For chocolate addicts, the generosity of giving, the pleasure of sharing and the anticipation before unwrapping a precious box of chocolates are moments that are hard to forget.
Of course, with such a vast array of gourmet chocolates on the market, the hardest part is deciding which delicacy to indulge in. From truffles and pralines to candies and ganaches, all carefully handcrafted by the world’s finest chocolatiers, high-end chocolate lovers are in for a treat. choice.
Fortunately, there is a way to identify premium brands with a survey of the processes involved. “They [the chocolatiers] working closely with cocoa farmers and supporting them in their harvesting and fermentation and paying them 2 to 10 times the price of ‘bulk cocoa’ for their efforts,” says Jennifer Earle, International Chocolate Judge and Innovation Consultant eating.
“The most important part is the fermentation,” she says. “Roasting and conching are also important to do well, but if the fermentation isn’t done well, there’s not much you can do to ‘set’ the beans into good chocolate!”
Here, we explore the stories behind the brands and the decadent ingredients that bring each gourmet chocolate company’s awe-inspiring cocoa creations to life.
Imbued with the qualities of passion, purity and audacity, Godiva Chocolates pay homage to the legend of Lady Godiva. According to this story, Lord Leofric’s wife rode a horse through the streets of Coventry, Britain, without clothes, so that the citizens’ taxes would be raised. Captivated by the generosity and spirit of Lady Godiva, a Belgian family founded their business in 1926 on this philosophy, which has grown into a premium global brand with over 600 stores. In 1946, the company developed its black truffle – an intense mousse-filled treat that has become the symbol of the brand itself.
Chocolate Jacques Torres
Born and raised in the south of France, master chocolatier Jacques Torres began his culinary career as a pastry chef during which he developed a fascination with chocolate, leading him to open his first store in the United States. Recognized as a pioneer, Torres introduced the bean to bar concept to New York where he specializes in handcrafting fresh chocolates using high quality ingredients, including expertly sourced cocoa beans. Jacques Torres Chocolate is sold at three different locations in New York where you can find the finest candies, assorted chocolates, truffles and most recently hot chocolate – all packaged to perfection.
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Vosges High Chocolate
When the founder of Vosges Haut-Chocolat, Katrina Markoff, began her apprenticeship in Spain with Ferran and Albert Adria of El Bulli, she began to identify her vocation as an alchemical and experiential chocolatier. Authentic storytelling led to the creation of Markoff’s company and her first coconut curry chocolate, which captured an experience she had in India with the Naga people. Founded on the idea of traveling the world through chocolate, Markoff’s 528hZ infused collections combine vibrant cocoa with native botanicals to open people’s minds to diverse cultures and to communicate a sense of place.
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Amedei began as a small artisan lab in Tuscany in 1990, which eventually spawned its first creation, Toscano Black 70 – an extra dark blend with notes of tobacco, roasted malt and cedar wood. Over the years, the lab has served as a space where innovation meets tradition, resulting in creative and award-winning blends. The company is known for sourcing the rarest varieties of cocoa beans from remote areas, which are then transformed into works of art in the form of tablets, drops, pralines and creams using an ancient technique. Characterized by Italian elegance and simplicity, Amedei’s agronomic knowledge has translated into chocolates that possess a unique flavor profile. Amedei’s Porcelena, made from white cocoa beans that produce a porcelain-like appearance, has held the title of most expensive chocolate.
More than 80 years ago, in a small town in the Swiss Alps, Adolf Teuscher embarked on a journey to develop the finest Swiss chocolate on the planet. After years of experimenting with high-quality cocoa blended with Spanish almonds, French champagne, Costa Rican macadamia nuts and Sicilian citrus fruits, Teuscher created recipes that are still used by the company today. . Additionally, production integrity is so important that freshly made truffles and pralines are shipped daily to the brand’s various branches in Zurich, Geneva, Europe, America, Canada, Asia and the Middle East.
Valrhona’s story began in 1922 in the small French village of Tain L’Hermitage with pastry chef Albéric Guironnet, who channeled his dedication to excellence into the production of quality artisanal chocolate. With its own cocoa plantations based in Venezuela and the Dominican Republic, Valrhona set out to accomplish what few other chocolate makers strive to do: oversee all aspects of production and become a certified B company. To ensure exceptional taste and to better develop the brand’s distinct flavor profiles, each bean is carefully roasted before the blend is conched for up to three days. Valrhona chocolate is known for its balanced and consistent taste.
Marketed as “treasures”, Patchi’s chocolates are more like tasty statements that come in more than 50 different varieties, from ganache and salted caramel to mango cream. Each creation developed by the chef is produced in Patchi’s atelier where sumptuous fabrics and stunning packaging meet premium ingredients and exclusive silverware. As a leader in the contemporary luxury chocolate space, the Lebanese brand has prided itself on evoking emotions and creating memorable experiences since its inception in 1974. Known for its innovative approach, gianduja, the bark of orange and dried strawberries are the secrets to some of the exotic flavors. to be appreciated.
Richart specializes in luxury handcrafted French chocolate and macarons that literally shine and come in a wide range of visually appealing shades. Since 1925, the French family business has been dedicated to producing gourmet chocolate and educating people in the art of tasting and appreciating its finer qualities. Inspired by the contemporary world of art and design, second-generation chocolatier Michel Richart began decorating the surface of each candy with intricate patterns using the cocoa butter transfer method. These iconic squares of chocolate, which have become synonymous with the brand, have decadent fillings – fruit puree, ganache, praline, creams and caramels. The family has received the prestigious Blue Ribbon seven times.