One of the few true bean-to-bar chocolatiers in America, Dandelion also sells macarons, hot chocolate, caramels, and pastries at its San Francisco shop. The single-origin brownies are a popular treat, but the brand’s single-origin chocolate bars, which ship nationwide, have a cult following, and each one feels like a special gift. 740 Valencia Street, San Francisco, CA
Alexandra Whisnant, a Boston native, trained at Le Cordon Bleu and Ladurée in Paris before she opened her chocolate business. Its name means “spoiled like girls,” so it’s no surprise that Whisnant doesn’t cut any corners while making her delicate treats. She starts a new batch of pralines or infused ganaches at the beginning of each week, and they sell out by week’s end. Flavors vary weekly, with honey-walnut praline, blackberry ganache, chocolate-mint (made from mint from her aunt’s garden), and whiskey-infused truffles just some of the latest confections to come off of Whisnant’s chocolate dipping table. Call for the day’s offerings. Shipping is limited. Somerville, MA

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.
Elbow’s pieces are mostly square ganaches or round caramels. Many of the caramels were dominated by a sweet fruit caramel, with chocolate from the crisp shell playing a lesser role. The chocolate was a little stronger in the Fleur de Sel, which was wonderful to bite into. The Bananas Foster is also notable because four flavors, chocolate, banana, caramel, and rum, are each noticeable and distinct, working together but not diminshing each other.

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.

If you haven’t had the chance yet, make sure to check out our full review on this adorable candy shop located on 15th South and Main downtown. You would not believe the effort and love that is put into each of their hand dipped candies! The ladies at Condie’s make beautiful assortments of chocolates and are also known for their hand dipped fudge and pecan logs.

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.
Dandelion Chocolate bars contain only two ingredients: cocoa beans and cane sugar. For the dark variety-favoring purist, their unadulterated bars are a direct reflection of the quality and unique characteristics of the bean. Constantly on the hunt for the best cacao crop, Masonis and Ring work directly with farmers from around the globe. Dandelion Chocolate also gets top points for presentation. Luxuriously wrapped in gold foil and handmade paper, each of their bars is signed by the chocolatier and printed with its unique origin story.
French Broad Chocolate is a must-try shop located in Asheville, North Carolina. It has chocolates that have won numerous awards at the International Chocolate Awards and Good Food Awards. The confections, which range from single-source bars to vegan lemongrass and ginger truffles, are made with local ingredients and sustainable, wholesome cacao beans.
YP - The Real Yellow PagesSM - helps you find the right local businesses to meet your specific needs. Search results are sorted by a combination of factors to give you a set of choices in response to your search criteria. These factors are similar to those you might use to determine which business to select from a local Yellow Pages directory, including proximity to where you are searching, expertise in the specific services or products you need, and comprehensive business information to help evaluate a business's suitability for you. “Preferred” listings, or those with featured website buttons, indicate YP advertisers who directly provide information about their businesses to help consumers make more informed buying decisions. YP advertisers receive higher placement in the default ordering of search results and may appear in sponsored listings on the top, side, or bottom of the search results page.

Was going to send some truffles to my friend but ended up changing my mind cause I was worried they'd melt in shipping. So... I got to eat them myself! Lol! Loved that they had different size gift boxes AND they highlight the chocolates you select so you know what they are! How thoughtful and useful! I hate playing guessing games of what am I eating to possibly be disappointed. The chocolates are so yummy and I love the various flavors. It's pricey but well worth an occasional treat. The employees are sure friendly too. Definitely stop in for a treat.

Why buy your chocolates online from a brand that's available in most big-box stores? Besides being able to access a greater variety of chocolates - especially during times of the year that stores may run out, such as Valentine's Day and Mother's Day - Russell Stover's site offers a free Rewards Club. You can earn rewards points that are redeemable both online and at Russell Stover store locations; in addition, you'll hear about new products and get the opportunity to try them sooner than the average chocolate connoisseur. The easiest place to sign up for the Rewards Club Loyalty Program is by using the links at the bottom of the Russell Stover website.


