I stumbled upon Brix at the Winter Fancy Food Show. The founder, Nicholas Proia, was at the booth, definitely the proud papa. He and his group of friends enjoy wine tasting as a hobby and wanted to find a more healthy accompaniment than cheese. Brix was born after many frustrating attempts to find a chocolate that would compliment and not compete with the wine. That being the purpose of this chocolate, its characteristics are somewhat different that most artisan chocolate bars.

The aroma hints lightly at vanilla and wood, and the sheen is a deep mocha satin. The bar breaks with a very crisp snap, revealing and extremely well made bar, solid and cleanly broken, with very little splintering. There is almost no bubbling on the rather large surface, and no sign of bloom.

As I take my first bite, I am struck by how rather non-descript this chocolate is for a semi-sweet bar. The bar is a blend of chocolates from Ghana, but not of any one source. It melts warmly on my tongue, spreading a bit of sugar, mocha and vanilla. The flavor, though difficult to assign characteristics to, is pleasant and lasts quite well. This bar is meant to pair with Zinfandel and Syrah in particular. Even though tasting with other items is generally discouraged, pairing well is the aim of this chocolate. To my surprise it was amazing how well the wine tasted in combination with the chocolate. No bite or distortion of the wine flavor after sampling the chocolate. I tested this several times, being so amazed at how well the flavors compliment each other. After reviewing/tasting most bars, I dispose of the remainder, but this one will be hoarded and devoured until it is gone.

Upon opening the box of nine chocolates, I am enchanted by the whimsical shapes adorning each shiny square piece inside. Some of the flavors are things you know and love, like banana split, cherry and German chocolate cake. Other icons are a bit more cryptic like the angel and the pitchfork. This box had 3 each of dark, milk and white. The enrobing is shiny and the designs are perfectly printed on the confections, although the tops of most of them were not completely flat. I begin with milk chocolate one depicting a slice of layer cake. As I allow it to melt on my tongue I am struck by how not-too-sweet this milk chocolate piece is. As I swirl it around attempting to identify the flavor, I notice small bits not melting and begin to chew on them. To my delight it is coconut! But not just coconut…a nicely toasted but subtle coconut, woven into the very smooth chocolatey center. The next milk square I sample depicts a milkshake glass, which I am pretty sure is a vanilla milkshake, creamy and smooth. Lastly the banana split, which tastes exactly like a banana split, complete with a bit of “cherry on top” mixed in. Each of the milk chocolates is remarkable in its ability to convey non-traditional chocolate flavors, without having the overly sweet tone of some milks.

Moving next to the dark, I select the cherry to being, and am surprised at the tart cherry flavor that escapes onto my tongue. The cherry is a bit strong for my taste, overwhelming the deliciously rich dark center, but this is the only piece in the box where that is true. The devil’s pitchfork is my next selection, not sure what flavor this will be. After several bites, I conclude this is just purely sinful dark ganache that melts on the tongue like butter. The only remaining dark is the mint leaf, and true to form this is an excellent representation of the flavor. Again the smooth dark center, laced perfectly with a clean crisp mint that plays hide and seek with the chocolate flavor in my mouth. I save half of this one to be the last flavor on my tongue.

White chocolate is often too sweet and a bit on the waxy side, but not Coco-luxe’s. An angel, an orange and a gingerbread man. I have to admit I have no idea what flavor the angel represents, but after looking on the website, I see it is angel food cake – duh. With that in mind, I do taste the subtle vanilla tones, characteristic of this cake. The orange is as expected, bursting with citrus in a creamy center – reminiscent of a 50/50 bar for me. Lastly comes the gingerbread man, who also tastes as expected, warmly spicy with a hint of molasses.

Somewhat like an adventure down candy cane lane, this box will take you on a journey of favorite flavors not often tasted in chocolates. In all cases, the enrobing is the perfect thickness, complimenting a velvety ganache center. Coco-luxe’s chocolates are twice as thick as many of the artisan chocolates produced in a similar fashion, enough for two delectable mouthfuls from each square. At $17.95 a box, these confections are a great buy, and certain to delight the fun-loving side in you.


