Wow! I love dark chocolate, and per my online perusing I found that the higher percentage of cocoa the healthier the chocolate . When I stumbled upon this gem at the grocery store I saw the "90%" on the package and threw this in my cart. It took some time for me to adjust to the bitterness of the chocolate, but one I did I could not get enough. Very tasty, may not be for everyone but those who consider themselves a chocolate conniossuer will probably enjoy this treat ...read more

The pieces in a one-pound box were quite varied in appearance, with few repetitions. Most pieces have full flavors of moderate strength. The designs were elegant but not as ornate as Burdick’s. The cinnamon-ginger piece was very good, and the chocolate-coconut mixture is notable. Some pieces are somewhat ordinary, not entirely worthy of a fine chocolatier.
Our final list of the best chocolate shops in every state celebrates every kind of chocolate maker — from the East Coast, where single-source, artisanal chocolates reign supreme, to cozy, kitschy shops in the Midwest, innovative chocolate stores and factories on the West Coast and everything else in between. If you live in the U.S., there’s the perfect chocolate shop for you (and you don’t have to travel too far).
At $120 a pound, Maison du Chocolat ($60 for 28 pieces) is pretty expensive chocolate, but it’s some of the best we’ve ever tasted. These are bonbons for the chocolate purist because you can still really taste the chocolate in each one. Even in the raspberry ganache, which is so packed with fresh flavor that you could swear you just ate the perfect raspberry, the complexity of the chocolate still comes through. The ganaches are incredibly smooth and the chocolate that comprises the shell is perfectly tempered, giving a very satisfying “snap” on first bite. The flavors, though, are more traditional than our main pick’s. While every chocolate in the Recchiuti box pleasantly surprised us, the Maison chocolates, although excellent, aren’t as adventurous. For a Valentine’s or romantic gift, we feel the Recchiuti make a better choice.
Pastry chef Christopher Elbow worked at the American Restaurant in Kansas City, Missouri, until the demand for his chocolate petits fours convinced him to launch his own candy business in 2003. His beautiful hand-painted chocolates come in creative flavors like bananas Foster and caramel apple. Elbow also makes fantastic chocolate bars, including the favorite among F&W editors, No. 6 Dark Rocks, made with dark chocolate and popping candy. elbowchocolates.com
A perfect visual and tasting treat in the beautiful Paris environment can only remind one of the famous Richart chocolate company. The Paris, France located family business serves you with a range of proprietary chocolate recipes including special ingredients that can’t be expected in such a great way anywhere else. The sincere service, a slew of recipe options and the refined taste makes the chocolatier stand tall at the number nine position.
Pastry chef and chocolatier Kate Weiser hasn’t been making chocolates for that long, but has already won wide acclaim. Though Weiser offers an array of gorgeous, hand-painted chocolate bonbons, her candy bars are the real draw. Bars in flavors like milk n’ cookies (milk stout ganache layered with Biscoff gianduja and sea-salted chocolate chip cookies) and passion praline (passion fruit cream and crunchy hazelnut gianduja) show Weiser’s skill in marrying flavor and texture. Chocolates ship nationally from November through May. Two-day and overnight shipping is available. 3011 Gulden Lane #115, Dallas, TX
Valrhona, the Rolls Royce of chocolate, has been crafting couvertures (chocolates with high cocoa content) since 1922. 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, 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.
Milton S. Hershey opened The Hotel Hershey in 1933, on a hill overlooking his chocolate factory. Its architecture was inspired by a hotel he and his wife, Catherine, had visited in the Mediterranean and includes a Spanish-style patio, a decorative fountain and a unique dining room without corners. It has 276 rooms and has been expanded to include event space. Wendy Pramik for USA TODAY
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.
Why they're cool: Look, normally these guys cost like a $1 each at the check out counter and I always want to grab the whole box but I can't spend $60 on a last minute craving. Have you had this happen to you? Well look no further because once again Amazon is the answer to our problem. This box of 60 Lindt's melt in your mouth truffles will only cost you 20 cents a pop! You're welcome.
For one of the most artisanal and beautiful options for chocolate in Salt Lake City, be sure to stop at Tony Caputo’s and view their Blue’s Chocolates. Made with the finest ingredients including local, top selling Solstice Chocolate these immaculately decorated filled chocolates are perfect for a gift, for special occasions, or to simply treat yourself after a long day. Chocolate flavors are seasonal- be sure to ask a Tony Caputo’s employee for more information about what’s currently being sold.
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.
Chocolate is among one of the most popular food types, and it is no surprise that it has been cultivated for a long time and people still fall for it. It can be found it all types of food from cakes to mousse to brownies to hot chocolate to chocolate bars. Chocolate is given for several different occasions including Valentine’s Day, birthdays, New Year and Easter and more. The art of extraction of chocolate from Cocoa was developed in America and it soon spread around the globe and presently it is said to be one of the best discoveries in food and eatables by man. Few of the chocolate brands are so good that they well known and popular in every part of the world. Here is the list of top 10 most popular chocolate brands in the world 2019 that are loved around the world by the aficionados.
Owned by a couple for 30+ years, this beloved shop focuses on both chocolates and pastries. The confectionery menu features a plethora of truffles, fondants, and marzipans, as well as specialty treats such as marzipan critters, florentines, and meringue balls. Pâtisseries also make for good eye candy, from chocolate cakes to fruit tartelettes and French macarons.
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.
Though this taste test determined which cake we prefer, it’s worth noting that there was one ingredient missing—the frosting! It’s easy to imagine that many of these brands would have tasted sweeter, more moist and flavorful with a dollop of creamy frosting on top…unless, of course, you’re on board with the naked cake trend. Even if you don’t have a five-star boxed mix on hand, delicious icing can go a long way toward improving a so-so cake.
There is nothing conventional about Kate Weiser’s chocolate bars. They are painstakingly crafted, yes, but from there Weiser goes rogue, taking the grandest Venezuelan cocoa and adding açaí berries, or, in the ultimate rebellious act, going blonde with a caramel and sesame seed brittle bar. Her riotous, Jackson-Pollock-splatter-painted candy bars and bonbons are beautiful the way a punk rock romance might be—exuberant and irreverent in style and taste.
Even today, the chocolate trade looks a lot like it did in colonial days: Raw materials bought at generally low prices in the tropics are shipped to the developed world and turned into a luxury product. Today, three of the largest importers of cacao to America are fighting a lawsuit filed by a human rights group claiming that they buy beans harvested by child slaves, mostly in the nation of Ivory Coast. Several journalists have contended that the extent of slavery in the cacao industry has been overblown, but it’s hardly comforting to hear that the number of slaves who helped make your afternoon snack has been exaggerated. Without doubt, adults and children on some cacao farms, particularly in West Africa, perform demanding, exhausting work for awful pay.
With five café locations—including one at their factory—this chocolate company handcrafts signature treats that taste exquisite but also look exceptional. Their assortment of bars pep up traditional milk or dark choices with options like a Milk Chocolate Crispy Orange Brulee Bar, Dark Chocolate Espresso Bean, or even the Dark Chocolate Raspberry and Fennel Bark. The gourmet dark, milk and ivory truffles feature fun sweets like the Strawberry or Raspberry Love Bug and Cookies and Cream Cone. Caramels and toffees are touched with sea salt or vanilla, and gourmet hot cocoa mixes go from simple to spicy. A specialty line of liqueur truffles are derived from Oregon’s finest craft distillers. Plus, their tumbled chocolate balls taste of blueberry, hazelnuts, sea salt caramel and even a German roasted malted wheat berry used in beer making.
“We became convinced it was impossible to become number one in the world buying beans from brokers,” Alessio says. “The broker cannot tell you who grew the beans, or how it was done.” I don’t take Alessio for a weepy humanitarian, and yet he practices enlightened self-interest when it comes to the people who grow his cacao. He has invested in Chuao, agreeing to pay off the farmers’ mounting debts and buying baseball uniforms for the local team. He needs their best work so that he and Cecilia can do their best work.
The Hershey Story Museum in downtown Hershey tells the story of Milton S. Hershey’s initial struggles with building a business before the chocolate-bar king put it all together. Visitors can browse the extensive educational displays, which feature historical photos and early advertising examples of Hershey’s chocolate products. The museum also offers a tasting bar and the Chocolate Lab, where visitors can craft a bar and learn how cocoa beans are transformed into confections. Wendy Pramik for USA TODAY

