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.

With colorful eye-popping displays of sumptuous chocolate truffles and confections, Sprüngli offers the traditional high-end Swiss chocolate experience. This luxury chocolate shop first opened its doors in 1836, later to build a reputation on its signature macaron, the Luxemburgerli. Chocolate-covered nuts and hot chocolate mixes are offered to take home, in addition to the ultimate grand cru truffles that would send anyone’s eyes rolling back in delight. Rub shoulders with the city’s well-to-do while enjoying a coffee and chocolate cake in the Paradeplatz flagship shop’s second-floor café. Numerous locations in Zurich.


Mexico City maker TA.CHO won gold for its small run of bars made with cocoa from Tabasco, one of the primary regions in Mexico where the pod-shaped fruit is grown. And Fu Wan Chocolate from Taiwan received top accolades for its rough-ground bars made from Taiwanese cocoa. The bars' coarse texture reflects how chocolate was traditionally made in Mesoamerica (where it originated).
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.
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.
Garrison Confections’s main attraction is the Seasonal Collection, which features twelve new flavors about every three months. Generally I like new experiences, so that is fine by me, but do not get attached, because your favorite piece will vanish. I tried the collection in April 2007 and was impressed by some pieces, notably the fruit patés. The Pabana was particularly nice, good flavors blended well, including a novel fruit flavor. The 91% was also very nice, unusual for me since I generally like more than chocolate alone. The pieces with alcohol were less appealing to me, as usual. The Chocolate Peanut Butter Pie was a bit piquant with a nice balance. The Coffee Almond Praline started well but finished weakly.
These are so delicious! Taste like you'd expect a dark chocolate sea salt caramel to taste, but with just a hint of bourbon flavor. Highly recommend. Shipped without a cold pack in November (high has been in the 70s this week) and they arrived in great shape. Ordered as a gift for someone who was willing to share with me. She was VERY pleased as well.
If Chicago is famous for its scenic and culinary treats then it would be totally unfair to overlook Vosges Haut-Chocolat. The chocolatier stands at the no. 2 position with the virtue of its unparalleled chocolate flavours, variety and essence. If you are in Chicago, you can find the best French confectionery treat here. Apart from the rich quality regular chocolate recipes, you can discover a range of experimental recipes as well using various flowers and spices.
You don’t have to look all that hard to find a world-class chocolatier in New York, but while you’re looking, don’t skip over Stick With Me. Located in the Nolita neighborhood of Manhattan, chocolatier Susanna Yoon is crafting handmade bonbons and caramels that rival desserts served at some of the most expensive restaurants in the country. The bonbons look more like hand-painted marbles and less like chocolates, with playful flavors like speculoos s’more and black and white to match.

Award-winning author and master chocolatier Paul A. Young deserves the accolades he receives for his creativity and mastery with all things chocolate. Walk into his tiny Camden Passage original chocolate shop and inhale the intoxicating aroma of fresh chocolate being made on-site. Young is one of the British chocolatiers who launched the chocolate revolution in London about 15 years ago, casting aside the overly sweet British chocolate of old for the fresh and innovative chocolate offerings that you’ll now find in at least a dozen top-notch chocolatiers in the capital city. Try his dark chocolate sea salt caramel pecan brownies—guaranteed to seduce every unsuspecting chocolate lover. Three locations in London found in Camden Passage, Royal Exchange, and Soho.
Bartender Drew Scott pours a Reese’s Peanut Butter Cup Martini at Fire & Grain inside Hershey Lodge. The cocktail combines Castries Peanut Rum Crème, 360 Double Chocolate Vodka and Marie Brizard Chocolat Royal liqueur. Hershey offers several chocolate-themed cocktails at various bars inside the lodge and The Hotel Hershey. Wendy Pramik for USA TODAY
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This Italian chocolatier specializes in hazelnut-flavored chocolate pralines, combining a hazelnut chocolate cream and a whole hazelnut with a crisp chocolate shell in either milk or dark chocolate. It’s a decadent chocolate experience, but with a complexity and mild bitterness from the hazelnut that makes it a more adult experience. Perfect for nut lovers.
Sweet Girl Cookies will make you feel like a kid again, that is, if you’re like me and always tried (and still try) to choose the biggest cookie on the cookie plate. These gourmet cookies are generously big—4.4 ounces, and they cry out to be enjoyed with a big glass of milk or cup of coffee for dunking. Each cookie tends toward a dense cake-like rather than chewy texture, and each flavor is packed with chips. The middle of these cookies (even their “smaller” 2 ounce cookies) is one inch thick. We measured.

I was introduced to Alegio Chocolate on a chocolate crawl and bought a selection to taste at home. The Raspberry had a good balance with strong raspberry and good chocolate working together. The Orange was similar but slightly milder. The Santa Domingo is an unusal combination of green olive, licorice, currants, and apricot. Those flavors actually stood to the side a bit to present the chocolate at center stage. The Espresso worked well with a slightly salted caramel. The Habeñero had a little bite to it, while the Honey was of course sweet. Throughout the pieces, distinct chocolate flavors were presented well.
People were surprised when Anthony Bourdain's Good & Evil chocolate bar debuted in 2012 at more than $100 a pound, but Amedei's Venezuelan-sourced Porcelana bar already weighs in at more than $160 per pound. Cecilia Tessieri — one of the world's few female chocolatiers — makes some of the most expensive chocolate in the world. Since opening its doors in 1990, the Tuscany-based brand Amedei has contributed to a $27,000 cupcake in Dubai, as well as a $1,000 sundae at New York's Serendipity. Tessieri also makes an eclectic line of pralines, the filled chocolate bonbons that inspired her to go into business in the first place, and excellent bars such as the Cru Madagascar Extra Dark Chocolate (70 per cent) or Chuao Bar (70 per cent). But her creations are not for the budget-conscious!