Maker Notes: Coco-luxe offers you an unforgettable gourmet chocolate experience. Imagine all your favorite desserts transformed into delicious chocolates. Banana split, malted milk, and devil’s food..oh my! Each chocolate is topped with a unique playful design indicating the flavor.

L’Amandine makes their chocolate exclusively with organic criollo beans grown in the states of Chiapas and Tabasco in the Yucatan region of Mexico. The box has a distinctively Mayan look to it, depicting what looks to be an ancient drawing of a cacao tree, with hieroglyphs in the background. Inside, this bar is sealed in clear cellophane to preserve the aromas and flavors of the spices. The bar is a medium reddish-brown, exhibiting a rather dull sheen, but without any signs of bubbling or bloom. The bar is poured into bite-sized squares that break cleanly when snapped. The aroma is unmistakably that of cinnamon and cardamom, with a vanilla finish.

The mouthfeel is drier with a bit of a waxy sensation that fades as the chocolate melts. The upfront sweet cinnamon gives way to strong cardamom and finishes with a very pleasant burn. For my taste, the sweetness is a bit too strong, almost overpowering the robust spices. The cacao taste is rather muted, and you may have to remind yourself you are eating a chocolate bar. The most interesting thing about this bar is the way the spices are incorporated. Instead of being uniformly distributed within the bar, there are delightful little pockets of what seem to be crystallized spices. The contrast in texture draws you in for a second bite.

L’Amandine is integrally involved with the growing and production of the cacao they use. At the moment, the 2.9 oz bars are available only from the company in Merida Mexico directly, making them an expensive treat. The spices chosen for this bar are unique and afford a distinctive taste experience that chocolate adventurers will find refreshing.

L'Amandine makes their chocolate exclusively with organic criollo beans grown in the states of Chiapas and Tabasco in the Yucatan region of Mexico. The box has a distinctively Mayan look to it, depicting what looks to be an ancient drawing of a cacao tree, with hieroglyphs in the background. Inside, this bar is sealed in clear cellophane to preserve the aromas and flavors of the spices. The bar is a medium reddish-brown, exhibiting a rather dull sheen, but without any signs of bubbling or bloom. The bar is poured into bite-sized squares that break cleanly when snapped. The aroma is unmistakably that of cinnamon and cardamom, with a vanilla finish.

The mouthfeel is drier with a bit of a waxy sensation that fades as the chocolate melts. The upfront sweet cinnamon gives way to strong cardamom and finishes with a very pleasant burn. For my taste, the sweetness is a bit too strong, almost overpowering the robust spices. The cacao taste is rather muted, and you may have to remind yourself you are eating a chocolate bar. The most interesting thing about this bar is the way the spices are incorporated. Instead of being uniformly distributed within the bar, there are delightful little pockets of what seem to be crystallized spices. The contrast in texture draws you in for a second bite.

L'Amandine is integrally involved with the growing and production of the cacao they use. At the moment, the 2.9 oz bars are available only from the company in Merida Mexico directly, making them an expensive treat. The spices chosen for this bar are unique and afford a distinctive taste experience that chocolate adventurers will find refreshing.

A distinctively Russian looking design draws your eye to this elegant looking boxed bar. The outside proudly displays a selection of awards this Russian chocolate maker has received in the last few years. The next thing you will notice is how solid and heavy this bar is at 3.5 oz, larger than average. When you unfold the gold foil paper, the lustrous deep brown color shines through despite some faint bloom. The bar is divided into substantial quadrants, sized for a real chocolate lover. The snap is decidedly crisp and the resulting edge is clean and without any shelly quality.

As you breath in, aromas of caramel, coffee and a faint wisp of tobacco invite your senses. This chocolate unfolds with flavors of roasted nuts and dark caramel, and finishes with the taste of cappuccino. The texture is velvety smooth and rich with a surprisingly clean mouthfeel. A decadently slow and thick melt, allows your senses time to revel in the experience of this fantastic dark bar. The balance of sweetness is excellent, pairing well with the coffee undertones, but never overshadowing the chocolate.

