French Broad Chocolate is a must-try shop located in Asheville, North Carolina. It has chocolates that have won numerous awards at the International Chocolate Awards and Good Food Awards. The confections, which range from single-source bars to vegan lemongrass and ginger truffles, are made with local ingredients and sustainable, wholesome cacao beans.
Searching through the website is simple at Hotel Chocolat, you may choose from filled chocolates and truffles, pure chocolate, cocoa cuisine, gifts, luxuries, corporate, or the next holiday. Within each category there is a small selection of products for your choosing. Take note that extra fees apply to packaging at Hotel Chocolate and their shipping was higher priced than some.
Subject = FABULOUS! I just received my July shipment, the Royal Palm box of Dark Signature truffles, and have to tell you that they are now my favorite chocolatier! The flavors are in perfect balance, the chocolates are not too sweet (so many dark chocolates have been ruined by over-sweetening). The quality is superb! Thank you for introducing them to me
Chuao Chocolatier: (pronounced chew-wow) This company specializes in textural surprise. The whiz kid behind the firecracker truffle (chipotle caramel fudge with sea salt and popping candy) likes to thread in a secret layer of heat that doesn’t hit until the finish so you get the full-on rich chocolaty pleasure with a spank of fun at the end. The other favorite in this tasting was the Salted Chocolate Crunch with toasted panko breadcrumbs, olive oil ganache and a dusting of sea salt—a truly devilish bit. Owners (and brothers) Michael and Richard Antonorsi. also hail from Venezuela.
This month’s selection of Green Mountain Chocolates is amazing. My daughter (who gave me the membership as a Christmas gift) advised me that they are rated as one of the top three chocolates in the country. What could be better than sitting in the massage chair and enjoying wonderful chocolates? Thanks for getting the shipment to me in time for holiday relaxation and indulgence.
French Broad: This chocolatier opened in Asheville in 2007 and does a nice job of giving the chocolate lover a big truffle for the buck. These were some of the largest truffles we tasted. Their Buddha Collection’s vegan truffle was a favorite (composed of bitter sweet chocolate and coconut cream), lending the truffle a nice exotic edge. The Lavender and honey from the signature collection box—a milk chocolate ganache around a dark chocolate ganache blended with local honey and lavender—was the a delicious riff on lavender. The mole negro—housemade mole in dark chocolate and rolled in sesame seeds—great texture and spice.
Vosges ($40 for 16 pieces) is famous for round truffles with exotic, unexpected combinations like wasabi with black sesame and even Taleggio cheese with walnuts. Their bacon bar is beloved by many people we talked to, but their assorted chocolates weren’t as well received. Funniest comment: “Cumin?? That’s a mean trick!” Vosges are available in Chicago, New York City, Los Angeles, and Las Vegas.

“You can tell that this chocolate is top-of-the-line,” Krader said. “It’s a very smooth experience.” She described the flavor as “buttery” and expanded on that theme by describing the experience as feeling like you’re “putting on the most luxurious and cushy chocolate robe.” The petite size of the truffles, however, raised a red flag. “I like a chocolate that takes two bites to finish,” she said. “These are a bit small for my taste, though aesthetically, they’re very pleasing.”

This package of gourmet chocolate is perfect for those who like dark chocolate with a rich and intense flavor. The bonbons contain over seventy percent cacao for a very flavorful experience and everything is certified as fair trade and without any harmful additives. They’re also gluten-free for any dealing with restrictions. We like that each one is individually wrapped, making this product perfect for your next party or gathering. The price for one box of the bonbons is somewhat high for some consumers.

