Hand-dipped bonbons are a specialty for Alma, one of Portland’s standout chocolate shops, but only its toffees, molded chocolate figures, and chocolate bars are shipped nationwide. Stop in for a taste of owner Sarah Hart’s Thai peanut butter cups and rose caramels — the filling contains just the right amount of salinity to offset the drop of rosewater that’s inside each one. Or, order in advance of the holidays to snag a hazelnut or peanut butter crunch bar, caramel-pecan bar, or mocha almond nibby. Alma ships nationwide. 140 NE 28th Avenue, Portland, OR
Decadent is the first word that comes to mind when describing these Swiss milk chocolate truffles. The inside is filled with rich, smooth chocolate that melts in your mouth — and the outside is covered by a crunchy chocolate shell. You'll get the benefits of both textures in one delicious treat. And talk about value: this 60-count box will keep your gift recipient high on chocolate for weeks.
This North End chocolate and nut shop run by two childhood friends features a variety of artisan chocolates by local and national chocolatiers as well as gourmet nut mixes, health bars, and specialty snacks, as well as vegan and gluten-free chocolates. Tasting days give the opportunity to try anything from Pure 7’s dark chocolate peppermint bar to Northlight Baking Co.’s macarons.
Garrison Confections’s main attraction is the Seasonal Collection, which features twelve new flavors about every three months. Generally I like new experiences, so that is fine by me, but do not get attached, because your favorite piece will vanish. I tried the collection in April 2007 and was impressed by some pieces, notably the fruit patés. The Pabana was particularly nice, good flavors blended well, including a novel fruit flavor. The 91% was also very nice, unusual for me since I generally like more than chocolate alone. The pieces with alcohol were less appealing to me, as usual. The Chocolate Peanut Butter Pie was a bit piquant with a nice balance. The Coffee Almond Praline started well but finished weakly.
Theo Chocolate can be found at many higher-end markets but a visit to its shop guarantees a taste of hard-to-find flavors, like a bonbon filled with caramel that’s flavored by the smoky heat of a ghost chile. Theo, which ships its chocolates nationwide, uses only organic and certified fair-trade chocolate for all of its creations. 3400 Phinney Avenue N, Seattle, WA 98103
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.
Our top pick for cake mix comes with a catch. Williams-Sonoma’s devil’s food costs a whopping $15 per box. (Plus you can only buy it online or in-store.) Don’t get me wrong, this chocolate cake was really, really tasty, but is it worth the money and a trip to the mall? That’s for you to decide. If you’ve got a budding baker in your life or want to put together a nice housewarming gift, we recommend this product 110 percent. But if you’re just looking to make a quick, tasty cake, there are other, more accessible brands that fit the bill…or you could always make something from scratch.
The Chocolaterie is a delightful find in a suburb of Atlanta. They have a variety of truffles with flavors that are both fanciful and familiar. The Cookie Dough Truffle gives a good impression of its namesake and is both enjoyable and playful. As with the Malted Milkshake Truffle, the flavor composition conveys a luxurious feel. These and several other flavors weave multiple flavor sensations without losing them in a blend.

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.


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.
I enjoy finding artisan chocolatiers when I travel. Chocolat Abeille (French for bee) is a gem in downtown Omaha. Their general assortment includes a variety of beautiful pieces including fruit, tea, and other flavors. Among these, the Caramel Ganache presented its chocolate flavor nicely, while others tended to be stronger in their fruit or other flavors. They are made in small batches and may sell quickly; the pieces that were available varied slightly over several visits in the course of a week. My favorite was a larger special piece (priced to match), the Hazelnut Banana Crisp, with a nice balance between its banana, hazelnut, and chocolate flavors.
Nobody knows for sure how many chocolate shops there are in the U.S. today, at least in part because many of them do double duty as patisseries, ice cream parlors, or gift shops. Suffice to say that there is probably not a city or a town of any size in the country that doesn’t boast at least one purveyor of specialty chocolates, and many places have more. There are at least 80 of them in New York City, for instance, and more than 30 in Los Angeles.

