Directions: Place chocolate bomb in desired mug. Heat up milk to approximately 180 degrees. Slowly pour hot milk over the chocolate bomb. Once bomb has “exploded” stir until cocoa powder is completely mixed in.
At Wildwood Chocolate, we source the finest ingredients and always take the time to craft by hand. Our unique flavor combinations, luscious textures, and graceful balance are inspired by nature, creating an exceptional chocolate experience for your enjoyment. With every bite, we aim to bring you the same sense of joy and discovery that we experience wandering the scenic Wildwood Trail in our home town of Portland, Oregon.
François Pralus is an exceptional Master Chocolate Maker because he is one of the few in France to manufacture his own chocolate. Today almost 100 tons of Pralus chocolate are manufactured and sold each year. François Pralus works with dried cocoa beans that he receives from the very best cocoa plantations all over the world, especially from South American and Indonesia.
Based on family recipes and named for founder George Domurot’s niece, a National Park Service Forest Ranger, Ranger Chocolate Company carefully handles each cacao bean to unlock nuance, regionality, and terroir-driven flavors in their chocolate. Ranger’s addictive granolas, caramel sauce, and gourmet candy bars complement their two-ingredient single origin bars for a unique product line. Like all good Rangers, they also take care of the planet, using candy bar proceeds to plant trees and take care of wildlife.
Vegan craft chocolate from Finland. Self described rebels on a mission to accelerate positive change by making beautiful and wholesome treats. Goodio Chocolate believes in a food industry that is transparent, fair and sustainable. Unadulterated traditional ingredients, sweetened with coconut palm sugar, and wrapped up in a stunning design, all with a Nordic twist. “It’s all good” with us, Goodio! Don’t miss the Nordic Flavors line, an A Priori exclusive.
The entire Zotter range including rarities like Bird’s Eye Chili and Marc de Champagne is produced in ORGANIC quality. “For us it was important to not merely produce a niche product with an organic label, but to shift the entire range to organic cultivation. Since we have built on quality and regional culture right from the start and refrained from the use of preservatives, artificial flavours and similar shiny products from the chemical industry, it was a matter of consistently pursuing our organic philosophy.”
We believe that chocolate is about experiences.
Tasting experiences. Simple moments to share. A gift to unwrap. A break in a long day. A reward with a glass of wine and your close friend.
It’s about sharing small moments and connecting with each other, and we try to keep those rituals going.
Chocolate as a material is particularly inspiring. We at Rózsavölgyi Csokoládé use traditional processes and pure ingredients to achieve the most natural flavours and apply detailed yet contemporary designs to create a memorable experience – a true piece of art.
A round table of excellences that take care of the treasures that nature gives and find themselves growing together. They share the passion, the extraordinary taste, the culture of flavors and the unforgettable quality of what they produce. All five senses are satisfied.
From conching and refining our own chocolate bars to sending chocolate gingers into space or purveying 3 Michelin starred restaurants, Artisan du Chocolat has broken the mould and redefined modern luxury British chocolates since 1999. All our chocolates are hand crafted in our atelier in the Kent countryside.
At the heart of Artisan du Chocolat is a commitment to innovation and excellence that breeds a constant stream of ideas created with passion, crafted for pleasure. We explore the world of chocolate with a careful balance of focused dedication and inspired roaming, often taking the road less travelled to create iconic chocolates.
Tradition plays a daily role in the making of superb fresh candy at Spokandy. The very same candy making traditions are being practiced today as when Terrence J. Riley opened his candy store in 1913. Now known as Spokandy, we use the best recipes, select the finest ingredients and give the same personal care we have given over our candy making history to create delectable chocolate specialties.