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.
François Payard is widely known as a pastry chef, but I was unimpressed by Payard’s chocolates. I enjoyed the Chagall, a praline wafer with excellent structure, good balance, and medium-mild flavors, although it was a bit slow to present flavors. I also liked the Gauguin, in which the cherry and chocolate flavors worked well together, and the Monet, with a strong cinnamon flavor. Most other pieces were okay but unremarkable. The Rodin disappointed because its initial interesting raspberry flavor faded too quickly.
For three generations, Damask’s Candies has been delighting New Jersey families in the Woolwich Township area for decades. Though the shop sells a variety of creamy chocolates, chocolate-covered caramels and other confections, Damask’s Candies is best known for the chocolate-covered oyster crackers. These bite-sized treats are the perfect mix of sweet, salty, crunchy and smooth; it’s a wonder more chocolate shops don’t offer these. Damask’s Candies is only open seasonally, so be sure to plan your trip to the Garden State accordingly.
This chocolate brand was first manufactured in the United Kingdom. Its sister brands are ‘Milky Way’ and ‘5 Star’. Its slogan “pleasure you can’t measure” was used to appeal to more women and children. It comes in different sizes from miniature bars to regular 58 gram single bars. Limited-edition flavors include Mars Almond, Mars Gold, and Mars Maple.
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.

Savoring the world’s finest artisanal chocolates is an experience, one that’s enhanced by knowing a bit about what you’re tasting, how it was made, and who made it. Accompanied with each chocolate shipment is In Pursuit of Chocolate, our monthly newsletter, which introduces you to the artisanal chocolatiers and the unique personalities behind each Gourmet Chocolate of the Month Club featured selection. You’ll receive:
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
Toblerone is one of the most famous chocolate brands in the world and one of the top Swiss chocolate producing companies in the world.Owned by the famous US confectionary Modelez International Inc., Toblerone chocolates, distinctively known for their triangular prism shape had started being produced in Bern. Toblerones, famously known for their nougat-rich chocolate contents have got a variety of flavours and variants like Snowtops, Plain chocolate, white chocolate etc.
When chocolates are around, the whole world seems beautiful. Chocolate is an ingredient which is loved by all ages and in all the nations. Chocolate can melt the boundaries, bridge the gaps, build relations and jazz up one’s mood during the blues. Chocolate is extracted from the majestic tree – Theobroma cacao which is very rare in the world. The real value of chocolates can be understood by the folklore about the Revolutionary War when the soldiers sometimes used to receive chocolates as their payments. Isn’t it interesting and bizarre? Chocolate has a plethora of stories linked with it.

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 Pecan Penuche also plays on local products, Georgia pecans. Its flavor makes nice use of pecans but is a little sweeter than I would like. Two pieces make excellent use of spices. The Aztec has a deep chocolate flavor, strong enough to stand up to the blend of six chilies and spices that kick in after a few seconds. In the Cayenne Passion Fruit, the cayenne and passion fruit play nicely with and against each other and with the chocolate. I often find that “hot” spices detract from chocolate, but Hard has blended these well.


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.
Simran Sethi is a journalist who believes food is always part of a bigger story. Named one of the “50 Most Influential Global Indians” by Vogue India and the environmental “messenger” by Vanity Fair, Simran has travelled to six continents for stories that have appeared in Smithsonian, The Wall Street Journal, Food & Wine, National Geographic Traveler, The Washington Post and The Guardian.  Her book–Bread, Wine, Chocolate: The Slow Loss of Foods We Love–was named one of the best food books of 2016 by Smithsonian. Her chocolate podcast–The Slow Melt–was named Best Food Podcast of 2017 by Saveur.

It’s no longer difficult to find beautifully decorated chocolates, sea-salted caramels, or delicately scented truffles: Nearly every major city in the U.S. is now home to a shop offering single-origin chocolate bars or bonbons filled with spiked ganache and coated in paint swipes of color. Others use local fruit, fresh herbs, spices, nuts, coffee, tea, or other essences to enhance each chocolate variety, encouraging flavors to dance on the tongue as they melt.
Doreen Pendgracs has spent the past seven years scouring the planet in search of the world’s finest chocolate and most memorable chocolate experiences. She is the author of the award-winning book Chocolatour: A Quest for the World’s Best Chocolate. She is currently researching the second volume, Chocolatour: A Quest for the World’s Best Chocolate Adventures. Read her writing about the world of 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.


