When you step into Jacques Torres Chocolate, you feel as though you’ve stepped into a small European specialty store. Many customers compare the experience to the movie Chocolat. Jacques specializes in fresh, handcrafted chocolates. Eat them there, where cafe tables encourage you to sit, sip hot chocolate, and enjoy a freshly baked pain au chocolat — or take a selection home. Visitors often can see the chocolate goodies being prepared behind large glass windows. There are five Jacques Torres Chocolate shops in the city, plus one in Harrah’s in Atlantic City.


The Mom’s Apple Pie Truffle had a good apple flavor, a background of pie crust flavor, and was well accompanied by white chocolate. I did find it too playful with non-chocolate flavors to take it seriously as a chocolate piece. The Chocolaterie also has simpler and more direct flavors, such as the Epicurean Truffle and the Hawaiian Pink Sea Salt Butter Caramel.

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."


Mom’s birthday celebration continues! She just received her first shipment of chocolates from Monthly Clubs today. It’s getting harder to surprise mom these days, but your website made it super easy for me to find something very special that would continue to delight mom once her birthday celebration came to an end. Indeed the gourmet chocolates seemed to delight her. Thanks to you, mom thinks of me as her perfect child who worked at coming up with the perfect gift. In reality, you couldn’t have made it easier for me. Thanks Monthly Clubs!
If you’re looking for something completely different, consider these luxury champagne truffles from the famous British chocolatier Charbonnel et Walker. A small-batch chocolatier known for serving the Queen of England, they’re famous for specialty products including these milk chocolate truffles made with marc de champagne, a French brandy made from champagne grapes. Their strawberry coating adds a pleasing sweetness that counters the intensity of the brandy-flavored filling.
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.
Originating in Zürich, Switzerland, in 1845, this rich, elegant brand is famous for producing the greatest white chocolate on the planet. Personally, I can't say no to a Lindor truffle, the most popular type of Lindt chocolate on the market. The Lindor truffle is a chocolate ball with a hard chocolate shell and a smooth chocolate filling, and it comes in a variety of flavor options. (I sometimes dream of the Lindor sea salt and caramel truffle that comes in an aqua wrapper.)
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.
The selection at Chocolate is vast, everything from a simple chocolate-dipped fortune cookie for less than a dollar, to a 200+ piece Valentine's assortment of gluten-free chocolates for over $300. We did notice that none of their categories included two of the most popular “candy holidays”, Halloween and Christmas, but Easter chocolates are sold year-round.
My mother is really difficult to shop for and I never know what to get her. I stumbled across your site over the holidays and decided to give her a 6-month Gift membership and she hasn't stopped talking about it since! She loves the variety and tells me that she's been getting some of the best chocolates she's ever tasted. She likes it so much that I'm pretty sure I know what she's getting for Mother's Day!
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
If you are looking for something premium in Belgium’s chocolate market, Godiva can be your pick. Delicious, hygienic and high-quality preservatives added for a great longevity. If you can eat the chocolate recipes at Godiva fresh inside the store, nothing can happen better to you in Belgium. The chocolatier is many years old located in Brussels, Belgium. The chocolate producer supplies its premium quality chocolate recipes to various parts of the world. Godiva is a familiar name in the global chocolate arena. The journey started in 1920, over a century back and its unique recipes and world-class service added thousands of customers to its list and made it one of the top 10 best chocolatiers in the world. You may have to pay a bit higher price for the chocolates but you won’t come out of the store with regret in your heart.
The chocolatier, William Dean Brown, plays with a variety of flavors in the assortment. The pieces included Cappuccino, Apple Pie, Hazelnut, Grapefruit and Tarragon, Strawberry Caramel, and more. I regard the Apple Pie highly for execution of its theme; it contained an apple layer and a crumb layer that were faithful to the theme, but the chocolate had a minor role in that piece. Indeed, the amount of chocolate flavor in the assortment varied and was not always the star.

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.
In addition, boxed chocolates come in several pieces to make sure you have plenty of chocolates at your disposal. Most manufacturers also deliver fast, so you can start enjoying your chocolates only a few days after making the order. Plus boxed chocolates tend to include different varieties of chocolates for optimum satisfaction. To help you identify the best package, we unveil the following guidelines.