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.
We saved the biggest for last. Levain’s gourmet cookies push the limits of the definition of cookie. They have been described as “Molten Cookie Dough” for their barely baked middles that ooze with warm, sweet goodness. Weighing in at 6 ounces each they are the size of generous muffin tops. Each flavor is rich, buttery, super-decadent. We had the fun of standing in line to enter the teeny tiny New York store to order one of each flavor—Chocolate Chip Walnut, Oatmeal Raisin, Dark Chocolate Chocolate Chip and Dark Chocolate Peanut Butter Chip. I was lucky to have a posse of eager tasters with me. The edges have a slightly crisp cookie texture that gives way to an interior of cookie/cake-y crumb. The cookie’s center is a barely baked oooey goooey celebration of sweet. This is not a cookie for the faint of heart.
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.
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.
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Jacques Torres has every holiday cornered with bonbons and chocolate sculptures that boggle the mind, but it’s his caramelized macadamia nuts enrobed in milk chocolate — tasting something like a deconstructed candy bar — that regularly sell out. A wide range of chocolates are available online; shipping generally takes two to three days. 350 Hudson Street, New York, NY (multiple locations)
After I finished looking, I enjoyed the excellent balance of chocolate and raspberry in the framboise. The pistache was great. The noisette had a good hazelnut, but the chocolate was a bit weak. The Chocoblock looks like the chocolate-nut bark you find in so many stores, but it was superb. It contains assorted nuts and particularly brings out the pistachio flavor.
Anytime you walk into a chocolate shop and are immediately greeted with a sample of free, homemade fudge, you know you’re in for a good time. That’s what you will find at The Sweet Palace in Philipsburg, Montana. The customer service here is just that good. Beyond huckleberry fudge, you’ll also find homemade truffles, nut bark and creamy chocolates. If chocolate isn’t your thing, The Sweet Palace also sells a bunch of nostalgic candy you forgot existed.

