Richart Design et Chocolat -- 7 E 55TH St New York, NY 10022-3102 -- Richart are smaller, and the flavors are more exotic. Michel Richart is fond of using exotic spices and herbs, and likes to make tiny chocolates that are just one mouthful. In the NY store the chocolates are flown in twice a week from Lyon, France 80 year old chocolate gallery -- inventive flavors -- with an accent on fruit, spice or flower-flavoured ganaches. Stores in Paris, Lyon, Barcelona, Milan, Tokyo, New York

Michel Cluizel -- "La Boutique Michel Cluizel" (alias "La Fontaine au Chocolat) displays Michel Cluizel's main products in the heart of Paris, 201 rue Saint Honoré. Since 1948, Michel Cluizel is one of the rare chocolate manufacturers to process cocoa beans. Assisted by his four children, he elaborates exceptional chocolates in his Chocolaterie, in the south of Normandy. Selections: Created in Michel Cluizel's chocolaterie, with a blend of cocoa beans from several origins, these fine dark and milk chocolate stand out from others by their cocoa content or specific added ingredients. Noir de Cacao 72% Grand Noir 85% Noir Infini 99% Noir au Café (coffee) Noir aux Ecorces d'Orange (orange peel) Noir au Grué de Cacao (cocoa nibs) Noir au Praliné à l'Ancienne Grand Lait 45% (milk) Grand Lait aux Noisettes (milk / haselnuts) What to try: Noir au Grué de Cacao (cocoa nibs) Dark chocolate : 60% cocoa This 'grué' is made from small fragments of cocoa beans specifically produced by the Island of Santo Domingo. After fermentation and drying, the beans are roasted, their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa harmony. A branch is now located in ABC carpets, NYC.

Vosges Haut -132 Spring Street New York, NY 10012 Ring: 1.212.625.2929 Vosges Haut Chocolate, founded in Chicago and now with retail stores in Chicago, Miami, and New York. Katrina Markoff --Katrina is a graduate of Le Cordon Bleu in Paris and has worked extensively in Spain, Italy, France, Southeast Asia, and Australia, and her approach to flavors reflects this diversity. While it’s true that the flavors in the Naga (curry and coconut) bar and truffle are clear, clean, and identifiable, they don’t stand out and assert themselves. The same is true for the Black Pearl (ginger, wasabi, black sesame seed) and gianduja.

Jacques Torres - 350 Hudson St., near Houston -- From a modest shop/factory in Brooklyn, nestled between the Brooklyn and Manhattan bridges, Torres produces attractive chocolates for sale in his ship as well as for distribution to chocolate shops, restaurants, and hotels throughout the United States and probably the rest of the world. Mr. Torres is well known for his connection with the French Culinary Institute in New York as well as for his programs on the FoodTV network. Mr. Torres is the only New York chocolatier to make his chocolate from scratch, starting with the cocoa beans. Mr. Torres gives free demonstrations on chocolate at his Hudson Street Store. Try: Bandol Breeze, Golden Espresso, Jalepeno.

Debauve & Gallais ---20 East 69th Street off Madison). For years savvy travellers have flocked to the legendary Debauve & Gallais store on Paris' Left Bank. Established in Paris in 1800 and appointed the official chocolatier to the French court, Debauve & Gallais has since built a cult following among chocoholics, gourmands, and connoisseurs all over the world. Formerly a treasure closely guarded by the French, Debauve & Gallais chocolates have finally made their way states French company’s new Manhattan boutique

Kee’s Chocolates 80 Thompson St., nr. Spring St.; 212-334-3284 Small shop but has a strong following. Chocoholics swear by the exceptionally creamy truffles made daily. Flovors include like green tea and ginger. What to try: Vanilla custard-filled “Crème Brûlée Truffle.” Gets a 29 in Zagat Guide.“I use heavy cream, cocoa, cocoa butter, milk, sugar in different proportions according to my own recipes,” said Tong. When she started her hand-made chocolates, Tong modified some of the recipes from the French Culinary Institute, which she had previously attended, but now she is creating new specialties for every season. Among the winter choices are almond, sesame, orange, pumpkin fillings, and many more.

Scharffen Berger --473 Amsterdam Avenue (between 82nd and 83rd Streets). Upper West Side store features Scharffen Berger™ brand new line of handmade Fresh Confections and the most complete selection of Scharffen Berger products on the East Coast, including chocolate bars, baking products, and gift boxes.