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.

A new prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders and Grand Jury because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.


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
Assortments include gift boxes, baskets, and samplers, or you could order a chocolate of the month collection for a gift that lasts. Their blue bandana chocolate bars are made from beans sourced directly from the farmers, while the five-star bars are filled with nuts, caramel, fruit, or granola. And that’s just the beginning bars of this chocolate serenade.
For the second year in a row, Michel Cluizel ($35 for 15 pieces) made it onto our runner-up list. This assortment makes a safer choice than the Recchiuti if gifting to someone with a less adventurous palate. There are no wildly unique flavor combos, and the chocolates come in more traditional shapes with classic fillings and nutty flavors. The chocolate itself is very smooth and subtle, if a little on the sweet side. The simple French confections are also quite beautiful, reflecting the chocolate maker’s painstaking attention to detail. But we don’t find the flavors in this assortment quite as nuanced as those in our main pick, and the packaging and presentation, although pretty, doesn’t offer the same visual impact.
When you think of the best chocolates in the world, it’s pretty obvious to find the name of Scharffen Berger Chocolate Maker in front of the eyes. The chocolatier was founded in 1996 by John Scharffenberger and Robert Steinberg. The company itself manufactures premium quality chocolates made of rich cocoa. The chocolate producer is located in California and is popular for its dark chocolate production.
Molly is a freelance journalist and social media consultant with degrees in international affairs and public relations. As social media consultant to the Western Balkans over the past four years, Molly divides her time between the American South and Zagreb, Croatia. She has written for OZY, Fodor's Travel, Lonely Planet and Teen Vogue among others while reporting from North America, Europe and the Middle East. Her work can be found at www.mmollyharris.com.
Christmas is soon approaching and you may want to surprise your loved ones with a unique gift that will not just warm their hearts but also make this coming Christmas a day to remember. And one of the gifts you can consider is a boxed chocolate. Tasty and delicious, a boxed chocolate will no doubt bring joy to the people you love. A good number of them come in well-decorated boxes and tins, and this makes them a stunning gift for anyone who loves chocolate.
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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.
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 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.

Chloé Doutre-Roussel, the author of The Chocolate Connoisseur and one of the world’s leading authorities on fine chocolate, uses another word to describe what came next: vendetta. “Everything Alessio does, he does with intensity,” Doutre-Roussel says. “So this revenge became his focus. He put everything—the family money, even his sister—on this project.”

Owner and debonair chocolatier Giorgio Demarini took the skills he learned as a graphic designer and applied his artistic talent to something sweeter. Now he makes chocolates with his mother at Roselen, hand-painting playful designs to turn into delectable, unique masterpieces. His jungle-style flavor blends, like passion fruit lemongrass or lychee with geranium petals, can be found nowhere else. Try to catch a tasting class, where Demarini pairs his handcrafted Peruvian chocolates with various local libations. If timing isn’t right, pick up the perfect gift box with 16 carefully selected bonbons, a wine glass, and small bottle of Pisco Portón. Chocolate shop and tasting parlor in Lima, Peru.
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.
Nothing says "I love you" quite like like a giant heart shaped box stuffed with chocolate (food = love right?). But it can be daunting to pick out the right box when there are so many pimped out and deceiving options to choose from. Fortunately for you, we got down and dirty and went through too many chocolates to find the right box for your boo (or your boss).

“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.
SpagNVola husband-and-wife owners Eric and Crisoire Reid oversee entire chocolate process from farm to store, delivering unadulterated chocolate perfection. First they grow cacao at their farm perched on mountain slopes in their homeland of the Dominican Republic. The cacao pods are handpicked, then roasted and refined in their Gaithersburg, Maryland, factory. Take the free tour to learn about the origins of their chocolate and watch the kitchen’s magic. The award-winning 70 percent and 80 percent pure chocolate bars paint the clearest picture of quality, but don’t miss the boxed sets of olive oil truffles or caramel bonbons. Boutique at National Harbor and factory in Gaithersburg, Maryland.

At 255 years old, this candy shop on Rue du Faubourg-Montmatre is the oldest in Paris, and luck for everyone who visits, it’s precious façade is historically landmarked and it’s interior lovingly preserved. On the shelves at À La Mère de Famille sit sweets and treats of all kinds, including bars of 100 percent pure origin Venezuelan cocoa. Surprisingly melty and vibrantly aromatic, the plain chocolate is smooth, while the inclusion bars are beautifully strewn by hand with whole hazelnuts, almonds, and tidy little chunks of candied ginger.
The Tessieris did not set out to make chocolate. In the beginning, like the rest of the Chocolate Valley, they made candy. Their parents owned a business in Pontedera that sold pastry ingredients to bakers. Alessio and Cecilia went off on their own, but they didn’t stray far. They rented a small room in town and began to experiment with what they call pralines and we call filled chocolates. Soon enough, they wanted to move to a higher grade—the highest grade they knew. So the brother and sister, who were still in their 20s, went to visit a chocolate maker they greatly admired.
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.
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.

The makers were recently crowned the best of the best at the International Chocolate Awards, the biggest and most comprehensive global competition in the world. Soma Chocolatemaker, based in Toronto, was named best chocolate maker in the world for its dark milk chocolate bar made with cocoa beans from Guasare, Venezuela. Omnom Chocolate from Reykjavik, Iceland, took parallel honors for its milk chocolate bar featuring Icelandic milk powder and cocoa from Nicaragua.


