At $120 a pound, Maison du Chocolat ($60 for 28 pieces) is pretty expensive chocolate, but it’s some of the best we’ve ever tasted. These are bonbons for the chocolate purist because you can still really taste the chocolate in each one. Even in the raspberry ganache, which is so packed with fresh flavor that you could swear you just ate the perfect raspberry, the complexity of the chocolate still comes through. The ganaches are incredibly smooth and the chocolate that comprises the shell is perfectly tempered, giving a very satisfying “snap” on first bite. The flavors, though, are more traditional than our main pick’s. While every chocolate in the Recchiuti box pleasantly surprised us, the Maison chocolates, although excellent, aren’t as adventurous. For a Valentine’s or romantic gift, we feel the Recchiuti make a better choice.
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.
My 2005 purchase in San Francisco was slightly underweight. The chocolate felt powdery to me. The Ground Orange Gianduja was good, with orange pervading the piece, and the Hazelnut Gianduja was okay. However, the Marzipan and Honey Crunch were lackluster, and the Buttercrunch Chip was a bit dry. The weight of my 2006 Palo Alto purchase was correct. The White Gianduja was pretty good, medium-strength hazelnut flavor with some crunch.
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.

Hotel Chocolat is a UK based company specializing in exclusive chocolates. But, right away their noticeable lack of selection is a huge turn off. With only approximately 10 products to choose from this website is a disappointment. They do offer white, milk and dark chocolate items. But, the only thing that really caught our attention was a beautiful heart shaped chocolate milk and strawberry flavored item. Unfortunately, they were sold out weeks in advance of the holiday and the item cost $55.00.

Once you select a category, it's easy to use the options on the left side of the page to narrow the chocolates down by price or by dietary need, such as nut-free or gluten-free. You'll find those same possibilities under the Dietary Treats heading; for example, if you know you need a list of just the products that are vegan or organic, you'll be able to see them all at once.

The Maison du Chocolat packaging, while very sophisticated, is pretty conservative and not as sexy as our top pick. The textured box mimics pebbled brown leather and has the logo stamped on the back. The adjective that comes to mind is “professional”; it looks luxe but understated and reserved. We think this box of chocolate would be great as a corporate gift, or for your mother-in-law.
Some of the Fruity pieces were excellent, particularly the Mango Passionfruit ganache. The fruit flavor was nicely bittersweet and strong with a good peak, complemented by slightly bitter chocolate. The Lime ganache, Raspberry ganache, and Red Berry bouquet coulis were also quite good with strong fruit flavors. The Orange Zest coulis was very interesting. I had the sensation of flavor in the upper palate versus on the tongue. The Apricot coulis flopped, though; it was weak and not sweet enough for me.
Owner Alexandra Clark was a student of chocolate economics, so it’s safe to say she knows the business from top to bottom. At Bon Bon Bon, she flavors her bonbons with locally sourced ingredients, uses recyclable packaging (a rare commitment in the industry), and has a crew of internationally trained chocolatiers who call themselves the “Babes Babes Babes.” They put out a massive variety of delightful, open-topped chocolates, including the He Loves Me Not, which is angel tears tea-infused dark chocolate ganache topped with flower petals. The shop ships nationwide. 719 Griswold Street #100, Detroit, MI
Starting off in 2004 with six flavors of chocolate-dipped toffee, this boutique/factory just outside of downtown L.A. now also produces chocolates, petits fours, preserves, cakes and pastries. Though their line of petits fours rightfully shine with flavors like rose petal, their equally tasty toffees, truffles, mendiants and caramels also make for excellent gifts. Plus, for Valentine’s Day, heart-shaped bittersweet or milk chocolates are available in an assortment of boxes.

K’s 5-star review: If your a fan of praline or gianduja (or belgium milk chocolate), this the chocolate shop to stop. A few favorite pieces: Cornet d'Oré, Sapho, Caprice, Pagode, Astrid, Passion Amande, Tentation, Plasir, Bourbon 13, Mephisto, Coeur Praline, Louise, Suzanne, Jean, Adeison, Galerie, Fredric, Prestige, Millenaire, Milk Napoléonette, 1857 ... and more, but those are the ones I can pull off the top of my head. Yeah. They're that memorable. It is a small shop, almost walked right over it if I didn't have a rip-tide radar for Neuhaus. Staff was helpful and readily introduced me to the new chocolate assortments on the wall and chatted with me about the selection in the case. I was able to make a 25ish piece selection for about $44ish and they packed it in a nice sturdy box with a bow (points for presentation and travel-safe arrangements). Compared to other ny shops, the bang for your buck is noticeable: the pieces are three times the size of (let's say) La Maison and a better price. Be prepared to be impressed by the praline, gianduja or creams. Go to Teuscher if you're in the hung-ho for champagne truffles. I have not tried the liquor filled chocolates (though they're on my list). Looking forward to the Easter eggs in the Spring.
At $120 a pound, Maison du Chocolat ($60 for 28 pieces) is pretty expensive chocolate, but it’s some of the best we’ve ever tasted. These are bonbons for the chocolate purist because you can still really taste the chocolate in each one. Even in the raspberry ganache, which is so packed with fresh flavor that you could swear you just ate the perfect raspberry, the complexity of the chocolate still comes through. The ganaches are incredibly smooth and the chocolate that comprises the shell is perfectly tempered, giving a very satisfying “snap” on first bite. The flavors, though, are more traditional than our main pick’s. While every chocolate in the Recchiuti box pleasantly surprised us, the Maison chocolates, although excellent, aren’t as adventurous. For a Valentine’s or romantic gift, we feel the Recchiuti make a better choice.
Searching through the website is simple at Hotel Chocolat, you may choose from filled chocolates and truffles, pure chocolate, cocoa cuisine, gifts, luxuries, corporate, or the next holiday. Within each category there is a small selection of products for your choosing. Take note that extra fees apply to packaging at Hotel Chocolate and their shipping was higher priced than some.

