The Mint Chocolate Cookie had good flavors, but I did not find the composition as compelling as in the other pieces. It seemed a little incohesive, although the components were good. The Raspberry Rose was not as strong as other pieces but was still excellent. The pieces were in thin shells of white, milk, or dark chocolate. All of the shells contributed good flavors, but I might like a little more of them.
For over 80 years, this Swiss chocolate house has produced some of the finest sweets in the world. Its Champagne truffles are renown, and their handmade floral packaging is unparalleled, but when it comes to their bars Teuscher goes for pure unadulterated chocolate. Beginning with only the thin-shelled Criollo beans (surely the rarest, and some say the highest quality), the Teuscher chocolate-makers produce every bar by hand in Zurich, adding only cocoa butter and sugar (and sometimes very little, as in their 99 percent cocoa bar). While its headquarters are in Switzerland, lucky for us, Teuscher has shops all over the world—including in nine U.S. cities.
Cake specializes in elegant gourmet cookies that would be right at home on the cover of a Martha Stewart magazine. The cookies and brownies are individually packaged so they remain ultra fresh. Topping it off is the lovely packaging that’s sure to impress anyone lucky enough to receive a gift from Cake. Thanks to its elegance we vote this as an ideal gift to send as a thank you, a client gift, or any occasion where a touch of tea room fanciness is in order.
Unlike many places on this list, Sweenor’s Chocolates is shockingly affordable; a 1-pound box of assorted chocolates will only cost you $23.50. But don’t take their low prices as an indication of low quality! Their versions of classic treats (chocolate-covered raisins, malted milk balls) blow your concession stand snacks out of the water. It’s worth a trip to Cranston, Rhode Island, for this sweet shop.
By and large, the truffles are nice. In the Class 5, the chocolate led, and the raspberry was a good partner. The Black Diamond made good use of chocolate. The Rocky Top had a mild pleasant coffee flavor. The Powder Day was a good firm white chocolate. Mostly the strengths were medium, although the hazelnut was weak in the milk chocolate Mud Season.
The flavors we taste-tested ranged from the creamy, caramel-filled Coffee Toffee to the earthy and bitter 100% cacao Peru bar (not for the faint of heart). Our unanimous favorite emerged as the Goji Berries in Sesame Nougat, a milk chocolate bar studded with dried goji berries and filled with layers of green tea ganache, homemade nougat and soy and sesame filling. In addition to creating their hand-scooped chocolates in-house, Zotter is an independent bean-to-bar producer that prides itself on using organic, fair-trade quality cocoa beans and runs the company entirely on eco-power.
Description: Puccini Bomboni pursues perfection for you, each and every day. Tasting that single chocolate, your visit to one of the shops: everything should exceed your expectations. On the Staalstraat you can even see our kitchen crew in action. The purchase of your box of chocolates is completed with a miniature booklet containing information on your selection. This will enable you to choose carefully at home and help you make a selection for your next visit. Puccini Bomboni is dedicated to provide each customer with the best chocolate experience ever!
