Fit For A Princess
I just happened upon this Gift Box from Empress Chocolate. I confess, I'm not much interested in sampling the Strawberry-Kiwi truffles, as the choice of fruity flavoring seems more suited to the palate of a pre-teen. I'll send a box to my niece while she still thinks that all chocolate is created equal. In any event, I'm positive that she'll just love the illustration and who knows, maybe I'm the one missing out.

La Dolce Vita
Domenica Bertolusso and Chef Beppe Montanaro, the proud owners of TartufLanghe, have been purveyors of the coveted Piedmont Tartufo since 1968. And how sweet it is that they’ve branched out to chocolate. Like the first ever chocolate truffle, Tartufo dolce d’Alba is the chocolate interpretation of its namesake. True to the classic, the truffle is fashioned into an irregular shaped nugget to appear as if it had been plucked straight from the earth by one of those indispensable pigs. Beneath the dusty layer of dark brown cocoa powder is a smooth ball of bittersweet Italian chocolate bursting with sumptuous chunks of rare IGP (Protected Geographical Identity) Piedmont hazelnuts (among the best variety in Italy). And the great news is that for a few Euro, you can have the authentic tastes of Piedmont imported straight to your door.

Coco Loco
The bartender at a friend's BBQ just tipped me off to this Astor Belgian milk chocolate bar flavored with Malibu rum. But don’t get too excited--it doesn’t actually contain any rum. Instead, a Malibu coconut rum-like flavoring is infused with light and creamy milk-chocolate. If you ask me, it lacks that extra little umph that only true rum can achieve. Nonetheless, I enjoyed it in the same way that I enjoy virgin Pina Coladas--the taste is classic and undeniably good, yet that extra little spike is always welcome, and in this case, terribly missed.

Dina's Diet
If for health reasons, you're unable to indulge in the richer chocolates, but you still have cocoa cravings, then Dina's Chocolate bars may be right for you. Created by Dina Khader, a Mount Kisco based nutritionist, to suit the needs of her health conscious clients. As dieters often feel deprived, Dina suggests that her clients treat themselves to a 1oz. serving three times a week. This way, they have something to look forward to, which helps to keep them on track. At 73% cocoa content, the certified organic, extra dark, notably bitter, low glycemic, chocolate bars are sweetened with evaporated cane juice and flavored with health giving foods like cholesterol lowering almonds and antioxidant rich green tea. But be forewarned, the lack of refined sugar, milk products, and other yummy bad stuff is apparent.

Canvasing Chocolate
The only thing Art Historian Erica Fowler-Decatur loves as much as art is chocolate, and of course her husband Michael. In a mission to promote the arts, the two drempt up Art Bars. Each bar contains a card featuring one of forty-eight works from a group of contemporary and child artists. Ten percent of the proceeds are donated to The Community School of Music & Arts and The International Child Art Foundation. Art Bar's fair trade certified organic chocolate is sweetened with unrefined cane sugar and comes in a cool, futuristic looking, air-tight, eco-friendly package. The Swiss chocolate bars: milk chocolate, milk chocolate with hazelnuts, dark (58%), and dark with coconut are definitely not your run of the mill charity bar. I say, collect them all! The chocolate is yummy, it's for a great cause, and the art cards make quaint little bookmarks:)

Wickedly Good Brownie
My boyfriend eats a lot of brownies and he rates this one pretty high, possibly one of the best. Trust me, he eats enough of the things to be considered a connoisseur. His opinion is backed up by another reputable source--Oprah has named these guys one of her favorite things.The rich chocolate aroma alone is divine, and then there's the near perfect texture--very light, not too chewy, not too cakey. I'll tell you a little secret-if you pick them up late afternoon from the Fat Witch bakery in The Chelsea Market, they're half off to make way for the fresh morning batch.

Chocolate Bar Buzz
If you're looking for something to do, check out New York Magazine's list of cool Chocolate Bars.

Mood Chocolate
by NewTree
While everyone seems to be buzzing about chocolates health benefits, the team at NewTree takes the concept to new heights. In addition to the natural minerals and antioxidants already present in their high content-73% Belgian dark chocolate, each bar, branded with its own concept: ie. Sexy, Vigor, Renew, Tranquility and Forgiveness, is infused with corresponding herbs and stimulants.The Sexy-Energizing bar is flavored with pungent pieces of ginger and contains guarana extract, which is often found in energy drinks and stimulates the central nervous system. The chocolate has a nice snap to it, and the dark chocolate and ginger combo has always been a favorite. I can’t say how extra sexy or energized I felt after indulging in a few pieces, but either way, I commend them for the concept and the nice, clean packaging.

