused, opened slowly, traveled with.

Ways to enjoy

• One truffle and an espresso, in the small hour after dinner.
• Wrapped in tissue and tucked into a houseguest's nightstand, as the kind of welcome that is felt rather than announced.
• Emptied, washed, and refilled with paperclips, sea glass, ticket stubs, or the next round of small chocolates.

Belongs with sweets and artful gifts, on the table or wrapped at the door.

12 truffles per tin. Designed and packed in New York by Louis Sherry.