After surveying the options, devil’s food seemed like the best choice for side-by-side testing. Since the key characteristic of a devil’s food cake is its richness, we figured we’d be able to judge more fairly by basing our test on the big brands’ most indulgent offerings. Next, the pros in our Test Kitchen baked each cake according to the directions on its package. To rid our bakers and testers of any preconceived biases, we prepared and compared each brand without its flashy packaging or marketing claims.
As you can see from our list, finding the right gourmet chocolates need not be complicated or expensive. There are many affordable options for gourmet chocolate that are high in quality and presentation. We’ve chosen selections that will appeal to a wide variety of palates and make up some of the best gourmet chocolates on the market. These chocolates are the perfect gifts for the chocolate enthusiast. You can take a look at our selection of best chocolate gifts for more ideas.
Savoring the world’s finest artisanal chocolates is an experience, one that’s enhanced by knowing a bit about what you’re tasting, how it was made, and who made it. Accompanied with each chocolate shipment is In Pursuit of Chocolate, our monthly newsletter, which introduces you to the artisanal chocolatiers and the unique personalities behind each Gourmet Chocolate of the Month Club featured selection. You’ll receive:
If you’re looking for something completely different, consider these luxury champagne truffles from the famous British chocolatier Charbonnel et Walker. A small-batch chocolatier known for serving the Queen of England, they’re famous for specialty products including these milk chocolate truffles made with marc de champagne, a French brandy made from champagne grapes. Their strawberry coating adds a pleasing sweetness that counters the intensity of the brandy-flavored filling.
L.A. Burdick ($40 for 34 pieces, medium-size wood box) was well received, with three second place votes and only one strike against it. The subtle shades of chocolate squares hide a mix of French-inspired ganaches, including plenty of boozy options like Macallan whisky and green Chartreuse. These are safe, middle-of-the-road gifting chocolates that are probably suitable as professional gifts. They are known best for their chocolate mice, which are undeniably cute. L.A. Burdick is based in New Hampshire, with stores in New York City, and Cambridge and Boston.
The chocolatier's new cake truffles, created with celebrity baker Duff Goldman, come in four Ace of Cakes–inspired flavors, including Cookie Dough (cookie dough-flavored ganache with a milk chocolate shell topped with dark chocolate chips) ($16) and Goldman's favorite: Butterscotch Walnut Brownie, a ball of caramel and maple walnut cream, surrounded by milk chocolate and molasses. godiva.com
Yes, you can get your chocolate fix with flavors that include Coffee Toffee (“Nina”) and Peanut Butter Truffle (“Penelope”). But you’ll really be turned on by the tart come-ons of “Zoey” a Blueberry Lemon Chia cookie with a tart, fresh-squeezed lemon juice glaze, or “Lilly” a Lemon Sugar Cookie with Lemon Heads and a fresh-squeezed lemon glaze (best eaten upside down so the glaze dazzles your tongue with a mouth watering tartness). Or surrender yourself to the siren call of “Suzie” and her rosy-pink glow of tart cherries, a zig-zag of milk chocolate, and her sparkling pink shimmer of sugar.