The Recchiuti Confections Black Box (16 pieces) was my personal favorite in our 2014 review, and after tasting them again for this year’s update, I immediately remembered why. The assortment contains the best mixture of classic and more exotic flavors, and the bonbons aren’t too sweet. This box also has the most unique selection visually, with chocolates of varying sizes and shapes, and the sleek packaging is more eye-catching than any other box we tried.
Because Jacques Torres is as serious about technique as he is about fun, it’s possible to walk out of one of his eight New York City stores without a pure, single origin bar of dark chocolate and a bag full of chocolate-covered Cheerios (the idea for which he had when a mother quieted her wailing baby with a handful of the cereal.) His 80 percent Porcelana cocoa bars are unusually sweet and silky for chocolate with such a high cocoa content, but Torres says the qualities of these rare, special beans allow him to ratchet up the cocoa without adding more sugar.
At this year’s tasting, we again liked Michel Cluizel’s well-executed, classic fillings. This box is sure to please anyone with an affinity for old-style French chocolates. They are the sweetest of our top picks, but they are not as nuanced as those from Recchiuti and lack whimsical flavor combinations (which might be a bonus for some palates). We also found this assortment, dominated by simple squares and circles, less visually exciting than the Recchiuti’s range of unexpected shapes. But for the traditionalist, this box might be just perfect.
All-Around Favorite: Chocolopolis: The defining difference between these chocolates and others we tasted was the utterly complex and rich ganache inside each different truffle. Chocolopolis has one of the largest collections of craft chocolate bars in the world—many of which they incorporate into their truffles. The Champions Box (my favorite) features all of their award-winning truffles. Lacquered and glossy, each truffle delivers serious taste, (think lemon-lavender white chocolate or the Madagascar dark chocolate). The top taste was the Dominican Republic House Blend truffle, made from their proprietary blend of select Dominican Republic couvertures (cacao). Chocolopolis founder Lauren Adler notes, “I’d compare our style of confections to the French tradition, where it’s really about the quality and the flavor of the chocolate.” Her caramel cups dusted with a cluster of sea salt are worth a bite too.
SpagNVola husband-and-wife owners Eric and Crisoire Reid oversee entire chocolate process from farm to store, delivering unadulterated chocolate perfection. First they grow cacao at their farm perched on mountain slopes in their homeland of the Dominican Republic. The cacao pods are handpicked, then roasted and refined in their Gaithersburg, Maryland, factory. Take the free tour to learn about the origins of their chocolate and watch the kitchen’s magic. The award-winning 70 percent and 80 percent pure chocolate bars paint the clearest picture of quality, but don’t miss the boxed sets of olive oil truffles or caramel bonbons. Boutique at National Harbor and factory in Gaithersburg, Maryland.
The Wild Strawberry was also strong, very nice for strawberry. Some pieces were classics like the House Dark and some were playful like the PB & Jelly or the Speculous S’more, and they were all well done, not a false note among them. My biggest flavor criticism might be that the Gianduja Hazelnut was a little sharp for hazelnut, whereas I prefer a broader, smoother flavor.

Each set includes three bars: a Birthday Cake Batter Truffle Bar, a Thanks-olate Truffle Bar and a Here’s to You Truffle Bar. The cake batter bar has a white center mixed with colorful confetti pieces that’s coated in milk chocolate. It tastes like yellow cake with vanilla frosting. The Thanks-olate bar is milk chocolate mixed with toffee pieces and sea salt. The Here’s to You bar is dark chocolate mixed with popping candy that explodes as you eat it.

For those who don't eat animal products (or just prefer to stay away from dairy), these Amore di Mona vegan chocolates make a delicious and thoughtful gift. They're also free from gluten, wheat, soy, and peanuts, and they come in a 24-piece box complete with a bow. Best of all, reviewers say, it's "very high quality chocolate" and they "taste amazing!"

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.
These are so delicious! Taste like you'd expect a dark chocolate sea salt caramel to taste, but with just a hint of bourbon flavor. Highly recommend. Shipped without a cold pack in November (high has been in the 70s this week) and they arrived in great shape. Ordered as a gift for someone who was willing to share with me. She was VERY pleased as well.
One of the oldest candy businesses in the country, Schimpff’s Confectionary in Jeffersonville, Indiana, is half chocolate shop, half museum, which makes it a charming tourist destination on its own. Beyond the collection of candy-making history here, the chocolates are old-fashioned and scrumptious. Don’t leave without picking up some caramel-covered marshmallows, which are called “mojeskas” in this part of the country.
Our own country is the world’s biggest producer of chocolate. One thing that sets American chocolate apart? The frequent use of peanuts and almonds. There are a number of artisan chocolate shops across the country, but Hershey’s in the country’s largest producer of the candy. And of course, there’s Hersheypark in Hershey, Pennsylvania, a popular family destination for both thrill rides and all the chocolate and confections one can handle!

This cozy shop/café takes an artistic approach to crafting decadent chocolates. Their hand-painted bonbons are a marvel to look at and taste: Black Forest Bacon Bites, Coconut Lime, and Strawberry Balsamic, among others. Truffles also reflect fun names and flavors like Yes, Yes, Yes (layers of white, milk and dark chocolate) and Bite Me (with a brownie ganache). Other fine confections include French macarons, toffees made with Texas pecans, and rich cakes and pastries.


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.
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