Pretty as a Péché
Raleigh based Péché (French for sin) imports handmade chocolates from France, Belgium and Lebanon. They then intricately wrap and fan them in foil. Though I prefer them as is, they can be further adorned in finery such as tulle and ribbon to suit yor fancy. I liked what was inside--an assortments of sophisticated milk and dark chocolates flavored by various fruits and nuts such as hazelnuts, pistachios, coconut, cherries and dates.

Chocolate Humidor
During the summer months, I place my chocolate in the fridge so that the precious goods won't melt. Eureka! The geniuses at Montreal's Chocolat 15-18 offer this ultra modern, unabashedly functional humidor to keep your treasured estate chocolates at 15-18 degrees celsius, the perfect temperature for preserving chocolate year round.

Matcha Madness
Meiji's Matcha Melty Kiss, imported Japanese confections made of matcha green tea and dark chocolate, certainly live up to their name. The delicate cocoa dusted coating gently dissolves on your tongue to reveal a creamy kiss of bitter green tea. While matcha is traditionally enjoyed in the Japanese tea ceremony without sugar or milk, here the chocolate adds the perfect touch of body and sweetness. The now trendy combination of chocolate and green tea has caught the attention of chocolatiers, tea enthusiasts and the antioxidant obsessed. In fact, Vosges Haute Chocolat and Bobbi Brown cosmetics are launching a matcha chocolate beauty bar in July.

Pump It Up
As Ralph Lauren’s former Chef, Ilene C. Shane of SweetBliss learned a thing or two. Her fabulous Pumps & Purses, handcrafted from Belgian dark chocolate are filled with a ribbon of creamy caramel and embellished with seasonal designs. At one pound per pair, it’d be wise to share, which is why they’d make the perfect centerpiece for your next cosmo affair.

Recchiuti--The Flavor of Frisco
San Francisco based chocolatier Michael Recchiuti recently tapped Brian Barneclo, a local muralist who has been painting the town for a decade, to expand his artistic vision to chocolate. Barneclo’s chocolate designs are inspired by the historic Mission District--known for it’s ecclesial beginnings, vibrant murals, and Latin flavor. Crafting graphically embellished chocolate where taste is not compromised has proven a difficult task for some, but not for Recchiuti. His incredibly creamy ganache, handmade with 65% dark chocolate is perfectly merged with a subtle cinnamon malt and a bold wild rasberry and is nothing short of rapturous.

Chocoholics Anonymous
Those closest to me have coined the New York Metro Chocolate Meetup Group "Chocoholics Anonymous" when in fact the monthly sessions are more like exuberant celebrations of confection, replete with outstanding bottle service, divine chocolate, and a plethora of chic New Yorkers—quite the opposite of the church basement, support group scene. This month’s Meetup was dedicated solely to the distinguished art of chocolate tasting, which was achieved via the sampling of extraordinary (and not so extraordinary) chocolate from plantations as far away as Madagascar, Venezuela and San Tome. Oddly enough, I still managed to leave the meeting with a few additional items that could possibly qualify as contraband. Michel Cluizel’s Les Champignons--magic little mushrooms fashioned from nougatine (similar to praline, a paste made with sugar and ground almonds), caramel, and dark chocolate induce a heightened sense of elation. Cluizel's Chocolate Covered Coca Nibs, for "concentration, energy and bliss" are prescribed 3, as needed and come with a disclaimer "May cause euphoria." I confess, I may have overdosed. Until we meet again next month...

Fashion meet Fauchon
It’s easy to mistake Paris based Fauchon for Fashion, with its trademark logo and posh New York address. In fact, I like to think of Fauchon as the Chanel of confection. Try giving the fashionista in your life one of their impeccably stylish signature mini pink purses filled with gorgeous Gianduja and Carre Or. Throw in a jar of the rose petal preserve (I know it's not chocolate, but it's too sublime to ignore) and she’s bound to forget about that hot pink Chanel item she’s been coveting…at least temporarily.