A magnificent example of fine confectionery, produced outside Moscow, and available in limited locations in the US. To my surprise, this bar sells for only $3.99, equating to $1.14 per oz, which is one of the less expensive artisan bars available. The next time you want to sink your teeth into something rich and satisfying, A. Korkunov will most definitely quench your desire.

These bonbons and truffles are beautiful to look at, many kissed with gold leaf or colorfully enhanced with transfer sheets. The flavors are interesting without being too far out. While the enrobing is unidentified, it is clearly of excellent quality as the sheen and color of each of the chocolates is dark and glossy. In all bonbons reviewed, the enrobing compimented without overpowering the fillings.



Coffee Bean is actually shaped more like a proverbial magic bean, but crowned with a golden coffee bean. The filling is a dark ganache with coarse coffee grounds mixed throughout, leaving you with a coconut-like residual to chew on after the chocolate has dissipated. The coffee flavor is very strong without being bitter. The cappuccino, shaped like a cup, is comprised of three layers; dark ganache, milk ganache and white chocolate on top. This bonbon has a bit too much white chocolate flavor without much of a suggestion of cappuccino. Exquisite is simply dark ganache with a high cocoa content, but has bitter undertones and not much chocolate intensity. Finely chopped and well toasted macadamia nuts accent the delicious creamy white chocolate filling of the Macadamia Cream truffle, artistically finished off with a swirl of gold leaf. Banana Royal while velvety and attractive, is a bit too sweet and the flavoring is too artificial in nature. The walnuts in the Duette would add more to the flavor if it were toasted, but the golden walnut atop this creation was very fresh and tasty. A creamy white coconut center with a touch of rum is a great rendition of Malibu Rum, again, with excellent mouthfeel and enrobing that simply contains the filling. Hot Chocolate is my favorite selection. Enviably smooth with a crescendo of chili flavor that culminates in a noticeable but pleasant burn as the chocolate fades.

In all cases, the bonbons leave your mouth feeling clean and without any greasy residue. The chocolates begin to melt immediately upon contact with your tongue, and spread gradually, with a wonderful flavor endurance. They are some of the most enchanting looking chocolates, each with its own distinction. At $1.66 per piece, they are and extremely good value, and I would recommend a trip to the mall if you find yourself with a few hours to spend in Singapore. These chocolates are some of the only bargains to be found in this well known shopping haven.



Maker Notes:

A plethora of taste, with an excitingly wide and tempting range of flavors, the pralines from Chocz. are exclusively handcrafted to explore taste, aroma and the infinite creativity in fine European tradition. With over 60 different varieties, with each creation having its own distinguishing taste and using chocolate couverture that is made from cocoa beans which are sourced from Africa, South America and Asia, the handcrafted pralines from Chocz. are perfectly blended to create a truly refined taste sensation.

I find the chocolate used in all of these confections to be rather mild, never competing with the flavors in the spotlight. Blood Orange is a dipped truffle consisting of a dense truffle center and dipped thinly in dark chocolate. The flavor was a bit difficult to identify but was at least not overpowered by a chocolate flavor. The Cr�me Brule� is one of the house specialties, filled with homemade custard. The filling is a bit too liquid and a bit too sweet for my taste, but was certainly authentic cr�me brule� and not just a flavored filling. I wasn't sure what to expect with the sesame truffle, but I was pleasantly surprised by the delightful flavor combination. The sesame seeds have a wonderful toasted flavor that blooms in your mouth, combining perfectly with the ganache center. Kaffir Lime has a unique Asian flair, very nicely molded in shiny dark chocolate. The filling was silky and sweet but reminded me a bit too much of lemon pledge. The Pignole is another ganache center generously rolled in toasted pine nuts. I would prefer the nuts toasted a bit more to bring out the flavor, but again this unusual combination is as tasty as it is unique. Dipped and then rolled in cocoa powder, the Tiramisu truffle is certainly one of the more usual flavors. The ganache is sweet with a wisp of coffee essence, blended to smooth perfection. Unknowingly I saved the best for last, Thai Chili. As I bite into this beautifully molded diamond, I am pleased by the firmness and density of the chocolate. Almost immediately the chili begins to engulf my taste buds with a gust of spice and heat that was lasting and intense.

