The second question had an easy answer: Chocosphere, World Wide Chocolate and other very handy Web sites for people who care about cacao content. A carton from Chocosphere containing just over a half pound of Amedei bars and squares ran me $50, with shipping. The next day, the whole box was gone. In my defense, I’ve seen engagement rings that came in bigger boxes. I knew that I wanted more, but at $100 a pound it would be cheaper to fly to Italy and go to the factory myself, which is what I did. This might make me the first traveler in history who went to Tuscany to save money on a candy bar.
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.
Juan enjoys Åkesson's Single Plantation Chocolate, Madagascar, Bejofo Estate, 75%, made with Criollo cocoa (the world's most precious and celebrated variety) grown in northwest Madagascar. "It distinguishes itself with well-defined aromas and flavors. But I especially enjoy the balance of its smooth and creamy texture – that makes it unforgettable."
Norman Love Confections: Chef Norman Love’s chocolates always have a tropical high toned fruitiness to them—even his dark selections. We loved his holiday candy cane selection (which comes in a fetching candy cane-shaped box.) The sleek, lustrous very colorful chocolates won big for shock and awe—they also tasted great too. This was one of the most festive and fun collections that we opened.
K’s 5-star review: Beautifully painted, deliciously filled, Norman Love bonbons are crafted to delight. The flavors are astounding and exceptionally executed. The back of the shop can be seen where bustling confectioners are building each morsel with care and quantity. They also have a cafe if you need to chill. The store is located near the airport, it's should be tradition to resource a box when traveling ... If you are looking for exotic flavors, a reward, a gift to wow, or just an excuse to float on the sweet aroma of chocolate, this is the spot. A few favorites I would recommend: keylime, passion fruit, apple ala mode, lemon bar, hot dark chocolate, tahitian caramel, Florida orange, mango, mmm. The bonbon shells are so delicate they serve as an accent to augment the fillings within. Truly brilliant.
Made for everyone, the Nestle 900 gram Quality Street Extra Large Can is available in The Purple One, The Green Triangle, and Orange Crème varieties. It is transported from England and boasts ultimate taste that will make any chocolate lover filled with joy. In addition, this chocolate package comes in a 2.2-pound tin to make sure you enjoy assorted gourmet chocolates to the fullest. People in the UK love the Nestle 900 gram Quality Street Extra Large Can and so should you. You will love the beautiful packaging as well as the irresistible taste.
This box of 32 chocolates contains a different sort of treat – Turkish Delight, the chewy Middle Eastern confection. Made from an intense chew flavored with brown sugar and filled with pistachios, they’re covered in intense dark chocolate. This is an ideal choice for anyone who isn’t into overly sweet chocolates, as the intense dark chocolate pairs well with the mildly sweet Turkish Delight.
Chocolate contributes more than $700 million to the Ecuadorian economy. A single 1.8 ounce bar of the finest chocolate divided into 12 squares will set customers back more than $250. For the adventurous chocoholics who want to see chocolate production from seed to bar, the Cacao Route offers the opportunity to visit cacao farms and eventually eat chocolate in a number of dishes as well as sweet and bitter bars. Cacao Route tours take place near the Pacific coast, with options to tour the Organic Cacao Museum, horseback ride along the path and visit plantations and packing facilities, as well as in the Amazon, which features spa treatments at the Papallacta
This is a nice one! I'm not necessarily a super gourmand lover, but when I want to smell something just for myself and enjoy on a relaxed, rainy day at home I'm into the foodier smells. This is a great example of something foody but not sickly. There is a definite dryness to the chocolate. There also feels like a note of amber at the backend that keeps it from smelling JUST like an opened milk chocolate bar.
Chocolate with coriander and fennel? It all started in 1994 when Italian chocolatier Valter Bovetti established a factory in Aubazine, France. There he debuted his trademark chocolate candies shaped as nails and tools. In 2006, Bovetti and five fellow chocolate-makers visited Sao Tome, an African island in the Gulf of Guinea off the coast of Gabon. The island was called the “chocolate island,” which inspired them to found a fair trade association named Roca Cacao. The organization bought harvesting equipment for twelve plantations and ensured a living wage for their 120 employees. Beans from the site of the first cacao plantation in Africa, go into Bovetti’s high-quality Single Origin bars.
This North End chocolate and nut shop run by two childhood friends features a variety of artisan chocolates by local and national chocolatiers as well as gourmet nut mixes, health bars, and specialty snacks, as well as vegan and gluten-free chocolates. Tasting days give the opportunity to try anything from Pure 7’s dark chocolate peppermint bar to Northlight Baking Co.’s macarons.
