In 2012, Cluizel opened a second Chocolatrium; in West Berlin, New Jersey. (The only other American outlet is their Manhattan storefront.) Visitors to the European and American Chocolatriums are walked through the chocolate creation process and history of the Cluizel brand. They are offered a sneak peek into the Cluizel workshop, then feast on fanciful bonbons like caramel mushrooms, “cappuccinos” filled with coffee ganache and macarolats — macaroons with different flavored coatings and fillings.
Christopher Elbow ($35 for 16 pieces) was our top pick for 2014. In a blind tasting, a panel voted it their favorite. In the most recent tasting, the chocolates came across as too sweet and the flavors a little heavy-handed. While they are absolutely beautiful—the chocolates resemble baubles and jewels—they were squeezed out of the top spots by this year’s contenders.

All the while, I’d been looking at the red heart-shaped objects that were floating in the two big jars. I kept thinking about the Aztecs. At last I asked Alessio what they were. “Cacao pods,” he said. “In formaldehyde so they do not dry up.” The one off in a corner behind the door was a unique Venezuelan variety called Porcelana. The other, placed on a low table next to all the trays of chocolate, gleamed and glistened like a trophy. That one was Venezuelan too, Alessio said with a smile. It came from Chuao.
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.
Jacques Torres’ products are excellent, and there is not much to detract for that. A correspondent recommended the Alizé Heart of Passion, but the nut pieces are my favorites, with the Heart and other fruit pieces second. Most of the nut pieces, such as the Heavenly Hazelnut, had the fine crunchy texture of a praliné. The Cinnamon Praline was also a great nut piece, with hazelnuts. The European Peanut Butter had sort of an airy taste to the peanut butter. The Heart had a nice pop to the passion fruit flavor enveloped by chocolate flavor. The Creamy Raspberry, Fresh Squeezed Lemon, and Love Bug were also excellent fruit pieces.

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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.

What kinds of chocolates can you get at Russell Stover? While you won't find anything overly exotic or gourmet, you'll find an appealing selection of just about everything else. Whether you want milk or dark chocolate, sampler or single-flavor boxes, or you'd like to build your own gift box, the website makes it easy for you to find it. Use the search box, or simply click on the brand you prefer (Russell Stover or Whitman's) at the top of the page, where you'll get a dropdown menu of the available product categories. In addition to chocolates, you'll also find gift baskets (with or without plush animals), hard candies and jelly beans, brittle and chocolate bars, and an outlet for clearance items at a discount.
I haven't had all the chocolate in town. But so far, this lives up to its name! Not since DeBrand's left has there been such a great option for quality chocolate and coffee in the city. I've tried several of the truffles and they have everything to fit whatever taste profile you prefer. From dark and bitter to light and sweet, you'll find a good option. And they have a well-maintained espresso machine to brew fantastic coffee that compliments your dessert. If you're looking for an option in Mass Ave to grab an after-dinner dessert, The Best Chocolate in Town is a great chioce.

I haven't had all the chocolate in town. But so far, this lives up to its name! Not since DeBrand's left has there been such a great option for quality chocolate and coffee in the city. I've tried several of the truffles and they have everything to fit whatever taste profile you prefer. From dark and bitter to light and sweet, you'll find a good option. And they have a well-maintained espresso machine to brew fantastic coffee that compliments your dessert. If you're looking for an option in Mass Ave to grab an after-dinner dessert, The Best Chocolate in Town is a great chioce.

You can’t go to Belgium and not go to a chocolate shop – there are more than 2,000 throughout the country! What makes Belgian chocolate unique is that it is only cooled at the end of the production process, which allows it to hold onto more of its aroma. Belgian chocolate is also almost entirely handcrafted. These two factors do make Belgian chocolate a little more expensive, but as they say – treat yourself!

My mother is really difficult to shop for and I never know what to get her. I stumbled across your site over the holidays and decided to give her a 6-month Gift membership and she hasn't stopped talking about it since! She loves the variety and tells me that she's been getting some of the best chocolates she's ever tasted. She likes it so much that I'm pretty sure I know what she's getting for Mother's Day!

