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.
Since 2008, Original Beans has taken the “bean to bar” idea full circle with their “bar to bean” commitment to plant a seedling for every chocolate bar sold. Details of their Grand Cru Blend No. 1 80 percent organic dark chocolate are kept secret, but they claim to use some of the rarest cacaos from South America and Africa. And with only raw cane sugar added, the bars are also vegan.
The Quatre Epices was well balanced blend of four spices. Wild Cherry had a nice piquant cherry flavor the first time I tried it but was milder on a later occasion. The Praline Noisette was good with a sharp hazelnut flavor, and the Mocha Cream was good, but some of the other gianduja pieces were mild or weak. The Honey had mild flavors with not much honey shining through. The cinnamon of the Cinnamon Toast was present but stood alone, not partnering well with the chocolate.
There’s a drinking chocolate for everyone at Elbow Chocolates. There is an unadulterated plain dark chocolate for the purists and one with a hint of vanilla for those who want just a little more depth. You'll also find peppermint drinking chocolate and a spiced drinking chocolate with chilies and cinnamon for those who prefer a little spice in their life.
B.T. McElrath Chocolatier was an artisan chocolatier in Minnesota but has become a part of Annie B’s. (I have not done a new review since the change.) McElrath’s truffle assortment was excellent, with balanced and moderately strong flavors. In most pieces, the flavors remained distinct, working together without losing their own identities. B.T.’s Signature Dark Chocolate Truffle had a full chocolate flavor without any bitterness and without being very sweet. Other flavors include caramel; passion fruit; lavender and pepper; chile and lime, lime, coconut, and ginger; cinnamon and star anise. All were well done. I would ask for a different and stronger caramel flavor, but that is a quibble of personal preference.
With locations in Montrose and West University, this shop/café is a dessert haven with in-house made ice cream, cakes, pies, cookies—and, yes, chocolate. On the menu, find four-layer or rich mousse cakes like crowd favorite Aunt Etta’s chocolate cake or Night & Day, which is complimented with white chocolate icing. There are plenty of chocolates to choose from: triple crème truffles, dipped fruit or cookies, clusters, bars, and special shapes. There’s even a frozen hot chocolate.
Kollar Chocolate’s pieces show excellent technique: They have good flavors, the flavors are generally well expressed, the chocolate is good, and the pieces are attractive and physically well crafted. However, I did not get a great sense of depth of flavors or blending of them. By and large, the flavors in each piece seemed distinct from each other and did not combine to form an experience absorbing to the senses.

Enter the shop and you are instantly hit by the smell of the chocolate, as you look at a counter full of truffles, behind which there lies a kitchen. The truffles are large, and there are also other chocolate options (such as half orange slices, drops, etc) in boxes to the side. All that I have tasted warent the reviews people give for this temple to cocoa.
16 gourmet french Macarons - BAKED PER ORDER "Macarons only weigh a few grams, but that's enough to leave your senses quivering with pleasure. Their thin, crisp shell, slightly rounded shape, tempting colours and tender interiors draw devotees to devour them with their eyes, and caress their smooth surface. Their flavours solicit the nose and, when one bites into that crisp shell, the ears tingle with pleasure and the palate is finally rewarded." Pierre Hermé
Starting off in 2004 with six flavors of chocolate-dipped toffee, this boutique/factory just outside of downtown L.A. now also produces chocolates, petits fours, preserves, cakes and pastries. Though their line of petits fours rightfully shine with flavors like rose petal, their equally tasty toffees, truffles, mendiants and caramels also make for excellent gifts. Plus, for Valentine’s Day, heart-shaped bittersweet or milk chocolates are available in an assortment of boxes.
Hailing from France’s Rhône Valley, Valrhona’s wine country influence is unmistakable. The label on each Valrhona cru (single origin bar) bears the name of that bean’s terroir. It is the most exclusive of these being the Vintage Single Origin bars, sold in limited quantities according to crop yield. Valrhona also suggests wine pairings designed to bring out the “notes” in each chocolate’s complex flavor profile. From chocolate pearls to tasting squares, the brand’s nec-plus-ultra chocolate bar selection is available at specialty grocery stores.
The chocolatier's new cake truffles, created with celebrity baker Duff Goldman, come in four Ace of Cakes–inspired flavors, including Cookie Dough (cookie dough-flavored ganache with a milk chocolate shell topped with dark chocolate chips) ($16) and Goldman's favorite: Butterscotch Walnut Brownie, a ball of caramel and maple walnut cream, surrounded by milk chocolate and molasses. godiva.com
Lindt is one of the most experienced companies you will ever come across today. They produce premium quality products, and this has made customers to love them day by day. One of Lindt’s products is the 4.9 oz Swiss Luxury Selection, which comes in a sophisticated and elegantly designed collection. It is a tasty chocolate that contains 14 European-style praline pieces. Plus it is dark and white and made with premium Lindt milk, which makes it tastier. The Lindt 4.9 oz Swiss Luxury Selection makes a great gift idea for any chocolate lover.

