15 Chocolate Companies You Have to Try

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There’s no such thing as bad chocolate, but some companies certainly go above and beyond. Worldwide, we consume a staggering 7.3 million tons of chocolate, but today there's far more to chocolate than just dark, white, or milk. And thankfully, there is no limit to the creativity these 15 companies put into their chocolaty confections.

1. CHUAO CHOCOLATIER

Chuao Chocolatier (pronounced chew-WOW) is a master of textural wonderment, known for their diverse range of unique chocolate bars including the Firecracker—a dark bar infused with sea salt, chipotle, and popping candy that explodes in your mouth. Founded in 2002 by Master Chef Michael Antonorsi, the company is named after Venezuela’s legendary cacao-producing region of Chuao and recognized as the first Venezuelan chocolatier based in the United States. Since introducing their original signature flavor, Spicy Maya, the company’s one-of-a-kind menu has expanded to include chocolate bars, bonbons, truffles, and drinking chocolate in extraordinary flavor combinations like coconut hibiscus, raspberry rose, caramel apple, and cinnamon cereal. They have two chocolate cafes in San Diego County, California and can be found in specialty retailers such as Whole Foods, Dean and Deluca, and Crate & Barrel.

2. ASKINOSIE CHOCOLATE

Named one of Forbes' 25 Best Small Companies in America and Oprah Magazine’s "15 Guys Who Are Saving the World," former criminal defense lawyer Shawn Askinosie started Askinosie Chocolate with his wife in 2005 from their Springfield, Missouri home. Using a 6000-pound antique granite melangeur from Europe (fancy phrasing for tabletop grinder) to whip up their first batches, Askinosie Chocolate took off and the owners have never looked back. Their cocoa is sourced direct from farmers in Honduras, Ecuador, Philippines, and Tanzania. Askinosie features a CollaBARation™ line of bars made possible through partnerships with complementary businesses to produce flavors like Dark Chocolate + Intelligentsia Coffee and Dark Chocolate + Crunchy Sugar Crystals.

3. THE CHOCOLATE SMITHS

The confectionery offerings at The Chocolate Smiths are as entertaining as they are unusual—perhaps summed up by the name of their signature line, appropriately called Bizarre Bars. The company specializes in "luxury chocolates with the fun left in." From Scorpion Chili (made with the world’s second hottest pepper) to Bubblegum (mixed with creamy white chocolate and vanilla), the chocolatier uses only high-quality Belgian couverture chocolate to deliver a unique candy experience. Located in Benton, Newcastle upon Tyne in the UK, The Chocolate Smiths ship worldwide and can be found in independent delicatessens, department stores, and major tourist attractions across the globe.

4. VOSGES HAUT-CHOCOLAT

Take a walk on the wild side with Vosges Haut-Chocolat. Their use of exotic ingredients like Hungarian paprika, Indian curry, and Chinese star anise makes them a chocolate lover’s paradise with a twist. Founder Katrina Markoff’s love of travel is reflected in the company's premium chocolate that nurtures awareness of and appreciation for the world’s diverse cultures. Vosges has retail locations in New York, Chicago, and Las Vegas.

5. CHOCOLATES EL REY

Award-winning Chocolates El Rey, one of the oldest chocolate manufacturers in Venezuela, has been making premium-grade chocolates since 1929. A socially responsible and eco-friendly company, El Rey offers consumers gourmet chocolate made with fairly traded cacao beans direct from small- and large-scale Venezuelan growers. Their products, which include the Carenero Superior, Rio Caribe, and Special Reserves lines, are crafted with specialty beans from various regions of this breathtaking South American country.

6. MAST BROTHERS

Artistic elegance describes brothers Rick and Michael Mast’s product line, who name collections of their bean-to-bar chocolate after their flagship locations in Brooklyn, Los Angeles, and London. They're the only ones in the world offering bars like Rhubarb and Custard, Black Treacle, Tea and Milk, and Tahitian Vanilla, made with ingredients sourced from some of the most beautiful places on the planet. Sea salt from Iceland? Delicious. Founded in 2007, Mast Brothers wraps all their confections in ornamental wrappers almost too pretty to open. Almost.

7. CACAO ART CHOCOLATES

This Florida treasure features some of the most artistic chocolates ever. Case in point: their decadent Anís y Papelón truffle (an International Chocolate Awards winner), made from sweet anise and raw cane sugar and inspired by the traditional Venezuelan pastry. Sisters Susana and Isabel Garcia started the business in Venezuela but later relocated to Miami. Their goal is to recreate the flavors of their childhood while capturing the growing arts scene in South Florida.