Owner Patricia Tsai is a self-taught chocolatier whose background in the business world taught her how to avoid the pitfalls of running a sustainable food business. Since 2012, Tsai has been sourcing cacao from a small farm in Tabasco, Mexico. At Chocovivo, she roasts and grinds those beans into chocolate using a grinder made in Mexico; she also has an ancient Aztec stone grinder, which is fascinating to watch in action. The shop sells a variety of chocolate products, including hot chocolate mix and chocolate sauce, but Tsai’s single-origin and blended bars (flavored with locally sourced coffee, spices, and essences) have attracted a loyal following. Three years ago, Tsai expanded her operation to include hair and skin products made from natural cacao and cocoa butter. Chocovivo ships nationwide. 12469 W Washington Blvd, Los Angeles, CA
People were surprised when Anthony Bourdain's Good & Evil chocolate bar debuted in 2012 at more than $100 a pound, but Amedei's Venezuelan-sourced Porcelana bar already weighs in at more than $160 per pound. Cecilia Tessieri — one of the world's few female chocolatiers — makes some of the most expensive chocolate in the world. Since opening its doors in 1990, the Tuscany-based brand Amedei has contributed to a $27,000 cupcake in Dubai, as well as a $1,000 sundae at New York's Serendipity. Tessieri also makes an eclectic line of pralines, the filled chocolate bonbons that inspired her to go into business in the first place, and excellent bars such as the Cru Madagascar Extra Dark Chocolate (70 per cent) or Chuao Bar (70 per cent). But her creations are not for the budget-conscious!

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.

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

Chocolate Museum in Bruges, participate in a workshop in Brussels, and even stay in hotels with chocolate bath products. Walking tours of the many chocolate shops will help shave off a few calories. Schedule a factory tour at select producers such as Le Chocolatier Manon, Cyril Chocolat or Chocolaterie Defoidmont, or take in a chocolate- and praline-making demonstration at one of the shops.
Known for iconic brands like Godiva Chocolatier and home to two of the world's largest chocolate factories, Callebaut and Puratos, Belgium has a rich chocolate history. Flanders, the Flemish region, is often called the "capital of chocolate," though the country at large holds more than 320 chocolate shops. Production began as early as 1635 when Belgium was occupied by the Spanish who introduced the New World product to the country.
Baking Notes: I cooked every brownie mix for LESS time than listed on the box. I used cake testers to test the middle to make sure the brownies were done. Click HERE for an inexpensive cake tester. None of them reached even the minimum baking time listed on the box. My advice to you is to ALWAYS set the timer for less time than listed on the box.  If not, you may end up with hockey pucks for dessert!
Masters at everything they do, these Toronto chocolate experts present pure chocolate bars made with beans from around the world, taste-tempting chocolate confections, and truffles like works of art. The conoidal Douglas fir truffles—symbolic of the Canadian coniferous icon—blend fruity cocoa from the Dominican Republic and natural oils from the fir trees to give the experience of eating chocolate in the middle of a pine forest. SOMA also highlights their expertise in frozen confections like whiskey and chocolate gelato, nods to their first store space in the corner of a distillery. Two stores and a chocolate lab in downtown Toronto.

Great list! There are only two I haven’t hit. I will say that Cavanaugh’s Cherry Chocolates are the best ever! For fun at V Chocolates you must get a package of the Chocolate Frogs, the Harry Potter in you will be so happy. Cummings’ Chocolate Pecan Turtles are so right, I don’t want to be wrong! Hatch’s!!!! Went to school with Steve. Every Christmas his family would visit and bring a box of their homemade delights, where the original goodness started! Great post, thanks for sharing!

K’s 5-star review: Nama grand mariner and Nama champagne: rich and delicious. Absolutely. Remind me of Burdick's Pave, which are one of my absolute favorites. The Nama are a better value -- more pieces with the benefit of a handy prong to keep all the cocoa dusted pieces from feather off on your fingers. Boxes run $18.00 each as of 4/2014. Potato chips: really didn't click. Tasted greasy and didn't flatter either -- more guilt and less pleasure.


It is National Chocolate Day, the perfect occasion on which to suggest a line-up of the 15 best chocolate bars in the whole world. This is a personal choice and it is en extremely subjective topic. But as a judge at the International Chocolate Awards and a Grand Jury judge at the Academy of Chocolate awards I have tasted a lot of chocolate - and these are my favourites, in reverse order of my opinion of their deliciousness.
Some of the Fruity pieces were excellent, particularly the Mango Passionfruit ganache. The fruit flavor was nicely bittersweet and strong with a good peak, complemented by slightly bitter chocolate. The Lime ganache, Raspberry ganache, and Red Berry bouquet coulis were also quite good with strong fruit flavors. The Orange Zest coulis was very interesting. I had the sensation of flavor in the upper palate versus on the tongue. The Apricot coulis flopped, though; it was weak and not sweet enough for me.
The phrase dark chocolate sea salt caramels should be a selling point in itself, but these bite-size treats also have something else going for them: they have almost 500 five-star reviews on online. And there’s a reason why. They make other salty-sweet chocolate-caramel combos seem lackluster in comparison. One reviewer said they have a “bold saltiness” that’s “not for the faint of heart” and another said, “My favorite candy ever!” The creamy, rich caramel is cooked to just the right consistency and the smooth chocolate goes perfectly with the visible salt flakes on top.

Zak’s Chocolate is a small-batch chocolate shop located in Scottsdale, Arizona. What makes them so unique? They source all their cocoa beans from a single, ethical source and roast the beans themselves, allowing Zak’s to carefully control the production of their sweets. They then turn the beans into elegantly flavored chocolates, with delicacies such as a blackberry lychee bonbons, a brownie flight and a cacao nib caramel.
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.
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