Woodhouse Chocolate ($50 for 24 pieces), a Napa Valley-based chocolatier, was the number one pick over at Consumer Reports. The chocolates are colored with only natural chocolate colors in shades of brown and white, the assortment nestled in robin’s egg blue crinkle cups and boxes. With one first place and one third place vote, it didn’t make a big impression with the first panel of tasters. The one thing it had going for it, though, was that it didn’t get any last place votes.

There is nothing conventional about Kate Weiser’s chocolate bars. They are painstakingly crafted, yes, but from there Weiser goes rogue, taking the grandest Venezuelan cocoa and adding açaí berries, or, in the ultimate rebellious act, going blonde with a caramel and sesame seed brittle bar. Her riotous, Jackson-Pollock-splatter-painted candy bars and bonbons are beautiful the way a punk rock romance might be—exuberant and irreverent in style and taste.


Originating in Zürich, Switzerland, in 1845, this rich, elegant brand is famous for producing the greatest white chocolate on the planet. Personally, I can't say no to a Lindor truffle, the most popular type of Lindt chocolate on the market. The Lindor truffle is a chocolate ball with a hard chocolate shell and a smooth chocolate filling, and it comes in a variety of flavor options. (I sometimes dream of the Lindor sea salt and caramel truffle that comes in an aqua wrapper.)
This company was incorporated in 1852. In America, it the third-oldest chocolate company. It is one of the only chocolate companies in the United States which is in control of all aspects its own manufacturing process. Its bar version is cut into several squares and comes in many flavors which include caramel filling, caramelized almonds, salt and almonds, and peppermint bark.
If you want the bright flavors of California in a box of chocolates, look no further than Sacramento’s Ginger Elizabeth. This shop specializes in bonbons with sunny flavors like eureka lemon and raspberry rose geranium, but the other products are equally decadent and delicious. The shop regularly releases special cakes for the holidays and has some of the best hot chocolate and macarons you could hope to find in the Golden State.”
Chocolate fits a lot of moods and personality types. There are the intensely dark, single-origin bars meant for connoisseurs, the whimsical cake pops at a kid’s birthday party and the mass-produced assorted chocolates that your average joe wouldn’t pass up. These Seattle Chocolate candy bars fall somewhere in between. They capture the kid-at-heart sentiment of cake pops combined with some of the same quality ingredients found in high-end chocolate bars.
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Description: Puccini Bomboni pursues perfection for you, each and every day. Tasting that single chocolate, your visit to one of the shops: everything should exceed your expectations. On the Staalstraat you can even see our kitchen crew in action. The purchase of your box of chocolates is completed with a miniature booklet containing information on your selection. This will enable you to choose carefully at home and help you make a selection for your next visit. Puccini Bomboni is dedicated to provide each customer with the best chocolate experience ever!
My wife and I purchased a Chocolate of the Month Club for her Grandmother who lived in another state. It was a great gift, easy and convenient for us, and as a chocolate lover, she was thrilled. The best part was that every month, when she would receive her next shipment, she would call us and tell us all about it, and it gave us a chance to talk, catch up on her life, and stay connected. We hadn't anticipated the extra benefit of choosing that gift, but we truly appreciated it.
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.
Varsano’s looks like your average chocolate shop, so I was not expecting much, but their chocolates surprised me. Their uncommon white chocolate peanut butter cup was very nice, and the milk chocolate was good too. Marzipan is a favorite of mine, but only when it is elevated from a plain hard paste to something fluffier and more flavorful, and Varsano’s does that with an excellent chocolate-covered pistachio marzipan. I also liked the chocolate-covered graham cracker. The chocolate they use for covering their pieces is appealing. However, the buttercrunch tasted very weak to me, and the truffles did not impress me in 2006 as they did during my first visit.
Guests at Perugia can tour the Perugina factory and stay at the "chocohotel," which includes milk- and dark-chocolate themed floors as well as a restaurant with a menu that utilizes chocolate in every dish. A "chocopass" in Turin grants travelers a three-day pass to more than 20 chocolate samplings in the area's cafés. Chocolate culinary and cooking tours can be arranged in Positano and Perugia, and you can find the country's chocolate museum in Norma.
Philadelphia Candies Assorted Dark Boxed Chocolates are unique and tasty. They are made with nuts that are dry roasted in-house to give the much-needed freshness. Additionally, the manufacturer makes creams from scratch to give these chocolates a unique taste. Philadelphia Candies Assorted Dark Boxed Chocolates also come in a safety sealed to make sure it is 100-percent safe for consumption. Plus they are USDA/FDA-approved to give you confidence knowing you are buying a safe and quality product. They are pure dark chocolates that arrive in temperature-controlled packaging.
Originating in Zürich, Switzerland, in 1845, this rich, elegant brand is famous for producing the greatest white chocolate on the planet. Personally, I can't say no to a Lindor truffle, the most popular type of Lindt chocolate on the market. The Lindor truffle is a chocolate ball with a hard chocolate shell and a smooth chocolate filling, and it comes in a variety of flavor options. (I sometimes dream of the Lindor sea salt and caramel truffle that comes in an aqua wrapper.)
I love Milkboy chocolate. It is honestly the best chocolate bar I've ever tasted. I tried it for the first time after I purchased one bar at a specialty food store when I was on vacation. I had to have more, so I searched for it everywhere in my town, but with no luck. I'm so happy I found this online, and I hope they start distributing in more locations soon.
Known for iconic brands like Godiva Chocolatier and home to two of the world's largest chocolate factories, Callebaut and Puratos, Belgium has a rich chocolate history. Flanders, the Flemish region, is often called the "capital of chocolate," though the country at large holds more than 320 chocolate shops. Production began as early as 1635 when Belgium was occupied by the Spanish who introduced the New World product to the country.
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 new prize given by our founding partners, Maricel Presilla, Martin Christy and Monica Meschini. The Triple MMM (or Mmm…) prize represents products chosen by the founders and Grand Jury because of a personal appreciation of a product tasted during judging. This prize reflects personal enjoyment of the product awarded and is not based on the competition scores.
Chloé Doutre-Roussel, the author of The Chocolate Connoisseur and one of the world’s leading authorities on fine chocolate, uses another word to describe what came next: vendetta. “Everything Alessio does, he does with intensity,” Doutre-Roussel says. “So this revenge became his focus. He put everything—the family money, even his sister—on this project.”

