At their Brooklyn, New York, factory, the bearded brothers Rick and Michael Mast create fantastic single-origin dark chocolate bars that are wrapped in custom-printed paper and named after the sources of the cacao beans, such as Papua New Guinea, Moho River, Sambirano Valley, and La Red de Guaconejo. “They’re interesting, and certainly showcase the tangy, tropical, terroir-driven flavors of chocolate,” says F&W’s Kristin Donnelly. mastbrothers.com
I love Milkboy chocolate. It is honestly the best chocolate bar I've ever tasted. I tried it for the first time after I purchased one bar at a specialty food store when I was on vacation. I had to have more, so I searched for it everywhere in my town, but with no luck. I'm so happy I found this online, and I hope they start distributing in more locations soon.

The Chocolate Dream Box is a treasure at the southern tip of Silicon Valley, not far from Fleur de Cocoa. Chocolatier Holly Westbrook uses mostly classic compositions, such as fruits and nuts, to good effect. I sampled a pound assortment with not a false note in the batch. Along the way, I encountered the Duo with hazelnuts in peak texture and a medium-light but distinct hazelnut flavor. The Exquisite truffle had a good dark chocolate ganache with fruity notes as promised. At 72% cacao, the Black Truffle was not intense chocolate but was rich and pillowy.


Pastry chef Jacques Torres left Manhattan’s Le Cirque in 2000 to open his own chocolate factory. Torres now runs a chocolate empire that includes two production facilities, six NYC outposts and one in Atlantic City. F&W editors Kate Krader and Tina Ujlaki, resident chocolate experts, especially love Torres’s milk chocolate-covered Cheerios ($8.50) and caramel chocolate popcorn, an addictively salty-sweet snack. mrchocolate.com
Richart’s Intense Valentine Gourmet Chocolates are $77 for a box of 49 chocolates. The real frustration here is that it's 49, not 50, so those of us with a strong sense of symmetry will have to eat them quickly just to cope. However, they are legitimate French Chocolates, each one having one of seven fancy flavors / aromas - floral, spicy, citrus, balsm, roasted, fruity, or herbal. The box also comes with a dark chocolate plaque for your valentine, so maybe that's piece 50.
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.
In France it was introduced from Spain in 1615, when infanta Anne of Austria, showed the chocolate drink to her new husband, the King Louis XIII. In Belgium, the Low Countries back then, the production of chocolates started in 1635 under the Spansh occupation. In 1657 a Frenchman living in London opened “The Coffee Mill and Tobacco Roll“, a shop which sold the first tablets of solid chocolate, that were used to prepare this new drink. Chocolate became so popular that the British government taxed it heavily to the extent that chocolate had a price which was equivalent to two thirds of its weight in gold. Switzerland started to produce chocolate in the middle of the XIX century.
A new prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders and Grand Jury because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.
As the name of this Omaha, Nebraska, chocolate shop suggests, The Cordial Cherry specializes in chocolate-covered cherries. The high-quality chocolate confections come in all sorts of charming shapes, such as unicorns, owls and snowmen; they’re handmade and hand-decorated, so no two chocolate cherries are quite the same. Of course, this shop also offers classic things like fudge, truffles, and malted milk balls — but you really want the cherries.
The 36-piece assortment I ordered from William Dean Chocolates contained a broad selection of chocolates and flavors, from the familiar peanut butter or even childhood favorite peanut butter and jelly, to fine lavender or port and plum. The Port and Plum was one of my favorites of the box. The flavors interplayed nicely and had some depth. The Mexican Mango was a very nice mango puree with a little bit of spiceness. The PB Krunch had a strong peanut flavor roasted just right. The WD 64%, a straight chocolate piece, was another of my favorites.
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.
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.
Anchorage, Alaska, is known for its stunning views of the aurora borealis, and Sweet Chalet is known for its similarly remarkable aurora bonbons. Each bonbon is hand-painted, so no two are alike in their beauty. The appearance of the aurora bonbons is only half of their appeal; they come in unique flavors ranging from caramelized pear with saffron to raspberry rosewater.
In Hawaiian, “manoa” means deep and solid, and those are the flavors you’ll find in the chocolate at bean-to-bar factory Manoa Chocolate Hawaii. All of the beans are grown in Hawaii, making this Kailua shop a true local spot. That commitment to local farm-to-chocolate production continues in their bars’ flavors, which are infused with local coffee, sea salt and lavender.
In the lofty strata where Tessieri operates, “making chocolate” means that you make the chocolate. You import cacao beans from plantations. You roast them and husk them and grind the cacao nibs into a fine paste. You add sugar and grind some more. Finally you swirl the mixture in open tanks called conches, which smooths the texture while helping to blow off acids and other nasty flavors. It’s complicated, demanding work, and few small companies even attempt it.
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.
MarieBelle sent unsolicited commercial email. Their shipping policy is bad. They pick the shipper and require expensive overnight delivery, charge $32 for less than two pounds, and deny responsibility if you do not stay home to receive the package. The web site does not offer a choice of pieces. My 25-piece box contained duplicates, so that only 14 flavors of the 27 depicted on the chart were in the box.
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.