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 36-piece assortment I ordered from William Dean Chocolates contained a broad selection of chocolates and flavors, from the familiar peanut butter or even childhood favorite peanut butter and jelly, to fine lavender or port and plum. The Port and Plum was one of my favorites of the box. The flavors interplayed nicely and had some depth. The Mexican Mango was a very nice mango puree with a little bit of spiceness. The PB Krunch had a strong peanut flavor roasted just right. The WD 64%, a straight chocolate piece, was another of my favorites.
The Recchiuti Confections Black Box (16 pieces) was my personal favorite in our 2014 review, and after tasting them again for this year’s update, I immediately remembered why. The assortment contains the best mixture of classic and more exotic flavors, and the bonbons aren’t too sweet. This box also has the most unique selection visually, with chocolates of varying sizes and shapes, and the sleek packaging is more eye-catching than any other box we tried.

Candy — and especially chocolate — has been associated with Valentine’s Day since the 19th century. English confectioner Richard Cadbury started packaging his chocolates in heart-shaped boxes adorned with Cupids and rosebuds as early as 1861, and by the early 20th century, what had originally been a religious holiday had become fully commercialized. Candy shops (and florists) reaped the benefits.
I'm not a huge chocolate fan but when I get a craving, I can always come here to satisfy it. I don't think I've tried any truffles that weren't made perfectly. Not only are they beautiful but you can tell their fresh with quality ingredients. It looks like they're expanding now and it'll be a great space to hang out and eat your chocolate or eat your ice cream once it warms up! If you have someone in your life that you love or appreciate, you can't go wrong gifting them chocolate from this place! Fairly priced, beautifully packaged and delicious!

When chocolates are around, the whole world seems beautiful. Chocolate is an ingredient which is loved by all ages and in all the nations. Chocolate can melt the boundaries, bridge the gaps, build relations and jazz up one’s mood during the blues. Chocolate is extracted from the majestic tree – Theobroma cacao which is very rare in the world. The real value of chocolates can be understood by the folklore about the Revolutionary War when the soldiers sometimes used to receive chocolates as their payments. Isn’t it interesting and bizarre? Chocolate has a plethora of stories linked with it.
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.
The phrase dark chocolate sea salt caramels should be a selling point in itself, but these bite-size treats also have something else going for them: they have almost 500 five-star reviews on online. And there’s a reason why. They make other salty-sweet chocolate-caramel combos seem lackluster in comparison. One reviewer said they have a “bold saltiness” that’s “not for the faint of heart” and another said, “My favorite candy ever!” The creamy, rich caramel is cooked to just the right consistency and the smooth chocolate goes perfectly with the visible salt flakes on top.
The chocolatier, William Dean Brown, plays with a variety of flavors in the assortment. The pieces included Cappuccino, Apple Pie, Hazelnut, Grapefruit and Tarragon, Strawberry Caramel, and more. I regard the Apple Pie highly for execution of its theme; it contained an apple layer and a crumb layer that were faithful to the theme, but the chocolate had a minor role in that piece. Indeed, the amount of chocolate flavor in the assortment varied and was not always the star.
On the other hand, the pieces from Whole Foods Market were not as impressive. The Elizabeth, Antoinette, and Madeleine were good. The Jeanett had a strong mint flavor that overpowered its white chocolate. The Sophie is marzipan with lemon, which is interesting. I wanted more marzipan, but it was good. Not everything worked. The Valentina is a chewy caramel with lavender. Lavender is aromatic, but that was distracting, and it did not contribute a pleasing flavor. The Patricia certainly had chili but was weak on tangerine. These were fine for grocery store chocolates, but lackluster for the price, $51/lb. The box has drawings illustrating the pieces, but I was unable to match several pieces to the drawings.
You can't make a list of popular chocolate brands without including Mars. This incredibly famous worldwide brand is responsible for Snickers, Galaxy, Dove, M&M'S, Milky Way, Twix, 3 Musketeers, and Mars bars. Like Nestlé, Mars focuses on candy bars and confectioneries instead of plain chocolate products. But it definitely offers a combination of chocolate, nougat, caramel, or other ingredients that you won't be able to say no to.