Theo Chocolate can be found at many higher-end markets but a visit to its shop guarantees a taste of hard-to-find flavors, like a bonbon filled with caramel that’s flavored by the smoky heat of a ghost chile. Theo, which ships its chocolates nationwide, uses only organic and certified fair-trade chocolate for all of its creations. 3400 Phinney Avenue N, Seattle, WA 98103

Patchi's mouthwatering chocolate features premium and all-natural ingredients, including the finest cocoa and fresh milk. The incredible packaging makes it even more irresistible. The company's chocolate menu features more than 50 varieties that incorporate roasted hazelnuts, pistachios, and almonds as well as orange peel and dried strawberry. The chocolate also comes in flavors like cheesecake, peanut butter, and cotton candy.


The milk chocolate orange truffle is also excellent, but I am not as fond of the others. I had to work to taste the hazelnut in the milk chocolate hazelnut, and the chocolate flavors did not seem strong to me in the milk chocolate, dark chocolate, or darkest dark chocolate. I wonder if the cream they are using is a little unusual. (The web site gives a hint: In addition to heavy cream, the truffles contain butter and butterfat.)

#3: Great Value (Wal-Mart Generic Brand) Fudge Brownie Mix — the underdog and least expensive brownie mix killed it in the brownie mix challenge, much to the surprise of the judges.  One judge even gave it a perfect score and deemed it the favorite.  It consistently received a few solid 8’s, a few 9’s, and one 10.  It also received a 2 and several 4’s so it wasn’t a favorite across the board.  Most reviewers like the soft, chewy texture with flaky top. They enjoyed the fudgy flavor. Some thought it was slightly artificial tasting and wouldn’t eat it again. It scored well enough to nab the #3 spot. What a shocker!
A mural of Milton S. Hershey adorns The Hershey Story Museum, which tells the story of Hershey’s rise to become one of the top chocolatiers in the world. Born on a Pennsylvania farm in 1857, Hershey eventually turned to chocolates and used fresh farm milk to mass-produce milk chocolate, which was until then a luxury confection. Wendy Pramik for USA TODAY
Inspired by chef Eric Ripert and Anthony Bourdain, the Good & Evil Chocolate Bar is made with 72 % Peruvian Nacional Cacao, said to be the world’s rarest cocoa bean. Crafted by master chocolatier Christopher Curtin of Éclat Chocolate, the bar is made exclusively with Premier Cru Superieur beans from the first harvest on a remote farm in Peru. We enjoyed its rich taste and cocoa nib-crunch. Available in limited quantities from Williams Sonoma.
Cake specializes in elegant gourmet cookies that would be right at home on the cover of a Martha Stewart magazine. The cookies and brownies are individually packaged so they remain ultra fresh. Topping it off is the lovely packaging that’s sure to impress anyone lucky enough to receive a gift from Cake. Thanks to its elegance we vote this as an ideal gift to send as a thank you, a client gift, or any occasion where a touch of tea room fanciness is in order.
Lifelong enthusiasts, they grew cacao plants in their apartments and made small batches in their Palo Alto garage. After two years of taste tests, they took their handmade dark chocolate public, opening Dandelion Chocolate in 2012. Located in San Francisco’s eclectic Mission district, their factory turns out 2,500 single-origin 70 percent cacao bars per week. Their releases, which change frequently with the season, source cacao from places as far-flung as Venezuela, Madagascar, and Papua New Guinea.
Dilettante claims confectionary descendance from Julius Rudolph Franzen, pastry chef to Franz Josef, Emperor of Austria and King of Hungary. I have only their truffles to judge them by. Unfortunately, I prefer other pieces with a greater variety of components and expression. Truffles are too often an overdose of chocolate and cream. Dilettante may move up on my list when I have more experience with their products, such as their gift box assortment.
If you are looking at this product and reviews, chances are you have already eaten a lot of dark chocolate. If you haven’t, this isn’t a great place to start given the cacoa content is so high (I found this out myself the hard way). I used to eat mainly milk chocolate, which is primarily sugar. I initially tried an 85% dark and despised it. I then worked my way up starting with like a 45%, then 60%, than 72%, then 85%, then 88-100%...which worked a lot better as my taste could adapt to the change (for better or worse [better for me as I need to watch my dietary intake and want the health benefits of dark chocolate], standard commercial milk chocolate is now so overly sweet to me that I cannot eat it.)
The Swiss came up with the idea to add cocoa butter and the method to do it which gave chocolate a much nicer texture. The Belgians invented the praline, the chocolate truffles and many different exotic fillings. There are several differences between Swiss and Belgian chocolates. The beans for Belgian chocolate come mainly from Africa. The Swiss acquire them from both Africa and Latin America. Texture, storage and the use of milk in chocolate are other distinctive features of these great chocolates. The Swiss chocolate has usually a smoother texture and would rather avoid using artificial emulsifiers. Swiss tend to produce milk chocolate, and in general they contain more sugar and less cocoa than Belgian chocolates, which are often dark. Belgian chocolatiers have a competitive advantage when it comes to pralines.
The makers were recently crowned the best of the best at the International Chocolate Awards, the biggest and most comprehensive global competition in the world. Soma Chocolatemaker, based in Toronto, was named best chocolate maker in the world for its dark milk chocolate bar made with cocoa beans from Guasare, Venezuela. Omnom Chocolate from Reykjavik, Iceland, took parallel honors for its milk chocolate bar featuring Icelandic milk powder and cocoa from Nicaragua.

