Take someone’s taste buds on a trip around the world without buying a single plane ticket. Trader Joe’s chocolate “passport” allows chocolate lovers to sample bars from eight of the world’s best chocolate-producing countries. Each of the bars is single origin—which means the cocoa beans were sourced from that country alone—to ensure that you taste the unique flavors of each region. You’ll taste floral and nutty notes in Papua New Guinea’s bar, while Peru’s is slightly fruity and woody. Every single one is different from the last. Each bar is a little less than two ounces and they range from 60% to 73% cacao.
To narrow down the chocolates we wanted to try, we read reviews of chocolates in Consumer Reports, polled colleagues and friends in the business, and sought advice from Mark Bitterman, owner of The Meadow. For our first review, we took into account availability and usability of online stores: For example, Kee’s Chocolates from New York City came highly recommended from colleagues and editorial publications, but isn’t available online, and our goal was to find something that is accessible to most people. Overall, we came to a well-edited list of 11 of the most highly rated samples to put in front of a panel of nine friends and food experts for a blind tasting.
My review is more about the company than the product. I ordered these Elegant Chocolate Covered Sandwich Cookies as a little celebration for my granddaughter and daughter back east. After they arrived, neither my granddaughter nor my daughter thought that they were very good. I was very disappointed and wrote a review reflecting my disappointment. The company, Barnetts Sweet Creations, contacted me and offered to send a complimentary box of their biscotti in hopes that my relatives would be pleased with them. The biscotti arrived beautifully wrapped with a hand written note. Now that's great customer service! The biscotti was very much enjoyed by my family on the east coast and I very much appreciate this company's efforts to be sure I was pleased. Next time I need to send goodies, I'll definitely send something from Barnetts Sweet Creations.
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.

Guittard's Grand Cacao Drinking Chocolate is a combination of chocolate and cocoa. It boasts intense flavor, the red-brown color of Dutch process cocoa, and a toasty aroma. Made at its full strength, the drink is super-rich and so thick it’s nearly syrupy and best consumed in small quantities. You can always use less of the mix if you like and still have a very flavorful hot chocolate.


“Chocolate is my passion,” says Norman Love, who dreamed of making chocolate that was visually stunning as well as delicious. Love and a partner perfected a technique in which the colored designs for each candy are hand-painted or airbrushed into chocolate molds, which are then filled with the finest chocolate imported from Belgium, France, and Switzerland. The pumpkin white chocolate bonbon is almost too gorgeous to eat. Using only the freshest ingredients, his recipes call for pureed raspberries, bananas, ginger, caramel, passionfruit, and hazelnuts, to name a few.

People love chocolate. People love bacon. Vosges founder Katrina Markoff decided to marry the two, and Mo's Bacon Candy Bars were born. Choco-bacon pancake mix, truffles and caramel toffees soon followed, putting the Chicago-based company on the map. The pioneer in experimental chocolate who trained at Le Cordon Bleu in Paris combines our favorite candy with curry for her Naga bar, and ginger, wasabi and black sesame seeds for the Black Pearl Bar. You can find her whimsical recipes at boutiques in Los Angeles, Las Vegas, New York City and Chicago.
Chef Michael Cappelli talks about his 40 years as a Hershey employee inside the Bear’s Den sports-themed restaurant in Hershey Lodge. Cappelli, who also runs Fire & Grain in Hershey Lodge, works the company’s signature chocolate into many food items such as scallops, barbecue sauce and salad dressing. “We’re constantly looking for new ways to incorporate chocolate into our menu,” he says. Wendy Pramik for USA TODAY
The packaging is beautiful and modern, with the logo embossed in tonal black on black. The box itself is pretty sexy and, for some reason, reminded me of a black bustier. Inside, the minimally designed booklet explains the flavors, with black and white illustrations of each chocolate. None of the other assortments are presented in such a cohesive package, and we found the Recchiuti’s key of chocolates much easier to decipher than those included with the other brands.
You can’t get fresher honey bon bons than the ones you will find at Mademoiselle Miel. The honey used in these scrumptious confections is gathered from the rooftops of St. Paul, Minnesota, itself. Get your honey bon bons however you like — smoked with scotch, in a seasonal flavor or simply as classic, pure honey — but just get them. Mademoiselle Miel’s commitment to local ingredients extends to all the shop’s products, which also include maple chocolate bars.

