If you like variety in your box of chocolates, you’ll love Belgian chocolatier Godiva’s classic variety box. This nineteen-count Belgian chocolate selection includes an assortment of dark, milk, and white chocolates with classic fillings including dark chocolate truffle, hazelnut praline, nut crescents, and coconut macaroon. It comes in an elegant gold box with a bow on top, making it easy to open and close and perfect for a gift.
My husband Evan got me a subscription to your gourmet chocolate of the month club as a gift. It was one of the best gifts I've ever gotten - our whole family looks forward to each month's new arrival of chocolates. We share the pieces, savoring every bite. Each one is better than the last! Our 2 year old son Calder gets so excited whenever he sees the beautiful packaging, he loves to keep the "presents" even long after the chocolates have been devoured. Of course he is even more excited by the "special treats" inside. Thank you for bringing so much joy into our home each month!
This winter, put down that sad can of powdered hot cocoa and embrace the wonder of drinking chocolate—small pieces of real chocolate that you melt in hot milk or water. The result is a richer, denser cup of hot chocolate that will definitely warm you up on a chilly night. This 55% dark drinking chocolate from Theo Chocolate is the perfect introduction to the joys of homemade hot chocolate. It’s single origin (from the Democratic Republic of Congo), organic and certified fair trade, which means you can be sure that producers and farmers are being paid fairly and using sustainable practices. Gift a box to your eco-warrior friend for a cozy night of Netflix bingeing.
Zabar’s is as New York as it gets. Whether you’re celebrating Hanukkah, Christmas or New Years, Zabar’s bagels, deli meats, and pastries will put you in a New York state of mind. The Black and Whites are particularly fun to eat. Do you eat one side first then the other, or take an equal bite of both sides down the middle? I haven’t decided yet, so I’ll keep practicing.
Considered to be some of the very best chocolate in all of New England, Lake Champlain Chocolate is a Burlington, Vermont, staple that carries wonderfully executed gourmet chocolates. Their hot chocolate is some of the most indulgent and delicious of its kind, and that luxurious texture and flavor of chocolate extends to all their handcrafted treats.

If you are looking for gourmet chocolate with a twist, Vosges Chocolate might be the website for you. A Cordon Bleu trained chef steps out of the box to use unique ingredients. At Vosges you can anticipate bacon, cheese, peppers, and other non traditional ingredients in the chocolate selection. The website is fun but the search functionality is a bit limited.

The beginning of Godiva chocolates traces back to a 1920s chocolate- and sweet-making workshop owned and operated by the Draps family in Brussels, Belgium. Their “pralines,” typical Belgian filled chocolates, were sold in the large, highly fashionable shops. At the age of 14, Joseph Draps went into the family business. Over the years, he developed both his ability and creative talent as a master chocolate-maker as well as his business sense. He decided to create a prestige range of chocolates and to give it an evocative name. He chose “Godiva” and marketed his chocolates in instantly recognizable gold boxes. In recognition of its excellence, Godiva has been rewarded with an appointment as supplier to the Court of Belgium. Godiva continues to be an innovator in gourmet chocolate.


B.T. McElrath Chocolatier was an artisan chocolatier in Minnesota but has become a part of Annie B’s. (I have not done a new review since the change.) McElrath’s truffle assortment was excellent, with balanced and moderately strong flavors. In most pieces, the flavors remained distinct, working together without losing their own identities. B.T.’s Signature Dark Chocolate Truffle had a full chocolate flavor without any bitterness and without being very sweet. Other flavors include caramel; passion fruit; lavender and pepper; chile and lime, lime, coconut, and ginger; cinnamon and star anise. All were well done. I would ask for a different and stronger caramel flavor, but that is a quibble of personal preference.
The Galaxy and Dove brands cover a wide range of products including chocolate bars in milk chocolate, caramel, Cookie Crumble, and Fruit & Nut varieties, Minstrels, Ripple (milk chocolate with a folded or “rippled” milk chocolate centre), Amicelli, Duetto, Promises, Bubbles and Truffle. Related brands in other parts of the world include “Jewels”, and “Senzi” in the Middle East. The Galaxy and Dove brands also market a wide range of products including ready-to-drink chocolate milk, hot chocolatepowder, chocolate cakes, ice cream and more.