Launched in 2006, the Seattle-based Theo Chocolate was the first chocolate manufacturer in the US to be both 100 percent organic and fair-trade. (The Fair Trade Certificate goes only to eco-friendly products made by workers who are paid enough to cover their basic needs and reinvest in their operations.) Theo’s conscientious chocolates are delicious: nuanced and intense, like dark, single-origin bars from nations such as Ghana and Madagascar. Founder Joseph Whinney is so passionate about chocolate that he hired a biologist to genetically map Theo’s beans. Not all of Theo’s endeavors are so serious: 3,400 Phinney bars, named for the factory’s street address, come in whimsical flavors like the salty-sweet Bread and Chocolate ($7), featuring dark chocolate mixed with bread crumbs; it’s perfect with afternoon coffee. theochocolate.com


You will actually have to visit Amsterdam to sample what may be the best chocolates in the Netherlands. The proprietors of Puccini Bomboni, a delightful cafe and restaurant, hand-make each chocolate on the premises and do not deliver. Exotic combinations of chocolate and spices, concocted from the freshest ingredients, are a specialty. Although the variety isn’t enormous, the quality is truly amazing.
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.
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.
Pastry chef Jacques Torres left Manhattan’s Le Cirque in 2000 to open his own chocolate factory. Torres now runs a chocolate empire that includes two production facilities, six NYC outposts and one in Atlantic City. F&W editors Kate Krader and Tina Ujlaki, resident chocolate experts, especially love Torres’s milk chocolate-covered Cheerios ($8.50) and caramel chocolate popcorn, an addictively salty-sweet snack. mrchocolate.com

After years in the test kitchen, Michael Recchiuti was ready to introduce Americans to real chocolate in 1997. With his wife, Jacky, he founded Recchiuti Confections. Their idea: when you introduce people to truly exquisite truffles and confections they will be won over instantly. Everyday, we strive to create the best chocolate experience possible, from handcrafting smooth ganaches infused with fresh herbs from California, to blending single-origin chocolates for one-of-a-kind tasting experiences. And just like our start 20 years ago, we never add preservatives.

I recommend Bridgewater’s assorted chocolates, including the toffees, which you can buy separately. However, their marzipan, truffles, and bars do not impress me the same way, although nothing is particularly wrong with them. The truffles had an airy mousse-like filling. The orange truffle was pleasant, but the hazelnut and raspberry were distant in those truffles. The bars with bits of various fruits, nuts, or other items had a more appealing chocolate flavor than most chocolatiers’ bars. The fruits added a bit to the flavor but were a minority portion. The marzipan was standard.
At Sucré in New Orleans, everything is simultaneously decadent and delicate. The shop’s signature chocolates feature playful flavors like peanut butter and jelly and German chocolate cake. The macarons, which include chocolate, almond and lavender flavors, are famous throughout Louisiana. Of course, the shop’s standout offerings are sold during Carnival,which include a selection of gold, green, and purple chocolates in iconic flavors (creme brulee, Southern pecan praline, and bananas Foster).