Cuckoo for
Cocoa Bon
You can tell that Cali based Cocoa Bon takes chocolate seriously by the sophisticated look of their packaging. They forgo the ubiquitous paper and foil wrapping for a clean, portable tin. This attention to detail also applies to their chocolate. I enjoy the Dark Chocolate Gingersnap which for such a tiny morsel is packed with intense flavor. Most of the varieties such as the Dark Chocolate Mint and Chai Chocolate Caramel are relatively tasty, while the true star of the show is the Cocoa Bon 72--An unadulterated bitter sweet dark chocolate with a 72% cocoa content. What you get is cacao beans, pure cane sugar, soy lechitin and vanilla. The nickel sized confections are intense and robust and are sure to be a hit amongst the cocoa elite.

MarieBelle's Spring Showers
When my boyfriend brought home Maribel Lieberman’s limited edition Spring Showers Box, featuring a reproduction of the "Umbrellas in the Spring" print by her husband and artist Jaques Lieberman, my eyes completely lit up. Mrs. Lieberman, chocolatier, designer and founder is clearly a proponent of the marriage between good design and fine chocolate which, as an illustrator by trade, and chocolate enthusiast by hobby, happens to be the perfect incarnation of my two loves. Made of premium dark, milk and white chocolate and up to 72% cocoa content, each lovely design corresponds to it’s own luscious indulgence. You get to customize your box when you buy them from her Broome Street boutique. My box contains such flavors as: capirhinia, cardamom, champagne and espresso. Unfortunately, they’re simply too pretty to eat! If you’re expecting a full report, you may have to wait until I bring myself to bite through all of that gorgeous design.

Band-Aid Break
I don’t have a thing against milk chocolate, especially when it’s brilliantly packaged. For life's emotional bumps and bruises, CHOC-AID deliveres the perfect remedy. 10 milk-chocolate bandages manufactured in Colombia for Lemberger Candy Corp., come individually wrapped so you can stuff a few in your pocket. I found them at Chelsea Market Baskets on 9th Avenue. The web site is also a fantastic place to find customized chocolate gifts. Enjoy!

NYC Chocolate Meetup

Thanks to chocolate critic and chocophile Clay Gordon and meetup.com, a slightly nerdy (nerd is the new sexy) phenomenon sweeping the nation that manages to inspire online communities of cyber geeks and Gen Xers to get off their arses and socialize, I was a part of the first ever Meetup for The NY Metro Chocolate Meetup Group. We met at Chocolat Michel Cluizel Boutique, a hidden oasis of haute chocolate and elixir. Surrounded by two restaurants, this best kept secret is the perfect place for dessert dating. For $15, I received tons of tips on chocolate tasting, history and production and best of all, enjoyed champagne with about 30 other chocolate enthusiasts. We all got to taste our choice of Michel Cluizel confections. I picked the Earl Grey with dark choccolate ganache as the little purple ship printed on the top appealed to my aesthetic senses. The Cluizel staff was very informed and suggested that I let the chocolate warm before tasting as the tea flavor is very subtle. In fact, we learned that all chocolate should be tasted above room temperature (at about 68-72 degrees as aromatics are generated when chocolate melts). The cocoa content originated from about 9 different plantations from all over the world and was at about 60%. The chocolate was hands down, the best I’ve had in quite awhile and blended with the bergamont flavor of Earl Grey perfectly. I also chose to taste the Madagascan dark chocolate ganache from the Palet Av Cacaos Des Pures Origines. It was simply divine: a rich, long lasting, mouth coating cocoa flavor with natural hints of tropical fruit. Additionally we received two mysterious dark chocolates shaped like little Easter eggs from Chuao for simultaneous group tasting. Turns out, they were infused with extra virgin olive oil, citrus peel and sundried tomato, which a few of us mistook for dried cherries upon first tasting. I found them to be surprisingly yummy. The beginning taste of olive oil and chocolate was complimentary and smooth and coated the tongue nicely. The not-so-subtle taste of sundried tomato was acidic and tangy without being unpleasant or salty. The citrus wasn’t so evident, but was more present in the lingering aftertaste. If you’re into chocolate, or just plain indulgence, and you're in town next month you should check it out, it's fun.

