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.
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.
There are thousands of chocolatiers around the globe but every chocolatier can’t spell the magic on the taste buds equally. The forever explosion in the demand of chocolates have made the chocolatiers rich like a dream but there are a few chocolate producers in the world that really deserve a crazy fan base and here is the top 10 list of the best chocolatiers in the world 2019.
You’ll forget you’re in Provo, Utah, when you walk into Taste, which is simply and elegantly decorated in black, white and gold. Once you’re in the store, you’ll never want to leave. The highlight here is their chocolate and vinegar tastings. At these events, you will try seven of Taste’s eight chocolate bars, sourced from Peru, Ecuador, Venezuela and Madagascar. If you think chocolate all tastes the same, then you’ll definitely think again after a visit to this shop.
I delayed sampling The Truffle Shop because the prices and shipping costs are so high, amounting to $7 per 1.3-ounce truffle when six truffles are ordered. The amaretto truffle may have been worth the experience once in a lifetime, but I have to say the rest are overpriced. The $25.50 cost for six truffles includes wonderful packaging: a nice gift wrap on the box, individually wrapped truffles in hand-assembled cups and wraps and rings. The presentation is exquisite. The $15.95 shipping paid for two-day FedEx, styrofoam packaging, and an unnecessary gel refrigerant in January, with no cheaper option available.
I'm not a huge chocolate fan but when I get a craving, I can always come here to satisfy it. I don't think I've tried any truffles that weren't made perfectly. Not only are they beautiful but you can tell their fresh with quality ingredients. It looks like they're expanding now and it'll be a great space to hang out and eat your chocolate or eat your ice cream once it warms up! If you have someone in your life that you love or appreciate, you can't go wrong gifting them chocolate from this place! Fairly priced, beautifully packaged and delicious!
Unlike many places on this list, Sweenor’s Chocolates is shockingly affordable; a 1-pound box of assorted chocolates will only cost you $23.50. But don’t take their low prices as an indication of low quality! Their versions of classic treats (chocolate-covered raisins, malted milk balls) blow your concession stand snacks out of the water. It’s worth a trip to Cranston, Rhode Island, for this sweet shop.
The selection at Chocolate is vast, everything from a simple chocolate-dipped fortune cookie for less than a dollar, to a 200+ piece Valentine's assortment of gluten-free chocolates for over $300. We did notice that none of their categories included two of the most popular “candy holidays”, Halloween and Christmas, but Easter chocolates are sold year-round.
The gourmet cookies from San Francisco’s Salty Sweet Bakery are for the cookie-loving kid in you with tastes that are all grown up. You’ll know it from your first bite as the cookie flavors reveal themselves like a chorus line of CanCan dancers on your tongue that finishes with the ephemeral taste of real vanilla and the final flirty curtain call of salt. These sweet but not too sweet cookies tend toward the soft-baked to chewy spectrum. Each are topped with a sprinkle of delicate sea salt flakes.
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.
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.
If you want the bright flavors of California in a box of chocolates, look no further than Sacramento’s Ginger Elizabeth. This shop specializes in bonbons with sunny flavors like eureka lemon and raspberry rose geranium, but the other products are equally decadent and delicious. The shop regularly releases special cakes for the holidays and has some of the best hot chocolate and macarons you could hope to find in the Golden State.”
If you are looking at this product and reviews, chances are you have already eaten a lot of dark chocolate. If you haven’t, this isn’t a great place to start given the cacoa content is so high (I found this out myself the hard way). I used to eat mainly milk chocolate, which is primarily sugar. I initially tried an 85% dark and despised it. I then worked my way up starting with like a 45%, then 60%, than 72%, then 85%, then 88-100%...which worked a lot better as my taste could adapt to the change (for better or worse [better for me as I need to watch my dietary intake and want the health benefits of dark chocolate], standard commercial milk chocolate is now so overly sweet to me that I cannot eat it.)