The LA Reader says Milk Jar Cookies are “Possibly the best fresh cookies in town.” Oh yeah? We sent our Los Angeles taster to go see. A half a dozen warm cookies later, he texted in to Eat Gift Love HQ that they were indeed fresh and really good. Well, that’s what we translated from the one word description he actually texted: “Deece!” (We apologize his description is lacking. He’s young and works for cookies. He’s not yet reached the descriptive heights of, say, an Anthony Bourdain. But we are confident in his judgment.)
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Moonstruck isn’t all about the liquor, though. You’ll find caramels, toffee, bars, and truffles in a wide variety of flavors from espresso to orange. There are also whimsical shapes like black cats, ladybugs, and lambs as well as classic shapes and designs. If that’s not enough, there are a variety of hot chocolate mixes as well to tickle your palate and warm your heart.
In addition, it performs very, very well, I dare say exceptionally, even among other similar cold-weather-leaning fragrances in the house that are generally strong, its dark juice selling its strength fairly convincingly. Its boastful projection of a few feet for at least a couple hours followed by a good scent cloud thereafter, suggests high value.
Here comes the most popular chocolate producer of the world – Teuscher. The 70-year old Zurich-based Chocolatier has been a part of the discussion regarding chocolates multiple times. Teuscher is a well-known and the most loved chocolate producer in the world which is known for its amazing variety and taste of chocolates. The founder of the chocolatier, Dolf Teuscher is known for his global exploration for the best ingredients to create the extraordinary chocolate recipes. At present, Teuscher caters to the chocolate lovers with more than 100 chocolate recipes. From the world-class making to the decoration – Teuscher has everything that makes it top the list.
Pastry chef Christopher Elbow worked at the American Restaurant in Kansas City, Missouri, until the demand for his chocolate petits fours convinced him to launch his own candy business in 2003. His beautiful hand-painted chocolates come in creative flavors like bananas Foster and caramel apple. Elbow also makes fantastic chocolate bars, including the favorite among F&W editors, No. 6 Dark Rocks, made with dark chocolate and popping candy. elbowchocolates.com
Kit Kat is a chocolate-covered wafer bar confection created by Rowntree’s of York, United Kingdom, and is now produced globally by Nestlé, which acquired Rowntree in 1988, with the exception of the United States where it is made under license by H.B. Reese Candy Company, a division of The Hershey Company. The standard bars consist of two or four fingers composed of three layers of wafer, separated and covered by an outer layer of chocolate. Each finger can be snapped from the bar separately. There are many different flavours of Kit Kat, including milk, white, and dark chocolate.
Richart’s Intense Valentine Gourmet Chocolates are $77 for a box of 49 chocolates. The real frustration here is that it's 49, not 50, so those of us with a strong sense of symmetry will have to eat them quickly just to cope. However, they are legitimate French Chocolates, each one having one of seven fancy flavors / aromas - floral, spicy, citrus, balsm, roasted, fruity, or herbal. The box also comes with a dark chocolate plaque for your valentine, so maybe that's piece 50.
Something was also lost in presentation. The uniformity of the pieces made for a bland appearance. An open box showed an array of blocks. The nearly identical undecorated chocolates lacked the attractiveness of of other chocolatiers’ colorful pieces with diverse shapes and decorations. And, while creative effort has clearly gone into zChocolat’s collection, I found the pieces pleasant but not compelling.
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.
Donnelly’s chocolates have well-developed chocolate flavors. Many pieces use strong flavors of spices, fruits, or nuts. I recommend identifying each piece before biting into it—the chocolate-banana combination is better when you expect it than when you are surprised. The cardamom piece is similarly better savored when you are prepared to sense the cardamom. (This spice is not used as much as its distinctive flavor and scent warrant. If you are not familiar with it, I recommend smelling and tasting a little separately before trying Donnelly’s cardamom-chocolate combination.)
The love for chocolate does not discriminate. No matter how old you are, where you are from, how much money you have, or what your social status is, chances are there is some kind of chocolate that you can't say no to. There is a reason why chocolate is loved by people around the world -- it actually causes a chemical reaction in the brain that makes you happy.

Nandy’s Candy is a small, family-owned business and a much-beloved Jackson, Mississippi, institution. The shop is perhaps best known for chocolate-covered strawberries, which are dipped by hand as you order them. Other fun confections, such as chocolate-dipped Oreos, chocolate popcorn and fudge, will fulfill your chocolate cravings, no matter what form they take.


