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Best Chocolate in the World
Best Chocolate Bars in the World
Best Chocolate Shops in the US
History of Chocolate
Health Benefits of Chocolate


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Although most Chocolatiers agree that Europe will remain the world capital for chocolate for a long time, New York has plentry to choose from. But the very best chocolate in the world is still made in Europe and flown in.

La Maison du Chocolat -- 30 Rockefeller Ctr. at 49th St. (Midtown West) 212-265-9404 --1018 Madison Ave. at 78th St. (Upper East Side) 212-744-7117 -- Created in 1977 by Robert Linxe. la Maison du Chocolat sets the benchmark for his unusual and subtle associations of natural flavors coupled with chocolates from different origins. Main boutique shops are located in Paris, New York, and London. Chocolate can be purchased online. La Maison du Chocolat remains one of our favorite pick. There is a tea room in back of the Madison Avenue store that serves excellent hot chocolate. Excellent bonbons here and also very good chocolate bars. All chocolate is made in France and flown in to NYC.

Pierre Marcolini --(closed)485 Park Avenue . Pierre is one of only two Belgian chocolatiers, and one of four in all of Europe , the title of chocolatier being bestowed solely upon those who select their beans, roast them and make their own basic ingredient, couverture. He uses only the finest cocoa beans from Venezuela, Madagascar, Ecuador and Mexico. Products" Coeur Framboise -- A bitter ganache with raspberry pulp coated with white chocolate, wide selection of bonbon's from different origins, herbal infusions. Try: Java Fondant, and Coeur Framboise

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.

Christopher Norman Chocolates -- 60 New St., nr. Beaver St.; 212-402-1243 (Sold also in Dean and Deluca) Pairs old-world methods with a modern aesthetic to create unexpected tastes that never seem forced. What to try: A whimsical chocolate walnut shell filled with banana-nut-cream truffles. 
Neuhaus Chocolatier 2151 Broadway, nr. 75th St.; 212-712-2112 Lovers of Belgian-style truffles need look no further. What to try: The “Caprice,” a hazelnut pyramid filled with nougatine and dipped in chocolate.

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.

Martine’s Chocolates Bloomingdale’s -- Martine's Chocolates are upscale confections handmade fresh daily, right in front of the customers, by Martine's own chefs chocolatiers, at Martine's Chocolates shops in Manhattan: at Bloomingdale's (6th floor, Main Course) and at Martine's Chocolates too, recently opened (400 East 82nd Street., right off First Avenue).

Teuschers --corner of 61st Street, just east of Madison --Their chocolates are prepared fresh their kitchen in Zurich and flown directly to all our stores in Europe, Canada, America and Asia. The Champagne Truffle has a dark chocolate ganache center that is enriched by a creamy infusion containing finest Dom Perignon Champagne. Its enrobing consists of milk chocolate and it is finally sprinkled with confectioner`s sugar to produce the Champagne Truffle`s distinctive look.  

Michael Recchiuti at Dean and Deluca- 560 Broadway (Prince Street) Manhattan New York, NY 10012 -- “He [Michael Recchiuti] makes the best chocolates in the United States” –Mort Rosenblum; Los Angeles Times (February 2, 2005)

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.


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