It isn't bitter, it isn't deep, it isn't vanilla-y or cakey, or creamy - it is more or less sweet chocolate as a fragrance. I'd love this as a candle! It isn't the sort of thing I'd wear day to day, but it is a relaxing and well interpreted scent. If you love chocolate fragrances I can't see how you could go wrong with this one - and since it is a bit simple, I think it would be lovely to layer.
I was trying to think of something to give my parents for their anniversary that was different since they seem to have everything. I came across the Chocolate of the Month Club and after looking through their website, I decided to give it a try for a couple of months. When they received their gift announcement, they were thrilled and couldn’t wait for their shipment to arrive. When they got their first shipment they immediately called me and sent me pictures. After my two month gift to them was over, they called customer service right away to keep it going on their own and it hasn’t stopped since, that was three years ago! I couldn’t have gotten them a better gift!
One of our favorite “go-to” spots in Utah for delicious chocolate is V Chocolates. Walk into V Chocolates and you’ll feel an overwhelming sense of simplicity and quality- which undoubtedly translates into their amazing chocolates. Favorites include their chocolate covered salted caramels, chocolate dipped caramel pretzels and chocolate peppermint bark. You can purchase V chocolates at their downtown location (favorite) or at several other vendors in Utah.
Pastry chef and chocolatier Valerie Gordon does it all, from pastries and historical cakes to petit fours dipped in white chocolate and delicate toffee coated in dark chocolate. Her almond fleur de sel toffee is a favorite. Valerie Confections ships many of its sweets anywhere within the continental U.S. 3360 West 1st Street, Los Angeles, CA (multiple locations)
Since 2008, Original Beans has taken the “bean to bar” idea full circle with their “bar to bean” commitment to plant a seedling for every chocolate bar sold. Details of their Grand Cru Blend No. 1 80 percent organic dark chocolate are kept secret, but they claim to use some of the rarest cacaos from South America and Africa. And with only raw cane sugar added, the bars are also vegan.

Famous in New York and internationally as an uncompromising chocolatier, Jaques Torres makes gourmet chocolate chip cookies that are an elegant and rich version of everyone’s favorite cookie. Each cookie measures 5 inches in diameter. Jacques uses his rich, house blend 60% dark chocolate baking discs, which means this cookie skews to the adult tastes, or kids with a discerning palate.
Varsano’s looks like your average chocolate shop, so I was not expecting much, but their chocolates surprised me. Their uncommon white chocolate peanut butter cup was very nice, and the milk chocolate was good too. Marzipan is a favorite of mine, but only when it is elevated from a plain hard paste to something fluffier and more flavorful, and Varsano’s does that with an excellent chocolate-covered pistachio marzipan. I also liked the chocolate-covered graham cracker. The chocolate they use for covering their pieces is appealing. However, the buttercrunch tasted very weak to me, and the truffles did not impress me in 2006 as they did during my first visit.
Lindt is one of the most experienced companies you will ever come across today. They produce premium quality products, and this has made customers to love them day by day. One of Lindt’s products is the 4.9 oz Swiss Luxury Selection, which comes in a sophisticated and elegantly designed collection. It is a tasty chocolate that contains 14 European-style praline pieces. Plus it is dark and white and made with premium Lindt milk, which makes it tastier. The Lindt 4.9 oz Swiss Luxury Selection makes a great gift idea for any chocolate lover.
The O chocolates are more of a novelty, disks with a thin filling. While the flavors are okay, the fillings are too small to contribute much. So I leave these pieces to people who just want chocolate with a little bit of something else. At £42/lb., they do not enjoy the same price attractiveness as the Couture chocolates. I did not try the truffles or salted caramels but suspect you will not go wrong sampling them.
There are so many Hershey's chocolate products that I could easily write an entire article on the bestsellers. Hershey's Kisses, Hershey's chocolate bars, KitKat, Reese's Peanut Butter Cups, Reese's Pieces, Whoppers, Mounds, Almond Joy, and York Peppermint Patties are all Hershey's products. Some of these are Hershey's originals, and others have been acquired by the company over the years. Either way, you can't go wrong when you choose to eat a Hershey's chocolate product. There are also Hershey's baking options, from chocolate chips to cocoa.

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.
Simran Sethi is a journalist who believes food is always part of a bigger story. Named one of the “50 Most Influential Global Indians” by Vogue India and the environmental “messenger” by Vanity Fair, Simran has travelled to six continents for stories that have appeared in Smithsonian, The Wall Street Journal, Food & Wine, National Geographic Traveler, The Washington Post and The Guardian.  Her book–Bread, Wine, Chocolate: The Slow Loss of Foods We Love–was named one of the best food books of 2016 by Smithsonian. Her chocolate podcast–The Slow Melt–was named Best Food Podcast of 2017 by Saveur.