John Scharffenberger, already a big name in the wine world, decided in 1997 to try his hand at artisanal chocolate-making. Using a vintage German melangeur — a machine that slowly grinds cacao beans into a chocolate liquor — and personally sampling beans from more than 150 international cacao farms, he and partner Robert Steinberg sought to bring traditional European chocolate craftsmanship to the States, proudly emphasizing cacao content on the bars' labels — a first for American chocolatiers. The San Francisco team also became the first American bean-to-bar manufacturer in 50 years. Now a member of the Hershey family, Scharffen Berger produces a modest but exquisite selection of bars and tasting squares sold at stores like Whole Foods including a crunchy Milk Chocolate Bar with Sea Salted Almonds.
For the chocolate purist, or anyone looking for the perfect corporate gift, we think Maison du Chocolat ($60 for 28 pieces) is a great premium choice. The flavors are subtle enough to really let the chocolate shine. The packaging, reminiscent of brown pebbled leather, is understated and innocuous enough to gift for professional reasons. Although these chocolates are incredibly smooth and slightly less sweet than the Michel Cluizel, the overall flavor profile isn’t quite as daring as those in the Recchiuti box and might not provide the same sensory adventure as our main pick. We also think the assortments available online are a little big for a Valentine’s gift (although you can purchase smaller boxes in their stores).
In 1502 Columbus received cocoa beans as an offering from the Aztec society, but it was the conquistador Hernan Cortes who sent the first shipment of cocoa to Spain in 1524. Spanish monks adapted the "chocolha" to the European taste, substituting some of the spicies used in America for honey, sugar and milk. In the Spanish court this beverage was kept as a secret recipe that only monks knew how to prepare. 
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.

K’s 5-star review: After several years of being a loyal online consumer to the LA Burdick box selections, it's a treat to visit a store location and indulge in all the rich offerings of a self-seletion case and café. Their chocolates are dainty in size, a few nibbles at most, but they are refined with robust flavors including saffron, chartreuse, scotch, earl grey, lemongrass, honey, pear, and more. They also have charming novelty pieces built of delicate almond slivers (mice, penguins, and seasonal bees, snowman, rabbits ...). The most amazing piece I've had from their case (and arguably from anywhere) is the Pavé Glacé. These are melt-in-your-mouth cubes of ground hazelnuts, saffron, chocolate covered in a layer of powdered cocoa. They could make a scene. So worth it. The service has been quite lovely on my visits, and the café is warm and invitingly arranged with more seats than other shops that might offer similar menus. It would be a great place to trek after a show. It's a lovely cloud of chocolate to curb a long, sharp day. Go float.

By and large, the truffles are nice. In the Class 5, the chocolate led, and the raspberry was a good partner. The Black Diamond made good use of chocolate. The Rocky Top had a mild pleasant coffee flavor. The Powder Day was a good firm white chocolate. Mostly the strengths were medium, although the hazelnut was weak in the milk chocolate Mud Season.
These ten chocolate boxes all add a unique twist on the standard box of chocolates, thanks to original flavors and high-quality ingredients. Whichever you choose, you’ll be in for an excellent chocolate experience. However, there’s one that stands out far above the rest thanks to its wide array of original flavors and reasonable price point. At just over $$ a bar, you owe it to yourself to indulge in all the unique flavors of the Chuao Chocolatier Share The Love Gift Set. It gets our endorsement for the best box of chocolates on the market today,
Milton S. Hershey opened The Hotel Hershey in 1933, on a hill overlooking his chocolate factory. Its architecture was inspired by a hotel he and his wife, Catherine, had visited in the Mediterranean and includes a Spanish-style patio, a decorative fountain and a unique dining room without corners. It has 276 rooms and has been expanded to include event space. Wendy Pramik for USA TODAY
This South American country may not be the first to come to mind when you think about the world's best chocolate, but it should be. Research suggests that cocoa originated in Ecuador, where it was cultivated and eaten over 5,000 years ago. The most flavorful chocolate produced today comes from aromatic "arriba cacao," from which only 5 percent of the world's chocolate is made. Sixty-three percent of that cacao is grown in Ecuador. One of the country's top three brands, Pacari, continues to collect international awards. Kallari and Republica del Cacao chocolates also have bold Ecuadorian flavors.
Belgian chocolate is perhaps one of the most popular European chocolates in the world. Donckels Belgian chocolate truffles truly highlight this, with their fine Belgian truffles, dusted with cocoa powder. They have a soft, creamy texture. The high-quality chocolate more than makes up for the relatively high price. One small issue with these truffles is transport. In some instance, the truffles were not cooled properly during the transport, causign the truffles to fuse together. It makes them less than ideal if you’re looking for gourmet chocolates to gift. But the chocolate is just as delicious, even if the truffles lose their shape.
Sometimes, the best chocolate shops around the country have been in business for generations, descended from old-style candy-making facilities. Sometimes they’re no more than a few years old, started by artisanal chocolatiers, some with formal training and others with little more than a love for chocolate and a desire to learn. Sometimes they’re even local branches of large chains.