Katalin Csiszar and her husband, Zsolt Szabad, began the award-winning Rozsavolgyi in their home in Budapest in 2004. They source beans from Venezuela growers, and roast them very lightly to preserve their true flavors. Only organic cane sugar and a small amount of of cocoa butter goes in before they are formed into intricate patterns meant to mimic fireplace tiles, and wrapped by hand in paper that looks like your chic grandma’s vintage silk scarf. Purists rave about their Criollo and Trincheras bars, but those who like surprises go for inclusions like olives and bread, and flavors of Japanese matcha, and Indian masala spices.
The Thai peanut butter cups at Alma Chocolate in Portlandm Oregon, are what make this shop famous, but don’t discount their other offerings. Their bonbons are some of the best in the country and come in beautiful flavors such as fig and marzipan and passion fruit caramel. They also pay homage to chocolate’s Latin roots by making hand-crafted chocolate icons, made with 74 percent single-estate dark chocolate and painted with 23-karat edible gold.
#7:  Pillsbury Chocolate Fudge Brownie Mix — the reviewers agreed that this brownie mix created a dry brownie. It was hard and crunchy and even had an oily aftertaste. This calls for the most oil out of all of the brownie mixes and the reviewers could taste way too much oil. Most reviewers thought this was just an average brownie and nothing special.
Lifelong enthusiasts, they grew cacao plants in their apartments and made small batches in their Palo Alto garage. After two years of taste tests, they took their handmade dark chocolate public, opening Dandelion Chocolate in 2012. Located in San Francisco’s eclectic Mission district, their factory turns out 2,500 single-origin 70 percent cacao bars per week. Their releases, which change frequently with the season, source cacao from places as far-flung as Venezuela, Madagascar, and Papua New Guinea.
Along with the milk and dark bars, there are bite-sized ChocoPods, drinking chocolates, bonbons and truffles. For a real textural experience, try the vegan-friendly Ooh Ahh Almond bar. It blends dark chocolate and crunchy almonds that have been kettle-cooked in sea salt and sugar. Or heat things up with the Spicy Maya bar that fuses cayenne and pasilla chile with creamy dark chocolate. If you want to get in on the latest Chuao flavor, then you have to try Strawberry Waffle Wild, a mix of crunchy waffle bits, strawberries and milk chocolate.
To narrow down the chocolates we wanted to try, we read reviews of chocolates in Consumer Reports, polled colleagues and friends in the business, and sought advice from Mark Bitterman, owner of The Meadow. For our first review, we took into account availability and usability of online stores: For example, Kee’s Chocolates from New York City came highly recommended from colleagues and editorial publications, but isn’t available online, and our goal was to find something that is accessible to most people. Overall, we came to a well-edited list of 11 of the most highly rated samples to put in front of a panel of nine friends and food experts for a blind tasting.
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.

The milk chocolate orange truffle is also excellent, but I am not as fond of the others. I had to work to taste the hazelnut in the milk chocolate hazelnut, and the chocolate flavors did not seem strong to me in the milk chocolate, dark chocolate, or darkest dark chocolate. I wonder if the cream they are using is a little unusual. (The web site gives a hint: In addition to heavy cream, the truffles contain butter and butterfat.)
Ferrero Rocher is perhaps one of the most famous and popular choclate makers in the world with the confectionary produced by the Italian chocolatier Ferrero SpA. The chocolates were first introduced in Europe back in 1982 by Michael Ferrero and is world famous for its truffle bars of milk chocolate and generous hazelnut helpings. The balls consist of whole roasted hazelnuts within a thin wafer shell covered in the best quality milk chocolates and topped off with chopped hazelnuts.

Co-owners Corey and David Menkes spend more time sourcing their chocolate than molding it, ensuring the beans they use come from farms that practice sustainable agriculture and pay their workers fair wages. Today, their operation produces nearly 3,000 bars each month, from simple, barely sweetened single-origin varieties to subtly flavored sweets, like a bar molded with crisp amaranth. A white chocolate bar cleanly flavored with matcha promises a light caffeine buzz. 2835 South Robertson Blvd., Los Angeles, CA


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.
This company was incorporated in 1852. In America, it the third-oldest chocolate company. It is one of the only chocolate companies in the United States which is in control of all aspects its own manufacturing process. Its bar version is cut into several squares and comes in many flavors which include caramel filling, caramelized almonds, salt and almonds, and peppermint bark.
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
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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