This Australian bean-to-bar chocolate maker uses only the best single-origin cacao beans. Cicada’s expertise marries the notes of red fruit with undertones of sweet caramel that are both natural to the cacao. A little added cocoa butter to increase the smooth factor, a touch of raw sugar, and the enticing magic of the Madagascan bourbon vanilla bean make the best chocolate bar you could possibly find: Their 73 percent bar, sourced from the Somia plantation in the Sambirano Valley of northern Madagascar, is ultimate bliss in the form of a chocolate bar. Cicada plans to open a bigger and better factory and shop soon. Bars sold in Sydney at The Rocks Markets and Bondi farmers markets.


This cozy chocolate lounge and boutique schedules yummy events like a Chocolate & Bubbles Happy Hour and an upcoming “50 Shades of Chocolate” five-course dinner. Its Chocolate Boutique holds innovative fun finds like Chocolate Enrobed Bacon and Chocolate Mood Tubes (with five different cacao percentages). Solid bars such as their signature Some More (aka s’mores) and Strawberry Jammin’ with popping rocks are designed to provide a sensory experience. Stylish single pieces give a boost with bites like goji berry, linzer, banana ginger or cinnamon toffee.
However, it is the chocolate that counts here. Norman Love falls short. Although the pieces were visually great, quite polished, and perfectly executed, they did not use chocolate well. Perhaps a third had a good chocolate presence. There were quite good non-chocolate flavors, including peanut butter, pistachio, lime, and pumpkin. The Peanut Butter & Jelly was very good but not good enough to justify putting them in an expensive confection.
I’ve been a fervent consumer of chocolate my whole life, to the point where I can open up almost any box of assorted bonbons and immediately spot the chewy caramel (it’s usually square). Aside from my personal affinity for bonbons and truffles, I tasted many different brands when they crossed my desk while I was working as a food editor at Martha Stewart. I learned how to quickly spot the difference between inexpensive and high-quality chocolates by looking for a perfect temper, examining ingredients, and, of course, tasting.
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!
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.
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.

The chocolate in these pieces was subdued. Mostly, I prefer a balance between chocolate and other flavors. In Richart’s pieces, chocolate does not contribute enough for me. Since it was weak, I tasted the chocolate by itself first before biting into a couple of pieces. The chocolate was slightly bitter without a lot of flavor. That is perhaps not unusual for French chocolate (and I prefer Belgian), but, at this price, I want chocolate to knock me over.

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


Elk Candy Company makes fine chocolate and marzipan. I do not think marzipan is very interesting when it is plain or merely coated in chocolate, so it is nice to find a chocolatier that has developed their marzipan further, as Elk Candy Company has done with their flavored marzipan rolls. I like marzipan this way. Elk sells it in slices. Flavors include pistachio, truffle, hazelnut, and orange.
Nandy’s Candy is a small, family-owned business and a much-beloved Jackson, Mississippi, institution. The shop is perhaps best known for chocolate-covered strawberries, which are dipped by hand as you order them. Other fun confections, such as chocolate-dipped Oreos, chocolate popcorn and fudge, will fulfill your chocolate cravings, no matter what form they take.
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.
Sometimes, the best chocolate shops around the country have been in business for generations, descended from old-style candy-making facilities. Sometimes they’re no more than a few years old, started by artisanal chocolatiers, some with formal training and others with little more than a love for chocolate and a desire to learn. Sometimes they’re even local branches of large chains.
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.
It’s no longer difficult to find beautifully decorated chocolates, sea-salted caramels, or delicately scented truffles: Nearly every major city in the U.S. is now home to a shop offering single-origin chocolate bars or bonbons filled with spiked ganache and coated in paint swipes of color. Others use local fruit, fresh herbs, spices, nuts, coffee, tea, or other essences to enhance each chocolate variety, encouraging flavors to dance on the tongue as they melt.
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
These chocolates are unusual, to say the least. Richard Donnelly likes to push the chocolate experience by combining its rich tones — he uses Belgian and French chocolate — with ingredients such as lavender, chipotle, saffron, cardamom, and Earl Grey tea. Such innovation helped Donnelly win the Best Artisan award at the prestigious Euro Chocolate Festival in Perugia, Italy, just ten years after he opened his shop. To maintain quality and ensure freshness, Donnelly produces no more than 50 pounds of chocolate a day. If you need a break from the exotic and unusual flavors, try Donnelly’s white chocolate macadamia nut or a honey vanilla caramel.

American consumers are expected to spend an astonishing $1.8 billion-plus on candy for the holiday this year, and about 75% of that will be on chocolate. Mass-market confectioners like Russell Stover, in business since 1923, will account for most of the sales. (The company, which also owns the Whitman’s brand, is the largest boxed-candy manufacturer in America.) Most smaller chocolate shops prepare special Valentine’s Day assortments and/or other chocolate-related gifts, though, and these tend to offer greater variety and utilize better-quality chocolate.
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