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.
The Chocolate Dream Box is a treasure at the southern tip of Silicon Valley, not far from Fleur de Cocoa. Chocolatier Holly Westbrook uses mostly classic compositions, such as fruits and nuts, to good effect. I sampled a pound assortment with not a false note in the batch. Along the way, I encountered the Duo with hazelnuts in peak texture and a medium-light but distinct hazelnut flavor. The Exquisite truffle had a good dark chocolate ganache with fruity notes as promised. At 72% cacao, the Black Truffle was not intense chocolate but was rich and pillowy.
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.
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.
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.
In addition, boxed chocolates come in several pieces to make sure you have plenty of chocolates at your disposal. Most manufacturers also deliver fast, so you can start enjoying your chocolates only a few days after making the order. Plus boxed chocolates tend to include different varieties of chocolates for optimum satisfaction. To help you identify the best package, we unveil the following guidelines.
The 36-piece assortment I ordered from William Dean Chocolates contained a broad selection of chocolates and flavors, from the familiar peanut butter or even childhood favorite peanut butter and jelly, to fine lavender or port and plum. The Port and Plum was one of my favorites of the box. The flavors interplayed nicely and had some depth. The Mexican Mango was a very nice mango puree with a little bit of spiceness. The PB Krunch had a strong peanut flavor roasted just right. The WD 64%, a straight chocolate piece, was another of my favorites.

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.”


Because they’re meant to be gifted, I presented the chocolates in their boxes, but without the brand names showing. We felt that the presentation should be a factor in judging. We had a very strict rule against calling out a brand to the rest of the group if someone recognized the packaging. Luckily, it wasn’t an issue—no one had a clue about what was what during the tasting.
This winter, put down that sad can of powdered hot cocoa and embrace the wonder of drinking chocolate—small pieces of real chocolate that you melt in hot milk or water. The result is a richer, denser cup of hot chocolate that will definitely warm you up on a chilly night. This 55% dark drinking chocolate from Theo Chocolate is the perfect introduction to the joys of homemade hot chocolate. It’s single origin (from the Democratic Republic of Congo), organic and certified fair trade, which means you can be sure that producers and farmers are being paid fairly and using sustainable practices. Gift a box to your eco-warrior friend for a cozy night of Netflix bingeing.

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.


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.
Lindt has been coming up with innovative chocolate recipes for over 165 years. They are known for their meticulous craftsmanship that allows them to produce great tasting and premium quality chocolates. Well, one of these chocolates is the Lindt 7.3 oz. Gourmet Truffles Gift Box. It is made with several flavors including milk, 60-percent extra dark chocolate, dark chocolate vanilla, hazelnut, dark, and white. The chocolate is also Kosher certified, so you can eat it with peace of mind. Each of its pieces is double dipped and then decorated with a smooth melting center.
Krader’s conclusions are based on her own, explicitly biased preferences. “I have a sweet tooth, so I don’t always like the bitter chocolates that go up to astronomically high cocoa amounts,” she said. “Sometimes chocolate can be too intensely chocolate.” The truffles were graded on taste, aesthetic, and overall presentation. Check out her findings below, listed from good to incredible.
I gave each of them a ranking sheet where they could rank each brownie mix on a scale of 1 – 10 points. I also encouraged them to take notes and describe in detail their takes on the brownies. The brands were left anonymous and each type of brownie mix was given a number so we could track the scores.  I gave them a few descriptive words to help while judging such as moist, chewy, fudgy, cakey, dense, too sweet, spongy, oily, weird aftertaste, fake flavor, lacks flavor, weird aftertaste, etc.  They also had to circle their favorite chocolate brownie mix. The results may surprise you!
These Wockenfuss artisan truffles are not just absolutely delicious, they’re also gorgeously crafted. There are 12 truffles in the box, each with unique fillings, made with dark chocolate and milk chocolate. The onyl complaint you’ll have with these gourmet chocolates is that they are so beautifully decorated you’ll find it difficult to actually eat them.
For the chocolate purist, or anyone looking for the perfect corporate gift, we think Maison du Chocolat ($60 for 28 pieces) is a great premium choice. The flavors are subtle enough to really let the chocolate shine. The packaging, reminiscent of brown pebbled leather, is understated and innocuous enough to gift for professional reasons. Although these chocolates are incredibly smooth and slightly less sweet than the Michel Cluizel, the overall flavor profile isn’t quite as daring as those in the Recchiuti box and might not provide the same sensory adventure as our main pick. We also think the assortments available online are a little big for a Valentine’s gift (although you can purchase smaller boxes in their stores).
Show your students the Treasures of Italy. Discover Venice and its canals with a local guide. Travel to Verona and visit Juliet's house and its famous balcony. Spend the night in Milan and explore the city with a local guide before traveling on to Florence,  the birthplace of the Renaissance. Travel through Tuscany to explore Assisi. End your journey in Rome where you will visit the Vatican and see St. Peter's and the Sistine Chapel. ...Read More
If you’re looking for a delicious box of high-quality chocolates to give to your one-and-only this Valentine’s Day (or any other holiday, for that matter), the one we like the most is Recchiuti Confections's Black Box (16 pieces). We came to this conclusion after evaluating 11 brands, including our 2014 picks, and taking suggestions from Wirecutter commenters over the past year, as well as fellow Wirecutter staffers.
The Galaxy and Dove brands cover a wide range of products including chocolate bars in milk chocolate, caramel, Cookie Crumble, and Fruit & Nut varieties, Minstrels, Ripple (milk chocolate with a folded or “rippled” milk chocolate centre), Amicelli, Duetto, Promises, Bubbles and Truffle. Related brands in other parts of the world include “Jewels”, and “Senzi” in the Middle East. The Galaxy and Dove brands also market a wide range of products including ready-to-drink chocolate milk, hot chocolatepowder, chocolate cakes, ice cream and more.
Maison du Chocolat’s smallest online offering is a box of 28, which we also think is better to share with a larger group rather than with just one other person. Recchiuti’s offering of 16 chocolates feels more appropriate for sharing between a couple over the course of a few days or a week. And although these chocolates aren’t much more expensive per piece than the Recchiuti, having to buy a bigger box really bumps up the price. You can purchase smaller boxes in Maison du Chocolat stores, but that doesn’t help if you’re not in New York, Paris, or other larger cities where the shops can be found.
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.
Marti Chocolatt: Chocolatier Tonet Tibay was inspired to combine her Philippine heritage with the finesse and sophistication of the French way of making chocolates and confectionery. Her surprising and unexpectedly delightful combinations are at the heart of her chocolates—consider the Kalamansi (zesty Phillipine lime and dark chocolate) is a piquant surprise with a decadent core. We also loved the silky Buko Pandan (a major award-winner) with young coconut bits with pandan leaf infusion in milk chocolate. Marti Chocolatt was awarded Best Chocolatier in America in 2012 and 2013 by International Chocolate Salon.
Cacao Art: Made by sisters Susana and Isabel Garcia, who started the business in Venezuela but later moved to Miami (lucky for us). Says Isabel, “We think, as sisters, there is a lot of nostalgia in our chocolates, because we like to recreate the tastes of our shared childhood in Venezuela.” Case in point, the decadent Anís y Papelón truffle (an International Chocolate Awards winner) made from sweet anise and raw cane sugar and inspired by a traditional Venezuelan pastry. The sisters use as many local and organic ingredients as possible and different spices and flavors from their extensive travels in Europe and North and South America.
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.

