Norman Love Confections Ft. Myers, Florida, USA. Valrhona France. Godiva Chocolatier Brussels, Belgium and worldwide. Richart Paris, France.
Puccini Bomboni Amsterdam, Netherlands. While you're sampling, why not dial into one of my favorite movies, Chocolat , now on blue-ray, or order Joanne Harris's Chocolat book from Amazon and snuggle up by the fireplace. Or my novel, The Chocolatier. Secondly, salt is great in moderation. It highlights the burnt sugar notes that make caramel what it is burnt sugar and cuts through the rich, buttery flavor of the confection. However, salt applied with a heavy hand makes for an unpleasant surprise; it stomps out nuanced flavors and tramples on the chocolate coating.
Fran's Chocolates caramels offer the "pull," deliberate chew, and strategic salting that a great caramel should possess. Fran Bigelow, founder of Fran's Chocolates , was inspired by a trip to Paris and has since been dedicated to sharing the joie de vivre philosophy through exceptional confections.
This Seattle-based candy producer features Fair Trade certified chocolate to complement, not overshadow, the caramel's delicate yet luxurious buttery flavor. The uniformity of each morsel and consistency in salting means that each bite will be just as perfect as the last.
While you can find chocolate caramels in all sorts of variety boxes, Fran's Chocolates offers box options totally committed to caramels, revealing its devotion to the craft of caramel chocolates. With your choice of milk or dark chocolate coating, grey salt, smoked salt, or a classic exterior sans salt, the truest of caramel lovers will undoubtedly find what they need. From classics to creative morsels, See's Candies knows how to honor the perfect pairing of nuts and chocolate.
From clusters to pralines, turtles to barks, nuts are no strangers to chocolate. They go hand-in-hand and you don't have to be a nut fanatic to appreciate the pairing. A real nut lover, however, lusts for a chocolate that celebrates the nut, not just accompanies it. The sweet and savory flavors developed from roasting cacao beans make chocolate the ideal "plus one" to any toasted nut. A coating of good chocolate draws out the natural sweetness of almonds, pistachios, and pecans; coaxes the fatty richness of cashews, macadamia nuts, and hazelnuts; and embraces the slight bitterness of walnuts and pine nuts.
See's Candies , founded in , has a vintage, old timey feel with black and white checkered packaging and classic confections included in its arrangements, such as Milk Divinity Walnut Bites and Dark Chocolate Nuts and Chews.
Toffee-ettes , sold in black and white coffee canisters, are small nuggets of Danish butter toffee and roasted almonds coated in milk chocolate and rolled in more crunchy almonds.
See's also offers less conventional options for the more daring nut enthusiasts that you can put together in your own custom arrangement. Consider the CA Crunch , a flakey brittle center with peanuts and peanut butter enrobed in white chocolate and covered with chopped English walnuts. For the sweet tooth, go for the non-traditional white chocolate covered Cashew Brittle. Looking for something a little more playful and funky? Try the Milk Mayfair , a soft pink-hued center of walnuts, cherries and vanilla, coated with creamy milk chocolate.
With a vast assortment of nut-celebrating confections, See's Candies are the one-stop-shop for any nut lover with a chocolate craving. Dandelion Chocolate Factory is the premium vintner of the chocolate world, offering the dynamic chocolate bars with helpful notes to guide you through your tasting experience.
San Francisco-based Dandelion Chocolate Factory approaches its processing like a wine maker approaches the production of fine wine. It crafts single-origin chocolate bars, which are made from cacao beans of one variety from one location. Just as soil and climate impact grapes for winemaking, regional terroirs influence the flavors of cacao beans.
Dandelion Chocolate 's bars highlight the different beans' distinctive characteristics. Not only do Dandelion Chocolate 's bars showcase the nuances of single-origin beans, but they richly represent the art of roasting by offering bars made from cacao of the same harvest but with different roasting profiles.
For example, you can purchase a pack of bars made from the same beans, but processed by Dandelion's Tokyo and San Francisco chocolatiers currently sold out. Imagine two wines made from the same exact grapes, fermented by two different winemakers. Offering these chocolate bars opens a window of insight to the choco-connoisseur that few producers do. Each and every chocolate bar from Dandelion Chocolate feels deluxe, wrapped in gold-accented paper with tasting notes you would expect to find on the label of a fine wine.