Crummy Cookies
I so love that the Crummy Brothers (nod to Josh Spear for introducing us to the super cool company) gave the chocolate chip cookie a posh new look. The sophisticated flavors like Lemon Ginger Chocolate Chip and Saffron Pistachio Chocolate Chip are far from child’s play. You’ll wanna forego the milk, and pair with a dessert wine instead. For starters, I tried the Original: a basic recipe made with organic chocolate (organic cocoa beans, organic evaporated cane juice, organic cacao-butter and non-GMO soy lecithin). The note inside says that the Crummy guys use dark Ecuadorian chocolate, and lots of it. Each bite is chocked full of yummy chocolate chips. The sugar on the cookies edge is carmalized for added crunchiness while the center stays nice and chewy. My cookies arrived with a handwritten thank you note from Brian and an arrow pointing to the guy in the middle, thanks Brian! I love the witty branding. Could the name be any more perfect? These guys seem to be great at the art of self-deprication, trust me, these delicious morsels are hardly crummy!

Teuscher for Two
A fabulous VP of sales for Frette, the purveyors of luxury bedding, tipped me off to Teuscher champagne truffles in the early 1990’s. Ironically, she used to eat them in bed. The dreamy Swiss confections have been a classic since 1947 thanks to Adolf Teuscher, Sr., the man himself. The delicate truffle is made of fresh cream, butter and chocolate. Each is filled with cream champagne surrounded by a dark chocolate ganache, enrobed in milk chocolate and lightly dusted with confectioner’s sugar. The quaint box of two is the perfect little something to leave on your lover’s pillow.

Belgian Bravado
Belgian chocolate giant Cote d’Or’s corporate marketing director on Hershey’s: "To eat Hershey, for me, is like eating sand, but to Americans, it's good chocolate.'' Wow, was I offended? Not really, I was more so curious to see what they’ve got to back up all of that bravado. So I picked up Cote d’Or’s version of gianduja at Fairway. And uh, yeah, I’d much rather eat their mass-market milk chocolate, even if it is like four times as expensive as Hershey’s. In fact, I avoided the low-grade American movie theater chocolate by smuggling a bar into Ice Age (disclaimer: I was with a toddler). The silky-smooth consistency of the high quality milk chocolate, made from African cocoa beans, and the 15% gianduja is definitely authentic (gianduja is a smooth milk chocolate and hazelnut confection that originated in Switzerland). The hazelnut flavor is intense devoid of any nuts. The texture of the bar is slightly gooey and it instantly dissolves in your mouth. Two bars come in one wrapper, and they break off conveniently into little portions like a Twix. It looks like Cote d’Or’s money is where their mouth is. As for me, I’ll be stuffing mine with their chocolate.

Arriba with Conscious Cocoa!
The sweet aroma of this bar alone is huge pick me up. It’s so pure that you can smell it’s chocolaty notes straight through the box. Supposedly, Arriba cocoa, grown solely in Ecuador, is the only cocoa that smells of a floral bouquet even before the beans are roasted. To preserve the precious scent, ingredients like vanilla and other covering aromas are avoided. In fact, this chocolate bar is as straightforward as it’s packaging. What you’re getting is 65% pure Arriba cocoa mass, cane sugar and cocoa butter. What I like even more than the nutty dark chocolate, which I found to be a bit grainy, is that Vintage Chocolate is down with the Rainforest Alliance, a conservation organization dedicated to implementing better business practices for biodiversity. Their mission is to preserve the Ecuadorian rainforest and guarantee a fair price for cocoa farmers. When you buy Arriba chocolate, you support the farmers directly, help preserve the only native cocoa flavor varietal in Ecuador, and safeguard the Ecuadorian rainforest. Now that’s a huge incentive to buy chocolate, not that we ever need one.

