Have you ever tasted something that's so good it doesn't seem fair? If you want to share that so-good-it-seems-like-cheating feeling with someone else, hand them a box of these chocolate-stuffed figs. They'll find a surprising amount of rich chocolate both inside and outside of each fig, plus a creamy liqueur filling that provides a little extra kick.
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.
Candy — and especially chocolate — has been associated with Valentine’s Day since the 19th century. English confectioner Richard Cadbury started packaging his chocolates in heart-shaped boxes adorned with Cupids and rosebuds as early as 1861, and by the early 20th century, what had originally been a religious holiday had become fully commercialized. Candy shops (and florists) reaped the benefits.
The Pistachio Marzipan and Bandol Breeze (apricot pâte de fruit and marzipan) were too weak for my taste, but most of Jacques Torres’ pieces had both good non-chocolate and chocolate flavors. The Golden Espresso was another very good piece. Mom’s Chocolate Peanut Brittle did not quite work for me, but Grandma’s Chocolate Peanut Butter Crunch was excellent, with a great roasted peanuts flavor and complementing chocolate. In spite of my few quibbles I, most of Torres’ pieces are done to near perfection, and I would class Torres with Burdick. Both are near the same quality. Burdick uses a bit more exotic flavors while Torres takes familiar flavors to great heights.
In 2005, when John Grahm took over this mid-century Los Angeles shop where Marilyn Monroe once purchased her sweets, he fashioned it into an edgy and modern version of Old Hollywood elegance. Partnering with designer Kelly Wearstler, Grahm created a line of stunning bars covered in edible crystal, filled with tortilla chips and cayenne pepper, and flavored with balsamic vinegar. But tradition still rules at Compartés, so everything is handmade and people (not machines) do the packaging.
The Ghirardelli chocolate company, named after famous Italian Chocolatier Domingo Ghirardelli is an US division of Swiss confectiner Lindt and Sprungli and is perhaps one of the most coveted chocolate brands in the world. Incorporated in 1852, it is the third oldest chocolate company in the States and sports some of the largest variety of flavours and options in dedicated Ghirardelli shops. Sold in bar versions or miniature single squares, these varieties include milk chocolates, peanut butter chocolate and mint chocolate among many others.
You’ll find the best chocolate shop in Georgia at the Krog Street Market in Atlanta. Xocolatl makes single-origin bean-to-bar chocolates that are sustainably and ethically sourced from Peru, Madagascar, Nicaragua and beyond. Their confections are presented in beautiful, simple paper, but the flavors inside are anything but basic. Xocolatl’s best-selling chocolates include the Kissed Mermaids (dark coconut milk chocolate with vanilla-infused sea salt and crunchy cacao nibs sprinkled) and Go Nuts (dark chocolate with dry-roasted almonds and vanilla-infused sea salt), which are decadent and delightful.
Made from high-quality Ecuador cocoa beans, this stunning assortment of twenty brightly colored chocolates combines 70% dark chocolate with five unique flavors – strawberry, mango, ginger, peppermint, and coffee. You bite into the crunchy candy shell, releasing the flavored liquid which combines with the chocolate base. It’s a unique chocolate experience unlike anything else on the market, balancing flavorful candy with high-quality, intense dark chocolate.
Vosges Chocolate's exotic truffles are made from the finest ingredients offered around the world. Owner/Chocolatier, Katrina Markoff, personally chooses every spice, flower and chocolate that is flown into their Chicago kitchen. Markoff utilizes the original methods of French confectionery artistry which she learned during her training at Le Cordon Bleu in Paris.
Over the chocolate shop has an unmistakeable woody, rough powdery texture to it, much like actual cocoa powder, and about the same darkness of it. The hazelnut further adds to this coarse, almost woody feel. The coffee is just noticable enough to amplify the chocolate. This has a certain HEAT to it, like there's the tiniest bit of chili. It also lasts the longest of these four on my skin.
To identify the best chocolate shop in each state, 24/7 Wall St. indexed ratings weighted by number of reviews for thousands of chocolate shops nationwide on Yelp and Google. To be considered, a chocolate shop must be in or near a city with a population of at least 100,000 people. In states with few or no cities of this size, chocolate shops in smaller cities were also considered. Ratings are the number of points given by Yelp and Google users out of a possible 5.
Committed to quality, the French chocolate-maker Richart guarantees you the most refined chocolates from the most refined ingredients. Richart recipes, developed and tested by the Richart family, have won France’s most prestigious confectioner’s honor, the Ruban Bleu, seven times. Having perfected the art of chocolate making, Richart now focuses on enhanced flavors and distinctive designs and colors. A box of assorted chocolates is visually stunning. If you really want to impress, splurge on the $850 burlwood vault with seven drawers of chocolate — complete with temperature and humidity gauges.