As for the chocolates themselves, Dandelion Chocolate 's bars are superb, offering something for everyone. When seeking chocolate to savor on its own, I look for chocolate that is rich and complex with a pleasant bitterness and melt-in-your mouth smoothness, lacking any waxy residue.
So many chocolate producers that make dark chocolate with high cacao percentages toe the line of welcome bitterness and bracing, aggressive harshness. Whether you're a true chocolate aficionado or just someone looking to enjoy a spectacularly tasty treat, Dandelion Chocolate makes the best "bean-to-bar" craft chocolate bars.
If you're interested in baking, also check out Dandelion's specially-engineered chocolate chips. Crafted by a Tesla designer , the chips are purportedly the perfect shape and size to create a delicate balance of snap and melt in chocolate chip cookies.
EHChocolatier is not afraid to use flavor, so you won't miss the dairy in its selection of vegan chocolates. Vegan chocolate bars are a dime-a-dozen nowadays, seeing as how dark chocolate is innately vegan.
But achieving a rich, "creamy" truffle minus the dairy is a whole other feat. Ganache by definition contains cream. Many vegan truffle options out there rely on heavy nut butters for creaminess, which can leave a greasy film behind in your mouth.
Others have a thin or gritty texture, or taste lackluster even with the use of fancy, flavorful olive oils. Full disclosure: I work at EHChocolatier but I also tested and considered five other vegan chocolates for this guide and have sampled many more in my work. EH is not afraid to use flavor, so you'll never miss the dairy.
The vibrant Passionfruit bonbon sends you to a juicy tropical oasis in one bite; the jade-toned Matcha chocolate is toasty, grassy, and silky smooth; the Belgian-style Hazelnut Praline meltaway, with bits of caramelized sugar and toasted nuts, is so rich you'll swear it's laden with butter. All of the fillings are in perfect balance with the thin veil of bittersweet dark chocolate that enrobes each of them.
The bonbons are decorated with vividly-colored cocoa butter patterns to match the exciting flavors they adorn; pink zebra print is paired with sassy, juicy raspberry ganache, while psychedelic blue swirls top a mind-bendingly rich dark chocolate center. Lest you think I'm biased, I'm not alone in my praise for this collection. The International Chocolate Salon awarded EH gold medals in three vegan categories in : best ingredient combination, best taste, and best flavored chocolate, as well as three silver medals for best texture, most unique, and top vegan chocolate.
Christopher Elbow 's Drinking Chocolate is grown-up, yet still approachable; the cool older sister to your childhood hot cocoa. I grew up relishing packets of powdery, saccharine cocoa mix with tiny dehydrated marshmallows.
The smell of hot cocoa still brings memories of thawing cold fingers at the ski lodge, family vacations to rustic snowy cabins, and the sound of crackling firewood. Now, I crave unctuous, warm bittersweet sipping chocolate sometimes with a splash of amaretto.
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Travel My Hometown In L. Travel The last artists crafting a Thai royal treasure. The Italian chocolate maker, Alessio Tessieri, owner of Amedei, a small chocolate works in Tuscany, has secured himself the exclusive rights to the Venezuelan plantation where the legendary Chuao cocoa bean is grown. His sister Cecilia is the master chocolate maker and has formulated a chocolate so unique that it has won over even a highly discerning chef like Heinz Beck.
The newly formed Academy of Chocolate in London has named Chauo the best chocolate in the world. Chauo won "because of its fruity flavor and unique character". Cheese-flavored chocolates with tastes like Camembert, goat cheese, and Roquefort are as outrageous as they are offbeat.
Since , 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. After fermentation and drying, the beans are roasted, their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa harmony.
Several branches are now located in the US. Constant is a master chocolatier who travels the world to garner the best ingredients for his creations. He makes the chocolates from the finest cocoa liquor and cocoa butter. The flavors are delicious and subtle. The sugar addition is just enough, so the texture is incredibly smooth. Dave Lebovitz's author of the Great Book of Chocolate pick is the glossy slick as ice tarte au chocolate with a rich chocolate crust.
Patrick Roger - , blvd. Saint-Germain, Paris -- and many other locations in Paris Patrick Roger is said to be the "craziest of all the chocolatier" by many in the field. Patrick Roger is a chocolate maker in the town of Sceaux. He creates boxes of chocolates.
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