To identify the best chocolate shop in each state, 24/7 Wall St. indexed ratings weighted by number of reviews for thousands of chocolate shops nationwide on Yelp and Google. To be considered, a chocolate shop must be in or near a city with a population of at least 100,000 people. In states with few or no cities of this size, chocolate shops in smaller cities were also considered. Ratings are the number of points given by Yelp and Google users out of a possible 5.
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.

We wanted to find a wonderful gift for close and very important business associates. You know, the kind that are difficult to shop for because they have everything they need and can buy themselves anything they want. We were thrilled to find monthlyclubs.com, offering the Design Your Own gift club, and selected a unique membership that featured their amazing Gourmet Chocolate of the Month Club at incredibly reasonable and affordable prices. The selections are one-of-a-kind delights, at least that's what we heard! Even picky dieters or (gasp) someone allergic to chocolate can enjoy sharing these world class confections.
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.
Though this taste test determined which cake we prefer, it’s worth noting that there was one ingredient missing—the frosting! It’s easy to imagine that many of these brands would have tasted sweeter, more moist and flavorful with a dollop of creamy frosting on top…unless, of course, you’re on board with the naked cake trend. Even if you don’t have a five-star boxed mix on hand, delicious icing can go a long way toward improving a so-so cake.

"Commence your tasting with the white chocolate, macadamia nut and Cointreau Ambrosia truffle; with your second sip give our milk chocolate Wink of the Rabbit truffle a whirl. Rosé Champagnes are a tad fuller bodied than their golden counterparts and in general, tend to stand up better to darker chocolates. Cheers to an eternal life of wine + chocolate!"
After years in the test kitchen, Michael Recchiuti was ready to introduce Americans to real chocolate in 1997. With his wife, Jacky, he founded Recchiuti Confections. Their idea: when you introduce people to truly exquisite truffles and confections they will be won over instantly. Everyday, we strive to create the best chocolate experience possible, from handcrafting smooth ganaches infused with fresh herbs from California, to blending single-origin chocolates for one-of-a-kind tasting experiences. And just like our start 20 years ago, we never add preservatives.
If you're looking for chocolate as a gift, you'll want to look in the Gifts & Baskets section of the site. You'll find arrangements ranging from less than $10 to over $200. Personalized gift-giving options with Ghirardelli are fairly basic. You can choose from gift cards in four amounts, all with the same brown Ghirardelli-brand design; we would have liked to see cards with different themes for birthdays, wedding gifts, and so forth. You can also make a custom mix, but again, your options are limited: five designs of small tins that hold 15 Ghirardelli squares.