American consumers are expected to spend an astonishing $1.8 billion-plus on candy for the holiday this year, and about 75% of that will be on chocolate. Mass-market confectioners like Russell Stover, in business since 1923, will account for most of the sales. (The company, which also owns the Whitman’s brand, is the largest boxed-candy manufacturer in America.) Most smaller chocolate shops prepare special Valentine’s Day assortments and/or other chocolate-related gifts, though, and these tend to offer greater variety and utilize better-quality chocolate.
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.
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 Peanut Crunch started with a good light crunch and revealed distinct but light toasted peanut flavor. That was my favorite, and I also enjoyed the Apricot Cream, Marshmallow Cream, and Tart Cherry. I would prefer stronger chocolate flavors in Anette’s chocolates. The Dansk Bar sounded promising with “chocolate truffle layered over marzipan and vanilla caramel,” but I was disappointed. The flavors were not brought out well, and the texture was firmer than I expected. I also found the Triple Berry Cream too sweet to enjoy the fruit and chocolate flavors, so I recommend you select your favorite pieces from the case if you are in the store.
For more than 30 years, Seattle-based owner Fran Bigelow has been setting candy trends—she was selling miniature chocolate bars and elegant truffles before they became ubiquitous. Her sweets also have a very high-profile admirer: As a lover of salty-sweet desserts, one of President Obama’s favorite indulgences is Fran’s Smoked Salt Caramels ($12)—buttery caramels coated in milk chocolate and sprinkled with smoked sea salt. franschocolates.com
Chef Willem DeGroot’s amaretto truffle made my head spin. The amaretto flavor works very well with the large amount of alcohol in the truffle, and I recommend it highly. However, the hazelnut truffle is too much liqueur and not enough hazelnut. The Black Tulip truffle has a startling appearance; it is covered with sharp tufts of chocolate. Its strong cognac flavor is not to my taste.
“We became convinced it was impossible to become number one in the world buying beans from brokers,” Alessio says. “The broker cannot tell you who grew the beans, or how it was done.” I don’t take Alessio for a weepy humanitarian, and yet he practices enlightened self-interest when it comes to the people who grow his cacao. He has invested in Chuao, agreeing to pay off the farmers’ mounting debts and buying baseball uniforms for the local team. He needs their best work so that he and Cecilia can do their best work.
If you haven’t had the chance yet, make sure to check out our full review on this adorable candy shop located on 15th South and Main downtown. You would not believe the effort and love that is put into each of their hand dipped candies! The ladies at Condie’s make beautiful assortments of chocolates and are also known for their hand dipped fudge and pecan logs.
With traditions and recipes based in the Netherlands, Chocolaterie Stam makes some of the most exquisite chocolates in the entire United States, let alone Des Moines, Iowa. You can’t go wrong with any of their bonbons or truffles, which are so rich and decadent that you’ll think you’re truly in Europe. The corn-shaped milk chocolate with a hazelnut praline filling is the perfect nod to Iowa and is just as tasty as it looks.
Eeach Valrhona single origin bar bears the name of that bean’s terroir on its label, the most exclusive of these being the Vintage Single Origin bars, sold in limited quantities according to crop yield. Valrhona also suggests wine pairings designed to bring out the “notes” in each chocolate’s complex flavor profile. From chocolate pearls to tasting squares, the brand’s nec-plus-ultra chocolate bar selection is available at specialty grocery stores.
We saved the biggest for last. Levain’s gourmet cookies push the limits of the definition of cookie. They have been described as “Molten Cookie Dough” for their barely baked middles that ooze with warm, sweet goodness. Weighing in at 6 ounces each they are the size of generous muffin tops. Each flavor is rich, buttery, super-decadent. We had the fun of standing in line to enter the teeny tiny New York store to order one of each flavor—Chocolate Chip Walnut, Oatmeal Raisin, Dark Chocolate Chocolate Chip and Dark Chocolate Peanut Butter Chip. I was lucky to have a posse of eager tasters with me. The edges have a slightly crisp cookie texture that gives way to an interior of cookie/cake-y crumb. The cookie’s center is a barely baked oooey goooey celebration of sweet. This is not a cookie for the faint of heart.
Stuart, Florida, located about 80 miles north of Fort Lauderdale, is already one charming small town to visit. Its highlight, though, is Castronovo Chocolate. This bean-to-bar small-batch chocolate shop has won several gold medals at the International Chocolate Awards for its lemon oil and lemon salt-infused white chocolate, Sierra Nevada 63 percent dark chocolate and Colombia mocha milk chocolate. The service here is attentive and as world-class as the bars themselves.
We have a constantly changing curated selection of bars and confections from our favorite makers and chocolatiers often including Alma, Akesson, Amano, Amedei, Arete, Askinosie, Batch PDX, Bonnat, Byrne & Carlson, Castronovo, Chocolate Maker’s Studio, Cluizel, Cocanu, Dandelion, Dick Taylor, Domori, Fran’s, Fruition, Grenada Chocolate, Lillie Belle, Marou, Maverick, Only Child, Palette de Bine, Patric, Pump Street, Pralus, Smooth Chocolator, Soma, Ranger, Recchiuti, Ritual, Valrhona, Woodblock, Xocolatl De David.

