French Broad: This chocolatier opened in Asheville in 2007 and does a nice job of giving the chocolate lover a big truffle for the buck. These were some of the largest truffles we tasted. Their Buddha Collection’s vegan truffle was a favorite (composed of bitter sweet chocolate and coconut cream), lending the truffle a nice exotic edge. The Lavender and honey from the signature collection box—a milk chocolate ganache around a dark chocolate ganache blended with local honey and lavender—was the a delicious riff on lavender. The mole negro—housemade mole in dark chocolate and rolled in sesame seeds—great texture and spice.
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.
Nice little place on Mass Ave with a variety of truffles and other small chocolates, as well as pre-wrapped gift items. Selection is solid and quality is great -- I think it could very well live up to its name, particularly for locally produced candies. If you're in the area and craving to satisfy that sweet tooth, I don't think you'll be disappointed here.
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.
With four boutique locations throughout Seattle, this shop gets its name from Fran Bigelow, a master chocolatier who is renowned for her harmonious blending of textures and flavors. Find silky smooth ganache fillings in dark and milk chocolate truffles or discover tart apricots, plump figs, organic almonds and ginger in fruit and nut box collections. Plus, Fran’s various signature gold bars and gold bites combine indulgence with elegance.

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 selection at Chocolate is vast, everything from a simple chocolate-dipped fortune cookie for less than a dollar, to a 200+ piece Valentine's assortment of gluten-free chocolates for over $300. We did notice that none of their categories included two of the most popular “candy holidays”, Halloween and Christmas, but Easter chocolates are sold year-round.


Ethel M's return policy left us feeling confused. On the one hand, they offer a 100% unconditional guarantee. But, on the Returns and Exchanges page, it mentions that "in some minor cases", returning merchandise may result in a 25% restocking or administrative fee. And, in that same section, it says that there are no returns accepted for unwanted products.
Hotel Chocolat attempts to provide exclusive chocolate products, but fails. With a noticeable lack of selection it doesn't take long to get through their few products to understand the limitations of this website. Of the few items they offer, several are sold out or unavailable for purchase. Until Hotel Chocolat increases selection and quantity we recommend you shop a higher ranked provider for your chocolate needs.
The lucky residents of Sacramento have a treasure in Ginger Elizabeth Chocolates. The Hazelnut Praline was excellent, with evocative hazelnut. The Almond Rocher had a great texture. Its almond was well balanced with the choolate although it could have been stronger. The Peanut Butter Croquant also had an excellent balance with the flavors brought out well, including a little zip to the peanut butter.
Owned by Mondelez international, Cadbury (formerly known as Cadbury’s) is a multinational British confectionary and the second largest confectionary brand in the world after Wrigley’s. Headquartered in Uxbridge, West London, the brand operates in 50 countries around the world and is famous for their Dairy Milk, Creme Egg and Roses selection boxes. The company is the countries most successful exports since 1824.
French Broad Chocolate is a must-try shop located in Asheville, North Carolina. It has chocolates that have won numerous awards at the International Chocolate Awards and Good Food Awards. The confections, which range from single-source bars to vegan lemongrass and ginger truffles, are made with local ingredients and sustainable, wholesome cacao beans.
My son, Justin, treated me to a subscription to the Chocolate Club for my birthday this year. His message says it all..."I have often tried to describe you to people...haven't quite figured out how yet, but invariably the description includes chocolate in one of its sumptuous forms!" So, it was with great anticipation that I waited for my first delivery. One morning I was relaxing in my hot tub enjoying a beautiful spring morning, thinking that life couldn't get much better...when suddenly it did! The FedEx delivery man arrived with my chocolates in hand...life is good...and the chocolates are yummy!
It isn't bitter, it isn't deep, it isn't vanilla-y or cakey, or creamy - it is more or less sweet chocolate as a fragrance. I'd love this as a candle! It isn't the sort of thing I'd wear day to day, but it is a relaxing and well interpreted scent. If you love chocolate fragrances I can't see how you could go wrong with this one - and since it is a bit simple, I think it would be lovely to layer.
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.
Admired and scrutinized, the United States is undeniably an economic, geopolitical and cultural superpower. From the labs of Silicon Valley to the halls of power in Washington, D.C., it is a nation of many offerings. Whether you are an American group exploring domestically, or an international school, custom university travel in the United States is ripe with opportunities. ...Read More
French Broad: This chocolatier opened in Asheville in 2007 and does a nice job of giving the chocolate lover a big truffle for the buck. These were some of the largest truffles we tasted. Their Buddha Collection’s vegan truffle was a favorite (composed of bitter sweet chocolate and coconut cream), lending the truffle a nice exotic edge. The Lavender and honey from the signature collection box—a milk chocolate ganache around a dark chocolate ganache blended with local honey and lavender—was the a delicious riff on lavender. The mole negro—housemade mole in dark chocolate and rolled in sesame seeds—great texture and spice.
Cacao Art: Made by sisters Susana and Isabel Garcia, who started the business in Venezuela but later moved to Miami (lucky for us). Says Isabel, “We think, as sisters, there is a lot of nostalgia in our chocolates, because we like to recreate the tastes of our shared childhood in Venezuela.” Case in point, the decadent Anís y Papelón truffle (an International Chocolate Awards winner) made from sweet anise and raw cane sugar and inspired by a traditional Venezuelan pastry. The sisters use as many local and organic ingredients as possible and different spices and flavors from their extensive travels in Europe and North and South America.
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.
Neuhaus uses non-GMO ingredients to make its high-end chocolates, and this 25-piece box includes some of the very best milk, dark, and white chocolates the chocolatier has to offer. The box is filled with pralinés, ganaches, caramels, and more so there's something for everyone. Best of all, you can order this box with two-day shipping if you're in a rush.
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 chocolates of Kee’s Chocolates had generally good compositions; the chocolate was combined well with other flavors. The Black Sesame was particularly novel, crunchy sesame seeds with prominent flavor and somewhat subdued chocolate. The flavor of the Smoked Salt was also unusual, an interesting sensation. Others were more ordinary. Unfortunately, I did not find them good enough to justify the price.

