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.
This chocolate bar from the popular cafe in Los Feliz, CA, is smooth and has just the right amount of tang. The milk chocolate melts in your mouth and offers a nice surprise with little bits of cream cheese inside. Rich flavors of warm, freshly baked cake are undeniable in the bar. They flavors create a chocolate that is sweet without being saccharine. The Alcove Red Velvet Milk Chocolate, made with 64 percent cacao, is blended with spices and other natural ingredients. The milk chocolate gives the bar a creamy, velvety texture heightened by the taste of cheesecake frosting and chocolate cake. Alcove uses no preservatives or additives and is certified kosher. Other winning flavors include Fleur de Sel, Mimosa, Chipotle Chili, Black Forest and more.
When you step into Jacques Torres Chocolate, you feel as though you’ve stepped into a small European specialty store. Many customers compare the experience to the movie Chocolat. Jacques specializes in fresh, handcrafted chocolates. Eat them there, where cafe tables encourage you to sit, sip hot chocolate, and enjoy a freshly baked pain au chocolat — or take a selection home. Visitors often can see the chocolate goodies being prepared behind large glass windows. There are five Jacques Torres Chocolate shops in the city, plus one in Harrah’s in Atlantic City.
This line of chocolates began with an international love affair. After debuting his winning pralines at the World Fair in Brussels in 1910, Greek-American Leonidas Kestekides fell in love with a local Belgian girl and opened a tea room in Ghent.  After his pralines again won gold at the Ghent World Fair in 1913, Leonidas began selling chocolates from his storefront "guillotine window," then expanded his operation to tea houses in Brussels and Blankenberge. Today Leonidas sells chocolates at over 1,500 storefronts worldwide, but the prolific brand's humble beginnings are never too far away — "democracy in chocolate" is their motto, meaning that the good stuff isn't only reserved for the rich. Purists will appreciate his Tablette Noir bar, which features 70 per cent cocoa.

Vosges’ truffles are mild. This works well in the Woolloomooloo, which delivers a macadamia flavor that is pervasive without being strong. However, the other pieces are generally too mild for my taste. You might expect the curry in the Naga or the wasabi in the Black Pearl to be prominent, but they are weak. The flavors are present, but you have to work at tasting them.


You can never think of the ingredients like lavender, chipotle, saffron and cardamom can do wonders with a chocolate recipe till you enter the doors of Richard Donnelly Fine Chocolates in California, US. Apart from a great variety and refined taste, the amazing blend of chocolate is something you may fall for. The chocolatier gives you all reasons to arrange multiple Santa Cruz jaunts. The chocolate producer has maintained its reputation in the US for years and it has been awarded as the Best Artisan in Euro Chocolate Festival, Perugia, Italy. The chocolate proprietary recipes from the chocolatier will impress you firstly with its artsy values and then with its fascinating aroma and finally make you addicted with its extraordinary taste.

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.
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.
Chocolate Apéritifs au Fromage is chocolate-covered cheese. That was an unusual combination, new to me. The flavors are balanced and modest, but the cheese prevails. The Boîte Gourmande contains plain square wafers of chocolate, Florentins (chocolate cookies, square wafers covered with a honey and nut confection), mendiants (chocolate disks topped with nuts and dried fruit), and chocolate sticks containing candied orange peel. All are good. These are little chocolate delicacies, to be savored. The dried fruit arrived still fresh and full of flavor.
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.
At this year’s tasting, we again liked Michel Cluizel’s well-executed, classic fillings. This box is sure to please anyone with an affinity for old-style French chocolates. They are the sweetest of our top picks, but they are not as nuanced as those from Recchiuti and lack whimsical flavor combinations (which might be a bonus for some palates). We also found this assortment, dominated by simple squares and circles, less visually exciting than the Recchiuti’s range of unexpected shapes. But for the traditionalist, this box might be just perfect.

