Ever wondered what it would be like to treat yourself and your senses to an exceptional piece of handmade gourmet chocolate? With each bite, likened to savouring a tiny piece of heaven? Afterall, chocolates have been dubbed the food of the gods. The most expensive and finest of the finest chocolates in the world promises just that. If budget is not an issue, check out the websites of these premium chocolatiers as some chocolatiers, like Richard Donnelly and DeLafée do ship to Singapore. Otherwise, peruse at your leisure and take your pick from the best all over the world. You never know what may just arrive at your doorstep this Valentine!
o La Maison du Chocolat
Nicknamed 'the Wizard of the Ganache' by philosopher Jean-Paul Aron, Robert Linxe, the creator of La Maison du Chocolat since 1977, is renown for his unusual and subtle association of natural flavours coupled with chocolates from different origins. At La Maison du Chocolat, the mission is to create chocolate without bitterness, which explains why the cocoa content do not exceed 65%. Using a selection of top quality cocoa including those from Criollo, the chocolates at La Maison du Chocolat uses Valrhona for its couvertures and is the result of blending beans from different origins.
Price: US$65 per pound Country: France
o Michel Cluizel
As the saying at this chocolatier goes: To arouse pleasure, chocolate must delight the palate like no other exquisite taste. At Michel Chuizel, be mesmerized by over 60 types of perfectly crafted gourmet chocolates including pralines, ganaches, gianduja and fruit flavored chocolates. The chocolates range from high cocoa content milk chocolates to dark chocolates, procured from 20 different countries with the highest cocoa content being 99%, formulated specially for a connoisseur’s palate.
Price: US$65 per pound Country: France
o Richard Donnelly
Having been under the tutelage of master chocolatiers in Paris and Brussels, Richard Donnelly returned to United States in 1988 to create his own line of chocolates, focusing on simple yet chic flavours. Donnelly chocolates are hand made in small batches using only the finest French and Belgian chocolates. Strictly committed to quality and artisanal-production, it is no wonder that this chocolatier garnered the Best Artisan Chocolates award at the 1998 at the EuroChocolate Festival in Perugia, Italy.
Price: US$75 per pound Country: USA
o Chuao Chocolatier
Taking its name from the cacao-producing region of Chuao in Central Venezuela, Chuao Chocolatier is renown for fusing traditional Belgian and French chocolate-making techniques with fresh, natural ingredients to produce the finest handmade chocolates. A bite of Chuao chocolate promises pure magic.
Price: US$79 per pound Country: USA
o Richart
At Richart, only the finest ingredients are used. Acknowledged as the finest cocoa in the world, Criollo, which grows in Venezuela, accounts for only 5- 8 % of the world’s cocoa production and is the only cocoa that can create Richart gourmet French chocolates. Fruits and other fillings like nuts, almonds, hazelnuts, pistachios well as cream and butter are also procured from the best producers to intensify the aromas. The cocoa used in the chocolate is also finely ground, between 12 to 20 microns to ensure an ultra-smooth taste. Using a minimum of 70 % concentration of Crillo, Richart promises unsurpassed taste – with the cocoa multiple personalities shining true as it is unburdened by excessive sugar to produce the most refined chocolates for your pleasure.
Cost: US$120 per pound Country: France
o DeLafée
Ever thought that gold is edible? Sébastien Jeanneret, the founder of DeLafée and an epicurean chocolate lover, certainly did. At DeLafée, an extravagant combination of 24-karat edible gold and the finest Swiss chocolate has resulted in a unique experience and a flamboyant chocolate. Made from the finest ingredient procured from Ecuador, Venezuela and Ghana, the DeLafée comes as set of two (Intimacy) or eight (Celebration) chocolate bars crowned with edible 24-karat gold flakes.
Price: US$571 – US$857 per pound Country: Switzerland
o NOKA Vintage Collection
At NOKA, the quest for returning chocolates to its truest form has resulted in the creation of the finest single-estate dark chocolate. With a minimum of 75% cocoa content, each chocolate promises a “true essence of the origin”. NOKA chocolates are made from the rarest cacao procured from Venezuela, Ecuador, Trinidad and Cote d’ Ivorie with no preservatives or additives added. The Vintage collection showcases the unique flavours of each of the four estates while the Grand Cru, dark chocolate truffles with organic cream filling, takes the connoisseur on an intense single-estate chocolate experience.
