In 1502 Columbus received cocoa beans as an offering from the Aztec society, but it was the conquistador Hernan Cortes who sent the first shipment of cocoa to Spain in 1524. Spanish monks adapted the "chocolha" to the European taste, substituting some of the spicies used in America for honey, sugar and milk. In the Spanish court this beverage was kept as a secret recipe that only monks knew how to prepare. 
The pieces in a one-pound box were quite varied in appearance, with few repetitions. Most pieces have full flavors of moderate strength. The designs were elegant but not as ornate as Burdick’s. The cinnamon-ginger piece was very good, and the chocolate-coconut mixture is notable. Some pieces are somewhat ordinary, not entirely worthy of a fine chocolatier.
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.
Chocolat Céleste is a mixed bag; I have enjoyed some pieces but not all (relative to experienced expected for the price), and prices have escalated. I suggest the Grand Cru collection. Although pricey, $139/lb. in 2012, it is a rare opportunity to taste criollo (a type of cacao, from which chocolate is made). I enjoyed the criollo pieces in the collection. They should be approached as a tasting experience: Cleanse your palate with water, smell, taste, let the chocolate dissolve, and take the time to experience it. The collection also has non-criollo pieces that I found a bit flat and dry compared to the criollo.
Inspired by chef Eric Ripert and Anthony Bourdain, the Good & Evil Chocolate Bar is made with 72 % Peruvian Nacional Cacao, said to be the world’s rarest cocoa bean. Crafted by master chocolatier Christopher Curtin of Éclat Chocolate, the bar is made exclusively with Premier Cru Superieur beans from the first harvest on a remote farm in Peru. We enjoyed its rich taste and cocoa nib-crunch. Available in limited quantities from Williams Sonoma.
After I finished looking, I enjoyed the excellent balance of chocolate and raspberry in the framboise. The pistache was great. The noisette had a good hazelnut, but the chocolate was a bit weak. The Chocoblock looks like the chocolate-nut bark you find in so many stores, but it was superb. It contains assorted nuts and particularly brings out the pistachio flavor.
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.
To take advantage of Chase Sapphire Preferred’s lucrative offer of 3x points on dining on the first Friday of every month, we regularly round up the best in food and drink. To get a jump on your February 14/Valentine’s Day sweets shopping, TPG Contributor Michele Herrmann has put together an assortment of artisan chocolate shops across the U.S. where the candies are just as individual as your Valentine.
The beginning of Godiva chocolates traces back to a 1920s chocolate- and sweet-making workshop owned and operated by the Draps family in Brussels, Belgium. Their “pralines,” typical Belgian filled chocolates, were sold in the large, highly fashionable shops. At the age of 14, Joseph Draps went into the family business. Over the years, he developed both his ability and creative talent as a master chocolate-maker as well as his business sense. He decided to create a prestige range of chocolates and to give it an evocative name. He chose “Godiva” and marketed his chocolates in instantly recognizable gold boxes. In recognition of its excellence, Godiva has been rewarded with an appointment as supplier to the Court of Belgium. Godiva continues to be an innovator in gourmet chocolate.

Cake specializes in elegant gourmet cookies that would be right at home on the cover of a Martha Stewart magazine. The cookies and brownies are individually packaged so they remain ultra fresh. Topping it off is the lovely packaging that’s sure to impress anyone lucky enough to receive a gift from Cake. Thanks to its elegance we vote this as an ideal gift to send as a thank you, a client gift, or any occasion where a touch of tea room fanciness is in order.


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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.
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.
I just wanted to let you know how much I love your products and especially your customer service. I got married in August, and I wanted to give my groomsman and bridesmaids something unique. So initially I was looking for wine of the month. I choose your company based on the fact that it had international wine, not just from one region. But one of my girlfriends, my sister-in-law, doesn't drink wine. But you have chocolate. And not just chocolate, but fine, delicate, delicious chocolate. And she loved it. So much so that she is now going to subscribe for herself. Thank you for your wonderful products and wonderful service.

MarieBelle sent unsolicited commercial email. Their shipping policy is bad. They pick the shipper and require expensive overnight delivery, charge $32 for less than two pounds, and deny responsibility if you do not stay home to receive the package. The web site does not offer a choice of pieces. My 25-piece box contained duplicates, so that only 14 flavors of the 27 depicted on the chart were in the box.
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.
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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