After surveying the options, devil’s food seemed like the best choice for side-by-side testing. Since the key characteristic of a devil’s food cake is its richness, we figured we’d be able to judge more fairly by basing our test on the big brands’ most indulgent offerings. Next, the pros in our Test Kitchen baked each cake according to the directions on its package. To rid our bakers and testers of any preconceived biases, we prepared and compared each brand without its flashy packaging or marketing claims.
Ethel M's return policy left us feeling confused. On the one hand, they offer a 100% unconditional guarantee. But, on the Returns and Exchanges page, it mentions that "in some minor cases", returning merchandise may result in a 25% restocking or administrative fee. And, in that same section, it says that there are no returns accepted for unwanted products.
There may be bars with frillier packaging and more envelope-pushing additions, but when it comes to pure, classic chocolate, Bonnat can lay claim to the crown. This family company began in 1884 and was beloved by Jackie Kennedy Onassis who gave bars to White House guests during the holidays. The Juliana bars are made from specially-grown Brazilian cacao beans, fermented, then dried in the sun slowly, over seven days. Back in France, the beans are painstakingly refined and tempered over five days. It’s an intricate process but, as Stephane Bonnat says, “In the Alps, we have time.”
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.
At $120 a pound, Maison du Chocolat ($60 for 28 pieces) is pretty expensive chocolate, but it’s some of the best we’ve ever tasted. These are bonbons for the chocolate purist because you can still really taste the chocolate in each one. Even in the raspberry ganache, which is so packed with fresh flavor that you could swear you just ate the perfect raspberry, the complexity of the chocolate still comes through. The ganaches are incredibly smooth and the chocolate that comprises the shell is perfectly tempered, giving a very satisfying “snap” on first bite. The flavors, though, are more traditional than our main pick’s. While every chocolate in the Recchiuti box pleasantly surprised us, the Maison chocolates, although excellent, aren’t as adventurous. For a Valentine’s or romantic gift, we feel the Recchiuti make a better choice.
Known for iconic brands like Godiva Chocolatier and home to two of the world's largest chocolate factories, Callebaut and Puratos, Belgium has a rich chocolate history. Flanders, the Flemish region, is often called the "capital of chocolate," though the country at large holds more than 320 chocolate shops. Production began as early as 1635 when Belgium was occupied by the Spanish who introduced the New World product to the country.
This Australian bean-to-bar chocolate maker uses only the best single-origin cacao beans. Cicada’s expertise marries the notes of red fruit with undertones of sweet caramel that are both natural to the cacao. A little added cocoa butter to increase the smooth factor, a touch of raw sugar, and the enticing magic of the Madagascan bourbon vanilla bean make the best chocolate bar you could possibly find: Their 73 percent bar, sourced from the Somia plantation in the Sambirano Valley of northern Madagascar, is ultimate bliss in the form of a chocolate bar. Cicada plans to open a bigger and better factory and shop soon. Bars sold in Sydney at The Rocks Markets and Bondi farmers markets.
I just wanted to let you know how much I love your products and especially your customer service. I got married in August, and I wanted to give my groomsman and bridesmaids something unique. So initially I was looking for wine of the month. I choose your company based on the fact that it had international wine, not just from one region. But one of my girlfriends, my sister-in-law, doesn't drink wine. But you have chocolate. And not just chocolate, but fine, delicate, delicious chocolate. And she loved it. So much so that she is now going to subscribe for herself. Thank you for your wonderful products and wonderful service.

Galaxy is sold as Dove in several countries internationally. This brand of chocolate ranges in flavors from milk chocolate, fruit & nut varieties, and bubbles. The Galaxy and Dove brands also market products including hot cocoa powder, cakes, and ice cream. This comes in second to the Cadbury Dairy Milk bar in the best selling chocolate bars in the United Kingdom.
Committed to quality, the French chocolate-maker Richart guarantees you the most refined chocolates from the most refined ingredients. Richart recipes, developed and tested by the Richart family, have won France’s most prestigious confectioner’s honor, the Ruban Bleu, seven times. Having perfected the art of chocolate making, Richart now focuses on enhanced flavors and distinctive designs and colors. A box of assorted chocolates is visually stunning. If you really want to impress, splurge on the $850 burlwood vault with seven drawers of chocolate — complete with temperature and humidity gauges.
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