Chocolates are delicacies and to a certain degree healthy to eat. If money is not an issue, feel free to buy one of the most expensive boxes of chocolate in the world for the love of your life. We have built a list of the ten most expensive chocolates available on the market today.
1. Chocopologie by Knipschildt
Cost: $2,600 per pound
Web site: www.knipschildt.com
Knipschildt Chocolatier was founded in 1999 by Fritz Knipschildt, who began his culinary journey as a chef in Odense, Denmark. The most-expensive chocolate he sells–a $250 dark chocolate truffle with a French black truffle inside–is available only on a preorder-only basis. It’s made of 70% Valrhona cacao, which is blended into a creamy ganache with truffle oil. The truffle is then magnificantly hand-rolled with a dark truffle on the inside and dusted with cocoa powder.
Chocopologie is much more than a chocolate factory in Connecticut—it’s an trendy European-style café that serves light fare from 7 a.m. to midnight, including specialty coffees and teas, and, of course, some of the finest chocolates in the United States.
2. Noka Vintages Collection
Cost: $854 per pound
Web site: www.nokachocolate.com
Noka chocolate is a mixture of the finest dark chocolates, exclusively extracted from plantations in Venezuela, Trinidad, Cote d’Ivoire and Ecuador. The Vintages Collection of chocolate is 75% pure, single-origin cacao, with other ingredients that include cacao butter and sugar. Noka does not use any soy lecithin or vanilla n their chocolate-making process.
Perfect chocolate pairing: Noka recommends bold red wines and brut champagnes as the ideal complements to its chocolates. If you have the money, I definitely recommend you try both.
Cost: $508 per pound
Web site: www.delafee.com
For those who love a bit of sparkle in their chocolate, there’s always Delafee. The chocolate is specially prepared with fine cocoa beans and flakes of edible 24-karat gold applied by hand to each bar. Other ingredients include sugar, coconut oil, cocoa butter, milk powder and vanilla.
4. Godiva “G” Collection
Cost: $120 per pound
Web site: www.godiva.com
The well-known chocolate brand maker, which first originated in Belgium, introduced the “G” Collection of chocolates, which are made with various ingredients and flavors, such as Palet d’Or, Tasmanian Honey and Mexican Hot Chocolate. Each chocolate is comprised of premium cocoa beans and other ingredients that are dependent on each type of bonbon.
The collection itself is made up of 15 true artisan quality chocolates designed by an exceptional pastry chef, Norman Love. The pieces in the collection are simply exquisite and the flavors all too die for.
Cost: $120 per pound
Web site: www.richart-chocolates.com
The Richart chocolate tradition originated in Lyon, France and has been on the market 1925. Today they operate more than a dozen boutiques across Europe and also in the U.S. and Tokyo. Richart’s range is vast. The first time you indulge in Richart chocolates, you probably won’t know where to begin. If it’s one of Richart’s special occasion assortments, you’ll find the petits (chocolates) hidden beneath an inscribed chocolate plaque. In the case of the Envol ballotin, you’ll be faced with some 49 luscious cubes decorated with hand-applied cocoa butter designs. Each is a small, but unique, work of art, pleasing to both eye and palate.
6. Pierre Marcolini
Cost: $102.50 per pound
Web site: www.marcolinichocolatier.com
While there are certainly many chocolatiers that have gained a claim to fame in Europe, few of these artisans have made their presence felt in North America like Pierre Marcolini. When a chocolate gets a spot on Oprah, it’s a pretty good indicator that the brand is destined to a quick rise to the top of the American market. Still, Pierre owes much of his success to his strong European origins and presence, which continue to garner him the most success. Like many artisans, Pierre Marcolini runs a bean-to-bar operation, controlling every step of the production process and infusing subtle differences in each variety that rolls out the door and into the hands of happy customers.
Pierre Marcolini is still building on his success and is constantly perfecting his art. Unlike some chocolatiers who keep a fairly small product line, Marcolini feels that each customer has his own unique taste and offers one of the widest varieties of flavors on the luxury market today.
7. Debauve & Gallais
Cost: $94 per pound
Web site: www.debauveandgallais.com
Debauve & Gallais traditionally makes chocolates that are low in sugar and high in premium quality cocoa. They do not use soy lecithin or any type of emulsifier to make their chocolate. Their ingredients include Piedmont hazelnuts, Perigord nuts, Turkish raisins, Spanish almonds, Turin chestnuts and Antilles rum. There are no dyes, preservatives or other additives ever used in Debauve & Gallais chocolate as recipes do not permit chefs to do so.
Cost: $79 per pound
Web site: www.chuaochocolatier.com
Chuao Chocolatier is named after the cacao-producing region of Chuao, Venezuela and the brand uses European techniques to make their Venezuelan chocolate. The freshest ingredients are used, and absolutely no preservatives are permitted in these handmade chocolates.
The brand was started by Venezuela natives Michael and Richard Antonorsi, who came from a family of cacao growers. It was only natural for them to take on the family business. After moving to California, the two brothers launched Chuao Chocolatier in 2002, naming it for their native country’s most famous chocolate-producing region.
When you taste Chuao chocolate, you taste real chocolate. Chuao Chocolatier prides itself on creating artisanal confections that blend Venezuelan-sourced cacao with unique spices and other natural ingredients. As if you needed an excuse to indulge your sweet tooth.
9. Richard Donnelly
Cost: $75 per pound
Web site: www.donnellychocolates.com
Richard Donnelly began making chocolate in 1988 after studying with a number of master chocolatiers in Paris and Brussels. His chocolates are handmade from the finest French and Belgian couvertures. He focuses on creating simple, sophisticated flavors and is planning to create chocolate flavors based on the best-selling chocolate bars in the U.S.
Donnelly is most popular for his obsession with flavor. In a California resort town, in a shop that is not fancy, he produces bars and chocolates that have won accolades and awards for their imaginative texture and taste.
10. Vosges Haut Chocolat
Cost: $69 per pound
Web site: www.vosgeschocolate.com
Vosge has several signature and admirable flavors, including Naga, which is a milk chocolate with Sweet Indian Curry and coconut and Black Pearl, which is a dark chocolate with ginger and wasabi to name a few. There are also flavors like Finnochio, which is a chocolate made with wild fennel pollen and dark chocolate, and Balsamico, which includes dark chocolate, a ten-year aged modena balsamic vinegar and Sicilian hazelnuts.
I would highly recommend his Bacon Chocolate Collection. This is the most luxuriant bacon and chocolate experiences you will hand and you will definitely want more when you are finished with your first try. The ingredients are deep and dark milk chocolate bacon truffles made with fresh organic cream and topped with either hickory smoked bacon pieces of Valrhona cocoa powder. “The bacon rebellion continues.”