Kee's chocolates are clearly made by hand by someone who cares takes pride in what is produced. The ingredients are obviously very fresh and carefully selected. The $12 price for a box of 6-7 artisan chocolates is about right, but for New York it is a great deal! The selection flavors offered at Kee's varies with the season and availability, but no matter what, you will find some distinctive combinations to delight your palette. And if you are interested, chances are you will see Kee Ling Tong in her newly expanded space, doing what she loves?making chocolates.

Maker Notes:

The available flavors change with availability of ingredients, and certain flavors remain seasonal. At Kee's we use the freshest ingredients from around the world, including yuzu from Japan, sea salt from France, and saffron from Spain. And we're constantly searching for new flavors with which to infuse our chocolates to bring you delicious combinations.

The presentation is absolutely exquisite. Included with every box is a color guide to all of the flavors, which are differentiated only by the pictures on top. The design on the top of each square truffle is from a custom made transfer sheet. Adorned with a classic French caricature, each truffle portrays a unique hand-drawn image. The box is a lovely combination of French blue and sable brown, adorned with embossed ribbon, tied with exacting precision. The box is then placed in a clear mini shopping bag, nestled amongst a few silk rose petals tossed in as a finishing touch.

The coverture used is 60-72% single origin chocolate. In all cases I find the enrobing to be of optimal thickness, and complimentary to the ganache inside. The first bite is of the Espresso, which is perfectly balanced in flavor; the coffee flavor is upfront but not overpowering, with a lasting smooth melt. The Cappuccino is delightfully distinct from the Espresso, with obvious elements of cream in both texture and taste. Spices is a complex experience with a range of spices that express themselves individually, one after the other; cinnamon, ginger, nutmeg, cardamom and a bit of chili maybe. This is the most multifaceted chocolate I have ever tasted, and I continue to marvel at the way each spice is tasted separately in one bite. Peanut Butter is difficult to do well, but MarieBelle has certainly succeeded. Enrobing perfectly smooth peanut butter laced with roasted bits of peanuts, this bonbon is delectably firm with a roasted, salty finish. Manjari and Dulce are both pleasingly flavored and velvety with a bit of a sugary cast. Again demonstrating their ability to compound complimentary essences, the Wild Berry is surprisingly smooth and clean, with upfront blackberry becoming blueberry with a sweet-tart finish. While unique and as fudgy as the others, the Saffron approaches savory with medicinal undertones. MarieBelle's Caramel displays the ideal texture and density, with the classic roasted sugar overtone.

Every truffle and bonbon is an experience to be savored. The flavors are creative but in keeping with the classic theme of MarieBelle New York. Because of the purity and simplicity of the ingredients used, the aftertaste is clean, and without sugary or waxy residue. When biting into one of these works of art, you will marvel first at the silky mouthfeel, and then at the way the flavors ignite your tastes buds while the chocolate melts ever so slowly on your tongue. $24 for a jewelry box of 9 chocolates is certainly on the expensive end of the range, but in this case the fancy packaging and presentation hint at some of the best artisan chocolates I have ever tasted.

Maker Notes:

MarieBelle's luscious morsels are handmade with only the finest single-origin cacao. Using up to 72% cacao beans, these high concentrations result in a rich, complex flavor not commonly found. Exotic flavors are continuously being added to the line; fans now choose from 27 flavors, including Earl Grey Tea, Saffron, Spices, Cardamom, Lemon and Hazelnut.

The packaging is clearly homemade, comprised of a standard box with a large menu-like sticker pasted on the top, displaying the photos and names of the various truffles. As these are organic, I expect the packaging to be more on the simple side. Once you open the box, the assortment of truffles is interesting, as each is topped with hint of what flavors await inside. Each truffle is clearly hand rolled instead of being dipped on an assembly line. Some of the combinations listed on the box top are creatively unique including cardamom-ginger, anise, coconut curry and cherry-chipotle.

