Admired and scrutinized, the United States is undeniably an economic, geopolitical and cultural superpower. From the labs of Silicon Valley to the halls of power in Washington, D.C., it is a nation of many offerings. Whether you are an American group exploring domestically, or an international school, custom university travel in the United States is ripe with opportunities. ...Read More
I have liked Chuao in the past but think their products have changed, perhaps to support larger production and distribution. My 2014 order was somewhat disappointing, not up to the $84/lb. price. Ingredients seemed to be good quality, but the flavors were generally not strong, and the chocolate flavors were weak. The honey combined nicely with the nut flavors in Nut & Honeylicious. But the nut flavors, which are often my favorites, were mild in this and other pieces. Among the stronger flavors were the raspberry and strawberry in the Framboise and Strawberry Seduction, but even these were medium strength at best and without strong support from the chocolate.
Chef Willem DeGroot’s amaretto truffle made my head spin. The amaretto flavor works very well with the large amount of alcohol in the truffle, and I recommend it highly. However, the hazelnut truffle is too much liqueur and not enough hazelnut. The Black Tulip truffle has a startling appearance; it is covered with sharp tufts of chocolate. Its strong cognac flavor is not to my taste.
Hotel Chocolat is a UK based company specializing in exclusive chocolates. But, right away their noticeable lack of selection is a huge turn off. With only approximately 10 products to choose from this website is a disappointment. They do offer white, milk and dark chocolate items. But, the only thing that really caught our attention was a beautiful heart shaped chocolate milk and strawberry flavored item. Unfortunately, they were sold out weeks in advance of the holiday and the item cost $55.00.
Cecilia asked me to put on a hairnet, a plastic jacket and disposable blue booties, then led me downstairs to the factory. The machines, Swiss, Italian and German models painted ivory, clacked and hammered away, sounding like an orchestra of conga drums. A young guy with tattooed forearms strained to push sweetened cacao paste through a screen with a paddle. For some reason, the floor was painted blood red. The chocolate smell was so strong and pure I could barely think. Somehow I managed to remark to Alessio that these antique machines must limit the quantity of chocolate Amedei can make.
I absolutely LOVE chocolate! My sugar runs low, no, I'm not diabetic ... but I do eat very healthy and I eat this chocolate quite a lot; whenever I need some extra glucose like before & during an exam, before & during a hike. I only eat good quality chocolate and there are a lot of healthy delicious chocolates but I have been eating this one for the last couple years. I used to only eat very dark chocolate, but 2 years ago my mom gave me some milk chocolate and I haven't been able to go back.
Late last year, I grew curious about an Italian chocolate brand called Amedei. I mean curious in the same sense that sharks are curious about surfers. Amedei, founded in 1990, is the joint project of a 42-year-old Italian named Alessio Tessieri and his younger sister, Cecilia; he buys the cacao and she turns it into dark, glossy bars. In November, a competition in London awarded a gold prize to one of Cecilia’s handiworks, a single-plantation chocolate called Chuao. Two other Amedei products tied for silver.
All the while, I’d been looking at the red heart-shaped objects that were floating in the two big jars. I kept thinking about the Aztecs. At last I asked Alessio what they were. “Cacao pods,” he said. “In formaldehyde so they do not dry up.” The one off in a corner behind the door was a unique Venezuelan variety called Porcelana. The other, placed on a low table next to all the trays of chocolate, gleamed and glistened like a trophy. That one was Venezuelan too, Alessio said with a smile. It came from Chuao.
I brought in 20 judges. This way I could ensure that we had a variety of taste testers with different palettes. I had a few rules and one of them was they couldn’t communicate with each other while tasting the brownies. I studied a phenomenon called “group think” in college and know people can be swayed by other people’s opinions. So it had to be less talking and more eating! They were happy to oblige because I was offering them BROWNIES.
Artist Christine Sarioz started working with chocolate years ago, but only opened her first shop this year. Molded chocolates, filled with dense, deep chocolate ganache or pistachio praline, look like elegant miniature children’s building blocks, perhaps in a set designed to honor Brutalist architecture; some are gilded in metallic dust for extra sparkle. Her signature item is a hazelnut praline-filled chocolate bar: Shiny, snappy, and wrapped in gold paper, it’s what Wonka would peddle if he’d gone to design school. 9414 Venice Blvd., Los Angeles, CA
La Chatelaine Chocolat Co: Located in, of all places, Bozeman Montana, owners JP Wlady Grochowski and Shannon Hughes Grochowski are most inspired by nature. Says Shannon, “We walk through a small forest each day to work, and feel inspired each time, whether it’s the color of the leaves, deep green of the spruces or the scent of sage, or the local snow-capped Bridger Mountains. We also find a lot of inspiration in France, where we spend each summer with our children and Wlady's maman and cousins.” Top taste was the Absinthe in dark chocolate ganache and the dark and rich Arriba truffle —composed of 72% dark chocolate made from Forestero beans of Arriba origin.