The Oaxaca truffle, for example, uses guajillo and pasilla chilies with 75% cacao Tanzanian dark chocolate and pumpkin seeds, while the Naga truffle is filled with sweet Indian curry and coconut that's covered by 45% cacao deep milk chocolate. If you're getting a bit freaked out by the experimental flavors, have no fear — there are also chocolates with cherries, hazelnuts, and other more traditional ingredients inside.

Larry Burdick makes exquisite delicious chocolate pieces at Burdick Chocolate, a small manufacturer at the western edge of New Hampshire, northwest of Keene and 70 miles from Nashua. Burdick does a great job of making a variety of ornate fine chocolates and presenting them well. The pieces in his assortment differ from each other well, so that one is entertained by the changes in flavor, style, and shape. The flavors range from intense chocolate to balanced to strong non-chocolate flavors, and the sweetness ranges from bitter to very sweet. Some flavors are familiar, and some are exotic.
Anytime you walk into a chocolate shop and are immediately greeted with a sample of free, homemade fudge, you know you’re in for a good time. That’s what you will find at The Sweet Palace in Philipsburg, Montana. The customer service here is just that good. Beyond huckleberry fudge, you’ll also find homemade truffles, nut bark and creamy chocolates. If chocolate isn’t your thing, The Sweet Palace also sells a bunch of nostalgic candy you forgot existed.
The Oaxaca truffle, for example, uses guajillo and pasilla chilies with 75% cacao Tanzanian dark chocolate and pumpkin seeds, while the Naga truffle is filled with sweet Indian curry and coconut that's covered by 45% cacao deep milk chocolate. If you're getting a bit freaked out by the experimental flavors, have no fear — there are also chocolates with cherries, hazelnuts, and other more traditional ingredients inside.
If you like chocolate bark covered with fresh fruits and nuts, you will go nuts for the chocolate of Paul de Bondt. He was born in Holland and married an Italian, Cecelia. The couple makes international chocolate with flair. Try their lemon lime 64 percent bar made from Madagascar’s finest cacao. Although one can find several outstanding chocolate makers in Tuscany, de Bondt proves noteworthy for his scientific approach to chocolate, offering various percentages of the same cocoa in a series of bars that lets you find just the right nuances for your chocolate preferences. Chocolate and tea shop in Pisa.

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.
These are the best cookies I've ever had! A friend gave me a box of these for Christmas, and my son and I devoured them. I had to get more. Do not think of the price tag. These are not Chips Ahoy or Oreos. These are desserts as dainty, tasty, and elegant as you'd find in a 4 star restaurant. You won't be able to eat a dozen at one sitting....possibly not in two. They are filling and just an amazing little bit of heaven. I am so glad I can get these through Amazon because the nearest Cosco is a two hour drive from me here on the Oregon coast. And I would feel so guilty driving that far just to buy cookies. But, I am ashamed to say, I'd probably do it. Yes. They are THAT ... full review
Chocolate Visions makes excellent chocolates with nice flavors. I tried The Works Collection and generally enjoyed both the pieces with familiar flavors and those with novel combinations. The Hazelnut Trio had an unusual structure that showcases its familiar flavors well. The spice was distinct in the Tarragon, quite unusual, and worked well with the chocolate.
Award-winning author and master chocolatier Paul A. Young deserves the accolades he receives for his creativity and mastery with all things chocolate. Walk into his tiny Camden Passage original chocolate shop and inhale the intoxicating aroma of fresh chocolate being made on-site. Young is one of the British chocolatiers who launched the chocolate revolution in London about 15 years ago, casting aside the overly sweet British chocolate of old for the fresh and innovative chocolate offerings that you’ll now find in at least a dozen top-notch chocolatiers in the capital city. Try his dark chocolate sea salt caramel pecan brownies—guaranteed to seduce every unsuspecting chocolate lover. Three locations in London found in Camden Passage, Royal Exchange, and Soho.
You can’t really make a bad choice at Boise’s The Chocolat Bar. Since 2004, this shop has been using local and organic products to allow the lusciousness of chocolate shine through. The top highlight at this shop is the Nipples of Venus truffle, which features dark chocolate ganache topped with white chocolate and Madagascar vanilla with a tiny dot of white chocolate on top. The barks are also worth traveling to Idaho for, with unique combinations like red chili pistachio and lemon lavender almond.