For this year’s update, I brought in 11 brands, including our 2014 picks. We took the past year’s suggestions from our Wirecutter commenters and input from other Wirecutter staffers. In the end, we tasted Jacques Torres, Neuhaus, Francois Payard, Maison du Chocolat, Tumbador, Leonidas, Fran's, and John and Kira’s against our 2014 picks, Christopher Elbow, Recchiuti, and Michel Cluizel.
It’s indeed a one of a kind experience to steal some time from the busy life of New York and step into a fantasy world full of chocolates surrounded by the customers reviewing, comparing, discussing and appreciating the recipes. Jacques Torres has a total of 6 shops in the US. The chocolatier is best known for its handcrafted chocolate line. You can also ask for a compelling packing or goodie here to take home and share happiness with your near and dear ones. The store has cafe tables and sufficient space inside for the visitors and you will always find a flock of crazy chocolate lovers inside in every season.
This cozy shop/café takes an artistic approach to crafting decadent chocolates. Their hand-painted bonbons are a marvel to look at and taste: Black Forest Bacon Bites, Coconut Lime, and Strawberry Balsamic, among others. Truffles also reflect fun names and flavors like Yes, Yes, Yes (layers of white, milk and dark chocolate) and Bite Me (with a brownie ganache). Other fine confections include French macarons, toffees made with Texas pecans, and rich cakes and pastries.
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.
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.
I delayed sampling The Truffle Shop because the prices and shipping costs are so high, amounting to $7 per 1.3-ounce truffle when six truffles are ordered. The amaretto truffle may have been worth the experience once in a lifetime, but I have to say the rest are overpriced. The $25.50 cost for six truffles includes wonderful packaging: a nice gift wrap on the box, individually wrapped truffles in hand-assembled cups and wraps and rings. The presentation is exquisite. The $15.95 shipping paid for two-day FedEx, styrofoam packaging, and an unnecessary gel refrigerant in January, with no cheaper option available.
Cadbury makes chocolate bars, Christmas and Halloween candy, desserts, baking items, and beverages. However, what is available near you depends on where you live, since the company sells different items in different regions. One thing is for sure, though: when it comes to Cadbury chocolate, you can always find an egg, no matter where you are or what time of year it is.
If you want a truly unique chocolate experience, this American chocolatier with Venezuelan roots has created a flavor assortment with more varieties than any other. Thirty-six mini-bars come in twelve flavors – Firecracker, Honeycomb, Baconluxious Chocolate, Potato Chip, Caramel Apple Crush, Salted Chocolate Crush, Totally Tangy Mango, Cheeky Cheeky Churro, Spicy Maya, Pop Corn Pop, Oeange-a-go-go, Sweet and Salty, Strawberry Waffle Wild, and Cinnamon Cereal Smooch. At just over a dollar a bar, it’s a great way to try a wide range of flavors, but the company also offers an eight-count sampler for those on a budget.

Because they’re meant to be gifted, I presented the chocolates in their boxes, but without the brand names showing. We felt that the presentation should be a factor in judging. We had a very strict rule against calling out a brand to the rest of the group if someone recognized the packaging. Luckily, it wasn’t an issue—no one had a clue about what was what during the tasting.
Lifelong enthusiasts, they grew cacao plants in their apartments and made small batches in their Palo Alto garage. After two years of taste tests, they took their handmade dark chocolate public, opening Dandelion Chocolate in 2012. Located in San Francisco’s eclectic Mission district, their factory turns out 2,500 single-origin 70 percent cacao bars per week. Their releases, which change frequently with the season, source cacao from places as far-flung as Venezuela, Madagascar, and Papua New Guinea.
The O chocolates are more of a novelty, disks with a thin filling. While the flavors are okay, the fillings are too small to contribute much. So I leave these pieces to people who just want chocolate with a little bit of something else. At £42/lb., they do not enjoy the same price attractiveness as the Couture chocolates. I did not try the truffles or salted caramels but suspect you will not go wrong sampling them.
#2: Betty Crocker Triple Chunk Brownie Mix — The top 2 brownie mixes were the winners by a good margin. Reviewers loved this brownie mix and it received an average of 8.2 points. Reviewers loved the added chocolate chunks which gave it great chocolate flavor. They also loved the chewy texture. This was many reviewers pick as their ultimate winner. I personally have bought this brownie mix for years so I am not surprised that it received such positive accolades.
People were surprised when Anthony Bourdain's Good & Evil chocolate bar debuted in 2012 at more than $100 a pound, but Amedei's Venezuelan-sourced Porcelana bar already weighs in at more than $160 per pound. Cecilia Tessieri — one of the world's few female chocolatiers — makes some of the most expensive chocolate in the world. Since opening its doors in 1990, the Tuscany-based brand Amedei has contributed to a $27,000 cupcake in Dubai, as well as a $1,000 sundae at New York's Serendipity. Tessieri also makes an eclectic line of pralines, the filled chocolate bonbons that inspired her to go into business in the first place, and excellent bars such as the Cru Madagascar Extra Dark Chocolate (70 per cent) or Chuao Bar (70 per cent). But her creations are not for the budget-conscious!
Katalin Csiszar and her husband, Zsolt Szabad, began the award-winning Rozsavolgyi in their home in Budapest in 2004. They source beans from Venezuela growers, and roast them very lightly to preserve their true flavors. Only organic cane sugar and a small amount of of cocoa butter goes in before they are formed into intricate patterns meant to mimic fireplace tiles, and wrapped by hand in paper that looks like your chic grandma’s vintage silk scarf. Purists rave about their Criollo and Trincheras bars, but those who like surprises go for inclusions like olives and bread, and flavors of Japanese matcha, and Indian masala spices.