This box of 32 chocolates contains a different sort of treat – Turkish Delight, the chewy Middle Eastern confection. Made from an intense chew flavored with brown sugar and filled with pistachios, they’re covered in intense dark chocolate. This is an ideal choice for anyone who isn’t into overly sweet chocolates, as the intense dark chocolate pairs well with the mildly sweet Turkish Delight.
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With four boutique locations throughout Seattle, this shop gets its name from Fran Bigelow, a master chocolatier who is renowned for her harmonious blending of textures and flavors. Find silky smooth ganache fillings in dark and milk chocolate truffles or discover tart apricots, plump figs, organic almonds and ginger in fruit and nut box collections. Plus, Fran’s various signature gold bars and gold bites combine indulgence with elegance.
Switzerland – is a beautiful country nestled against the Alps. From the vibrant cities of Zurich and Geneva to the crystal clear lakes and mineral springs of the countryside, Switzerland has something to offer everyone who visits. Switzerland is a country with a culture steeped in Italian, French, and German tradition. This interesting melting pot of a country has all the old world charm and gorgeous views of the Swiss Alps that anyone could hope for. Experience Journeys in Switzerland with your performers! ...Read More
There are so many Hershey's chocolate products that I could easily write an entire article on the bestsellers. Hershey's Kisses, Hershey's chocolate bars, KitKat, Reese's Peanut Butter Cups, Reese's Pieces, Whoppers, Mounds, Almond Joy, and York Peppermint Patties are all Hershey's products. Some of these are Hershey's originals, and others have been acquired by the company over the years. Either way, you can't go wrong when you choose to eat a Hershey's chocolate product. There are also Hershey's baking options, from chocolate chips to cocoa.
The Swiss came up with the idea to add cocoa butter and the method to do it which gave chocolate a much nicer texture. The Belgians invented the praline, the chocolate truffles and many different exotic fillings. There are several differences between Swiss and Belgian chocolates. The beans for Belgian chocolate come mainly from Africa. The Swiss acquire them from both Africa and Latin America. Texture, storage and the use of milk in chocolate are other distinctive features of these great chocolates. The Swiss chocolate has usually a smoother texture and would rather avoid using artificial emulsifiers. Swiss tend to produce milk chocolate, and in general they contain more sugar and less cocoa than Belgian chocolates, which are often dark. Belgian chocolatiers have a competitive advantage when it comes to pralines.
One of the house specialties at Fire & Grain is flatbread. Shown is the prosciutto and fig flatbread, which is covered with green onion aioli, prosciutto, figs and arugula, and drizzled with balsamic reduction and garlic oil. “I’ve been making this dough for more than 35 years, and we’ve perfected it,” says chef Michael Cappelli. Wendy Pramik for USA TODAY
Blue’s Chocolates (formerly Chocolatier Blue) features fine chocolates of diverse flavors. One of my favorites was the Sweet Potato Casserole, for its novel flavor. The sweet potato flavor was well presented and balanced with the chocolate. The Hazelnut was also excellent. Hazelnut is a traditional flavor in chocolates, but the natural hazelnut flavor shone in this piece without being bitter. Other favorites included 75% Dark, Lemon, Pistachio, Passion Fruit Caramel, Candy Cane, and Pear. The PB Crunch was crunchy and had a nice peanut flavor with a pleasant tang.
Russell is one of the most committed manufacturers in the world today. It produces tasty chocolates that will definitely warm the hearts of every chocolate lover. One of its chocolates is the Russell Stover 10 oz. Christmas Traditions Chocolate Tin. Russell has brought its 85 years of experience in the production of this chocolate to make sure you get nothing but the best-tasting chocolate. It is handmade in small batches and has blends of milk for optimum enjoyment. It also contains crunchy chocolate-covered nuts, sweet creams, and delicious caramels and chewies.