Chocolate fits a lot of moods and personality types. There are the intensely dark, single-origin bars meant for connoisseurs, the whimsical cake pops at a kid’s birthday party and the mass-produced assorted chocolates that your average joe wouldn’t pass up. These Seattle Chocolate candy bars fall somewhere in between. They capture the kid-at-heart sentiment of cake pops combined with some of the same quality ingredients found in high-end chocolate bars.
Have you ever tasted something that's so good it doesn't seem fair? If you want to share that so-good-it-seems-like-cheating feeling with someone else, hand them a box of these chocolate-stuffed figs. They'll find a surprising amount of rich chocolate both inside and outside of each fig, plus a creamy liqueur filling that provides a little extra kick.
Owned by a couple for 30+ years, this beloved shop focuses on both chocolates and pastries. The confectionery menu features a plethora of truffles, fondants, and marzipans, as well as specialty treats such as marzipan critters, florentines, and meringue balls. Pâtisseries also make for good eye candy, from chocolate cakes to fruit tartelettes and French macarons.
Travelers can plan indulgent travels to the country with tours, classes and even a festival. In Pullman rail cars, vintage, first-class coaches whisk guests through scenic landscapes from Montreux to the Cailler-Nestlé factory in Broc. The 9-hour journey takes place from May to mid-October and includes coffee, croissants, cheese fondue and, of course, chocolate samples. For a more hands-on experience, attend a chocolate-making class at Confiserie Isler in Stäfa. Amateurs and pros alike will enjoy tasting a range of chocolates with an aperitif as they learn to mold and decorate an Easter bunny. Finally, Festichoc, an annual chocolate festival that began in 2017 with more than 50,000 attendees, takes place in Geneva during March over the course of two days.
Taza chocolate is a breakaway from your run-of-the-mill chocolate bar. The chocolate is round, for starters, and break into slices like a pizza, which is sort of different. The chocolate is also stone-ground, which offers a grittier, grainier feel than more heavily processed chocolate, and reminds you that what your eating came from something of the natural world.
You can never have too many choices when it comes to chocolate. This Belgian chocolate box provides an amazing assortment of dark, milk, and white chocolate in an elegant gold box with a bow on top. You'll get 19 chocolate pieces that include favorites like 50 percent dark demitasse, chocolate hazelnut praline, praline crescents, and coconut macaroons covered in dark chocolate. If 19 pieces simply aren't enough to satisfy your taste buds, you can trade up for a 140-piece box (or one of the many sizes in between).
I was delighted with Artisan du Chocolat’s Couture chocolates. You would do well to make Artisan your first stop in London. The flavors range across fruits, nuts, herbs, and spices and are very well done. My favorites were the softy and crunch Feuillantine and smooth Honey, followed closely by the cooperating flavors in the Coriander Praline and the Banana and Thyme and the slightly piquant Sea Salted Caramel. The collection also shines with the Orange Blossom, Passion Fruit, Lavender, and other pieces.
With five café locations—including one at their factory—this chocolate company handcrafts signature treats that taste exquisite but also look exceptional. Their assortment of bars pep up traditional milk or dark choices with options like a Milk Chocolate Crispy Orange Brulee Bar, Dark Chocolate Espresso Bean, or even the Dark Chocolate Raspberry and Fennel Bark. The gourmet dark, milk and ivory truffles feature fun sweets like the Strawberry or Raspberry Love Bug and Cookies and Cream Cone. Caramels and toffees are touched with sea salt or vanilla, and gourmet hot cocoa mixes go from simple to spicy. A specialty line of liqueur truffles are derived from Oregon’s finest craft distillers. Plus, their tumbled chocolate balls taste of blueberry, hazelnuts, sea salt caramel and even a German roasted malted wheat berry used in beer making.
In 2004, Los Angeles chocolatier Valerie Gordon started creating her impeccable, handmade small-batch chocolates and crispy chocolate-covered toffees topped with almonds, fleur du sel or candied fruit. Favorites of F&W’s Tina Ujlaki include the outstanding milk chocolate-dipped nougat and caramel squares. In 2011, Gordon created a line of new tea blends, cookies and petits fours. valerieconfections.com
Unlike many of the boxed chocolates we've tried, the Recchiuti offer a full sensory experience, which is part of the reason to give boxed chocolates in the first place. The flavors really set this selection apart from the competition. Classic concoctions, such as Burnt Caramel and Piedmont Hazelnut, offer just the right balance of sweet and bitter, while more adventurous flavors, such as Tarragon Grapefruit and Star Anise & Pink Peppercorn, are never overpowering (a problem we've found with most other flavored chocolates). And the black-on-black packaging—sexy, but not over the top or too obvious—looks and feels much more elegant than offerings from every other brand we looked at. Inside, the jewel box holds shapes and textures far more intriguing than the monotonous square candies in most other assortments. Overall, these bonbons are far more well-rounded than others we've tried.
Decadent is the first word that comes to mind when describing these Swiss milk chocolate truffles. The inside is filled with rich, smooth chocolate that melts in your mouth — and the outside is covered by a crunchy chocolate shell. You'll get the benefits of both textures in one delicious treat. And talk about value: this 60-count box will keep your gift recipient high on chocolate for weeks.
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.
We have five words for you: Caramel Crunch Chocolate Chip Cookie. We know you may be shopping for classic chocolate chip cookies, but trust us when we tell you this is your even-better-than-chocolate-chip-cookie alternative. Why? Because this gourmet cookie starts with a chocolate chip cookie batter and then adds crunchy toffee/caramel/salty chunks that takes this cookie to the next level of craveability.