NEW! Ceretto Barolo + Exotic Truffle Collection. For those who appreciate and collect Italian wines. Embark on a guided wine and chocolate tasting through the Langhe region of Piemonte home to Barolo, Barbaresco and the white truffle. Ceretto 2014 Barolo Red Wine is paired with our signature 9 piece Exotic Truffle Collection and nestled in a purple gift box. This is a classic Barolo - light garnet in color with Barolo's quintessential aromas of roses, tart cherries, and hints of truffles. Ceretto's Barolo DOCG is extraordinarily approachable, and it will continue to reward the patient wine drinker as it evolves over the course of several years. Included are guided tasting notes with which you can unlock the stories of each truffle parfum and discover the chocolate and wine pairing experience.
Chocolate Visions makes excellent chocolates with nice flavors. I tried The Works Collection and generally enjoyed both the pieces with familiar flavors and those with novel combinations. The Hazelnut Trio had an unusual structure that showcases its familiar flavors well. The spice was distinct in the Tarragon, quite unusual, and worked well with the chocolate.
After surveying the options, devil’s food seemed like the best choice for side-by-side testing. Since the key characteristic of a devil’s food cake is its richness, we figured we’d be able to judge more fairly by basing our test on the big brands’ most indulgent offerings. Next, the pros in our Test Kitchen baked each cake according to the directions on its package. To rid our bakers and testers of any preconceived biases, we prepared and compared each brand without its flashy packaging or marketing claims.
If Chicago is famous for its scenic and culinary treats then it would be totally unfair to overlook Vosges Haut-Chocolat. The chocolatier stands at the no. 2 position with the virtue of its unparalleled chocolate flavours, variety and essence. If you are in Chicago, you can find the best French confectionery treat here. Apart from the rich quality regular chocolate recipes, you can discover a range of experimental recipes as well using various flowers and spices.

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.
Guests of The Hotel Hershey who arrive via the registration lobby need to know that a more exotic space resides just one floor above. The hotel’s Fountain Lobby is an eye-grabbing, Mediterranean-themed gathering spot. It looks much like it did when it opened in the 1930s, based on a hotel Milton Hershey had visited in the Mediterranean. Wendy Pramik for USA TODAY
Stars with a blast of rich but DRY cocoa powder (the kind used in baking). This fades down into a less powdery and dry cocoa scent, where the vanilla begins to peek through. Unfortunately, the performance of this scent on my skin is fairly weak. It doesn't project off of me at all. Despite the other notes listed, I really only smell the cocoa powder.
K’s 5-star review: After several years of being a loyal online consumer to the LA Burdick box selections, it's a treat to visit a store location and indulge in all the rich offerings of a self-seletion case and café. Their chocolates are dainty in size, a few nibbles at most, but they are refined with robust flavors including saffron, chartreuse, scotch, earl grey, lemongrass, honey, pear, and more. They also have charming novelty pieces built of delicate almond slivers (mice, penguins, and seasonal bees, snowman, rabbits ...). The most amazing piece I've had from their case (and arguably from anywhere) is the Pavé Glacé. These are melt-in-your-mouth cubes of ground hazelnuts, saffron, chocolate covered in a layer of powdered cocoa. They could make a scene. So worth it. The service has been quite lovely on my visits, and the café is warm and invitingly arranged with more seats than other shops that might offer similar menus. It would be a great place to trek after a show. It's a lovely cloud of chocolate to curb a long, sharp day. Go float.