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.
Sweet Girl Cookies will make you feel like a kid again, that is, if you’re like me and always tried (and still try) to choose the biggest cookie on the cookie plate. These gourmet cookies are generously big—4.4 ounces, and they cry out to be enjoyed with a big glass of milk or cup of coffee for dunking. Each cookie tends toward a dense cake-like rather than chewy texture, and each flavor is packed with chips. The middle of these cookies (even their “smaller” 2 ounce cookies) is one inch thick. We measured.

Nothing says "I love you" quite like like a giant heart shaped box stuffed with chocolate (food = love right?). But it can be daunting to pick out the right box when there are so many pimped out and deceiving options to choose from. Fortunately for you, we got down and dirty and went through too many chocolates to find the right box for your boo (or your boss).
One of the best places for decadent treats in all of Utah is Mrs. Call’s Candy Co. Tucked away in charming Heber City, this local favorite makes some of the most delicious chocolate and candies we have ever tasted- all still prepared in copper kettles over an open flame with the same recipes that they have been using since the 1920’s! You really can’t go wrong when it comes to eating Mrs. Call’s Candy, but some of our favorite items include their milk chocolate sea salt caramels, the chocolate covered cookies, and the vanilla cream caramels (pictured above).
Valrhona has been creating exceptional gourmet chocolate since 1922, with cocoa beans purchased directly from premier plantations in South America, the Caribbean, and Pacific regions. The chocolate, made in the French style, comes in a variety of bars. Valrhona was one of the first chocolatiers to describe its chocolate like wine, labeling creations as grand cru, single origins, single estate, and vintage chocolate from bean to bar. In 2008, it introduced spicy, salty Xocopili.
These ten chocolate boxes all add a unique twist on the standard box of chocolates, thanks to original flavors and high-quality ingredients. Whichever you choose, you’ll be in for an excellent chocolate experience. However, there’s one that stands out far above the rest thanks to its wide array of original flavors and reasonable price point. At just over $$ a bar, you owe it to yourself to indulge in all the unique flavors of the Chuao Chocolatier Share The Love Gift Set. It gets our endorsement for the best box of chocolates on the market today,
Planète Chocolat sells most of their chocolates in prepared boxes, so I could not pick out my preferences. Some pieces, mostly truffles, are available separately. The pieces in the box I got had textured tops that I could not match up with the diagram, so I could not tell what was what. Planète Chocolat’s chocolates look fancy, but that does not make them taste fancy, and I would rather pay for taste than looks.
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Planète Chocolat sells most of their chocolates in prepared boxes, so I could not pick out my preferences. Some pieces, mostly truffles, are available separately. The pieces in the box I got had textured tops that I could not match up with the diagram, so I could not tell what was what. Planète Chocolat’s chocolates look fancy, but that does not make them taste fancy, and I would rather pay for taste than looks.
Late last year, I grew curious about an Italian chocolate brand called Amedei. I mean curious in the same sense that sharks are curious about surfers. Amedei, founded in 1990, is the joint project of a 42-year-old Italian named Alessio Tessieri and his younger sister, Cecilia; he buys the cacao and she turns it into dark, glossy bars. In November, a competition in London awarded a gold prize to one of Cecilia’s handiworks, a single-plantation chocolate called Chuao. Two other Amedei products tied for silver.
Baking Notes: I cooked every brownie mix for LESS time than listed on the box. I used cake testers to test the middle to make sure the brownies were done. Click HERE for an inexpensive cake tester. None of them reached even the minimum baking time listed on the box. My advice to you is to ALWAYS set the timer for less time than listed on the box.  If not, you may end up with hockey pucks for dessert!
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.
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.
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