Most Expensive Chocolates ~ Splendid Pictures Around The Net

Monday, November 20, 2006

Most Expensive Chocolates

© Knipschildt
Chocopologie by Knipschildt
Cost : $2,600 per pound*
€2,173
£1,491
Can$2,992
Aus$3,500
Rs114,816
Where: Norwalk, Conn.
Web site: knipschildt.com
Knipschildt Chocolatier was founded in 1999 by Fritz Knipschildt, who got his culinary education as a chef in Denmark. The most-expensive chocolate he sells--a $250 dark chocolate truffle with a French black truffle inside--is available on a preorder-only basis. It's made of 70% Valrhona cacao, which is blended into a creamy ganache with truffle oil. The truffle is then hand-rolled with a dark truffle on the inside and dusted with cocoa powder.


© Noka
Noka Vintages Collection
Cost: $854 per pound
€714
£490
Can$982
Aus$1,149
Rs37,712
Where: Dallas, Tex.
Web site: nokachocolate.com
Noka chocolate is a compilation of the finest dark chocolates, sourced from select plantations in Venezuela, Trinidad, Cote d'Ivoire and Ecuador. The Vintages Collection of chocolate is 75% pure, single-origin cacao, with other ingredients that include cacao butter and sugar. Noka does not use any type of emulsifier, such as soy lecithin, in their chocolate-making process, nor do they add vanilla.


© Delafee
Delafee
Cost: $508 per pound
€425
£291
Can$584
Aus$684
Rs22,433
Where: Neuchatel, Switzerland
Web site: delafee.com
For those who enjoy a sparkle in their chocolate, there's Delafee. The chocolate is prepared with fine cocoa beans and flakes of edible 24-karat gold applied by hand to each praline. Other ingredients include sugar, coconut oil, cocoa butter, milk powder and vanilla.


© Godiva
Godiva "G" Collection
Cost: $120 per pound
€100
£69
Can$140
Aus$161
Rs5,299
Where: New York, N.Y.
Web site: godiva.com
The well-known chocolatier, which originated in Belgium, recently introduced the "G" Collection of chocolates, which are made with various ingredients and flavors, such as Palet d'Or, Tasmanian Honey and Mexican Hot Chocolate. Each chocolate is comprised of premium cocoa beans and other ingredients that are dependent on each type of bonbon.


© Richart
Richart
Cost: $120 per pound
€100
£69
Can$140
Aus$161
Rs5,299 Rupees
Where: Lyons, France
Web site: richart-chocolates.com
Richart chocolate is made from 70% Criollo cocoa from Venezuela - considered the best cocoa in the world. It has a mild-but-full flavor and is only paired with the finest ingredients, such as almonds, raspberries and exotic spices. The cocoa used in each chocolate is finely ground to ensure a smooth taste.


© Pierre Marcolini
Pierre Marcolini
Cost: $102.50 per pound
€86
£59
Can$118
Aus$138
Rs4,526
Where: Brussels, Belgium
Web site: marcolinichocolatier.com
Pierre Marcolini truffles are made from the finest cacao beans with ingredients varying with each truffle. One example is the Truffle Bresilienne, which has a Caraibe (a 66% blend of beans from Ghana and Venezuela) ganache center with a Gianduja almond praline with milk-chocolate outside and is finished with caramelized almonds.


© Debauve & Gallais
Debauve & Gallais
Cost: $94 per pound
€79
£59
Can$108
Aus$127
Rs4,151
Where: Paris, France
Web site: debauveandgallais.com
Debauve & Gallais has a tradition of making chocolates that are low in sugar and high in fine-quality cocoa. They do not use soy lecithin or any type of emulsifier in their chocolate. Other ingredients include Piedmont hazelnuts, Perigord nuts, Turkish raisins, Spanish almonds, Turin chestnuts and Antilles rum. There are no dyes, preservatives or other additives permitted in Debauve & Gallais chocolate.


© Chuao
Chuao
Cost: $79 per pound
€66
£45
Can$90
Aus$106
Rs3,488
Where: Encinitas, Calif.
Web site: chuaochocolatier.com
Chuao Chocolatier, named after the cacao-producing region of Chuao, Venezuela, uses European techniques to make their Venezuelan chocolate. Only fresh ingredients are used, and absolutely no preservatives are allowed in
these handmade chocolates.


© Richard Donnelly
Richard Donnelly
Cost: $75 per pound
€63
£43
Can$86
Aus$100
Rs3,312
Where: Santa Cruz, Calif.
Web site: donnellychocolates.com
Richard Donnelly started making chocolate in 1988 after studying with master
chocolatiers in Paris and Brussels. His chocolates are made by hand from the finest French and Belgian couvertures. He focuses on creating simple, sophisticated flavors and, after Valentine's Day, will begin creating chocolate flavors based on the best-selling chocolate bars in the U.S.


© Vosges Haut Chocolat
Vosges Haut Chocolat
Cost: $69 per pound
€58
£40
Can$79
Aus$93
Rs3,047
Where: Chicago, Ill.
Web site: vosgeschocolate.com
Vosge has several signature flavors, including Naga, milk chocolate with
Sweet Indian Curry and coconut, Black Pearl, dark chocolate with ginger and wasabi, and Red Fire, made with ancho and Chipotle chili, cinnamon and dark chocolate. There are also flavors like Finnochio, which is made with wild fennel pollen and dark chocolate, and Balsamico, which includes dark chocolate, a ten-year aged modena balsamic vinegar and Sicilian hazelnuts.


© La Maison du Chocolat
La Maison du Chocolat
Cost: $65 per pound
€54
£37
Can$75
Aus$87
Rs2,870
Where: Paris, France
Web site: lamaisonduchocolat.com
La Maison du Chocolat uses blended chocolate, made by Valrhona, to make their couvertures. They prefer to use Criollo cacao beans, while all of their chocolate is made exclusively with cocoa butter.

1 comment:

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this

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