Chic et Chocolat
When Vosges Haute Chocolat owner Katrina Markoff was studying at Le Cordon Bleu, in Paris, she spent time as an apprentice brewing up ‘chocolat chaud’ for the posh patrons of the Hotel Crillon. Fortunately for us, she brought her culinary expertise stateside and into to our homes. Her line of Couture Cocoa utilizes exotic ingredients such as lavender and lemon myrtle. I’m totally into La Parisienne, which is her authentic ‘chocolat chaud’. The superb quality pure dark chocolate and Tahitian vanilla bean laced cocoa mix is good enough to eat straight out of the box. And with a bit of know how, this couture cocoa transforms into a creamy, full bodied, heady cup of ‘chocolat chaud’ perfection. But I stress that this mix is not for the kitchen shy or cocoa slacker (the type that is happiest pouring hot water over instant powder) as just like true couture, god is in the details. I speak from experience. I’ve attempted the feat twice and taking a casual approach to preparation will end in disaster--i.e., unpleasant chunks of vanilla bean in your cup. Nevertheless, one sip of the properly prepared elixir and I instantly grew nostalgic for Paris so I shot over to Payard for croissants--I know, Lexington Avenue isn’t exactly Champs-Elysées but for now, it will have to do.

Maya Goodness
I was excited to find a brand new flavor from Haagen Dazs called Mayan Chocolate in my local supermarket freezer. According to the packaging, the sophisticated dark chocolate ice cream swirled with yummy fudge and cinnamon is: “Inspired by the original chocolate first created by ancient Mayans in 500 B.C.” It's great to see more and more brands respond to growing consumer interest in the history, production and taste of better chocolate. In the future, I hope to see Haagen Dazs phase out ingredients such as corn syrup, which unfortunately, this pint contains. Overall, the chocolate is rich and the cinnamon swirl adds a strong, almost espresso like complexity. I think it's quite nice although it would have been a more authentic experience if the ice cream actually contained chocolate from the Mayan region. Instead, it lists Dutched chocolate. I suppose the words “inspired by” are key here. Well, it’s the thought that counts and I'm sure the ancient ones would appreciate the shout out.

Go Nuts
Last month while lurking around Jacques Torres’ windowed chocolate factory in TriBeCa, one of his well coifed oompa loompas tried to push the hot cocoa on me. Instead, a bag of milk-chocolate covered macadamias caught my eye. Apparently, he puts the unusually large nuts through a top-secret process that involves a mysterious crunch coating, yummy milk chocolate, and then a powdery substance that may very well be crack. After devouring my first bag, I found myself pushing them on every one I could, not excluding complete strangers. Since then, I’ve made my way through two 1 lb. tins and have had to reprimand my boyfriend for dipping into my supply. You have to try these! You’ll thank me. I’m your pusher...

The Language of Love

Colorado based Chocolove wraps their candy bars like love letters. I’m totally into the faux stamp and seal and the excerpt from Shakespear’s Venus and Adonis printed inside. If you buy more chocolate, you get more poem. The poem is sweet, but clearly the 65% Belgian dark chocolate laced with crystallized Australian ginger takes center stage. I can’t wait to try more of their cocoa conscious bars.

Cloud 9
Teuschair, a specialty box by Zürich based Teuscher is a design lover’s dream. 12 Swiss chocolate planes come in their own branded box. It’s the perfect keepsake for the design conscious man in your life. He’ll appreciate the slick little aircrafts and the distinguished blue box and you'll love the fact that it’s Teuscher. I got a kick out of biting off the wings. The subtle almond crunch is an unexpected treat but if you’re a cocoa purist beware as four of the planes come in white chocolate. I would show you what they look like but I kind of ate them all.

Art Bar
I found the wackiest little candy bar at Chocolate Bar, an oasis of designer chocolate in New York’s Greenwich Village. If you’re just too cool to carry around a box of dorky Junior Mints, and too hip to hide Peppermint Patties in your purse, then this is the bar for you. Think classic mint and chocolate combo with a more sophisticated dark chocolate take. The weird little monsters on the wrapper, designed by artist David Horvath of Ugly Doll fame, are reminiscent of the good old days of Saturday morning cartoons. Along with the matching Choco+Minty toys that I found at davidhorvath.com, this bar is destined to be a hit among the design crowd and the young at heart. When you purchase a bar, a portion of the proceeds goes to the Third Street Music School Settlement, a children's arts education organization.

Last Call For Chocohol...ics
Spring is here, or so they say. For those of us on the East Coast it's not quite time to put down our parkas. So while there's still a recognizable chill, you may as well make the best of it and snuggle up with one last cup of cocoa. Make it worthwhile with Scharffenberger. I've tried a number of cocoas and I swear by the stuff. I spike mine with Voyant every once in a while for good measure. Both the sweetened and unsweetened are great, but I recommend the sweetened and a healthy dollop of whipped cream. I think you get my drift...