Chocolate Memories of the Czar and Rasputin.

One of the first lessons Alexandra and Nikolay Mazhirov learned when they came to the United States was that they had to think big. Mrs. Mazhirov had owned a small chocolate factory in Odessa, Russia, and her husband was its manager. They came in New York in 1992 and five years ago started selling chocolates to the Russians in Brooklyn, from a little storefront at 6502 20th Avenue in Bensonhurst.

"It was a dead end," Mr. Mazhiriv said. "It's a small community with a lot of immigrants, and we were making chocolates that were not cheap. We decided to try to expand our market but to still make our chocolates in a Russian style." And so starting next week, their chocolates will be sold in Bloomingdale's.

What is Russian-style chocolate? Mrs. Mazhirov uses Callebaut chocolate for dipping succulent apricots stuffed with almonds (called fruits of the czars), to coat honeyed dried fruit and nut mixtures soaked in brandy (gold-leaf clusters) and to cover layers of praline and biscuit wafers (Rasputin`s wafers). She makes truffles, some shaped like peasant women in babushkas (breakfast of the czars). Others are stamped with imperial seals or coated with chopped chocolate (Anastasia's delight).

Alexandra & Nicolay chocolates are $22 a pound and are also sold in assortments from $10 to $30. They are available at the shop, or from www.alexandraandnicolay.com and (718) 331 - 4985. They are also sold at Amish Market stores.

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