Chubby Chipmunk Hand-Dipped Chocolates is a quirky little chocolate shop that has something for everybody. This Deadwood, South Dakota, shop is known for its handmade truffles, which come in dessert- and drink-inspired flavors such as root beer float, New York cheesecake and Bailey’s Irish Cream. You know you’re getting a real gold nugget too, because each chocolate has to pass personal inspection before being sold.

Pastry chef Kee Ling Tong has been hand-rolling each of her delicate chocolate truffles since 2002. Her tiny storefront in New York City’s Soho neighborhood (and two counters in Midtown) is a must-stop for chocolate lovers, who will savor each piece’s paper-thin shell encasing flavors like black sesame truffle and green tea. Kee’s almond truffle is pure joy: A deeply salted white chocolate ganache is made from cream steeped with toasted almonds; each truffle is then rolled in toasted almonds for crunch. Unfortunately for non-New Yorkers, Kee’s does not ship nationwide. 315 West 39th Street, New York, NY 10018 (multiple locations)
To take advantage of Chase Sapphire Preferred’s lucrative offer of 3x points on dining on the first Friday of every month, we regularly round up the best in food and drink. To get a jump on your February 14/Valentine’s Day sweets shopping, TPG Contributor Michele Herrmann has put together an assortment of artisan chocolate shops across the U.S. where the candies are just as individual as your Valentine.

Woodhouse Chocolate ($50 for 24 pieces), a Napa Valley-based chocolatier, was the number one pick over at Consumer Reports. The chocolates are colored with only natural chocolate colors in shades of brown and white, the assortment nestled in robin’s egg blue crinkle cups and boxes. With one first place and one third place vote, it didn’t make a big impression with the first panel of tasters. The one thing it had going for it, though, was that it didn’t get any last place votes.
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.
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.
Nandy’s Candy is a small, family-owned business and a much-beloved Jackson, Mississippi, institution. The shop is perhaps best known for chocolate-covered strawberries, which are dipped by hand as you order them. Other fun confections, such as chocolate-dipped Oreos, chocolate popcorn and fudge, will fulfill your chocolate cravings, no matter what form they take.

As Saint Valentine's Day rose in popularity, people began sending gifts of flowers, love letters, and other trinkets. Liquid chocolate drinks were understandably not convenient to mail to a sweetheart. In 1847, Joseph Fry invented chocolate you could eat by adding extracted cocoa butter back into the drinking cocoa powder, changing forever how we think of chocolate.

Over the chocolate shop has an unmistakeable woody, rough powdery texture to it, much like actual cocoa powder, and about the same darkness of it. The hazelnut further adds to this coarse, almost woody feel. The coffee is just noticable enough to amplify the chocolate. This has a certain HEAT to it, like there's the tiniest bit of chili. It also lasts the longest of these four on my skin.


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.
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.
With locations in Montrose and West University, this shop/café is a dessert haven with in-house made ice cream, cakes, pies, cookies—and, yes, chocolate. On the menu, find four-layer or rich mousse cakes like crowd favorite Aunt Etta’s chocolate cake or Night & Day, which is complimented with white chocolate icing. There are plenty of chocolates to choose from: triple crème truffles, dipped fruit or cookies, clusters, bars, and special shapes. There’s even a frozen hot chocolate.
WOW is all I can say having received my first selection of your chocolates as a present from my father-in-law this Christmas. I have held myself back until this weekend to open them so that they would not be infected by the taste of Christmas commercial chocolates. I need to set special time aside enjoy the WOW factor of those chocolates once again, and what's more, he has promised me another for my birthday month, which is January, now what celebration can I think up for the other 10 months? Thank you for your time and Thank you for your club!
Spending a little more on this 28-piece assortment of Belgian chocolates will give your loved one plenty of pleasure back in return. Each one-pound package includes buttercreams, truffles, and pralines coated with ivory, milk, and dark chocolate coverings. Plus, it comes pre-wrapped with a beautiful satin bow, so all you have to do is click 'order' and you'll have everything you need for a thoughtful gift.

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