Presented in a stunning gold box, and then hand-tied using a two-tone gold and brown ribbon, the GODIVA Chocolatier 19 Count Classic Gold Ballotin will definitely bring a smile to your face. It is exactly what you need this festive season, and it comes in a 7.2-ounce box that contains up to 19 pieces. What’s more, the box has Godiva classics such as Dark Mint Medallion, White Chocolate Demitasse, and Milk Chocolate Embrace, meaning you will have a variety to choose from. The chocolate is produced by Godiva Company, which was established in 1926 and has vast experience.
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.
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.)
Woodhouse Chocolate ($50 for 24 pieces), a Napa Valley-based chocolatier, was the number one pick over at Consumer Reports. The chocolates are colored with only natural chocolate colors in shades of brown and white, the assortment nestled in robin’s egg blue crinkle cups and boxes. With one first place and one third place vote, it didn’t make a big impression with the first panel of tasters. The one thing it had going for it, though, was that it didn’t get any last place votes.
Let’s be honest, all chocolate is good, but the true artisans make chocolate that transcends good---taking us into the realm of speechless. The chocolates featured in this story were tasted, debated over, and tasted again. If they delivered on impact, richness and the element of surprise, they made the cut. One final note, almost every chocolatier made a spicy chocolate offering—and only one, Chuao, pulled it off in a delicate, surprising (not punishing) way. Heat in a chocolate truffle can border on cruel sometimes. It was also nice to see that bacon and chocolate have parted ways--as we did not receive any pork-inspired truffles this year. Otherwise, it was a very nice showing. Happy indulging.
Since she was a little girl, F&W’s Kate Krader, a New York City-native, has looked forward to this classic 1923 chocolate shop’s perfect homemade milk chocolate balls, wrapped in colorful foil, and available only during the holidays. “They remind me of my childhood,” says Krader. Another nostalgic favorite is the super-rich old-fashioned fudge that’s made daily. li-lacchocolates.com
Run by master chocolatier Jin Caldwerll, Las Vegas’s JinJu Chocolates uses fresh, seasonal and local ingredients to craft their artisan chocolates. Highlights at this Nevada-based mom-and-pop shop include their sea salted caramels (which come in a variety of flavors, including lemon, chipotle cinnamon and espresso) and the Fortunato No. 4 Chocolate Bar, a single-origin Peruvian chocolate that contains multitudes you can only dream of.
Some pieces I liked were the dark chocolate Palets d’Or, Le Cocktail (with a blend of nuts, was what fine chocolate should be but not the oustanding piece I expected from Bernachon’s reputation), Le Métis (praline, marzipan, and pistachio, was an unusual melange and interesting), L’Aveline (hazelnut praline, was very good with sharp flavors that were not overpoweringly strong), La Truffe (a very good truffle), Le Chuao Pepitos (strong chocolate), La Nougatine (good caramel), and La Truffette (an orange flavor that blends well with the chocolate).
K’s 5-star review: Beautifully painted, deliciously filled, Norman Love bonbons are crafted to delight. The flavors are astounding and exceptionally executed. The back of the shop can be seen where bustling confectioners are building each morsel with care and quantity. They also have a cafe if you need to chill. The store is located near the airport, it's should be tradition to resource a box when traveling ... If you are looking for exotic flavors, a reward, a gift to wow, or just an excuse to float on the sweet aroma of chocolate, this is the spot. A few favorites I would recommend: keylime, passion fruit, apple ala mode, lemon bar, hot dark chocolate, tahitian caramel, Florida orange, mango, mmm. The bonbon shells are so delicate they serve as an accent to augment the fillings within. Truly brilliant.
There is something for everyone on this list of chocolate companies. Whether you prefer indie chocolatiers like La Maison Du Chocolate in New York and Norman Love Confections in Naples, FL; European chocolate makers with a rich history like Teuscher in Zurich, Switzerland; more recently popular brands like Scharffen Berger Chocolate Maker in Berkeley, CA, or tried-and-true standbys like Hershey's and Godiva, it's hard to go wrong with any of the chocolate makers on this list. Which company makes your favorite chocolates?