Do you agree with the Best Brownie Mix winner? I would love to hear your favorites. What brownie mix do you stand by? I have to admit that I have always loved Ghirardelli and Betty Crocker Triple Chunk so I wasn’t too surprised. The beauty of it is that I had 20 willing judges who didn’t confer with each other. There were definitely clear-cut winners.
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).
When giving chocolate as a gift, it’s really worth purchasing a truly special box of fresh chocolates made from the finest ingredients. Recchiuti chocolates are a step above any confection we’ve tasted. The perfectly balanced chocolate and nuanced fillings, elegant packaging, and beautifully sculpted bonbons make this a particularly special assortment that will please any lucky recipient.
Kollar Chocolate’s pieces show excellent technique: They have good flavors, the flavors are generally well expressed, the chocolate is good, and the pieces are attractive and physically well crafted. However, I did not get a great sense of depth of flavors or blending of them. By and large, the flavors in each piece seemed distinct from each other and did not combine to form an experience absorbing to the senses.
People love chocolate. People love bacon. Vosges founder Katrina Markoff decided to marry the two, and Mo's Bacon Candy Bars were born. Choco-bacon pancake mix, truffles and caramel toffees soon followed, putting the Chicago-based company on the map. The pioneer in experimental chocolate who trained at Le Cordon Bleu in Paris combines our favorite candy with curry for her Naga bar, and ginger, wasabi and black sesame seeds for the Black Pearl Bar. You can find her whimsical recipes at boutiques in Los Angeles, Las Vegas, New York City and Chicago.
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).
#1: Ghirardelli Triple Chocolate Brownie Mix — It was neck and neck to the very end. I tallied up the very last judge’s sheet and this Ghirardelli brownie mix won by 1.5 points.  Reviewers said it had a melt-in-your-mouth chewy texture and had phenomenal chocolate flavor. They loved the addition of chocolate chips to give authentic richness.  The high-quality Ghirardelli chocolate put this brownie mix over the top.
The milk chocolate orange truffle is also excellent, but I am not as fond of the others. I had to work to taste the hazelnut in the milk chocolate hazelnut, and the chocolate flavors did not seem strong to me in the milk chocolate, dark chocolate, or darkest dark chocolate. I wonder if the cream they are using is a little unusual. (The web site gives a hint: In addition to heavy cream, the truffles contain butter and butterfat.)
All-Around Favorite: Chocolopolis: The defining difference between these chocolates and others we tasted was the utterly complex and rich ganache inside each different truffle. Chocolopolis has one of the largest collections of craft chocolate bars in the world—many of which they incorporate into their truffles. The Champions Box (my favorite) features all of their award-winning truffles. Lacquered and glossy, each truffle delivers serious taste, (think lemon-lavender white chocolate or the Madagascar dark chocolate). The top taste was the Dominican Republic House Blend truffle, made from their proprietary blend of select Dominican Republic couvertures (cacao). Chocolopolis founder Lauren Adler notes, “I’d compare our style of confections to the French tradition, where it’s really about the quality and the flavor of the chocolate.” Her caramel cups dusted with a cluster of sea salt are worth a bite too.
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