Who would think we would be singing the praises of Canadian chocolate? Soma, which began in 2003, describes itself as a place to "eat, drink, and worship chocolate". Visitors can experience their small-batch chocolate-making up close at the micro-factory on the Toronto store's premises. Their menu boasts an impressive display of mind-blowing creativity, like "Sparky" Gianduja pralines laced with Pop Rocks, Gooderham Worts Whiskey truffles and the 8-Year Aged Balsamic Vinegar truffles. Bars are available in rectangle or circle form — Soma's Chocolate Possible Worlds bars come as 200-gram oversized disks, such as the "Ruby Red" bar topped with wild cherries, cranberries, barberries and dusted with Sumac powder. O Canada!

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One piece had a very good blend of hazelnut and almond with a fine crunchy texture. The marzipan was very good; Jacky Pédro brought out the flavor well. He must have sense of humor and self-confidence to label one of his products Le Crottin du Pin. To avoid spoiling your appetite, I will not translate the name, but the piece is a cocoa meringue with a chocolate cream filling. It was nice and very unusual and just a bit bitter. I also strayed from chocolate and tried the Patés de Fruits, which were very good.
Pastry chef and chocolatier Kate Weiser hasn’t been making chocolates for that long, but has already won wide acclaim. Though Weiser offers an array of gorgeous, hand-painted chocolate bonbons, her candy bars are the real draw. Bars in flavors like milk n’ cookies (milk stout ganache layered with Biscoff gianduja and sea-salted chocolate chip cookies) and passion praline (passion fruit cream and crunchy hazelnut gianduja) show Weiser’s skill in marrying flavor and texture. Chocolates ship nationally from November through May. Two-day and overnight shipping is available. 3011 Gulden Lane #115, Dallas, TX
Mom’s birthday celebration continues! She just received her first shipment of chocolates from Monthly Clubs today. It’s getting harder to surprise mom these days, but your website made it super easy for me to find something very special that would continue to delight mom once her birthday celebration came to an end. Indeed the gourmet chocolates seemed to delight her. Thanks to you, mom thinks of me as her perfect child who worked at coming up with the perfect gift. In reality, you couldn’t have made it easier for me. Thanks Monthly Clubs!
Bridgewater chocolate bars. (Big image.) Take classic chocolates, make them with good chocolate, and upgrade the design and execution a notch, and you have Bridgewater’s assorted chocolates. You can taste the quality and care that goes into these chocolates. I liked the peanut butter pieces quite a bit, as well as the Irish and almond toffees. Not all the pieces moved me, but you should try for yourself.
The Wild Strawberry was also strong, very nice for strawberry. Some pieces were classics like the House Dark and some were playful like the PB & Jelly or the Speculous S’more, and they were all well done, not a false note among them. My biggest flavor criticism might be that the Gianduja Hazelnut was a little sharp for hazelnut, whereas I prefer a broader, smoother flavor.
A list of the best chocolate brands from all over the world, ranked by chocoholics. The top chocolate companies make many of the best chocolate bars and candies that are favored by many around the world. Chocolate is the perfect treat when you're feeling down, hungry, celebrating, or... just about any afternoon. Recent studies have shown that chocolate is actually good for you too, as it's thought to lower stress and decrease the chance of heart attack, stroke, and diabetes. (Note: If you are, in fact, a chocoholic, it is best to just take those "scientific studies" at face value and skip the fine print.) 
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.
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.
The best chocolates in Texas are hand-crafted by Kate Weiser in Dallas at her namesake chocolate shop. These confections are gorgeous. Her bonbons (which come in inventive flavors such as lavender apricot, yuzu,and buttery popcorn) are bright and colorful. Kate Weiser Chocolate is perhaps best known for “Carl the Snowman.” Named as one of Oprah’s favorite things, this hollow dark chocolate snowman is filled with hot cocoa mix and mini marshmallows. It makes the dreamiest hot chocolate you could ever imagine.
The Whitman’s 24 Ounce Sampler Assorted Chocolate Box is one of the America’s best boxes of candy. Each of its pieces is covered in dark chocolate or real milk to help enhance the taste. The Whitman’s 24 Ounce Sampler Assorted Chocolate Box also makes a sweet and minty treat at work, home or on the go. It comes in a 24-ounce pack, and this means you will have more than enough throughout the festive season. This chocolate box also contains no gluten; hence, it can be enjoyed by everyone.