Ki' Xocolatl, meaning "rich delicious chocolate" in the Mayan and Nahuatl (Aztec) languages, lives up to its name. Belgian owners collaborated with locals to cultivate beans from the heart of the Yucatán Peninsula using ancient techniques. Then artisanal chocolate meets Maya ingredients like baked corn chips, peppers, and almonds, flavored with homegrown spices. Ki' Xocolatl also presents a unique lineup of cocoa-based spa products, including chocolate shampoo, lotions, and soap, all highlighting the natural moisturizing and detoxifying qualities of cacao beans. Save time to sip traditional Mexican hot chocolate made from organic cocoa paste, natural cinnamon, and cane sugar in the art-filled Mérida café at Parque de Santa Lucía. Three retail locations in Mérida.
Vosges Chocolate's exotic truffles are made from the finest ingredients offered around the world. Owner/Chocolatier, Katrina Markoff, personally chooses every spice, flower and chocolate that is flown into their Chicago kitchen. Markoff utilizes the original methods of French confectionery artistry which she learned during her training at Le Cordon Bleu in Paris.
This box is an excellent choice for anyone who enjoys a variety of chocolate textures or simply as a perfect addition to your next party. It features milk, semisweet, bittersweet and dark chocolate pieces, meaning there is something for everyone and it’s an ideal one-stop chocolate shop for wine pairing. Everything is gluten-free and made from the highest quality artisan cocoa. The chocolates feature both a presentation and price point that really push this product over the edge and help to make it some of the best gourmet chocolate out there.
Pastry chef and chocolatier Kate Weiser hasn’t been making chocolates for that long, but has already won wide acclaim. Though Weiser offers an array of gorgeous, hand-painted chocolate bonbons, her candy bars are the real draw. Bars in flavors like milk n’ cookies (milk stout ganache layered with Biscoff gianduja and sea-salted chocolate chip cookies) and passion praline (passion fruit cream and crunchy hazelnut gianduja) show Weiser’s skill in marrying flavor and texture. Chocolates ship nationally from November through May. Two-day and overnight shipping is available. 3011 Gulden Lane #115, Dallas, TX
John Scharffenberger, already a big name in the wine world, decided in 1997 to try his hand at artisanal chocolate-making. Using a vintage German melangeur — a machine that slowly grinds cacao beans into a chocolate liquor — and personally sampling beans from more than 150 international cacao farms, he and partner Robert Steinberg sought to bring traditional European chocolate craftsmanship to the States, proudly emphasizing cacao content on the bars' labels — a first for American chocolatiers. The San Francisco team also became the first American bean-to-bar manufacturer in 50 years. Now a member of the Hershey family, Scharffen Berger produces a modest but exquisite selection of bars and tasting squares sold at stores like Whole Foods including a crunchy Milk Chocolate Bar with Sea Salted Almonds.
Subject = FABULOUS! I just received my July shipment, the Royal Palm box of Dark Signature truffles, and have to tell you that they are now my favorite chocolatier! The flavors are in perfect balance, the chocolates are not too sweet (so many dark chocolates have been ruined by over-sweetening). The quality is superb! Thank you for introducing them to me
Chocolate contributes more than $700 million to the Ecuadorian economy. A single 1.8 ounce bar of the finest chocolate divided into 12 squares will set customers back more than $250. For the adventurous chocoholics who want to see chocolate production from seed to bar, the Cacao Route offers the opportunity to visit cacao farms and eventually eat chocolate in a number of dishes as well as sweet and bitter bars. Cacao Route tours take place near the Pacific coast, with options to tour the Organic Cacao Museum, horseback ride along the path and visit plantations and packing facilities, as well as in the Amazon, which features spa treatments at the Papallacta
We knew there was a word for what the look and taste of the gourmet cookies from 1812 House made us feel, so we got busy Googling and we think we found it: Hiraeth. Hiraeth is a Welch word that is tough to translate but it expresses that feeling of longing and nostalgia that borders on homesickness for a time or place you can no longer return to. That’s the kind of emotional time travel we had when we unboxed our cookies from 1812 House. These are timeless, classic cookies made with real butter and vanilla and handmade in small batches. Eating one is like stepping back in time, a pleasure mixed with nostalgia.
SpagNVola husband-and-wife owners Eric and Crisoire Reid oversee entire chocolate process from farm to store, delivering unadulterated chocolate perfection. First they grow cacao at their farm perched on mountain slopes in their homeland of the Dominican Republic. The cacao pods are handpicked, then roasted and refined in their Gaithersburg, Maryland, factory. Take the free tour to learn about the origins of their chocolate and watch the kitchen’s magic. The award-winning 70 percent and 80 percent pure chocolate bars paint the clearest picture of quality, but don’t miss the boxed sets of olive oil truffles or caramel bonbons. Boutique at National Harbor and factory in Gaithersburg, Maryland.
This is a nice one! I'm not necessarily a super gourmand lover, but when I want to smell something just for myself and enjoy on a relaxed, rainy day at home I'm into the foodier smells. This is a great example of something foody but not sickly. There is a definite dryness to the chocolate. There also feels like a note of amber at the backend that keeps it from smelling JUST like an opened milk chocolate bar.
In addition to the informational articles below, you’ll find reviews of products that we think are the best gourmet chocolate (and make the best chocolate gifts for people who know good chocolate). You can find more chocolate gift ideas in the Gift-Finder section. If you have suggestions, comments, or want to tell us about your favorite chocolates, we’d love to hear from you. 

