10 Most Talented Chocolatiers in the World

10 Most Talented Chocolatiers in the World

Even though Americans have a respectable taste for chocolate and many of the world’s top chocolatiers are headquartered in the United States, the Swiss still consume the most chocolate of any country on Earth.

The tiny chocolatiers put so much more love and ingenuity into their bars and truffles even if the majority of people are familiar with the well-known chocolate brands.

Many of these chocolatiers use raw chocolate which not everyone enjoys or “bean-to-bar,” where the manufacturer is involved in every step of the production process, from the planting of the cocoa bean to the completed edible treat.

Whether it’s a single-source dark chocolate bar, a bonbon filled with cream or liqueur, a praline, fruit dipped in chocolate, a truffle, fudge, or some other sinfully delectable delicacy, every chocolatier on our list creates their own distinct melt-in-your-mouth chocolates.

1. Richart, France

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The French chocolatier Richart promises you the finest chocolates made with the finest ingredients because they are dedicated to excellence. Seven times, the Richart family’s recipes have taken home the Ruban Bleu, France’s most illustrious confectioner’s award.

Richart has mastered the art of producing chocolate and is now concentrating on enhancing tastes and creating unique patterns and colors. A box of several chocolates is beautiful to look at. Spend the extra money on the $850 Burlwood chocolate vault, which has seven compartments and measures temperature and humidity.

2. Teuscher, Switzerland 

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In a little Swiss Alpine village, the Teuscher chocolate tradition started more than 70 years ago. To create his confections, Dolf Teuscher searched the globe for the best chocolate, marzipan, fruits, nuts, and other ingredients.

He effectively incorporated these elements into his now-famous recipes after years of testing.

These original recipes, which have been passed down from father to son, are still used at the Teuscher kitchens in Zurich, where more than 100 different kinds of chocolate are produced today.

Absolutely no chemicals, additives, or preservatives are used; only the best and most costly natural ingredients are utilized.

A champagne truffle is the house specialty; it is made of fresh cream, butter, chocolate, and a champagne cream center that has been sprinkled with confectioner’s sugar. 

practical information:

Corporate Headquarters
Industriestrasse 4/6
8600 Dubendorf / Zurich
Email: info@teuscher.com

3. Godiva Chocolatier, Belgium 

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The Draps family owned and ran a chocolate and confectionery factory in Brussels, Belgium, in the 1920s, which is where Godiva chocolates got their start.

The enormous, incredibly stylish stores offered its “pralines,” traditional Belgian-filled chocolates. Joseph Draps joined the family company when he was 14 years old.

He honed both his technical expertise and artistic aptitude as a master chocolatier, as well as his commercial acumen, over time. He made the decision to develop a high-end line of chocolates and give it an intriguing moniker.

He settled on the brand name “Godiva” and sold his chocolates in instantly recognized gold boxes. Godiva has been appointed as the Court of Belgium’s supplier in appreciation of its quality. Godiva is still making advances in gourmet chocolate.

practical information:

 contact: (877) 267-7847
email: godiva.corporatesales@godiva.com

4. Vosges Haut-Chocolat, USA

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Every spice, flower, and bar of chocolate that is flown into the Vosges kitchen to be made into beautiful chocolates is selected by owner and chocolatier Katrina Markoff.

Le Cordon Bleu in Paris is where she acquired her expertise in French confectionery.

Additional truffle flavors like Mexican vanilla bean and Argentinean dulce de leche are created with quality chocolate and infusions of rare spices and flowers, drawing more inspiration from her international apprenticeships.

practical information:
address 2950 North Oakley Ave. Chicago, IL 60618
contact: 773.388.5560 / 888.301.YUMM (9866)
Fax: 773.248.7885

5. Jacques Torres Chocolate, USA

One gets the impression of entering a little European specialty shop while entering Jacques Torres Chocolate. The experience is frequently compared by guests to the film Chocolat.

Fresh, hand-made chocolates are Jacques’ area of expertise. Take some home or eat them there where cafe tables invite you to relax and enjoy a hot chocolate and a freshly made pain au chocolat.

Many times, behind big glass windows, visitors can see the chocolate treats being made. Plus one in Atlantic City’s Harrah’s, the city has a total of five Jacques Torres Chocolate stores.

6. Scharffen Berger Chocolate Maker, USA

Scharffen Berger Chocolate Maker is a renowned chocolate producer that specializes in dark chocolate.

It completes every stage of the production process by itself, from bean to bar, to guarantee that the finished chocolate has a flavor that is unmatched.

The best cacao is first sought by the chocolatiers, who then meticulously taste and combine beans from various origins to produce a distinctive flavor profile.

All of the chocolate is produced utilizing artisanal production techniques in small quantities. The baking chocolates Scharffen Berger produces are in addition to its ready-to-eat bars.

7. Donnelly Chocolates, USA

By blending the rich tones of Belgian and French chocolate with flavors like lavender, chipotle, saffron, cardamom, and Earl Grey tea, Richard Donnelly seeks to elevate the chocolate experience.

Just 10 years after opening his store, Donnelly’s inventiveness enabled him to take home the Best Artisan prize at the famous Euro Chocolate Festival in Perugia, Italy.

Only 50 pounds of chocolate are produced every day by Donnelly in order to preserve quality and guarantee freshness. Try Donnelly’s white chocolate macadamia nut or a honey vanilla caramel if you need a break from the strange and odd flavors.

8. Norman Love Confections, USA

The method developed by Norman Love and a collaborator involves hand-painting or airbrushing the colored images for each sweet onto chocolate molds, which are then filled with the best chocolate imported from Belgium, France, and Switzerland.

The white chocolate bonbon with pumpkin filling is almost too beautiful to eat. His recipes ask for pureed raspberries, bananas, ginger, caramel, passion fruit, and hazelnuts, to mention a few, and only the freshest ingredients.

9. Puccini Bomboni, Netherlands

For a taste of what could be the Netherlands’ best chocolates, you’ll need to travel to Amsterdam.

Each chocolate is made by hand by the owners of the excellent cafe and restaurant Puccini Bomboni; delivery is not available.

The freshest ingredients are used to create exotic blends of chocolate and spices. Despite the limited choice, the quality is simply astounding.

practical information:
ADDRESS; Staalstraat 17 1011 JK Amsterdam
CONTACT: 020 626 5474

10. Valrhona, France 

Since 1922, Valrhona has been producing exceptional gourmet chocolate using beans that are directly sourced from top plantations in South America, the Caribbean, and the Pacific.

The French-style chocolate is available in a range of bars. One of the earliest manufacturers of chocolate, Valrhona, referred to its products as grand cru, single origins, single estate, and vintage chocolate from bean to bar. It introduced the hot, salty Xocopili in 2008.