How much do you think the most expensive chocolate in the world is worth? Would you buy it if it was guaranteed to be the best chocolate you’ve ever tasted? Some people would. The first society ever known to use chocolate were the Aztecs somewhere around 1900 BC. It was originally served as a drink mixed with spices. But by the 16th century, it made its way over to Europe where it was mixed with sugar. Soon after, the very high class started enjoying something that resembles the chocolate we all know and love today. Despite the fact that most would consider it a necessity, chocolate is still a luxury item with global sales of over 100 billion dollars. So how much would you spend for this luxury item? Find out in today’s list. These are the 25 most expensive chocolates in the world.


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!
Ecuador is home to some of the best cacao beans in the world. Only approximately 5% of cacao in the world is labeled as “Fine Aroma,” and Ecuador produces nearly 63% of it. Until recently, Ecuador focused their efforts on exporting their cacao, but in the last few years, they have turned to producing their own chocolate. One brand, Paraci, has won dozens of international awards in recent years, beating out traditional European chocolate makers.
Can you really find gourmet cookie gifts at Amazon—the same place you turn to to stock up on Chips Ahoy? Turns out you can. Leila Love Macarons are delicate meringue pastry cookies made of almond flour, sugar and egg whites, sandwiched together with delicious fillings made with high quality chocolate or seasonal fruit fillings made with no preservatives or stabilizers. Each cookie is individually wrapped for freshness and presented in a fancy box. But be aware these cookies are not eligible for Amazon Prime (wah wah).

Nobody knows for sure how many chocolate shops there are in the U.S. today, at least in part because many of them do double duty as patisseries, ice cream parlors, or gift shops. Suffice to say there is probably not a city or a town of any size in the country that doesn’t boast at least one purveyor of chocolates. There are at least 25 in New York City, for instance, and more than 30 in Los Angeles.

For the second year in a row, Michel Cluizel ($35 for 15 pieces) made it onto our runner-up list. This assortment makes a safer choice than the Recchiuti if gifting to someone with a less adventurous palate. There are no wildly unique flavor combos, and the chocolates come in more traditional shapes with classic fillings and nutty flavors. The chocolate itself is very smooth and subtle, if a little on the sweet side. The simple French confections are also quite beautiful, reflecting the chocolate maker’s painstaking attention to detail. But we don’t find the flavors in this assortment quite as nuanced as those in our main pick, and the packaging and presentation, although pretty, doesn’t offer the same visual impact.
I was introduced to Alegio Chocolate on a chocolate crawl and bought a selection to taste at home. The Raspberry had a good balance with strong raspberry and good chocolate working together. The Orange was similar but slightly milder. The Santa Domingo is an unusal combination of green olive, licorice, currants, and apricot. Those flavors actually stood to the side a bit to present the chocolate at center stage. The Espresso worked well with a slightly salted caramel. The Habeñero had a little bite to it, while the Honey was of course sweet. Throughout the pieces, distinct chocolate flavors were presented well.

The gourmet cookies from San Francisco’s Salty Sweet Bakery are for the cookie-loving kid in you with tastes that are all grown up. You’ll know it from your first bite as the cookie flavors reveal themselves like a chorus line of CanCan dancers on your tongue that finishes with the ephemeral taste of real vanilla and the final flirty curtain call of salt. These sweet but not too sweet cookies tend toward the soft-baked to chewy spectrum. Each are topped with a sprinkle of delicate sea salt flakes.
When giving chocolate as a gift, it’s really worth purchasing a truly special box of fresh chocolates made from the finest ingredients. Recchiuti chocolates are a step above any confection we’ve tasted. The perfectly balanced chocolate and nuanced fillings, elegant packaging, and beautifully sculpted bonbons make this a particularly special assortment that will please any lucky recipient.

You can’t go to Belgium and not go to a chocolate shop – there are more than 2,000 throughout the country! What makes Belgian chocolate unique is that it is only cooled at the end of the production process, which allows it to hold onto more of its aroma. Belgian chocolate is also almost entirely handcrafted. These two factors do make Belgian chocolate a little more expensive, but as they say – treat yourself!
Owner Patricia Tsai is a self-taught chocolatier whose background in the business world taught her how to avoid the pitfalls of running a sustainable food business. Since 2012, Tsai has been sourcing cacao from a small farm in Tabasco, Mexico. At Chocovivo, she roasts and grinds those beans into chocolate using a grinder made in Mexico; she also has an ancient Aztec stone grinder, which is fascinating to watch in action. The shop sells a variety of chocolate products, including hot chocolate mix and chocolate sauce, but Tsai’s single-origin and blended bars (flavored with locally sourced coffee, spices, and essences) have attracted a loyal following. Three years ago, Tsai expanded her operation to include hair and skin products made from natural cacao and cocoa butter. Chocovivo ships nationwide. 12469 W Washington Blvd, Los Angeles, CA
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