Co-owners Corey and David Menkes spend more time sourcing their chocolate than molding it, ensuring the beans they use come from farms that practice sustainable agriculture and pay their workers fair wages. Today, their operation produces nearly 3,000 bars each month, from simple, barely sweetened single-origin varieties to subtly flavored sweets, like a bar molded with crisp amaranth. A white chocolate bar cleanly flavored with matcha promises a light caffeine buzz. 2835 South Robertson Blvd., Los Angeles, CA
The Brownie Taste Test was around the corner, so the first thing I needed to do was to purchase the brownie mixes. I went to four stores, ensuring that I was getting a good feel for what was readily available at grocery stores around the country. I didn’t want to get specific kinds that some people couldn’t find in their local market. I wanted to test the most popular and recognizable brands.
K’s 4-star review: Champagne Truffles are amazing. When you shop in the store, they have "mini" truffles which are even better. I absolutely recommend these as a highlight of a trek along 5th Ave (among other distractions). Other chocolates from the case weren't as impressive (or disappointing: the triple-layer gianduja was dry and crumbled apart in the bag). Oh, and don't expect that the chocolate will be packaged nicely with a self-selected assortment: you get a clear plastic baggy like you just bought bulk dime store candy. Otherwise, staff was courteous and helpful. So, yay! I'm a fan of one piece! Rather generous rating for one piece ... ah well.
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
I recommend Bridgewater’s assorted chocolates, including the toffees, which you can buy separately. However, their marzipan, truffles, and bars do not impress me the same way, although nothing is particularly wrong with them. The truffles had an airy mousse-like filling. The orange truffle was pleasant, but the hazelnut and raspberry were distant in those truffles. The bars with bits of various fruits, nuts, or other items had a more appealing chocolate flavor than most chocolatiers’ bars. The fruits added a bit to the flavor but were a minority portion. The marzipan was standard.
I discovered this wonderful chocolate brand more than a year ago in one of my Amazon Sweet Surprise boxes and immediately started searching for more. Hands down, this is the best chocolate I’ve ever had, European or American. The flavors in this selection are among my all-time favorites made by Seattle Chocolate. If I could give it 10 stars I would. And so nice to know that a portion of revenue goes to charitable causes. Thanks so much, Seattle Chocolate!
Many pieces featured nut pralinés or pastes, and there was significant variety, including hazelnut, almond, pistachio, walnut, and various combinations, some with fruit flavors as well. The 3 was the fruitiest, and the most different from the others in the collection, featuring caramel, passion fruit, coconut, and mango in dark chocolate. The passion fruit dominated, and the chocolate flavor seemed a bit lost.
We have five words for you: Caramel Crunch Chocolate Chip Cookie. We know you may be shopping for classic chocolate chip cookies, but trust us when we tell you this is your even-better-than-chocolate-chip-cookie alternative. Why? Because this gourmet cookie starts with a chocolate chip cookie batter and then adds crunchy toffee/caramel/salty chunks that takes this cookie to the next level of craveability.
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.
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.
Elbow’s pieces are mostly square ganaches or round caramels. Many of the caramels were dominated by a sweet fruit caramel, with chocolate from the crisp shell playing a lesser role. The chocolate was a little stronger in the Fleur de Sel, which was wonderful to bite into. The Bananas Foster is also notable because four flavors, chocolate, banana, caramel, and rum, are each noticeable and distinct, working together but not diminshing each other.
"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!"
Dandelion Chocolate bars contain only two ingredients: cocoa beans and cane sugar. For the dark variety-favoring purist, their unadulterated bars are a direct reflection of the quality and unique characteristics of the bean. Constantly on the hunt for the best cacao crop, Masonis and Ring work directly with farmers from around the globe. Dandelion Chocolate also gets top points for presentation. Luxuriously wrapped in gold foil and handmade paper, each of their bars is signed by the chocolatier and printed with its unique origin story.
In the lofty strata where Tessieri operates, “making chocolate” means that you make the chocolate. You import cacao beans from plantations. You roast them and husk them and grind the cacao nibs into a fine paste. You add sugar and grind some more. Finally you swirl the mixture in open tanks called conches, which smooths the texture while helping to blow off acids and other nasty flavors. It’s complicated, demanding work, and few small companies even attempt it.
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.
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.
This Italian chocolatier specializes in hazelnut-flavored chocolate pralines, combining a hazelnut chocolate cream and a whole hazelnut with a crisp chocolate shell in either milk or dark chocolate. It’s a decadent chocolate experience, but with a complexity and mild bitterness from the hazelnut that makes it a more adult experience. Perfect for nut lovers.
If you get a huge box of chocolates and can’t finish them in two weeks, you can store them in the refrigerator for up to 1 month. After that, the flavors of the creams and ganaches can turn stale. When storing chocolates in the refrigerator, take the same steps you would when refrigerating chocolate bars. Be sure to wrap the box very well in plastic wrap, and seal in a zip-top plastic bag. Prior to eating, let the chocolates come to room temperature before unwrapping to avoid any condensation.