In 1948, Michel Cluizel took over his family's pastry business in Normandy, France, where travelers still flock to learn the secrets of chocolate-making at his "Chocolatrium." In 2012, Cluizel opened a second Chocolatrium; in West Berlin, New Jersey. (The only other American outlet is their Manhattan storefront.) Visitors to the European and American Chocolatriums (or is that Chocolatria?) are walked through the chocolate creation process and the history of the Cluizel brand, offered a sneak peek into the Cluizel workshop, then feast on fanciful bonbons like caramel mushrooms, "cappuccinos" filled with coffee ganache and macarolats — macaroons with different flavored coatings and fillings.
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.
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.
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!"
Planète Chocolat sells most of their chocolates in prepared boxes, so I could not pick out my preferences. Some pieces, mostly truffles, are available separately. The pieces in the box I got had textured tops that I could not match up with the diagram, so I could not tell what was what. Planète Chocolat’s chocolates look fancy, but that does not make them taste fancy, and I would rather pay for taste than looks.
The actual Black Dinah shop in Westbrook is tiny and unassuming, but don’t let the small size of the storefront detour you from trying their fresh artisan chocolates. Their truffles and chocolates are picture-perfect and come in stunning flavors such as pear Champagne and brown butter (the latter is painted with a signature Maine lobster). Their sipping chocolate, which is rich and creamy, is also a must-have for those long, cold Maine winter nights.
If you are looking for a local chocolate shop this is THE place!! I am a frequent customer and have never been disappointed with my choice.  If you ask they will give you a print out of all their current truffle flavors so you know what they are made of (especially good if you don't want to be surprised with a white chocolate center like me ).  They also serve gelato, pies, and fantastic chocolate chip cookies. It's a great spot to take a date or just treat yourself to something special! I have tried out the other chocolate shops here in Indy and these guys really do have the BEST chocolate!

Richart has improved over the years and makes a nice presentation in the store and in the box. Their chocolates are nice but are far from worth the extraordinary price. I purchased a 25-piece box mixed with Fruity and Roasted pieces. The prepared boxes in the store were all Fruity, all Roasted, or all Balsamic, so each has a uniform color, unlike my mixture to the right. Other design elements in the store are nice, such as a shelf display using a lot of white with a little bright color, different in each column of boxes.
The praline/hazelnut mix starts to emerge in the background quickly after application. Hazelnut alone is more familiar, and I like to think I would've pointed it out without knowing about it ahead of time, but the addition of praline makes for a more nuanced and alien blend, albeit very desirable and certainly not taking much away from the cocoa-dominance of the fragrance.
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
Owned by Mondelez international, Cadbury (formerly known as Cadbury’s) is a multinational British confectionary and the second largest confectionary brand in the world after Wrigley’s. Headquartered in Uxbridge, West London, the brand operates in 50 countries around the world and is famous for their Dairy Milk, Creme Egg and Roses selection boxes. The company is the countries most successful exports since 1824.

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.
If you are looking for a local chocolate shop this is THE place!! I am a frequent customer and have never been disappointed with my choice.  If you ask they will give you a print out of all their current truffle flavors so you know what they are made of (especially good if you don't want to be surprised with a white chocolate center like me ).  They also serve gelato, pies, and fantastic chocolate chip cookies. It's a great spot to take a date or just treat yourself to something special! I have tried out the other chocolate shops here in Indy and these guys really do have the BEST chocolate!

If you want a truly unique chocolate experience, this American chocolatier with Venezuelan roots has created a flavor assortment with more varieties than any other. Thirty-six mini-bars come in twelve flavors – Firecracker, Honeycomb, Baconluxious Chocolate, Potato Chip, Caramel Apple Crush, Salted Chocolate Crush, Totally Tangy Mango, Cheeky Cheeky Churro, Spicy Maya, Pop Corn Pop, Oeange-a-go-go, Sweet and Salty, Strawberry Waffle Wild, and Cinnamon Cereal Smooch. At just over a dollar a bar, it’s a great way to try a wide range of flavors, but the company also offers an eight-count sampler for those on a budget.
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 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
The second question had an easy answer: Chocosphere, World Wide Chocolate and other very handy Web sites for people who care about cacao content. A carton from Chocosphere containing just over a half pound of Amedei bars and squares ran me $50, with shipping. The next day, the whole box was gone. In my defense, I’ve seen engagement rings that came in bigger boxes. I knew that I wanted more, but at $100 a pound it would be cheaper to fly to Italy and go to the factory myself, which is what I did. This might make me the first traveler in history who went to Tuscany to save money on a candy bar.
It is one of the oldest and most popular chocolatiers in the world. It’s pretty tough to resist oneself in the streets of France with a view of Valrhona store in front of the eyes. Valrhona found its inception in 1922 in France. The founder of the chocolate production company belongs from Rhone Valley. At Valrhona, you can explore a wide array of premium chocolate recipes created with sheer excellence and care by the expert professionals. This is a great place to try some incredibly high-quality chocolates grown in a hygienic environment. When you visit Valrhona, don’t hesitate to pull out few more bucks to experience the world-class chocolates.
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