Visiting the Republica del Cacao should be on every chocoholic's bucket list! The youngest company among our selections, the Republica del Cacao is an Ecuadorian chocolate firm founded in 2004. The brand arose out of an effort to preserve the indigenous Arriba cacao plants grown predominantly on family farms in the Manabí, Los Ríos and El Oro regions of Ecuador. Republica del Cacao's claim to fame is their single-origin dark chocolate bar, made with nothing but cacao, sugar and cocoa butter, allowing the complex flavors of each region's chocolate to speak for themselves. The company has also branched out into beverages like hot cocoa, coffee and chocolate- and coffee-flavored liqueurs.
Top-quality chocolate from Africa? Chocolate with coriander and fennel? It all started when Italian chocolatier Valter Bovetti moved to Aubazine, France, in 1994 to debut his trademark chocolate candies shaped as nails and tools. In 2006, Bovetti and five fellow chocolate-makers visited Sao Tome, an African island in the Gulf of Guinea off the coast of Gabon called the "chocolate island," which inspired them to found a fair trade association named Roca Cacao. The organization bought harvesting equipment for twelve plantations and ensured a living wage for their 120 employees. Beans from this, the site of the first cacao plantation in Africa, go into Bovetti's high-quality Single Origin bars. The company crafts an impressive collection of more than 150 different kinds of chocolate bars, boasting ingredients like ginger and lavender petal, or for the truly adventurous, dried tomato and chili. Other savory-sweet products include Apéritif Chocolates featuring chocolate-coated fennel, anise seed, rosemary, coriander and mustard.

Owner Patricia Tsai is a self-taught chocolatier whose background in the business world taught her how to avoid the pitfalls of running a sustainable food business. Since 2012, Tsai has been sourcing cacao from a small farm in Tabasco, Mexico. At Chocovivo, she roasts and grinds those beans into chocolate using a grinder made in Mexico; she also has an ancient Aztec stone grinder, which is fascinating to watch in action. The shop sells a variety of chocolate products, including hot chocolate mix and chocolate sauce, but Tsai’s single-origin and blended bars (flavored with locally sourced coffee, spices, and essences) have attracted a loyal following. Three years ago, Tsai expanded her operation to include hair and skin products made from natural cacao and cocoa butter. Chocovivo ships nationwide. 12469 W Washington Blvd, Los Angeles, CA
If you are either passionate about chocolate or just like trying new and different chocolates, this is definitely the way to go. My wife is a self-proclaimed “Chocaholic” and for years I would have to scour the depths of malls or online searching to find her new chocolates, until I bought her this gift one year. Monthly you receive top quality chocolates from around the world and enjoy learning about the different chocolatiers, ingredients, etc. The fun for us is not just the chocolate (which is always amazing), but discovering new producers and ingredient combinations. It’s a great program that has even turned this non sweet-tooth person into someone who can truly appreciate the incredible variety and nuances of fine chocolate (ok, maybe even a “chocaholic”). And thankfully I no longer have search, someone else has done that for me and I can truthfully say that I trust their judgment on what is a fine chocolate way better than my previous guess work.
Chocolate doesn’t get any fresher than Jouvay, perfected by the Grenada Cocoa Farmers Cooperative based at the rural Diamond Chocolate Factory. The idea was to partner with local farmers working right in the ecosystem to grow the best quality beans. While visiting the 18th-century factory inside a converted rum distillery built by French monks, see the cocoa beans drying on trays under the Caribbean sun. Growers employ a centuries-old French tradition of “walking” the beans—turning them gently by walking over the shells, which are later roasted and removed. Inside the small tasting room, sample each chocolate bar flavor, such as ginger and cocoa nibs. Factory and farm in Victoria, Grenada.
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