Unfortunately, two of the flavors are spicy mint and peppermint. Neither are wrapped and their flavor contaminated at least half of the truffles in the box. It is a tough thing to manage, as the flavor of mint and chocolate go so nicely together, but the pungency of the mint is almost always detrimental to the other members of the assortment. After trying several like the milk framboise and the green tea, we were discouraged to find mint was all we could taste in the more subtle truffles. The texture of these was somewhat clay-like and not the least bit like ganache inside. We decided to write about the few that had flavors strong enough to withstand the mint?s lure.

The three flavors we were able to review are espresso, coconut curry and lavender. The espresso had a nice crunchy texture as a result of being rolled in espresso grounds, and a pleasantly smooth center. I had high hopes for the coconut curry as I am a devote of both flavors separately, but was disappointed in the truffle?s lack of spicy conviction. The curry was not very strong, and unfortunately the coconut, while toasted, was not very moist or fresh tasting. I am not a fan of lavender as a scent, but this truffle surprised me with its enjoyable flavor and texture. The flavor was agreeably balanced and the texture though a bit grainy, melted nicely in the mouth.

The ingredients used are pure, and organic where possible. Sweet Earth has some creative ideas for flavors, and there are a few bright spots in the box. Were the mint flavors to be segregated better, there might be other truffles worthy of note in the box, but it was difficult to tell today.

Maker Notes:

A delicious assortment contrasting our 72% bittersweet chocolate high in antioxidants with fillings that are likewise rich in nutrients: Creamy blueberry, cranberry, or green tea fillings are rich in flavenoids. Hazelnuts and almonds have high vitamin E content. And candied ginger, well, we consider it a "spice of life". Rich in zingiberone, it is the perfect, hot foil to bittersweet's dark richness. All ingredients are organically certified and the chocolate is Fair Trade-certified as well. You won't find another chocolate assortment like it on the planet. Earth, that is.

The simple but pleasing packaging seems to fit with the organic angle of these chocolates. Six dark chocolate enrobed bonbons in the box for $9.50. The bonbons have a mahogany sheen and interesting shapes, but there is some noticeable bubbling on the surfaces. Unlike their truffles that come with a menu-like photo, there is no guide to the flavors in this assortment.

As best I can tell, the six flavors are ginger, cranberry, hazelnut, marzipan, green tea and blueberry. Both the ginger and marzipan were dry inside, almost crumbly, and the enrobing was too thick on the bottom, making it difficult to bite into without the entire bonbon falling apart. The marzipan had a distinct almond extract taste as opposed to the taste of freshly ground almonds. The cranberry and blueberry each had nice pieces of dried fruit inside, but the surrounding fondant was very sweet and without much flavor. The green tea was rather non-descript and if not for the distinct green hue, I am not sure I would have been able to identify it. The enrobing on this was well proportioned and the filling was smooth. Last was our favorite, the hazelnut chocolate.
Full of nicely toasted fresh hazelnuts tightly enrobed in dark chocolate, this was a welcome change from the too sweet fondants of the others.

You will find these chocolates in the Splash Caf� in San Luis Obispo, squeezed into a corner of the caf� which is mostly a bakery with deli offerings. As I attended Cal Poly, I was very excited to see artisan chocolates had made their way to SLO town. The focus of the company seems to be very much on using wholesome ingredients, organic where possible, and on promoting Fair Trade chocolate. Noble ideas, and hopefully over time the flavors of the candies will continue to evolve.

Maker Notes:
A delicious assortment contrasting our 72% bittersweet chocolate high in antioxidants with fillings that are likewise rich in nutrients: Creamy blueberry, cranberry, or green tea fillings are rich in flavenoids. Hazelnuts and almonds have high vitamin E content. And candied ginger, well, we consider it a "spice of life". Rich in zingiberone, it is the perfect, hot foil to bittersweet's dark richness. All ingredients are organically certified and the chocolate is Fair Trade-certified as well. You won't find another chocolate assortment like it on the planet. Earth, that is.