In 1991, Alessio and Cecilia made a pilgrimage to Tain l’Hermitage, in the Rhône Valley, for an appointment at Valrhona. The Tessieris were humored for a while, but when they were ready to make a deal, they were sent away with nothing. The French wouldn’t even negotiate. According to Cecilia, they were told that Italy wasn’t evolved enough to appreciate such extraordinary chocolate.
Jacques Torres has every holiday cornered with bonbons and chocolate sculptures that boggle the mind, but it’s his caramelized macadamia nuts enrobed in milk chocolate — tasting something like a deconstructed candy bar — that regularly sell out. A wide range of chocolates are available online; shipping generally takes two to three days. 350 Hudson Street, New York, NY (multiple locations)

A British Chocolate bar, Mars chocolate bars were first manufactured in England back in 1932 and was advertised as being made with the chocolate couverture by famous chocolate producing company ‘ Cadbury’. The Mars bars have high nutritional values packing in 2.2g of Protein, 8.5g of Fat and 35.3 g of carbs. These chocolates are basically generous helping of nougat and caramel richly covered in milk chocolate and wrapped in a trademark black wrapper with red-gold edged lettering.


If they're into a colorful assortment of milk, white, and dark chocolate, we've got plenty of eclectic options on this list. Chocolate truffles are always a favorite, as are sought-after British chocolate candy bars and praline cremes from Germany. We had to include chocolate and peanut butter candies from Reese's, and there's even a gluten-free option, too.
Chocolates are ok seriously Not the best in town. A friend and I went there today and a old lady stepped up in front of my friend with questions and a special order. We had to eventually leave because our meter was going to run out. They really should put up stantions and a line for people that are ready. People that aren't can stand behind them. Could not believe that happened. There were others also ahead of her in line.
Africans consume less than 4% of chocolate sold globally, but Ivory Coast is looking to change that with their handmade, artisanal chocolates. Known as the leader in the production and exporting of cocoa beans, the country has begun producing their own chocolate as the region continues to stabilize and experience economic growth. One company, Instant Chocolat, was launched in 2015 and has experienced tremendous growth in its first few years. Their chocolate, ranging from pralines to bars, is popular both locally and internationally, particularly with corporate clients like Air France and Citibank.
What’s fun about ordering cookies from Milk Jar is the ability to create a custom box and choose from 15 different flavors that include Banana Split, Birthday Cake, Rocky Road, and White Chocolate Raspberry. Or skip the pressure of choosing and just order the popular assorted box. Order as few as a half dozen ($15) to up to two dozen for online orders ($60). Need more than two dozen? Just give them a call.
The Pecan Penuche also plays on local products, Georgia pecans. Its flavor makes nice use of pecans but is a little sweeter than I would like. Two pieces make excellent use of spices. The Aztec has a deep chocolate flavor, strong enough to stand up to the blend of six chilies and spices that kick in after a few seconds. In the Cayenne Passion Fruit, the cayenne and passion fruit play nicely with and against each other and with the chocolate. I often find that “hot” spices detract from chocolate, but Hard has blended these well.
For their new chocolate line, che Thomas Keller and olive oil icon Armando Manni are ratcheting up the intrinsic health benefits of cocoa beans and EVOO. The chocolate is made according to the same "live" principles Manni designed for his cultish oils--a method developed with the University of Florence to minimize heat exposure and retain antioxidants throughout processing. The two tapped former pastry chef Chi Bui (Daniel, Le Bernardin) to perfect the blockbuster bars, which double down on the antioxidant power with a finishing hit of Manni oil. The first release includes three bars, from Madagascar, Peru and Ecuador ($14.95); the latter is our favorite--uniquely floral, with a lush, velvety texture. williams-sonoma.com
Simply Chocolate brings a great reputation with a 100% satisfaction guarantee and a wide variety of chocolate options ranging from traditional assortments to chocolate-dipped Oreos. You may want to consider the Celebrations Passport membership to save on shipping costs. However you'll definitely want to do some price comparison, as Simply Chocolates is often priced higher than the competition. Read More...
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.)
If you want a truly unique chocolate experience, this American chocolatier with Venezuelan roots has created a flavor assortment with more varieties than any other. Thirty-six mini-bars come in twelve flavors – Firecracker, Honeycomb, Baconluxious Chocolate, Potato Chip, Caramel Apple Crush, Salted Chocolate Crush, Totally Tangy Mango, Cheeky Cheeky Churro, Spicy Maya, Pop Corn Pop, Oeange-a-go-go, Sweet and Salty, Strawberry Waffle Wild, and Cinnamon Cereal Smooch. At just over a dollar a bar, it’s a great way to try a wide range of flavors, but the company also offers an eight-count sampler for those on a budget.