Price: US$854 per pound Country: USA
o Chocopologie by Knipschildt
Winner of numerous awards, with the most recent being “Best Chocolate” in AmericasMart, Best of America 2006, Fritz Knipschildt, Maitre Chocolatier of Knipschildt Chocolatier believes in creating new flavours in chocolates by using the finest ingredients and bringing “new spicy sweet experiences to the people”. His most extravagant chocolate is the “Madeleine” truffle, which weights 42 grams and is handcrafted using a dark, classic ganache. The ganache is made using French Valrhona 70% Grand Cru mixed with fresh cream that has been infused for a day with the flavour of vanilla pods and pure Italian truffle oil. It is then shaped around a French Perigord truffle, dipped into Valrhona dark chocolate and rolled in cocoa powder. The process of creating the Madeline is long and tedious, which explain its US$250 per piece price tag. This exquisite truffle, which has to be specially ordered, comes packaged in a silver box with a personal note from Fritz. The note contains a number to let the connoisseur know that you are having the last one that had been created.
Price: US$4000 per pound County: USA
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Having been under the tutelage of master chocolatiers in Paris and Brussels, Richard Donnelly returned to United States in 1988 to create his own line of chocolates, focusing on simple yet chic flavours. Donnelly chocolates are hand made in small batches using only the finest French and Belgian chocolates. Strictly committed to quality and artisanal-production, it is no wonder that this chocolatier garnered the Best Artisan Chocolates award at the 1998 at the EuroChocolate Festival in Perugia, Italy.
Price: US$75 per pound
Taking its name from the cacao-producing region of Chuao in Central Venezuela, Chuao Chocolatier is renown for fusing traditional Belgian and French chocolate-making techniques with fresh, natural ingredients to produce the finest handmade chocolates. A bite of Chuao chocolate promises pure magic.
Price: US$79 per pound
At Richart, only the finest ingredients are used. Acknowledged as the finest cocoa in the world, Criollo, which grows in Venezuela, accounts for only 5- 8 % of the world’s cocoa production and is the only cocoa that can create Richart gourmet French chocolates. Fruits and other fillings like nuts, almonds, hazelnuts, pistachios well as cream and butter are also procured from the best producers to intensify the aromas. The cocoa used in the chocolate is also finely ground, between 12 to 20 microns to ensure an ultra-smooth taste. Using a minimum of 70 % concentration of Crillo, Richart promises unsurpassed taste – with the cocoa multiple personalities shining true as it is unburdened by excessive sugar to produce the most refined chocolates for your pleasure.
Cost: US$120 per pound
Ever thought that gold is edible? Sébastien Jeanneret, the founder of DeLafée and an epicurean chocolate lover, certainly did. At DeLafée, an extravagant combination of 24-karat edible gold and the finest Swiss chocolate has resulted in a unique experience and a flamboyant chocolate. Made from the finest ingredient procured from Ecuador, Venezuela and Ghana, the DeLafée comes as set of two (Intimacy) or eight (Celebration) chocolate bars crowned with edible 24-karat gold flakes.
Price: US$571 – US$857 per pound
At NOKA, the quest for returning chocolates to its truest form has resulted in the creation of the finest single-estate dark chocolate. With a minimum of 75% cocoa content, each chocolate promises a “true essence of the origin”. NOKA chocolates are made from the rarest cacao procured from Venezuela, Ecuador, Trinidad and Cote d’ Ivorie with no preservatives or additives added. The Vintage collection showcases the unique flavours of each of the four estates while the Grand Cru, dark chocolate truffles with organic cream filling, takes the connoisseur on an intense single-estate chocolate experience.
Price: US$854 per pound
Winner of numerous awards, with the most recent being “Best Chocolate” in AmericasMart, Best of America 2006, Fritz Knipschildt, Maitre Chocolatier of Knipschildt Chocolatier believes in creating new flavours in chocolates by using the finest ingredients and bringing “new spicy sweet experiences to the people”. His most extravagant chocolate is the “Madeleine” truffle, which weights 42 grams and is handcrafted using a dark, classic ganache. The ganache is made using French Valrhona 70% Grand Cru mixed with fresh cream that has been infused for a day with the flavour of vanilla pods and pure Italian truffle oil. It is then shaped around a French Perigord truffle, dipped into Valrhona dark chocolate and rolled in cocoa powder. The process of creating the Madeline is long and tedious, which explain its US$250 per piece price tag. This exquisite truffle, which has to be specially ordered, comes packaged in a silver box with a personal note from Fritz. The note contains a number to let the connoisseur know that you are having the last one that had been created.
Price: US$4000 per pound
