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
Even if you buy this dark chocolate box for no other reason than the collectible red tin container (from legendary Parisian restaurant Maxim's), you won't be disappointed in the quality of this French chocolate — especially if you're a coffee enthusiast. Each individually wrapped candy consists of a gourmet dark chocolate with a heart of coffee candy. Each tin comes with 24 to 26 pieces, and it's an especially perfect gift for Francophiles or lovers of all things Parisian.
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.
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.
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.
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.
We all know someone who can't stop snacking on chocolate. Can you really blame them? Snacking chocolate is the kind of can’t-stop-eating goodness that you need to keep stashed at your desk, in your purse, in the car, and anywhere else you can think of. Impress the snacker in your life with this decadent package that's filled to the brim with chocolate covered snacks. Each package comes with super nostalgic treats, from chocolate covered graham crackers and pretzels to mini-peanut butter cookies. Every treat is dipped in chocolate and has an addictive crunch to it. Plus, the addition of sweet cocoa to these crunchy snack foods will satisfy all of their sweet and salty cravings.
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.
You can’t get fresher honey bon bons than the ones you will find at Mademoiselle Miel. The honey used in these scrumptious confections is gathered from the rooftops of St. Paul, Minnesota, itself. Get your honey bon bons however you like — smoked with scotch, in a seasonal flavor or simply as classic, pure honey — but just get them. Mademoiselle Miel’s commitment to local ingredients extends to all the shop’s products, which also include maple chocolate bars.
In addition, it performs very, very well, I dare say exceptionally, even among other similar cold-weather-leaning fragrances in the house that are generally strong, its dark juice selling its strength fairly convincingly. Its boastful projection of a few feet for at least a couple hours followed by a good scent cloud thereafter, suggests high value.
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)
This line of chocolates began with an international love affair. After debuting his winning pralines at the World Fair in Brussels in 1910, Greek-American Leonidas Kestekides fell in love with a local Belgian girl and opened a tea room in Ghent. After his pralines again won gold at the Ghent World Fair in 1913, Leonidas began selling chocolates from his storefront "guillotine window," then expanded his operation to tea houses in Brussels and Blankenberge. Today Leonidas sells chocolates at over 1,500 storefronts worldwide, but the prolific brand's humble beginnings are never too far away — "democracy in chocolate" is their motto, meaning that the good stuff isn't only reserved for the rich. Purists will appreciate his Tablette Noir bar, which features 70 per cent cocoa.
Elk Candy Company makes fine chocolate and marzipan. I do not think marzipan is very interesting when it is plain or merely coated in chocolate, so it is nice to find a chocolatier that has developed their marzipan further, as Elk Candy Company has done with their flavored marzipan rolls. I like marzipan this way. Elk sells it in slices. Flavors include pistachio, truffle, hazelnut, and orange.
The scene: a quaint Italian cafe, an espresso, and a piece of Italian chocolate. What’s not to love? The most popular chocolate producer in Italy is Amadei. They buy their cocoa directly from growers, which means they know exactly where the beans came from, and how they were grown. They use that knowledge to produce some of the best chocolates in the world. The Italians also enjoy using chocolate in their pastries, a win for anyone with a sweet tooth.
Named after Venezuela’s legendary cacao-producing region, Chuao Chocolatier specializes in “fusion chocolate.” Founded in 2002 by Venezuelan master chocolatier and chef Michael Antonorsi, and his brother Richard, Chuao (pronounced chew-wow, as it turns out) aims to dazzle and delight taste buds by pairing ethically sourced chocolate with natural — and oftentimes surprising — ingredients such as chile peppers, popcorn, potato chips, bacon and honeycomb.
Global Brands Magazine is a leading brands magazine providing opinions and news related to various brands across the world. The company is head quartered in the United Kingdom. A fully autonomous branding magazine, Global Brands Magazine represents an astute source of information from across industries. The magazine provides the reader with up- to date news, reviews, opinions and polls on leading brands across the globe.
At her beautiful Atlanta boutique, owner Kristen Hard refuses to use anything but dark chocolate in her amazing bean-to-bar chocolates and playful desserts, such as a chocolate faux salami flecked with biscotti. To win over milk chocolate lovers, she says she “slowly ratcheted up the cacao percentages, and no one noticed.” Many chocolate artisans spend years training with masters, but Hard is almost completely self-taught. “It used to make me feel insecure,” she says. “But it’s also why I’m unique.” She now spends six weeks abroad each year sourcing beans directly from farmers, creating outstanding bars like one with Venezuelan cacao and raw sugar. cacaoatlanta.com
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.
