Each handcrafted box of Clandestine Chocolates made by chocolatier Jonathan Doherty is a work of art so exquisite that it’s almost too beautiful to be savored.

But when you succumb to temptation and indulge in a bite, you’re met with an explosion of flavors that perfectly align with the chosen theme. Not a single piece of Doherty’s sweet creations resembles anything you’d find on grocery store shelves.

Take, for instance, his Fall Collection, featuring New Hampshire’s landscapes intricately painted with cocoa butter.

The one depicting a birch tree is filled with birch syrup to mirror the artistry etched onto the chocolate canvas.

Before embarking on his journey as a chocolatier, Doherty worked with the National Parks Service in conservation before retiring and pursuing chocolate-making full-time, which shines through in his creations.

Most of his collections are based on nature.

“I like to tell stories that are tied to place because that connects people with place and it’s the reason people want to protect and conserve things,” explained Doherty, describing how a 17-day trip to the Grand Canyon left him in awe of its geological layers, inspiring him to replicate them in his collection. “All of my chocolates are uniquely themed and one-of-a-kind, and I don’t repeat them.”

Doherty’s first time making chocolates started in his 30s, when his father, Robert Doherty, entrusted him with his recipe for chocolates that he gave away to friends and loved ones every Christmas.

They were affectionately dubbed “Uncle Bobby’s booze balls” for their infusion of bourbon, said Doherty.

“I just started experimenting a little bit from then. I just felt like I needed something more to do with the creative side apart from day-to-day work,” said Doherty, as he picked up a box of chocolates at his Hopkinton home where he makes his creations.

In crafting his sweets, he sources chocolate from across the world – Ecuador, the Dominican Republic and Venezuela – each offering a distinct flavor profile. With meticulous care, he curates collections, each a narrative unto itself.

His latest collection, an ode to spring migratory birds, for a chocolate depicting a Blue Jay, the canvas is a blend of cashew and chocolate with the richness of Ecuadorian cacao. Filled within it is the tang of passion fruit paste.

In his chocolate atelier, he becomes an artist. For each picture in his chocolate collection, he prints out stencils, layer by layer, to paint the intricate designs with cocoa butter. Then he mixes the several food colors that line the kitchen shelf to get the right hue of cocoa butter to spray over the stencils to capture the essence of the pictures.

“Everyone in my family was artistic,” said Doherty. “I think it expresses itself in different ways and so I think that’s the thing that drew me to doing the chocolates the way I do them now.”

With each collection, he shares not only delectable treats but also a narrative, weaving stories and flavor profiles into a charming booklet accompanying his creations.

For Doherty, experimenting with flavors and arts brings joy.

“It’s really labor intensive,” he admits. “But coming up with new flavors and designs makes it all worthwhile”