Because they’re meant to be gifted, I presented the chocolates in their boxes, but without the brand names showing. We felt that the presentation should be a factor in judging. We had a very strict rule against calling out a brand to the rest of the group if someone recognized the packaging. Luckily, it wasn’t an issue—no one had a clue about what was what during the tasting.
The Recchiuti Confections Black Box (16 pieces) was my personal favorite in our 2014 review, and after tasting them again for this year’s update, I immediately remembered why. The assortment contains the best mixture of classic and more exotic flavors, and the bonbons aren’t too sweet. This box also has the most unique selection visually, with chocolates of varying sizes and shapes, and the sleek packaging is more eye-catching than any other box we tried.
Chocolatier and pastry chef Marc Aumont has been crafting fine chocolates for decades, taking over his father’s business in France at the age of 16. Today, Aumont makes the desserts at chef Gabriel Kreuther’s restaurant in midtown Manhattan and commandeers the chocolate shop next door. The chocolate room itself is encased in glass so patrons can see each bonbon as it rolls off the enrobing conveyor belt, a mesmerizing process. Aumont is known for his macaron-flavored bonbons, but the whole line, from the addictive macadamia nut toffee to the filled and multi-flavored chocolate bars, is worth sampling. 43 West 42nd Street, New York, NY
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
A list of the best chocolate brands from all over the world, ranked by chocoholics. The top chocolate companies make many of the best chocolate bars and candies that are favored by many around the world. Chocolate is the perfect treat when you're feeling down, hungry, celebrating, or... just about any afternoon. Recent studies have shown that chocolate is actually good for you too, as it's thought to lower stress and decrease the chance of heart attack, stroke, and diabetes. (Note: If you are, in fact, a chocoholic, it is best to just take those "scientific studies" at face value and skip the fine print.) 
I delayed sampling The Truffle Shop because the prices and shipping costs are so high, amounting to $7 per 1.3-ounce truffle when six truffles are ordered. The amaretto truffle may have been worth the experience once in a lifetime, but I have to say the rest are overpriced. The $25.50 cost for six truffles includes wonderful packaging: a nice gift wrap on the box, individually wrapped truffles in hand-assembled cups and wraps and rings. The presentation is exquisite. The $15.95 shipping paid for two-day FedEx, styrofoam packaging, and an unnecessary gel refrigerant in January, with no cheaper option available.
If you are looking for gourmet chocolate with a twist, Vosges Chocolate might be the website for you. A Cordon Bleu trained chef steps out of the box to use unique ingredients. At Vosges you can anticipate bacon, cheese, peppers, and other non traditional ingredients in the chocolate selection. The website is fun but the search functionality is a bit limited.
Mom’s birthday celebration continues! She just received her first shipment of chocolates from Monthly Clubs today. It’s getting harder to surprise mom these days, but your website made it super easy for me to find something very special that would continue to delight mom once her birthday celebration came to an end. Indeed the gourmet chocolates seemed to delight her. Thanks to you, mom thinks of me as her perfect child who worked at coming up with the perfect gift. In reality, you couldn’t have made it easier for me. Thanks Monthly Clubs!
Krader appeared genuinely surprised after biting into Teuscher’s hefty, dark-chocolate truffle. "It’s very dense,” she said. “A powerhouse.” Krader didn’t take to the truffle— “not my favorite,” she said—but acknowledged that many people would. “I think this is for people who go big, who want the triple-decker burger—the highest pile of truffles on their pasta,” she said.
Everything here is decadently delicious, but the chocolate covered fudge from Cumming’s Studio Chocolates are truly TDF. Fudge will never be the same without a thick chocolate and nutty covering. Cumming’s has been a SLC staple since 1919, started by Victor Clyde Cummings. Stop by to try the chocolate covered fudge or some of their chocolate dipped grapes.

You’ll forget you’re in Provo, Utah, when you walk into Taste, which is simply and elegantly decorated in black, white and gold. Once you’re in the store, you’ll never want to leave. The highlight here is their chocolate and vinegar tastings. At these events, you will try seven of Taste’s eight chocolate bars, sourced from Peru, Ecuador, Venezuela and Madagascar. If you think chocolate all tastes the same, then you’ll definitely think again after a visit to this shop.