8. MOONSTRUCK CHOCOLATE COMPANY

Master Chocolatier Chef Julian Rose was named one of the best chocolatiers in North America for a reason: He creates chocolate of a near-addictive quality. Much like the Apollo moon landing, Moonstruck is exploring new ground—they just do it by introducing the world to unknown chocolate varieties. Their signature bar, Fortunato No. 4, is made from a Peruvian cacao bean once thought to be extinct. In addition to their four cafes in the Pacific Northwest, Moonstruck Chocolate is sold at specialty retailers and gift shops across the United States.

9. FRENCH BROAD CHOCOLATES

French Broad Chocolates, owned by husband and wife team Dan and Jael Rattigan, is named after North Carolina’s French Broad River—which happens to be the third oldest river in the world. Their truffles—packaged in fanciful collections featuring flavors like cider, beet, ginger, bourbon, lavender, grapefruit, and more—are of colossal proportions. Both the French Broad Lounge and French Broad Factory & Tasting Room are located in Asheville, North Carolina.

10. 2 CHICKS WITH CHOCOLATE

After a life-altering car accident prevented Barbara Wassung from commuting to work, she and her daughter, Elyissia, got serious about launching their chocolate company from their home kitchen in Queens, New York. What started as a home-grown, door-to-door small business has now blossomed into a fledgling chocolatier specializing in hand-crafted chocolates. Their 12-piece signature collection includes a designer box and mouthwatering flavors like passion fruit caramel, raspberry ganache, champagne ganache, and marshmallow fluff. Find their goodies online and at their stores in New Jersey towns like East Brunswick, Metuchen, and Middletown.

11. NORMAN LOVE CONFECTIONS

Based out of Fort Myers, Florida and founded by Norman Love and his wife, Mary, in 2001, Norman Love Confections offers unique, vibrantly colored chocolates that often incorporate fruit—like tart raspberry and passion fruit. Each piece resembles a shining bit of finished marble—exquisite, yet edible. Their recently launched Norman Love Confections BLACK collection combines chocolate from five different regions including Maracaibo (Venezuela), Peru, Ghana, Tanzania, and Hispaniola (Dominican Republic). Find their delightful treats at one of their store-owned "salons" or at hotels, florists, and fine restaurants in the United States.

12. GAIL AMBROSIUS CHOCOLATIER

Shiitake mushroom is just one example of the many adventurous flavors found in Gail Ambrosius Chocolatier chocolate bars and truffles. After a school trip to Paris when she was 17, Ambrosius fell in love with dark chocolate and knew she had to start her own company. She finally had the opportunity to make a fresh start when, more than two decades later, she found herself suddenly laid off. Try the company’s Beerific Taster's Box, which can be found online, at the store in Wisconsin, or other retailers in the greater Madison, Wisconsin area.

13. CHOCOLATE FOR THE SPIRIT

Does the Midwest have spirit? You bet it does! Enriching lives through thoughtfully created confections is the name of the game at Chocolate for the Spirit in Carmel, Indiana. Their Tall, Dark & Handsome bar is a Grand Cru single-origin bar with licorice notes, hints of coffee, and blended-in Swiss milk to create a memorable experience for chocolate connoisseurs.

14. COMPARTÉS

A favorite among Hollywood celebs—including the late Marilyn Monroe—and supplier to major events such as the Golden Globes and the Academy Awards, Compartés has been putting a hip spin on chocolate from their Los Angeles location since 1950. Recently taken over by chocolate prodigy Jonathan Grahm, the chocolatier uses only chocolate sourced from South America, along with local ingredients found at California farmers’ markets. Try Jonathan’s Signature Truffles, which come in various prints and designs and are filled with a rich chocolate ganache.

15. DIVINE CHOCOLATE

Divine Chocolate is, unusually, a farmer-owned chocolate company. Co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine, the chocolatier got its start in the UK before relaunching in the United States in 2007. Each wrapper includes a variety of Adinkra symbols which date back hundreds of years and convey traditional Ghanaian values and wisdom. Check out their popular Dark Chocolate with Pink Himalayan Salt.

The Most Popular Christmas Cookie in Each State

Jen Tepp/iStock via Getty Images
Jen Tepp/iStock via Getty Images

While opinions about peppermint bark, reindeer corn, and other Christmas candies are important enough to warrant a map of their own, we all know that the real crown jewel of any kitchen counter during the holidays is an enormous platter of homemade cookies.

