Candy — and especially chocolate — has been associated with Valentine’s Day since the 19th century. English confectioner Richard Cadbury started packaging his chocolates in heart-shaped boxes adorned with Cupids and rosebuds as early as 1861, and by the early 20th century, what had originally been a religious holiday had become fully commercialized. Candy shops (and florists) reaped the benefits.
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.
Anette’s Chocolate Factory has a nice variety of chocolates, more than your usual Standard assortment. Examples include the Peach Cobbler, Roasted Hazelnut Morsel, Mint Truffle, Triple Berry, and Himalayan Salted Caramel. They were a bit hit and miss for me, but I would say their milk or dark Ensemble (12 truffles, 18 others) or Anette’s Assorted (30 others) boxes are a good deal.
Jacques Torres has every holiday cornered with bonbons and chocolate sculptures that boggle the mind, but it’s his caramelized macadamia nuts enrobed in milk chocolate — tasting something like a deconstructed candy bar — that regularly sell out. A wide range of chocolates are available online; shipping generally takes two to three days. 350 Hudson Street, New York, NY (multiple locations)
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.
Godiva has long been known as a company that produces some of the finest artisanal chocolates at very affordable prices. Their classic gold gift box is no exception, in either case, providing chocolate lovers with an assortment of high-quality chocolate textures, each with bold, intense flavors. Most users really enjoyed the taste and presentation of the fine chocolates though the price as a bit high for some. We find the price to be only slightly above average for 19 pieces of artisan chocolate.
This Brussels, Belgium-based chocolatier has a long-standing reputation as one of Europe’s best chocolate-makers, and this dark chocolate collection is a fantastic way to sample their variety of confections. A twenty-five count box contains a wide assortment of fillings including pralines, ganaches, caramels, and fruit fillings all enrobed in high-quality dark chocolate. Although it’s a Belgian brand, it’s readily available in the US with two-day shipping.

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 that there is probably not a city or a town of any size in the country that doesn’t boast at least one purveyor of specialty chocolates, and many places have more. There are at least 80 of them in New York City, for instance, and more than 30 in Los Angeles.


If you think chocolate all tastes the same around the world, Kyya Chocolate in Springdale, Arkansas, will prove you wrong. This bean-to-bar chocolate shop makes a variety of single-origin dark chocolate treats, allowing customers to taste the subtle differences between offerings from Uganda, Ecuador, Madagascar, and beyond. There’s nothing artificial in this shop, just pure, beautiful flavors.

It is National Chocolate Day, the perfect occasion on which to suggest a line-up of the 15 best chocolate bars in the whole world. This is a personal choice and it is en extremely subjective topic. But as a judge at the International Chocolate Awards and a Grand Jury judge at the Academy of Chocolate awards I have tasted a lot of chocolate - and these are my favourites, in reverse order of my opinion of their deliciousness.

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