The Corso was the most novel piece, combining olive oil, salt, and chocolate. I was skeptical, but the olive oil was presented nicely and worked well with the chocolate. My sensations of the Pietra alternated between the chocolate and hazelnut flavors; they were balanced nicely. Generally, Hermé’s pieces had good chocolate and nice flavors, although I did not agree with all of the balances. I did not taste the caramel or salt very much in the Makassar, and the raspberry in the Ispahan could have been stronger.

A mural of Milton S. Hershey adorns The Hershey Story Museum, which tells the story of Hershey’s rise to become one of the top chocolatiers in the world. Born on a Pennsylvania farm in 1857, Hershey eventually turned to chocolates and used fresh farm milk to mass-produce milk chocolate, which was until then a luxury confection. Wendy Pramik for USA TODAY
“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.

If you like variety in your box of chocolates, you’ll love Belgian chocolatier Godiva’s classic variety box. This nineteen-count Belgian chocolate selection includes an assortment of dark, milk, and white chocolates with classic fillings including dark chocolate truffle, hazelnut praline, nut crescents, and coconut macaroon. It comes in an elegant gold box with a bow on top, making it easy to open and close and perfect for a gift.
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.
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.
Godiva has long been known as a company that produces some of the finest artisanal chocolates at very affordable prices. Their classic gold gift box is no exception, in either case, providing chocolate lovers with an assortment of high-quality chocolate textures, each with bold, intense flavors. Most users really enjoyed the taste and presentation of the fine chocolates though the price as a bit high for some. We find the price to be only slightly above average for 19 pieces of artisan chocolate.
It is said that Ferrero Rocher is the bestselling brand of chocolate on Earth, with millions of people all over the world buying this chocolate every year. The company has been a leader in the chocolate industry for over 200 years. Ferrero Rocher chocolates are wrapped in golden foil, making them a popular holiday gift. This mouthwatering treat consists of hazelnut in a thin wafer shell with hazelnut chocolate, milk chocolate, and chopped hazelnuts.
In France it was introduced from Spain in 1615, when infanta Anne of Austria, showed the chocolate drink to her new husband, the King Louis XIII. In Belgium, the Low Countries back then, the production of chocolates started in 1635 under the Spansh occupation. In 1657 a Frenchman living in London opened “The Coffee Mill and Tobacco Roll“, a shop which sold the first tablets of solid chocolate, that were used to prepare this new drink. Chocolate became so popular that the British government taxed it heavily to the extent that chocolate had a price which was equivalent to two thirds of its weight in gold. Switzerland started to produce chocolate in the middle of the XIX century.
I love Milkboy chocolate. It is honestly the best chocolate bar I've ever tasted. I tried it for the first time after I purchased one bar at a specialty food store when I was on vacation. I had to have more, so I searched for it everywhere in my town, but with no luck. I'm so happy I found this online, and I hope they start distributing in more locations soon.

A perfect visual and tasting treat in the beautiful Paris environment can only remind one of the famous Richart chocolate company. The Paris, France located family business serves you with a range of proprietary chocolate recipes including special ingredients that can’t be expected in such a great way anywhere else. The sincere service, a slew of recipe options and the refined taste makes the chocolatier stand tall at the number nine position.

I have always been on the hunt for good chocolate. I first found Legacy Chocolates when they had a shop in St. Paul on Marshall Avenue - it was hands down the best chocolate I had ever had! When they left the shop on Marshall and were in Menomonie, Wisconsin I was still able to enjoy their chocolate. I just called Legacy and placed my order and they shipped it right to my doorstep. So happy to welcome Legacy back to St. Paul - best chocolate ever!!
Sure, some people might see a box of chocolates as a last-minute gift idea — one you revert to when you can't think of anything else— but those same people are dead wrong. A really amazing collection of treats — like the best assorted boxes of chocolates, below — are the gift that keeps on giving. Every time your lucky gift recipient places a piece of mouth-watering goodness into their mouths, they'll think of you and your act of kindness.
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.