Today the Teuscher kitchens in Zurich make more than 100 varieties of chocolates using these original recipes, which have been handed down from father to son. Only the finest and most expensive natural ingredients are used, and absolutely no chemicals, additives, or preservatives are added. The house specialty is a champagne truffle, a blend of fresh cream, butter, and chocolate with a champagne cream center, dusted with confectioner’s sugar. Chocolates are flown to Teuscher stores worldwide weekly.
After many years in the high-end restaurant business (Per Se, Le Cirque, Union Square, Postrio) former New Yorker Paul Seyler was ready for a new adventure. In 2007, he and his family headed north to the little town of North Ferrisburgh, Vermont where they got seriously busy and launched Cookie Love. Their recipes reflect their commitment to local ingredients and clean fresh food.
When chocolates are around, the whole world seems beautiful. Chocolate is an ingredient which is loved by all ages and in all the nations. Chocolate can melt the boundaries, bridge the gaps, build relations and jazz up one’s mood during the blues. Chocolate is extracted from the majestic tree – Theobroma cacao which is very rare in the world. The real value of chocolates can be understood by the folklore about the Revolutionary War when the soldiers sometimes used to receive chocolates as their payments. Isn’t it interesting and bizarre? Chocolate has a plethora of stories linked with it.
Stars with a blast of rich but DRY cocoa powder (the kind used in baking). This fades down into a less powdery and dry cocoa scent, where the vanilla begins to peek through. Unfortunately, the performance of this scent on my skin is fairly weak. It doesn't project off of me at all. Despite the other notes listed, I really only smell the cocoa powder.
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.
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.
Kate Weiser’s pieces were very attractive, the flavors wre not bad, and some of the compositions were interesting and appealing. Unfortunately, most of the flavors were too weak. I can only recommend the pieces with stronger flavors, including the Pistachio, Cookie Monster, Ninja Turtle, Key Lime Pie, Peanut Brittle, Cherry Almond, Lavender Apricot, and Salted Caramel. That is a broad enough range (fruit, nut, and other flavors) that most people would find several things to like and can craft an order likely to please themselves. The Pistachio blended its pistachio and hazelnut flavors nicely. The Cookie Monster is a novelty piece rather than traditional flavors but is well executed with its cookie base and vanilla bean ganache. In contrast, the title flavor in another novelty piece, the Sweet Potato, was very weak. Additionally, the chocolate flavor in many pieces is not well represented.
Enjoy trying different flavors, Richart fine chocolates offer unsurpassed taste sensations by bringing together the finest ingredients in time-tested recipes. In addition to other mouth-watering flavors, Richart uses ingredients to add a relatively redolent experience to the taste, such as balsamic to taste the original cacao or roasted to enjoy coffee ganaches and caramel coulis.
French Broad Chocolate is a must-try shop located in Asheville, North Carolina. It has chocolates that have won numerous awards at the International Chocolate Awards and Good Food Awards. The confections, which range from single-source bars to vegan lemongrass and ginger truffles, are made with local ingredients and sustainable, wholesome cacao beans.
“Wow,” said Krader, biting into one of the company’s flat, square truffles. “This is definitely the chocolate with the most distinct point of view.” By that, she meant that it had perhaps the most unusual flavor of the bunch, with distinctly fruity notes. “This is from someone who’s redefining what truffles can be,” she said. “The flavorings don't punch you in the face, and it tastes like it was just made.” In other words: advanced chocolatiering. “There’s a sophistication about them,” she said. “Truffle neophytes might want something more general.”
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