There is something for everyone on this list of chocolate companies. Whether you prefer indie chocolatiers like La Maison Du Chocolate in New York and Norman Love Confections in Naples, FL; European chocolate makers with a rich history like Teuscher in Zurich, Switzerland; more recently popular brands like Scharffen Berger Chocolate Maker in Berkeley, CA, or tried-and-true standbys like Hershey's and Godiva, it's hard to go wrong with any of the chocolate makers on this list. Which company makes your favorite chocolates? 

And, no surprise, the world winner is also a hit with esteemed makers: "Meeting the wonderful Canadian couple David and Cynthia of Soma Chocolatemaker at the International Chocolate Awards World Championships was a gift," Friis-Holm says. "The rare beans originating from the troubled country of Venezuela that are featured in their Guasare 70% bar make for a very tasty, beautifully executed and worthy world winner."
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
Her methodology was simple: Krader tasted elite dark chocolate ganache truffles from companies that can ship across the U.S.; most also ship globally. Crucially, in an effort to make reasoned, head-to-head comparisons, each of the truffles Krader tasted was unadorned— where at all possible, there were no infusions, no nuts, no extra flavors. This is pure chocolate vs. chocolate.
If you are looking at this product and reviews, chances are you have already eaten a lot of dark chocolate. If you haven’t, this isn’t a great place to start given the cacoa content is so high (I found this out myself the hard way). I used to eat mainly milk chocolate, which is primarily sugar. I initially tried an 85% dark and despised it. I then worked my way up starting with like a 45%, then 60%, than 72%, then 85%, then 88-100%...which worked a lot better as my taste could adapt to the change (for better or worse [better for me as I need to watch my dietary intake and want the health benefits of dark chocolate], standard commercial milk chocolate is now so overly sweet to me that I cannot eat it.)
To identify the best chocolate shop in each state, 24/7 Wall St. indexed ratings weighted by number of reviews for thousands of chocolate shops nationwide on Yelp and Google. To be considered, a chocolate shop must be in or near a city with a population of at least 100,000 people. In states with few or no cities of this size, chocolate shops in smaller cities were also considered. Ratings are the number of points given by Yelp and Google users out of a possible 5.
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.

I shared my bottle with my husband and his mother. None of us are avid wine drinkers but I love chocolate and wine so I wanted to try it. It has a very great chocolate after taste. So the chocolate flavor is definitely in there. The wine itself was like taking shots of pure alcohol. It's very strong! Not totally unappealing, just surprising so be prepared for that. It was a good wine
If you want to try a wide assortment of fine European chocolates for little more than the price of a basic Russel Stover box, Merci’s assortment is a great option. This box of twenty small bars comes with six varieties – milk chocolate, coffee and cream, hazelnut almond, hazelnut cream, dark mousse, and praline cream. Each bar is individually wrapped for easy eating, making this offering from the German brand a tasty and affordable option for those just entering the world of high-end European chocolate.
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.
After gaining recognition for the adorable almond-eared chocolate mice he provided to New York City’s Le Cirque and Bouley in the 1990s, chocolatier Larry Burdick moved to Wapole, New Hampshire, where he opened a cheery yellow café. Today, there are L.A. Burdick locations in New York City, Boston, and Cambridge, Massachusetts, serving his fantastic handmade chocolate candies, from ganache-filled truffles to the chocolate bunnies Burdick makes each spring, an Easter variation on his famous chocolate mice. burdickchocolate.com
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. 
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