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.
After gaining recognition for the adorable almond-eared chocolate mice he provided to New York City’s Le Cirque and Bouley in the 1990s, chocolatier Larry Burdick moved to Wapole, New Hampshire, where he opened a cheery yellow café. Today, there are L.A. Burdick locations in New York City, Boston, and Cambridge, Massachusetts, serving his fantastic handmade chocolate candies, from ganache-filled truffles to the chocolate bunnies Burdick makes each spring, an Easter variation on his famous chocolate mice. burdickchocolate.com
These are the best cookies I've ever had! A friend gave me a box of these for Christmas, and my son and I devoured them. I had to get more. Do not think of the price tag. These are not Chips Ahoy or Oreos. These are desserts as dainty, tasty, and elegant as you'd find in a 4 star restaurant. You won't be able to eat a dozen at one sitting....possibly not in two. They are filling and just an amazing little bit of heaven. I am so glad I can get these through Amazon because the nearest Cosco is a two hour drive from me here on the Oregon coast. And I would feel so guilty driving that far just to buy cookies. But, I am ashamed to say, I'd probably do it. Yes. They are THAT ... full review

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.

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.
Once you select a category, it's easy to use the options on the left side of the page to narrow the chocolates down by price or by dietary need, such as nut-free or gluten-free. You'll find those same possibilities under the Dietary Treats heading; for example, if you know you need a list of just the products that are vegan or organic, you'll be able to see them all at once.

Take someone’s taste buds on a trip around the world without buying a single plane ticket. Trader Joe’s chocolate “passport” allows chocolate lovers to sample bars from eight of the world’s best chocolate-producing countries. Each of the bars is single origin—which means the cocoa beans were sourced from that country alone—to ensure that you taste the unique flavors of each region. You’ll taste floral and nutty notes in Papua New Guinea’s bar, while Peru’s is slightly fruity and woody. Every single one is different from the last. Each bar is a little less than two ounces and they range from 60% to 73% cacao.

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