Marti Chocolatt: Chocolatier Tonet Tibay was inspired to combine her Philippine heritage with the finesse and sophistication of the French way of making chocolates and confectionery. Her surprising and unexpectedly delightful combinations are at the heart of her chocolates—consider the Kalamansi (zesty Phillipine lime and dark chocolate) is a piquant surprise with a decadent core. We also loved the silky Buko Pandan (a major award-winner) with young coconut bits with pandan leaf infusion in milk chocolate. Marti Chocolatt was awarded Best Chocolatier in America in 2012 and 2013 by International Chocolate Salon.
While these chocolates had dustings of flavors that run the gamut from wild fennel pollen to Hungarian paprika on their outer shell, the insides “taste like a blast of dark, straight-ahead chocolate,” said Krader. She noted that the truffles themselves, while tasty, were not necessarily a go-to for chocolate purists: “They use flavorings as an exclamation mark; I'd recommend these for people who pride themselves on their unconventional fashion stylings."
If you're looking for chocolate as a gift, you'll want to look in the Gifts & Baskets section of the site. You'll find arrangements ranging from less than $10 to over $200. Personalized gift-giving options with Ghirardelli are fairly basic. You can choose from gift cards in four amounts, all with the same brown Ghirardelli-brand design; we would have liked to see cards with different themes for birthdays, wedding gifts, and so forth. You can also make a custom mix, but again, your options are limited: five designs of small tins that hold 15 Ghirardelli squares.
I shared my bottle with my husband and his mother. None of us are avid wine drinkers but I love chocolate and wine so I wanted to try it. It has a very great chocolate after taste. So the chocolate flavor is definitely in there. The wine itself was like taking shots of pure alcohol. It's very strong! Not totally unappealing, just surprising so be prepared for that. It was a good wine
"Commence your tasting with the white chocolate, macadamia nut and Cointreau Ambrosia truffle; with your second sip give our milk chocolate Wink of the Rabbit truffle a whirl. Rosé Champagnes are a tad fuller bodied than their golden counterparts and in general, tend to stand up better to darker chocolates. Cheers to an eternal life of wine + chocolate!"
The 97-year-old chocolatier known for it’s eye-popping displays of bon bons is a favorite of the Belgian royal family. But its high-class tablets, packaged in charming, pastel boxes, are worthy of a taste as well. Perhaps most worthy is Mary's 72 percent dark chocolate bar made with beans from the equatorial (and volcanic) African island of São Tomé. All ten of its fanciful shops are in Belgium except one, which is in Oakwood, Ohio.
These chocolates are unusual, to say the least. Richard Donnelly likes to push the chocolate experience by combining its rich tones — he uses Belgian and French chocolate — with ingredients such as lavender, chipotle, saffron, cardamom, and Earl Grey tea. Such innovation helped Donnelly win the Best Artisan award at the prestigious Euro Chocolate Festival in Perugia, Italy, just ten years after he opened his shop. To maintain quality and ensure freshness, Donnelly produces no more than 50 pounds of chocolate a day. If you need a break from the exotic and unusual flavors, try Donnelly’s white chocolate macadamia nut or a honey vanilla caramel.
The Mint Chocolate Cookie had good flavors, but I did not find the composition as compelling as in the other pieces. It seemed a little incohesive, although the components were good. The Raspberry Rose was not as strong as other pieces but was still excellent. The pieces were in thin shells of white, milk, or dark chocolate. All of the shells contributed good flavors, but I might like a little more of them.
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.
The Whitman’s 24 Ounce Sampler Assorted Chocolate Box is one of the America’s best boxes of candy. Each of its pieces is covered in dark chocolate or real milk to help enhance the taste. The Whitman’s 24 Ounce Sampler Assorted Chocolate Box also makes a sweet and minty treat at work, home or on the go. It comes in a 24-ounce pack, and this means you will have more than enough throughout the festive season. This chocolate box also contains no gluten; hence, it can be enjoyed by everyone.
Christopher Elbow ($35 for 16 pieces) was our top pick for 2014. In a blind tasting, a panel voted it their favorite. In the most recent tasting, the chocolates came across as too sweet and the flavors a little heavy-handed. While they are absolutely beautiful—the chocolates resemble baubles and jewels—they were squeezed out of the top spots by this year’s contenders.
American consumers are expected to spend an astonishing $1.8 billion-plus on candy for the holiday this year, and about 75% of that will be on chocolate. Mass-market confectioners like Russell Stover, in business since 1923, will account for most of the sales. (The company, which also owns the Whitman’s brand, is the largest boxed-candy manufacturer in America.) Most smaller chocolate shops prepare special Valentine’s Day assortments and/or other chocolate-related gifts, though, and these tend to offer greater variety and utilize better-quality chocolate.
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.