The Good & Evil bar is made with 72 percent Peruvian Nacional Cacao, allegedly the rarest cocoa bean in existence. Master chocolatier Christopher Curtin of Éclat Chocolate chose only the Premier Cru Superieur beans from the first harvest on a remote farm in Peru. Next, the organic Fair Trade beans traveled to Switzerland, where they were processed in an antique conching machine. We enjoyed its rich taste, cocoa nib-crunch and sophisticated aftertaste. Just be warned that the Good & Evil bar is available in very limited quantities, so score some while you can.
Kollar Chocolate’s pieces show excellent technique: They have good flavors, the flavors are generally well expressed, the chocolate is good, and the pieces are attractive and physically well crafted. However, I did not get a great sense of depth of flavors or blending of them. By and large, the flavors in each piece seemed distinct from each other and did not combine to form an experience absorbing to the senses.

Chocolatier and pastry chef Marc Aumont has been crafting fine chocolates for decades, taking over his father’s business in France at the age of 16. Today, Aumont makes the desserts at chef Gabriel Kreuther’s restaurant in midtown Manhattan and commandeers the chocolate shop next door. The chocolate room itself is encased in glass so patrons can see each bonbon as it rolls off the enrobing conveyor belt, a mesmerizing process. Aumont is known for his macaron-flavored bonbons, but the whole line, from the addictive macadamia nut toffee to the filled and multi-flavored chocolate bars, is worth sampling. 43 West 42nd Street, New York, NY
Along with the milk and dark bars, there are bite-sized ChocoPods, drinking chocolates, bonbons and truffles. For a real textural experience, try the vegan-friendly Ooh Ahh Almond bar. It blends dark chocolate and crunchy almonds that have been kettle-cooked in sea salt and sugar. Or heat things up with the Spicy Maya bar that fuses cayenne and pasilla chile with creamy dark chocolate. If you want to get in on the latest Chuao flavor, then you have to try Strawberry Waffle Wild, a mix of crunchy waffle bits, strawberries and milk chocolate.
Review: We have to start out by warning you, this chocolate is hella sweet. Whitman's is another Valentine's Day staple, which again, offers lots of nougat and caramel-y choices so we can see why it's popular. However, when you're spending so little on so much chocolate it's kind of a given that you're gonna get some sugary product. Also it's worth noting that our box didn't come with a sheet outlining the contents so in the words of one taster "you literally never know what you're gonna get."
To narrow down the chocolates we wanted to try, we read reviews of chocolates in Consumer Reports, polled colleagues and friends in the business, and sought advice from Mark Bitterman, owner of The Meadow. For our first review, we took into account availability and usability of online stores: For example, Kee’s Chocolates from New York City came highly recommended from colleagues and editorial publications, but isn’t available online, and our goal was to find something that is accessible to most people. Overall, we came to a well-edited list of 11 of the most highly rated samples to put in front of a panel of nine friends and food experts for a blind tasting.
Owner and chocolatier Katrina Markoff chooses every spice, flower, and chocolate that is flown into the Vosges kitchen to be transformed into fine chocolates. She learned the art of French confectionery at Le Cordon Bleu in Paris. Further inspired by her global apprenticeships, infusions of rare spices and flowers are combined with premium chocolate in truffles such as Mexican vanilla bean and Argentinean dulce de leche.
Donnelly’s chocolates have well-developed chocolate flavors. Many pieces use strong flavors of spices, fruits, or nuts. I recommend identifying each piece before biting into it—the chocolate-banana combination is better when you expect it than when you are surprised. The cardamom piece is similarly better savored when you are prepared to sense the cardamom. (This spice is not used as much as its distinctive flavor and scent warrant. If you are not familiar with it, I recommend smelling and tasting a little separately before trying Donnelly’s cardamom-chocolate combination.)
Chocolatier Kee Ling Tong opened her flagship store in New York City’s Soho in 2002 as a combination flower and chocolate shop. Today she has three locations, offering superb handmade chocolates in 40 flavors, including F&W’s Tina Ujlaki and Kate Krader favorite, pyramid-shaped Champagne truffles, made with dark chocolate ganache and Champagne. keeschocolates.com
Chocolate Apéritifs au Fromage is chocolate-covered cheese. That was an unusual combination, new to me. The flavors are balanced and modest, but the cheese prevails. The Boîte Gourmande contains plain square wafers of chocolate, Florentins (chocolate cookies, square wafers covered with a honey and nut confection), mendiants (chocolate disks topped with nuts and dried fruit), and chocolate sticks containing candied orange peel. All are good. These are little chocolate delicacies, to be savored. The dried fruit arrived still fresh and full of flavor.
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