When I spoke with Eric Case of Valrhona Chocolate, he made a point to differentiate filled chocolates from chocolate bars: “Chocolate and chocolates. Chocolate is something made from a bean, to give to someone that then creates a bonbon, or a confection, or a candy. ‘Chocolates’ are all kinds of things that happen to use chocolate in the ingredients, but they also have marzipan, toffee, nuts, or fruit.” Because of these additions, the shelf life of a quality box of chocolates is (generally) much shorter than that of a bar.

I rarely recommend chocolates at this price level, and I certainly cannot make Christopher Elbow a regular treat, but I do recommend experiencing these exquisite chocolates. They would also make a superb gift. (Alternatives at this quality but somewhat cheaper are Burdick and Jacques Torres.) While I recommend Elbow’s chocolates, the toffees did not stand out for me.
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.
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)
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
Galaxy is sold as Dove in several countries internationally. This brand of chocolate ranges in flavors from milk chocolate, fruit & nut varieties, and bubbles. The Galaxy and Dove brands also market products including hot cocoa powder, cakes, and ice cream. This comes in second to the Cadbury Dairy Milk bar in the best selling chocolate bars in the United Kingdom.

The Peanut Crunch started with a good light crunch and revealed distinct but light toasted peanut flavor. That was my favorite, and I also enjoyed the Apricot Cream, Marshmallow Cream, and Tart Cherry. I would prefer stronger chocolate flavors in Anette’s chocolates. The Dansk Bar sounded promising with “chocolate truffle layered over marzipan and vanilla caramel,” but I was disappointed. The flavors were not brought out well, and the texture was firmer than I expected. I also found the Triple Berry Cream too sweet to enjoy the fruit and chocolate flavors, so I recommend you select your favorite pieces from the case if you are in the store.


Pastry chef and chocolatier Valerie Gordon does it all, from pastries and historical cakes to petit fours dipped in white chocolate and delicate toffee coated in dark chocolate. Her almond fleur de sel toffee is a favorite. Valerie Confections ships many of its sweets anywhere within the continental U.S. 3360 West 1st Street, Los Angeles, CA (multiple locations)


For more than 30 years, Seattle-based owner Fran Bigelow has been setting candy trends—she was selling miniature chocolate bars and elegant truffles before they became ubiquitous. Her sweets also have a very high-profile admirer: As a lover of salty-sweet desserts, one of President Obama’s favorite indulgences is Fran’s Smoked Salt Caramels ($12)—buttery caramels coated in milk chocolate and sprinkled with smoked sea salt. franschocolates.com
The Richart family started making gourmet chocolates and French macarons in Lyon, France in 1925 and has consequently gone on to become one of the world’s best chocolate brands. The chocolatier has gained highly coveted accolades for his work: National Geographic’s Inside Travel named him one of the world’s top chocolatiers, and has been awarded the Ruban Bleu, France’s most prestigious confectioner’s honor, a total of seven times.
Craft chocolate has come a long way in a very short time with an explosion of North American small craft chocolate makers in the last decade (in 2006 there were approximately 3, now there are over 250). We are excited to offer an opportunity for our customers to explore craft chocolate in an honest way, avoiding traps of excessive packaging, unreasonable margins, and exaggerated hype. This is not a collection of all makers, it is a collection of the best bars from the best makers. We have samples to help you make the right selection, and can offer suggestions based on your taste and interests. We are very excited to have this selection of chocolate available, and hope that you will enjoy it!
Milton S. Hershey opened The Hotel Hershey in 1933, on a hill overlooking his chocolate factory. Its architecture was inspired by a hotel he and his wife, Catherine, had visited in the Mediterranean and includes a Spanish-style patio, a decorative fountain and a unique dining room without corners. It has 276 rooms and has been expanded to include event space. Wendy Pramik for USA TODAY
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.
Cadbury, anyone? It’s hard to pass up a Cadbury egg when they appear in the grocery store, but the brand originated in the United Kingdom and originally sold tea, coffee, and drinking chocolate in the 1820s. The Cadbury brothers supplied Queen Victoria with chocolate in the 1850s and developed the popular Dairy Milk chocolate, famous for having a higher milk content, in 1905. While you can buy Cadbury Eggs and Dairy Milk bars around the world, we think they taste better while walking down a cobblestone street in the U.K.!

