Everything here is decadently delicious, but the chocolate covered fudge from Cumming’s Studio Chocolates are truly TDF. Fudge will never be the same without a thick chocolate and nutty covering. Cumming’s has been a SLC staple since 1919, started by Victor Clyde Cummings. Stop by to try the chocolate covered fudge or some of their chocolate dipped grapes.

Shipping fees at Ghirardelli are high. Unless they're running a promotion like the one we saw at the time of our review - $5 standard shipping with the given coupon code - you'll be spending at least $9.95 to send your chocolates via standard shipping. If you need to upgrade to 2-day, it'll cost you at least $19.95. On the other hand, you don't have to worry about the weather affecting your delivery: Ghirardelli automatically sends their chocolates in insulated cartons with iced gel packs when shipping during warm-weather months, at no extra charge.
In Hawaiian, “manoa” means deep and solid, and those are the flavors you’ll find in the chocolate at bean-to-bar factory Manoa Chocolate Hawaii. All of the beans are grown in Hawaii, making this Kailua shop a true local spot. That commitment to local farm-to-chocolate production continues in their bars’ flavors, which are infused with local coffee, sea salt and lavender.
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.
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.

Troegs Brewing has set the pace of the Hershey craft beer scene since 1997. Founded by brothers John and Chris Trogner, Troegs offers a large selection of lagers, wheat beers, hop-laden ales, Belgian-style ales and seasonal brews. A visit to the tasting room and snack bar is a great way to wrap up a brewery tour, offered daily. Wendy Pramik for USA TODAY
“Wow,” said Krader, biting into one of the company’s flat, square truffles. “This is definitely the chocolate with the most distinct point of view.” By that, she meant that it had perhaps the most unusual flavor of the bunch, with distinctly fruity notes. “This is from someone who’s redefining what truffles can be,” she said. “The flavorings don't punch you in the face, and it tastes like it was just made.” In other words: advanced chocolatiering. “There’s a sophistication about them,” she said. “Truffle neophytes might want something more general.”
In the lofty strata where Tessieri operates, “making chocolate” means that you make the chocolate. You import cacao beans from plantations. You roast them and husk them and grind the cacao nibs into a fine paste. You add sugar and grind some more. Finally you swirl the mixture in open tanks called conches, which smooths the texture while helping to blow off acids and other nasty flavors. It’s complicated, demanding work, and few small companies even attempt it. 

And, no surprise, the world winner is also a hit with esteemed makers: "Meeting the wonderful Canadian couple David and Cynthia of Soma Chocolatemaker at the International Chocolate Awards World Championships was a gift," Friis-Holm says. "The rare beans originating from the troubled country of Venezuela that are featured in their Guasare 70% bar make for a very tasty, beautifully executed and worthy world winner."
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

As Saint Valentine's Day rose in popularity, people began sending gifts of flowers, love letters, and other trinkets. Liquid chocolate drinks were understandably not convenient to mail to a sweetheart. In 1847, Joseph Fry invented chocolate you could eat by adding extracted cocoa butter back into the drinking cocoa powder, changing forever how we think of chocolate.
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.
Traditional Mexican flavors come alive for popular chef and TV personality José Ramón Castillo, a leader in the evolution of Mexican chocolate. Que Bo! uses only organic ingredients sourced from local producers. Vibrant colored truffles matching their star ingredients, such as orange (mango, chili, and salt) or bright pink (guava). The massive, dipped confit figs soaked in molasses, cinnamon, and sugar can be enjoyed in the chocolateria’s hacienda-style courtyard in central Mexico City. Five locations in Mexico City.
Owner and chocolatier Katrina Markoff chooses every spice, flower, and chocolate that is flown into the Vosges kitchen to be transformed into fine chocolates. She learned the art of French confectionery at Le Cordon Bleu in Paris. Further inspired by her global apprenticeships, infusions of rare spices and flowers are combined with premium chocolate in truffles such as Mexican vanilla bean and Argentinean dulce de leche.
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.

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).
Shuddering at the thought of using a mix? We don’t blame you. Like blue jeans and coffee beans, the options seem endless, and making the wrong choice invariably leads to disappointment. Some mixes result in dry or bland cakes, while others can pass pretty easily for homemade. With a team of cake-loving Taste of Home staffers, we compared five of the most popular cake mix brands in a blind taste test.
Packaging: While we were fans of the chocolate, the packaging we're not too sure about. One taster described the box as something you would give to your Tinder Valentine (but given how popular Tinder is, is that a bad thing?). While that may be taking it a little far, the lace covered heart is definitely va-va-voom so while these chocolates may be perfect for your S.O. maybe don't give them to your grandma.
Many pieces featured nut pralinés or pastes, and there was significant variety, including hazelnut, almond, pistachio, walnut, and various combinations, some with fruit flavors as well. The 3 was the fruitiest, and the most different from the others in the collection, featuring caramel, passion fruit, coconut, and mango in dark chocolate. The passion fruit dominated, and the chocolate flavor seemed a bit lost.
Her methodology was simple: Krader tasted elite dark chocolate ganache truffles from companies that can ship across the U.S.; most also ship globally. Crucially, in an effort to make reasoned, head-to-head comparisons, each of the truffles Krader tasted was unadorned— where at all possible, there were no infusions, no nuts, no extra flavors. This is pure chocolate vs. chocolate.
Since 2008, Original Beans has taken the “bean to bar” idea full circle with their “bar to bean” commitment to plant a seedling for every chocolate bar sold. Details of their Grand Cru Blend No. 1 80 percent organic dark chocolate are kept secret, but they claim to use some of the rarest cacaos from South America and Africa. And with only raw cane sugar added, the bars are also vegan.

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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.
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