Xocolatti’s globally-inspired truffles and slates (very thin versions of chocolate bark ($28) with layers that recall slate rock) come in seven exotic flavors like mango and paprika with white chocolate. “In India, we usually eat fruit with spices on it, and one of the most popular combinations is mangos with paprika on top,” says founder Shaineal Shah. xocolatti.com

Named after Venezuela’s legendary cacao-producing region, Chuao Chocolatier specializes in “fusion chocolate.” Founded in 2002 by Venezuelan master chocolatier and chef Michael Antonorsi, and his brother Richard, Chuao (pronounced chew-wow, as it turns out) aims to dazzle and delight taste buds by pairing ethically sourced chocolate with natural — and oftentimes surprising — ingredients such as chile peppers, popcorn, potato chips, bacon and honeycomb.
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.
I shared my bottle with my husband and his mother. None of us are avid wine drinkers but I love chocolate and wine so I wanted to try it. It has a very great chocolate after taste. So the chocolate flavor is definitely in there. The wine itself was like taking shots of pure alcohol. It's very strong! Not totally unappealing, just surprising so be prepared for that. It was a good wine
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.
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.
Our chocolate drinks are made using premium single origin chocolate. We make 3 drinking chocolates (a classic dark French style, a lighter Venezuelan milk with cinnamon, and a spicy dark one with ginger, coconut milk and other spices) and several different hot chocolates including vegan and sugar free options. To compliment the chocolate we have espresso from Caffe Vita, Salt & Straw Alberquina Olive Oil ice cream pour-overs, Bakeshop shortbread cookies, and other special treats. We also make Cacao Premium Drinking Chocolate and Cacao 100% Pure Dark Hot Chocolate mixes available for you to take home and enjoy later.
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.
As with most types of chocolate on the market today, there are many options available when it comes to gourmet chocolate. So many, in fact, that it might be easy for you to become overwhelmed by the finely crafted chocolates and all the decorative, eye-catching gift boxes. If you’re looking for some of the best gourmet chocolates for your next party or you just want to sample some of the finest chocolate out there, our list of the ten best gourmet chocolates can provide you with the variety you need.
Chocolate contributes more than $700 million to the Ecuadorian economy. A single 1.8 ounce bar of the finest chocolate divided into 12 squares will set customers back more than $250. For the adventurous chocoholics who want to see chocolate production from seed to bar, the Cacao Route offers the opportunity to visit cacao farms and eventually eat chocolate in a number of dishes as well as sweet and bitter bars. Cacao Route tours take place near the Pacific coast, with options to tour the Organic Cacao Museum, horseback ride along the path and visit plantations and packing facilities, as well as in the Amazon, which features spa treatments at the Papallacta
Review: Let's just say you get what you pay for and since you'll have to shell out top dollar ($50 to be exact) for these babies, we can assure you, they're good. However, we do have to point out that they are tasty, but not amazing. One taster described one of the Godiva's as "[feeling] like a hug, a milky embrace" while another brought things back to earth with "the special edition truffle, not so special." Don't worry, while not every piece is delectable, there are some definite stand outs, so they're worth the extra dough.
Mexico City maker TA.CHO won gold for its small run of bars made with cocoa from Tabasco, one of the primary regions in Mexico where the pod-shaped fruit is grown. And Fu Wan Chocolate from Taiwan received top accolades for its rough-ground bars made from Taiwanese cocoa. The bars' coarse texture reflects how chocolate was traditionally made in Mesoamerica (where it originated).

For $260, in late 2014, you could've gotten yourself a To’ak 2014 Rain Harvest 50s gram Chocolate Bar. It was Fair-Trade, USDA certified, 81% dark chocolate and came in a box made from Spanish Elm engraved with the specific bar number, as only 574 were made. There was also a 116 page booklet included, so you could read it and remind yourself why you spent $260 on a chocolate bar. The only ingredients, by the way, were cocoa and cane sugar.
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.

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.