This is a Swiss company which dates back to 1836. It is famous for its Lindor chocolate which is contains a hard chocolate shell with an inner filling of smooth chocolate. They are wrapped in different colors, each identifying a different flavor. These flavors include hazelnut, mocha, peppermint, cinnamon peanut butter, Irish cream, coconut, caramel, and sea salt. Chocolate bars, liquors, and ice cream are also produced by Lindt & Sprungli Company. There are eight chocolate cafes that Lindt has opened, four are in Sydney, and four in Melbourne.


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.
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.
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).
Cecilia asked me to put on a hairnet, a plastic jacket and disposable blue booties, then led me downstairs to the factory. The machines, Swiss, Italian and German models painted ivory, clacked and hammered away, sounding like an orchestra of conga drums. A young guy with tattooed forearms strained to push sweetened cacao paste through a screen with a paddle. For some reason, the floor was painted blood red. The chocolate smell was so strong and pure I could barely think. Somehow I managed to remark to Alessio that these antique machines must limit the quantity of chocolate Amedei can make.
Launched in 2006, the Seattle-based Theo Chocolate was the first chocolate manufacturer in the US to be both 100 percent organic and fair-trade. (The Fair Trade Certificate goes only to eco-friendly products made by workers who are paid enough to cover their basic needs and reinvest in their operations.) Theo’s conscientious chocolates are delicious: nuanced and intense, like dark, single-origin bars from nations such as Ghana and Madagascar. Founder Joseph Whinney is so passionate about chocolate that he hired a biologist to genetically map Theo’s beans. Not all of Theo’s endeavors are so serious: 3,400 Phinney bars, named for the factory’s street address, come in whimsical flavors like the salty-sweet Bread and Chocolate ($7), featuring dark chocolate mixed with bread crumbs; it’s perfect with afternoon coffee. theochocolate.com
Ingredients/Flavors: The last thing you want is to order a boxed chocolate made of desirable ingredients. For this reason, make sure you know the ingredients and flavors used to make a chocolate you are about to buy. This will help you enjoy your new chocolate to the fullest.Other than the guideline, we have come up with the top 10 best boxed chocolate reviews in 2019 to make it easier identifying a suitable product.
You could spend eternity staring at the stunning chocolates at Christophe Artisan Chocolatier-Patissier in Charleston, South Carolina. The luxurious treats here are all hand-painted, resulting in bold morsels that are some of the prettiest little things you’ll ever lay eyes on. But, of course, you’ll want to eat these chocolates in addition to looking at them. Flavors range from the standard (praline, raspberry) to the subtle (Earl Grey, lavender caramel) to the extraordinary (bleu cheese).
The Pistachio Marzipan and Bandol Breeze (apricot pâte de fruit and marzipan) were too weak for my taste, but most of Jacques Torres’ pieces had both good non-chocolate and chocolate flavors. The Golden Espresso was another very good piece. Mom’s Chocolate Peanut Brittle did not quite work for me, but Grandma’s Chocolate Peanut Butter Crunch was excellent, with a great roasted peanuts flavor and complementing chocolate. In spite of my few quibbles I, most of Torres’ pieces are done to near perfection, and I would class Torres with Burdick. Both are near the same quality. Burdick uses a bit more exotic flavors while Torres takes familiar flavors to great heights.

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.
One of our favorite “go-to” spots in Utah for delicious chocolate is V Chocolates. Walk into V Chocolates and you’ll feel an overwhelming sense of simplicity and quality- which undoubtedly translates into their amazing chocolates. Favorites include their chocolate covered salted caramels, chocolate dipped caramel pretzels and chocolate peppermint bark. You can purchase V chocolates at their downtown location (favorite) or at several other vendors in Utah.

Also known as home to the Little Chocolatiers from former the hit TLC show, Hatch’s is at the top of our list when it comes to the best chocolates in Salt Lake City. The quality of chocolate that you consume here whether it be with a caramel apple, inside some of their homemade ice cream, or melted in a cup of hot cocoa is truly top notch. Some of Hatch Family go-to’s are their chocolate covered Oreos, chocolate covered raspberries, and aztec salted caramels.
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