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Chocolates 2009

December 07, 2009
Celia Sin-Tien Cheng

Here’s a list of our favorite American artisanal chocolatiers from 2009. For more chocolatiers, check out our 2005 Artisanal Chocolatier feature.

Chocolates A. Kee's Chocolates

Kee Ling Tong’s seamless ganache flavors make her outstanding bonbons the consistent top winner in our Best Chocolates contest. Key lime, cherry cordial or crème brûlée, Kee’s Chocolates are like no other.

Banana Mousse B. Martine's Chocolates

Classic Martine’s Chocolates churns out dark, milk, and white chocolates, marzipan and more. Their latest fluffy banana mousse in dark chocolate couverture is another instant classic as delicious as the chocolate mousse. Though it looks like a truffle, the banana mousse is made of fresh cream, so if not eaten immediately, it should be... full article

Pig Candy C. Roni-Sue

Rhonda Kave’s signature Pig Candy, (dark and milk) chocolate covered bacon, at Roni-Sue is a real treat for those who love the contrast of savory and sweet and for hard-core bacon lovers.

Peanut Butter and Jelly Bonbon D. Theo Chocolate

Joseph Whinney founded Theo Chocolate, producing premium organic and Fair Trade specialty chocolate. Theo’s bonbons are exquisite. Beautifully crafted to indicate the flavors inside with a dust of fennel pollen, crushed coffee, or burnt sugar, each bite exudes the freshness of the ingredients. The peanut butter and jelly... full article

Banana Split Truffles E. Coco-Luxe

Stephanie Marcon of Coco-luxe creates retro flavors reminiscent of the 50’s, such as devil’s food and malted milk. But the two most mind-blowing are the German chocolate and banana split truffles. These chocolates truly taste like those other desserts but packaged in a small, enticing bonbon.

Petits Fours F. Valerie Confections

Gift boxes from Valerie Confections make a statement. Valerie Gordon crafts chocolate-covered toffees, petits fours and confections. From their signature ivory and brown boxes to the sweets inside, Valerie speaks sophistication and high quality. You’ll swoon over the shocking perfection of their petits fours, the different flavors are white... full article

Chocolate Bars G. Rogue Chocolatier

Rogue Chocolatier’s chocolate bars are made with love. From the outstanding quality and taste of the chocolate to the simple beauty of the packaging, the 100% artisanal production is heartfelt.

Minneapolis based chocolatier Colin Gasko currently produces three 70% cacao single-origin chocolate bars: Sambirano (Madagascar), Hispaniola... full article

Passion Fruit Truffles H. B.T. McElrath

Passion fruit truffles are undoubtedly one of my favorite chocolates, and Brian McElrath’s take on them has the perfect consistency, flavor and texture. Even if you’re not a white chocolate fan, its presence in this bonbon is inconspicuous yet instrumental to the bonbon’s ultimate perfection. The white chocolate passion fruit... full article

Creamy Pecan Ganache I. Sucre

Part of Sucré’s signature New Orleans Collection, Magnolia is a creamy pecan ganache encased in dark chocolate and topped with a southern pecan half. Like hand in glove, the ganache pairs seamlessly with the earthy pecan. Without any lingering aftertaste, these magnolias go down so smooth. While I like variety, I wouldn’t mind a whole box of these!