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.”
Woodhouse Chocolate ($50 for 24 pieces), a Napa Valley-based chocolatier, was the number one pick over at Consumer Reports. The chocolates are colored with only natural chocolate colors in shades of brown and white, the assortment nestled in robin’s egg blue crinkle cups and boxes. With one first place and one third place vote, it didn’t make a big impression with the first panel of tasters. The one thing it had going for it, though, was that it didn’t get any last place votes.
Chocolate Museum in Bruges, participate in a workshop in Brussels, and even stay in hotels with chocolate bath products. Walking tours of the many chocolate shops will help shave off a few calories. Schedule a factory tour at select producers such as Le Chocolatier Manon, Cyril Chocolat or Chocolaterie Defoidmont, or take in a chocolate- and praline-making demonstration at one of the shops.
Famous in New York and internationally as an uncompromising chocolatier, Jaques Torres makes gourmet chocolate chip cookies that are an elegant and rich version of everyone’s favorite cookie. Each cookie measures 5 inches in diameter. Jacques uses his rich, house blend 60% dark chocolate baking discs, which means this cookie skews to the adult tastes, or kids with a discerning palate.
My 2005 purchase in San Francisco was slightly underweight. The chocolate felt powdery to me. The Ground Orange Gianduja was good, with orange pervading the piece, and the Hazelnut Gianduja was okay. However, the Marzipan and Honey Crunch were lackluster, and the Buttercrunch Chip was a bit dry. The weight of my 2006 Palo Alto purchase was correct. The White Gianduja was pretty good, medium-strength hazelnut flavor with some crunch.
Philadelphia Candies Assorted Dark Boxed Chocolates are unique and tasty. They are made with nuts that are dry roasted in-house to give the much-needed freshness. Additionally, the manufacturer makes creams from scratch to give these chocolates a unique taste. Philadelphia Candies Assorted Dark Boxed Chocolates also come in a safety sealed to make sure it is 100-percent safe for consumption. Plus they are USDA/FDA-approved to give you confidence knowing you are buying a safe and quality product. They are pure dark chocolates that arrive in temperature-controlled packaging.
Using natural ingredients like cream from a herd in central Illinois and local wildflower honey, this sweet shop produces hand-dipped truffles, soft honey-caramels and pillowy marshmallows with seasonal or year-round flavors. Inventive flavors include a goat cheese walnut truffle, a banana bourbon caramel, and champagne marshmallow. The shop’s European-style drinking hot chocolates mixes are made with ground chocolate, in offering a cup of full of “wow.” Order one to sip there—Salted Caramel and Mexican, Chai Tea or Hazelnut—and then pick up a canister to go.
The beginning of Godiva chocolates traces back to a 1920s chocolate- and sweet-making workshop owned and operated by the Draps family in Brussels, Belgium. Their “pralines,” typical Belgian filled chocolates, were sold in the large, highly fashionable shops. At the age of 14, Joseph Draps went into the family business. Over the years, he developed both his ability and creative talent as a master chocolate-maker as well as his business sense. He decided to create a prestige range of chocolates and to give it an evocative name. He chose “Godiva” and marketed his chocolates in instantly recognizable gold boxes. In recognition of its excellence, Godiva has been rewarded with an appointment as supplier to the Court of Belgium. Godiva continues to be an innovator in gourmet chocolate.
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.