Assortments include gift boxes, baskets, and samplers, or you could order a chocolate of the month collection for a gift that lasts. Their blue bandana chocolate bars are made from beans sourced directly from the farmers, while the five-star bars are filled with nuts, caramel, fruit, or granola. And that’s just the beginning bars of this chocolate serenade.
Eeach Valrhona single origin bar bears the name of that bean’s terroir on its label, the most exclusive of these being the Vintage Single Origin bars, sold in limited quantities according to crop yield. Valrhona also suggests wine pairings designed to bring out the “notes” in each chocolate’s complex flavor profile. From chocolate pearls to tasting squares, the brand’s nec-plus-ultra chocolate bar selection is available at specialty grocery stores.
Artist Christine Sarioz started working with chocolate years ago, but only opened her first shop this year. Molded chocolates, filled with dense, deep chocolate ganache or pistachio praline, look like elegant miniature children’s building blocks, perhaps in a set designed to honor Brutalist architecture; some are gilded in metallic dust for extra sparkle. Her signature item is a hazelnut praline-filled chocolate bar: Shiny, snappy, and wrapped in gold paper, it’s what Wonka would peddle if he’d gone to design school. 9414 Venice Blvd., Los Angeles, CA
Blue’s Chocolates (formerly Chocolatier Blue) features fine chocolates of diverse flavors. One of my favorites was the Sweet Potato Casserole, for its novel flavor. The sweet potato flavor was well presented and balanced with the chocolate. The Hazelnut was also excellent. Hazelnut is a traditional flavor in chocolates, but the natural hazelnut flavor shone in this piece without being bitter. Other favorites included 75% Dark, Lemon, Pistachio, Passion Fruit Caramel, Candy Cane, and Pear. The PB Crunch was crunchy and had a nice peanut flavor with a pleasant tang.
John Scharffenberger, already a big name in the wine world, decided in 1997 to try his hand at artisanal chocolate-making. Using a vintage German melangeur — a machine that slowly grinds cacao beans into a chocolate liquor — and personally sampling beans from more than 150 international cacao farms, he and partner Robert Steinberg sought to bring traditional European chocolate craftsmanship to the States, proudly emphasizing cacao content on the bars' labels — a first for American chocolatiers. The San Francisco team also became the first American bean-to-bar manufacturer in 50 years. Now a member of the Hershey family, Scharffen Berger produces a modest but exquisite selection of bars and tasting squares sold at stores like Whole Foods including a crunchy Milk Chocolate Bar with Sea Salted Almonds.
In addition, boxed chocolates come in several pieces to make sure you have plenty of chocolates at your disposal. Most manufacturers also deliver fast, so you can start enjoying your chocolates only a few days after making the order. Plus boxed chocolates tend to include different varieties of chocolates for optimum satisfaction. To help you identify the best package, we unveil the following guidelines.
First time there we tried a few chocolate candies. We started eating them as soon as we left the shop and could not stop! They were so good, we kept walking and eating and didn't pay attention to where we were going. In Venice that can really get you lost! After finding our way back to the shop we bought more candy. This time enough to get us through the rest of the trip.
I discovered this wonderful chocolate brand more than a year ago in one of my Amazon Sweet Surprise boxes and immediately started searching for more. Hands down, this is the best chocolate I’ve ever had, European or American. The flavors in this selection are among my all-time favorites made by Seattle Chocolate. If I could give it 10 stars I would. And so nice to know that a portion of revenue goes to charitable causes. Thanks so much, Seattle Chocolate!
Sweet Girl Cookies will make you feel like a kid again, that is, if you’re like me and always tried (and still try) to choose the biggest cookie on the cookie plate. These gourmet cookies are generously big—4.4 ounces, and they cry out to be enjoyed with a big glass of milk or cup of coffee for dunking. Each cookie tends toward a dense cake-like rather than chewy texture, and each flavor is packed with chips. The middle of these cookies (even their “smaller” 2 ounce cookies) is one inch thick. We measured.
We cut the chocolates into quarters so that more than one person could taste all of the offerings while also trying to avoid palate fatigue. While this may sound like a silly problem, it can be quite frustrating when your taste buds become overstimulated mid-tasting and fail you. To try to limit this, Saltines and club soda were set out to help tasters pace themselves.
I recommend Bridgewater’s assorted chocolates, including the toffees, which you can buy separately. However, their marzipan, truffles, and bars do not impress me the same way, although nothing is particularly wrong with them. The truffles had an airy mousse-like filling. The orange truffle was pleasant, but the hazelnut and raspberry were distant in those truffles. The bars with bits of various fruits, nuts, or other items had a more appealing chocolate flavor than most chocolatiers’ bars. The fruits added a bit to the flavor but were a minority portion. The marzipan was standard.
Christopher Elbow ($35 for 16 pieces) was our top pick for 2014. In a blind tasting, a panel voted it their favorite. In the most recent tasting, the chocolates came across as too sweet and the flavors a little heavy-handed. While they are absolutely beautiful—the chocolates resemble baubles and jewels—they were squeezed out of the top spots by this year’s contenders.

One piece had a very good blend of hazelnut and almond with a fine crunchy texture. The marzipan was very good; Jacky Pédro brought out the flavor well. He must have sense of humor and self-confidence to label one of his products Le Crottin du Pin. To avoid spoiling your appetite, I will not translate the name, but the piece is a cocoa meringue with a chocolate cream filling. It was nice and very unusual and just a bit bitter. I also strayed from chocolate and tried the Patés de Fruits, which were very good.


If you get a huge box of chocolates and can’t finish them in two weeks, you can store them in the refrigerator for up to 1 month. After that, the flavors of the creams and ganaches can turn stale. When storing chocolates in the refrigerator, take the same steps you would when refrigerating chocolate bars. Be sure to wrap the box very well in plastic wrap, and seal in a zip-top plastic bag. Prior to eating, let the chocolates come to room temperature before unwrapping to avoid any condensation.
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