Ki' Xocolatl, meaning "rich delicious chocolate" in the Mayan and Nahuatl (Aztec) languages, lives up to its name. Belgian owners collaborated with locals to cultivate beans from the heart of the Yucatán Peninsula using ancient techniques. Then artisanal chocolate meets Maya ingredients like baked corn chips, peppers, and almonds, flavored with homegrown spices. Ki' Xocolatl also presents a unique lineup of cocoa-based spa products, including chocolate shampoo, lotions, and soap, all highlighting the natural moisturizing and detoxifying qualities of cacao beans. Save time to sip traditional Mexican hot chocolate made from organic cocoa paste, natural cinnamon, and cane sugar in the art-filled Mérida café at Parque de Santa Lucía. Three retail locations in Mérida.
Krader appeared genuinely surprised after biting into Teuscher’s hefty, dark-chocolate truffle. "It’s very dense,” she said. “A powerhouse.” Krader didn’t take to the truffle— “not my favorite,” she said—but acknowledged that many people would. “I think this is for people who go big, who want the triple-decker burger—the highest pile of truffles on their pasta,” she said.

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. 

Bridgewater chocolate bars. (Big image.) Take classic chocolates, make them with good chocolate, and upgrade the design and execution a notch, and you have Bridgewater’s assorted chocolates. You can taste the quality and care that goes into these chocolates. I liked the peanut butter pieces quite a bit, as well as the Irish and almond toffees. Not all the pieces moved me, but you should try for yourself.
Chocolat Céleste is a mixed bag; I have enjoyed some pieces but not all (relative to experienced expected for the price), and prices have escalated. I suggest the Grand Cru collection. Although pricey, $139/lb. in 2012, it is a rare opportunity to taste criollo (a type of cacao, from which chocolate is made). I enjoyed the criollo pieces in the collection. They should be approached as a tasting experience: Cleanse your palate with water, smell, taste, let the chocolate dissolve, and take the time to experience it. The collection also has non-criollo pieces that I found a bit flat and dry compared to the criollo.
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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).
It is truly an honor and a privilege to work with a fundraiser company like World’s Finest Chocolate for our fundraising needs. The products they have to offer are always of the finest quality, making it easy for our students to raise needed funds throughout the year. World’s Finest Chocolate is a first class organization and one we are happy to partner with.”
Review: This Russell Stover box is the classic V-Day chocolate that you've been getting since middle school and it's classic for a reason. The chocolate isn't mind blowing but it's consistently interesting and varied. It definitely has a store-bought quality to it but it's good enough that people will still be happy you got it for them. After all it's chocolate, and if you get someone chocolate and they don't appreciate it, you need to dump them because you don't need that kind of negativity in your life.
Assortments include gift boxes, baskets, and samplers, or you could order a chocolate of the month collection for a gift that lasts. Their blue bandana chocolate bars are made from beans sourced directly from the farmers, while the five-star bars are filled with nuts, caramel, fruit, or granola. And that’s just the beginning bars of this chocolate serenade.
Africans consume less than 4% of chocolate sold globally, but Ivory Coast is looking to change that with their handmade, artisanal chocolates. Known as the leader in the production and exporting of cocoa beans, the country has begun producing their own chocolate as the region continues to stabilize and experience economic growth. One company, Instant Chocolat, was launched in 2015 and has experienced tremendous growth in its first few years. Their chocolate, ranging from pralines to bars, is popular both locally and internationally, particularly with corporate clients like Air France and Citibank.
Exactly when and where the first chocolate shops opened in America is uncertain, but early contenders for the honor include The Original Velatis, which set up shop selling caramels (some of them involving chocolate) in 1866 in Silver Spring, Maryland, and Govatos, which went into business in Wilmington, Delaware, in 1894 (both are still going strong; see slideshow).
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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