Using natural ingredients like cream from a herd in central Illinois and local wildflower honey, this sweet shop produces hand-dipped truffles, soft honey-caramels and pillowy marshmallows with seasonal or year-round flavors. Inventive flavors include a goat cheese walnut truffle, a banana bourbon caramel, and champagne marshmallow. The shop’s European-style drinking hot chocolates mixes are made with ground chocolate, in offering a cup of full of “wow.” Order one to sip there—Salted Caramel and Mexican, Chai Tea or Hazelnut—and then pick up a canister to go.
Garrison has other novelties, but the toffee was best. The Ultimate Nougat Bar suggested something I would like to see chocolatiers try—remaking classic candy bars with fine ingredients. Unfortunately, the Nougat Bar fell short. It felt too empty of flavor, and the first three ingredients do not impress (dried egg whites, sugar, and potato starch).
Hershey’s Chocolate World is one of the top attractions in Hershey. Visitors can take a free tour to see how cocoa beans are transformed into Hershey’s chocolate. They also can make their own candy bar, enjoy a chocolate tasting session, tour the town of Hershey via trolley, solve a gooey whodunit in the 4D Chocolate Mystery attraction and shop at one of the largest candy stores around. Wendy Pramik for USA TODAY
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.
However, it is the chocolate that counts here. Norman Love falls short. Although the pieces were visually great, quite polished, and perfectly executed, they did not use chocolate well. Perhaps a third had a good chocolate presence. There were quite good non-chocolate flavors, including peanut butter, pistachio, lime, and pumpkin. The Peanut Butter & Jelly was very good but not good enough to justify putting them in an expensive confection.
For this year’s update, I brought in 11 brands, including our 2014 picks. We took the past year’s suggestions from our Wirecutter commenters and input from other Wirecutter staffers. In the end, we tasted Jacques Torres, Neuhaus, Francois Payard, Maison du Chocolat, Tumbador, Leonidas, Fran's, and John and Kira’s against our 2014 picks, Christopher Elbow, Recchiuti, and Michel Cluizel.
Originating in Zürich, Switzerland, in 1845, this rich, elegant brand is famous for producing the greatest white chocolate on the planet. Personally, I can't say no to a Lindor truffle, the most popular type of Lindt chocolate on the market. The Lindor truffle is a chocolate ball with a hard chocolate shell and a smooth chocolate filling, and it comes in a variety of flavor options. (I sometimes dream of the Lindor sea salt and caramel truffle that comes in an aqua wrapper.)
Varsano’s looks like your average chocolate shop, so I was not expecting much, but their chocolates surprised me. Their uncommon white chocolate peanut butter cup was very nice, and the milk chocolate was good too. Marzipan is a favorite of mine, but only when it is elevated from a plain hard paste to something fluffier and more flavorful, and Varsano’s does that with an excellent chocolate-covered pistachio marzipan. I also liked the chocolate-covered graham cracker. The chocolate they use for covering their pieces is appealing. However, the buttercrunch tasted very weak to me, and the truffles did not impress me in 2006 as they did during my first visit.
The O chocolates are more of a novelty, disks with a thin filling. While the flavors are okay, the fillings are too small to contribute much. So I leave these pieces to people who just want chocolate with a little bit of something else. At £42/lb., they do not enjoy the same price attractiveness as the Couture chocolates. I did not try the truffles or salted caramels but suspect you will not go wrong sampling them.
If you are looking for something premium in Belgium’s chocolate market, Godiva can be your pick. Delicious, hygienic and high-quality preservatives added for a great longevity. If you can eat the chocolate recipes at Godiva fresh inside the store, nothing can happen better to you in Belgium. The chocolatier is many years old located in Brussels, Belgium. The chocolate producer supplies its premium quality chocolate recipes to various parts of the world. Godiva is a familiar name in the global chocolate arena. The journey started in 1920, over a century back and its unique recipes and world-class service added thousands of customers to its list and made it one of the top 10 best chocolatiers in the world. You may have to pay a bit higher price for the chocolates but you won’t come out of the store with regret in your heart.