Hand-dipped bonbons are a specialty for Alma, one of Portland’s standout chocolate shops, but only its toffees, molded chocolate figures, and chocolate bars are shipped nationwide. Stop in for a taste of owner Sarah Hart’s Thai peanut butter cups and rose caramels — the filling contains just the right amount of salinity to offset the drop of rosewater that’s inside each one. Or, order in advance of the holidays to snag a hazelnut or peanut butter crunch bar, caramel-pecan bar, or mocha almond nibby. Alma ships nationwide. 140 NE 28th Avenue, Portland, OR
Amedei sits just outside Pontedera, where they build those stylish Vespa scooters that make even old Italians look young. Amedei’s factory, a low brick structure, used to be an iron foundry. Alessio and Cecilia met me inside a tasting room, where a table was set with linen tablecloths and silver chargers. Two large jars were prominently displayed; filled with what looked like water, each held a large, red, heart-shaped object. Cecilia wore a severe suit of charcoal gray, a no-nonsense expression, and a red scarf; the factory was cold that day. Alessio’s face was round and rosy, and his rimless eyeglasses made him look more like a graduate student than a chocolate baron.
Chubby Chipmunk Hand-Dipped Chocolates is a quirky little chocolate shop that has something for everybody. This Deadwood, South Dakota, shop is known for its handmade truffles, which come in dessert- and drink-inspired flavors such as root beer float, New York cheesecake and Bailey’s Irish Cream. You know you’re getting a real gold nugget too, because each chocolate has to pass personal inspection before being sold.

Among all of the tested chocolates, the Recchiuti come in the most intriguing shapes and designs. No two chocolates are the same. Some have intricate patterns, while others look like little sculptures. This contrasted sharply with the John and Kira’s box, filled with 15 squares of the same shape, size, and texture (a little monotonous for a romantic gift).
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.
There are a great number of incredible chocolate shops in Chicago and the rest of Illinois, but Katherine Anne Confections in the Windy City takes our top spot. You won’t find flawless chocolates here, but you’ll find homemade treats done absolutely right; you wish your mama could make candies like these. But just because these chocolates are reminiscent of your own hometown chocolate shop doesn’t mean there aren’t sparks of innovation here. Look no further than the truffles, which include classic flavors like hazelnut and citrus right next to fun flavors such as lemon poppyseed and goat cheese walnut.
The chocolates of Kee’s Chocolates had generally good compositions; the chocolate was combined well with other flavors. The Black Sesame was particularly novel, crunchy sesame seeds with prominent flavor and somewhat subdued chocolate. The flavor of the Smoked Salt was also unusual, an interesting sensation. Others were more ordinary. Unfortunately, I did not find them good enough to justify the price.

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.
Anna Shea Chocolates is an experience not to be missed. The flavors, ingredients, technique, and artistry are excellent, including an excellent color chart and playful names. The assortment includes a variety of flavors including fruit, cinnamon, liqueurs, and some playful flavors like red velvet and birthday cake. The assortment was light on nut flavors, which tend to be my favorites.
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.

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.


Among all of the tested chocolates, the Recchiuti come in the most intriguing shapes and designs. No two chocolates are the same. Some have intricate patterns, while others look like little sculptures. This contrasted sharply with the John and Kira’s box, filled with 15 squares of the same shape, size, and texture (a little monotonous for a romantic gift).

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.


This best selling chocolate brand produces a premium, round, chocolate sweet. It consists of flat sheets of Wafer, Nutella, and hazelnuts. About 3.6 billion Ferrero Rocher are sold every year in over 35 countries. This brand has had a major impact in China since China allowed foreign businesses to increase the economy. The gold wrapping gave a luxurious and different appearance which the Chinese associated with wealth, which allowed for its popularity in China over other chocolate brands.
Traditionally, giving Chocolate as a gift can be a time consuming process. Driving to the local grocery or chocolate store, searching the limited selection, bringing it home, wrapping up the item, and then getting back in your car again to drive to the local Fed Ex or UPS Store to make the delivery actually happen - it can all be a time-consuming and frustrating challenge for anyone.
French Broad: This chocolatier opened in Asheville in 2007 and does a nice job of giving the chocolate lover a big truffle for the buck. These were some of the largest truffles we tasted. Their Buddha Collection’s vegan truffle was a favorite (composed of bitter sweet chocolate and coconut cream), lending the truffle a nice exotic edge. The Lavender and honey from the signature collection box—a milk chocolate ganache around a dark chocolate ganache blended with local honey and lavender—was the a delicious riff on lavender. The mole negro—housemade mole in dark chocolate and rolled in sesame seeds—great texture and spice.
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