Jhonq Blog’s bazaar

Jacques Torres Chocolate

Cost: $50 per pound
€42
£29
Can$57
Aus$67
Rs2,208
Where: Brooklyn, N.Y.
Web site: www.mrchocolate.com

Jacques Torres Chocolates are made only with fresh ingredients.
Torres makes his own chocolate and is known for creating new
flavors, such as Bandol Breeze, which is made with homemade
almonds placed over a thin layer of apricot pate de fruit.
There’s also a truffle, called Wicked Fun, made with a dark
chocolate ganache and spiced with Jacque’s Wicked Hot Chocolate.

Michel Cluizel

Cost: $65 per pound
€54
£37
Can$75
Aus$87
Rs2,870
Where: Paris, France
Web site: www.chocolatmichelcluizel.com

Michel Cluizel offers chocolate from specific plantations
in ten countries, including Madagascar, Venezuela, Java,
Ghana and Ecuador. The cocoa percentages range from 33%
to 99% and are made with cocoa butter, sugar and Bourbon
vanilla beans. Cluizel never uses any emulsifiers in his
chocolate and never uses cocoa grown with chemical fertilizers
or pesticides.

La Maison du Chocolat

Cost: $65 per pound
€54
£37
Can$75
Aus$87
Rs2,870
Where: Paris, France
Web site: www.lamaisonduchocolat.com

La Maison du Chocolat uses blended chocolate,
made by Valrhona, to make their couvertures.
They prefer to use Criollo cacao beans, while
all of their chocolate is made exclusively with
cocoa butter.

Vosges Haut Chocolat

Cost: $69 per pound
€58
£40
Can$79
Aus$93
Rs3,047
Where: Chicago, Ill.
Web site: www.vosgeschocolate.com

Vosge has several signature flavors, including Naga,
milk chocolate with Sweet Indian Curry and coconut,
Black Pearl, dark chocolate with ginger and wasabi,
and Red Fire, made with ancho and Chipotle chili,
cinnamon and dark chocolate. There are also flavors
like Finnochio, which is made with wild fennel pollen
and dark chocolate, and Balsamico, which includes dark
chocolate, a ten-year aged modena balsamic vinegar and
Sicilian hazelnuts.

Richard Donnelly

Cost: $75 per pound
€63
£43
Can$86
Aus$100
Rs3,312
Where: Santa Cruz, Calif.
Web site: www.donnellychocolates.com

Richard Donnelly started making chocolate in 1988
after studying with master chocolatiers in Paris
and Brussels. His chocolates are made by hand from
the finest French and Belgian couvertures. He focuses
on creating simple, sophisticated flavors and, after
Valentine’s Day, will begin creating chocolate flavors
based on the best-selling chocolate bars in the U.S.

Chuao

Cost: $79 per pound
€66
£45
Can$90
Aus$106
Rs3,488
Where: Encinitas, Calif.
Web site: www.chuaochocolatier.com

Chuao Chocolatier, named after the cacao-producing
region of Chuao, Venezuela, uses European techniques
to make their Venezuelan chocolate. Only fresh
ingredients are used, and absolutely no preservatives
are allowed in these handmade chocolates.

Debauve & Gallais

Cost: $94 per pound
€79
£59
Can$108
Aus$127
Rs4,151
Where: Paris, France
Web site: www.debauveandgallais.com

Debauve & Gallais has a tradition of making chocolates
]that are low in sugar and high in fine-quality cocoa.
They do not use soy lecithin or any type of emulsifier
in their chocolate. Other ingredients include Piedmont
hazelnuts, Perigord nuts, Turkish raisins, Spanish almonds,
Turin chestnuts and Antilles rum. There are no dyes,
preservatives or other additives permitted in Debauve
& Gallais chocolate.

Pierre Marcolini

Cost: $102.50 per pound
€86
£59
Can$118
Aus$138
Rs4,526
Where: Brussels, Belgium
Web site: www.marcolinichocolatier.com

Pierre Marcolini truffles are made from the finest
cacao beans with ingredients varying with each truffle.
One example is the Truffle Bresilienne, which has a
Caraibe (a 66% blend of beans from Ghana and Venezuela)
ganache center with a Gianduja almond praline with milk-
chocolate outside and is finished with caramelized almonds.

Richart

Cost: $120 per pound
€100
£69
Can$140
Aus$161
Rs5,299 Rupees
Where: Lyons, France
Web site: www.richart-chocolates.com

Richart chocolate is made from 70% Criollo cocoa from
Venezuela–considered the best cocoa in the world.
It has a mild-but-full flavor and is only paired with
the finest ingredients, such as almonds, raspberries
and exotic spices. The cocoa used in each chocolate is
finely ground to ensure a smooth taste.

Godiva "G" Collection

Cost: $120 per pound
€100
£69
Can$140
Aus$161
Rs5,299
Where: New York, N.Y.
Web site: www.godiva.com

The well-known chocolatier, which originated in Belgium,
recently 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.