Susanna Yoon used to make the chocolates at Thomas Keller’s three-Michelin-starred Per Se, where each meal ends with a tableside buffet of bonbons. Yoon spun her craft into Stick With Me, a shop in Manhattan’s Nolita neighborhood. Inside a space roughly the size of one of Willy Wonka’s golden tickets, she sells two dozen different types of bonbons, eight different types of soft caramel candies, and a handful of packaged brittles, toffees, nougats, and marshmallows. Each dome-shaped bonbon is a study in flavor pairings: The sunshine-like burst of yuzu against the soft sweetness of a white chocolate shell; nutty black sesame alongside tart passionfruit; or the dual-layered mint chocolate chip, with a flavor that unravels as it melts. 202A Mott Street, New York, NY
Who would think we would be singing the praises of Canadian chocolate? Soma, which began in 2003, describes itself as a place to "eat, drink, and worship chocolate". Visitors can experience their small-batch chocolate-making up close at the micro-factory on the Toronto store's premises. Their menu boasts an impressive display of mind-blowing creativity, like "Sparky" Gianduja pralines laced with Pop Rocks, Gooderham Worts Whiskey truffles and the 8-Year Aged Balsamic Vinegar truffles. Bars are available in rectangle or circle form — Soma's Chocolate Possible Worlds bars come as 200-gram oversized disks, such as the "Ruby Red" bar topped with wild cherries, cranberries, barberries and dusted with Sumac powder. O Canada!

Anna Shea Chocolates is an experience not to be missed. The flavors, ingredients, technique, and artistry are excellent, including an excellent color chart and playful names. The assortment includes a variety of flavors including fruit, cinnamon, liqueurs, and some playful flavors like red velvet and birthday cake. The assortment was light on nut flavors, which tend to be my favorites.


Hershey’s Chocolate World is one of the top attractions in Hershey. Visitors can take a free tour to see how cocoa beans are transformed into Hershey’s chocolate. They also can make their own candy bar, enjoy a chocolate tasting session, tour the town of Hershey via trolley, solve a gooey whodunit in the 4D Chocolate Mystery attraction and shop at one of the largest candy stores around. Wendy Pramik for USA TODAY
Unlike many places on this list, Sweenor’s Chocolates is shockingly affordable; a 1-pound box of assorted chocolates will only cost you $23.50. But don’t take their low prices as an indication of low quality! Their versions of classic treats (chocolate-covered raisins, malted milk balls) blow your concession stand snacks out of the water. It’s worth a trip to Cranston, Rhode Island, for this sweet shop.

You can't make a list of popular chocolate brands without including Mars. This incredibly famous worldwide brand is responsible for Snickers, Galaxy, Dove, M&M'S, Milky Way, Twix, 3 Musketeers, and Mars bars. Like Nestlé, Mars focuses on candy bars and confectioneries instead of plain chocolate products. But it definitely offers a combination of chocolate, nougat, caramel, or other ingredients that you won't be able to say no to.

A new prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders and Grand Jury because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.
All the while, I’d been looking at the red heart-shaped objects that were floating in the two big jars. I kept thinking about the Aztecs. At last I asked Alessio what they were. “Cacao pods,” he said. “In formaldehyde so they do not dry up.” The one off in a corner behind the door was a unique Venezuelan variety called Porcelana. The other, placed on a low table next to all the trays of chocolate, gleamed and glistened like a trophy. That one was Venezuelan too, Alessio said with a smile. It came from Chuao.
Planète Chocolat sells most of their chocolates in prepared boxes, so I could not pick out my preferences. Some pieces, mostly truffles, are available separately. The pieces in the box I got had textured tops that I could not match up with the diagram, so I could not tell what was what. Planète Chocolat’s chocolates look fancy, but that does not make them taste fancy, and I would rather pay for taste than looks.
It is National Chocolate Day, the perfect occasion on which to suggest a line-up of the 15 best chocolate bars in the whole world. This is a personal choice and it is en extremely subjective topic. But as a judge at the International Chocolate Awards and a Grand Jury judge at the Academy of Chocolate awards I have tasted a lot of chocolate - and these are my favourites, in reverse order of my opinion of their deliciousness.
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