There is nothing in this world that is more crave-worthy, more scrumptious and more delectable than a beautiful piece of chocolate. Whether you’re eating a confection given to you by a loved one in a heart-shaped box, snuggling up with a box of caramels and watching Netflix on a wintery Friday night or are breaking off a piece of peppermint bark for an after-dinner treat, the moment the oh-so-sweet morsel hits your palate, you’re transported into a world of happiness and true deliciousness, even if only for a moment. To honor the beauty of chocolate and the artistry of the chocolatier, we sought out the best chocolate shops in every state.
As the name of this Omaha, Nebraska, chocolate shop suggests, The Cordial Cherry specializes in chocolate-covered cherries. The high-quality chocolate confections come in all sorts of charming shapes, such as unicorns, owls and snowmen; they’re handmade and hand-decorated, so no two chocolate cherries are quite the same. Of course, this shop also offers classic things like fudge, truffles, and malted milk balls — but you really want the cherries.
There may be bars with frillier packaging and more envelope-pushing additions, but when it comes to pure, classic chocolate, Bonnat can lay claim to the crown. This family company began in 1884 and was beloved by Jackie Kennedy Onassis who gave bars to White House guests during the holidays. The Juliana bars are made from specially-grown Brazilian cacao beans, fermented, then dried in the sun slowly, over seven days. Back in France, the beans are painstakingly refined and tempered over five days. It’s an intricate process but, as Stephane Bonnat says, “In the Alps, we have time.”
The Hershey Story Museum in downtown Hershey tells the story of Milton S. Hershey’s initial struggles with building a business before the chocolate-bar king put it all together. Visitors can browse the extensive educational displays, which feature historical photos and early advertising examples of Hershey’s chocolate products. The museum also offers a tasting bar and the Chocolate Lab, where visitors can craft a bar and learn how cocoa beans are transformed into confections. Wendy Pramik for USA TODAY
“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.
This company was incorporated in 1852. In America, it the third-oldest chocolate company. It is one of the only chocolate companies in the United States which is in control of all aspects its own manufacturing process. Its bar version is cut into several squares and comes in many flavors which include caramel filling, caramelized almonds, salt and almonds, and peppermint bark.

There may be bars with frillier packaging and more envelope-pushing additions, but when it comes to pure, classic chocolate, Bonnat can lay claim to the crown. This family company began in 1884 and was beloved by Jackie Kennedy Onassis who gave bars to White House guests during the holidays. The Juliana bars are made from specially-grown Brazilian cacao beans, fermented, then dried in the sun slowly, over seven days. Back in France, the beans are painstakingly refined and tempered over five days. It’s an intricate process but, as Stephane Bonnat says, “In the Alps, we have time.”


Why they're cool: They've been making chocolate since their first store opened in California in 1921, almost 100 years ago (omg)! They also offer over 100 varieties of chocolate for all different occasions like Valentine's Day, game day, gift boxes, and custom mixes! To top it off they offer a variety of yummy lollypops everyone (including me) is obsessed with!
Pastry chef Kee Ling Tong has been hand-rolling each of her delicate chocolate truffles since 2002. Her tiny storefront in New York City’s Soho neighborhood (and two counters in Midtown) is a must-stop for chocolate lovers, who will savor each piece’s paper-thin shell encasing flavors like black sesame truffle and green tea. Kee’s almond truffle is pure joy: A deeply salted white chocolate ganache is made from cream steeped with toasted almonds; each truffle is then rolled in toasted almonds for crunch. Unfortunately for non-New Yorkers, Kee’s does not ship nationwide. 315 West 39th Street, New York, NY 10018 (multiple locations)
Christopher Elbow Chocolates is a Kansas City, Missouri, shop that takes the phrase “artisanal chocolates” to the next level. Each and every piece of candy is painted by hand, making these more like tiny, edible pieces of art than an after-dinner treat. The creativity extends beyond looks; these chocolates come in inventive flavors such as rosemary, Japanese yuzu and calamansi lime as well as an ever-rotating list of limited-edition flavors.
If you’re looking for something completely different, consider these luxury champagne truffles from the famous British chocolatier Charbonnel et Walker. A small-batch chocolatier known for serving the Queen of England, they’re famous for specialty products including these milk chocolate truffles made with marc de champagne, a French brandy made from champagne grapes. Their strawberry coating adds a pleasing sweetness that counters the intensity of the brandy-flavored filling.
Connecticut is apparently so well known for its chocolate shops that it has a bona fide tour route for sweet confections called the Connecticut Chocolate Trail. So how does Bridgewater Chocolate in West Hartford stand apart from the crowd? Its stunning packaging, for one. But the chocolate tortels, truffles and dark chocolate-covered cherries on a milk chocolate heart are luxurious and rich.

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