If you’re looking for something a little simpler but still well within gourmet chocolate range, we suggest these caramels. Made with an infusion of sea salt, the caramels manage to merge a chewy texture and sweet notes with crunchy and bold sea salt. The salt doesn’t overwhelm the senses and instead provides a way to enhance the base flavors and textures of the caramel for a truly unique gourmet experience. These caramels are made with real butter and salt along with fresh cream for an authentic taste at an affordable price.
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.
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.
K’s 4-star review: Champagne Truffles are amazing. When you shop in the store, they have "mini" truffles which are even better. I absolutely recommend these as a highlight of a trek along 5th Ave (among other distractions). Other chocolates from the case weren't as impressive (or disappointing: the triple-layer gianduja was dry and crumbled apart in the bag). Oh, and don't expect that the chocolate will be packaged nicely with a self-selected assortment: you get a clear plastic baggy like you just bought bulk dime store candy. Otherwise, staff was courteous and helpful. So, yay! I'm a fan of one piece! Rather generous rating for one piece ... ah well.
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
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Lindt has been coming up with innovative chocolate recipes for over 165 years. They are known for their meticulous craftsmanship that allows them to produce great tasting and premium quality chocolates. Well, one of these chocolates is the Lindt 7.3 oz. Gourmet Truffles Gift Box. It is made with several flavors including milk, 60-percent extra dark chocolate, dark chocolate vanilla, hazelnut, dark, and white. The chocolate is also Kosher certified, so you can eat it with peace of mind. Each of its pieces is double dipped and then decorated with a smooth melting center.
This is a Swiss company which dates back to 1836. It is famous for its Lindor chocolate which is contains a hard chocolate shell with an inner filling of smooth chocolate. They are wrapped in different colors, each identifying a different flavor. These flavors include hazelnut, mocha, peppermint, cinnamon peanut butter, Irish cream, coconut, caramel, and sea salt. Chocolate bars, liquors, and ice cream are also produced by Lindt & Sprungli Company. There are eight chocolate cafes that Lindt has opened, four are in Sydney, and four in Melbourne.
Molly is a freelance journalist and social media consultant with degrees in international affairs and public relations. As social media consultant to the Western Balkans over the past four years, Molly divides her time between the American South and Zagreb, Croatia. She has written for OZY, Fodor's Travel, Lonely Planet and Teen Vogue among others while reporting from North America, Europe and the Middle East. Her work can be found at www.mmollyharris.com.
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.
Chef Oscar Ortega is making some truly otherworldly chocolates at his Jackson, Wyoming, chocolate shop Atelier Ortega. His truly artisanal chocolates come in classic flavors (Tahitian vanilla, walnut) and inventive varietals (oregano and Earl Grey tea). And if these stunning chocolates don’t do it for you, then consider stopping in to America’s best old-school candy shops.
Hotel Chocolat attempts to provide exclusive chocolate products, but fails. With a noticeable lack of selection it doesn't take long to get through their few products to understand the limitations of this website. Of the few items they offer, several are sold out or unavailable for purchase. Until Hotel Chocolat increases selection and quantity we recommend you shop a higher ranked provider for your chocolate needs.
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 am a longtime fan of Legacy's handmade truffles. The chocolate is always the melt-in-your-mouth good and the ganache is divine. Being an avid chocoholic, I have had truffles shipped in from both coasts and still, after all that insatiable curiosity, who do I come back to? Legacy Chocolates. Do your mouth a favor. It’s been well behaved long enough…
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.
I have liked Chuao in the past but think their products have changed, perhaps to support larger production and distribution. My 2014 order was somewhat disappointing, not up to the $84/lb. price. Ingredients seemed to be good quality, but the flavors were generally not strong, and the chocolate flavors were weak. The honey combined nicely with the nut flavors in Nut & Honeylicious. But the nut flavors, which are often my favorites, were mild in this and other pieces. Among the stronger flavors were the raspberry and strawberry in the Framboise and Strawberry Seduction, but even these were medium strength at best and without strong support from the chocolate.
Fittingly, the chocolate takes center stage from the onset, not a more familiar dense semi-dark chocolate but rather, almost exactly as another has put it, like milk chocolate cocoa powder, somehow at the very intersection of sweet and dry. It's plenty sweet but not over the top, and the sharpness of the cocoa powder is somehow there. Another similar analogous experience is the smell of a milk chocolate bar when first being unwrapped. A brilliant capture by Sarah.
I visited Melt while in transit through London and was only able to sample a few pieces. My favorite was the Crispy Croquant, a hazelnut feuillantine with superb texture, excellent hazelnut flavor, and a nice scent. The Raspberry and Mint marvelously combined those flavors with a soft raspberry ganache and crystallized mint leaves in a white chocolate shell. The Sea Salted Praline and Gianduja Dome were also very good. The Sea Salted Caramel trailed a bit behind. It lost points for falling apart when bitten into and a strong note in the caramel that did not quite harmonize with the rest of the piece for me.