In a festive endeavor to guess which type of cookie is most likely to be on your counter this Christmas, General Mills collected search data from BettyCrocker.com, Pillsbury.com, and Tablespoon.com, and created a map that shows which recipes are clicked most often in each state.

Those universally adored Hershey Kiss-topped peanut butter cookies, known on Betty Crocker’s website as Classic Peanut Butter Blossoms, took the top spot in seven states, including Florida, Pennsylvania, California, Kentucky, Nevada, South Carolina, and Wyoming. And people don’t just love peanut butter in blossom form—Easy Peanut Butter Cookie Cups, Peanut Butter-Chocolate Cookies, and 2-Ingredient PB-Chocolate Truffles also made appearances on the list.

general mills christmas cookies map
General Mills

Peanut butter treats are definitely a popular choice among holiday bakers in general, and cookie decorators are likely responsible for the prevalence of plain old sugar cookies across the nation. Sugar Cookie Cutouts, Easy Spritz Cookies, and Easy Italian Christmas Cookies all offer a deliciously blank slate for your artistic aspirations.

Apart from peanut butter- and plain sugar-based desserts, the rest of the results were pretty scattered. Iowa most often opts for the figure eight-shaped Swedish Kringla, while Michigan loves a good jam-filled Polish Kolaczki. Surprisingly, Hawaii was the only state to choose gingerbread cookies as their seasonal favorite.

If you’re thinking classic chocolate chip cookies are suspiciously absent from this map altogether, you have great dessert-related detective skills: General Mills decided to omit them from the study, since they’re Betty Crocker’s most-searched cookie recipe all year long, and they would’ve dominated in a staggering 22 states.

Whether you’re looking for a new show-stopping cookie recipe or just wondering how your long-standing family traditions compare to others’, you can read more on the study—and see all the recipes in full—here.

[h/t General Mills]

Why Do Fruitcakes Last So Long?

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Fruitcake is a shelf-stable food unlike any other. One Ohio family has kept the same fruitcake uneaten (except for periodic taste tests) since it was baked in 1878. In Antarctica, a century-old fruitcake discovered in artifacts left by explorer Robert Falcon Scott’s 1910 expedition remains “almost edible,” according to the researchers who found it. So what is it that makes fruitcake so freakishly hardy?

It comes down to the ingredients. Fruitcake is notoriously dense. Unlike almost any other cake, it’s packed chock-full of already-preserved foods, like dried and candied nuts and fruit. All those dry ingredients don’t give microorganisms enough moisture to reproduce, as Ben Chapman, a food safety specialist at North Carolina State University, explained in 2014. That keeps bacteria from developing on the cake.

Oh, and the booze helps. A good fruitcake involves plenty of alcohol to help it stay shelf-stable for years on end. Immediately after a fruitcake cools, most bakers will wrap it in a cheesecloth soaked in liquor and store it in an airtight container. This keeps mold and yeast from developing on the surface. It also keeps the cake deliciously moist.

In fact, fruitcakes aren’t just capable of surviving unspoiled for months on end; some people contend they’re better that way. Fruitcake fans swear by the aging process, letting their cakes sit for months or even years at a stretch. Like what happens to a wine with age, this allows the tannins in the fruit to mellow, according to the Wisconsin bakery Swiss Colony, which has been selling fruitcakes since the 1960s. As it ages, it becomes even more flavorful, bringing out complex notes that a young fruitcake (or wine) lacks.

If you want your fruitcake to age gracefully, you’ll have to give it a little more hooch every once in a while. If you’re keeping it on the counter in advance of a holiday feast a few weeks away, the King Arthur Flour Company recommends unwrapping it and brushing it with whatever alcohol you’ve chosen (brandy and rum are popular choices) every few days. This is called “feeding” the cake, and should happen every week or so.

The aging process is built into our traditions around fruitcakes. In Great Britain, one wedding tradition calls for the bride and groom to save the top tier of a three-tier fruitcake to eat until the christening of the couple’s first child—presumably at least a year later, if not more.

Though true fruitcake aficionados argue over exactly how long you should be marinating your fruitcake in the fridge, The Spruce says that “it's generally recommended that soaked fruitcake should be consumed within two years.” Which isn't to say that the cake couldn’t last longer, as our century-old Antarctic fruitcake proves. Honestly, it would probably taste OK if you let it sit in brandy for a few days.

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