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For chocolates addict, a list of most expensive chocolates you can find in the world, if you willing to pay for it.

Chocopologie by Knipschildt at cost of $2,600 per pound

Knipschildt Chocolatier from Norwalk, Conn. 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 Vintages Collection at $854 per pound

Noka chocolate from Dallas, Tex. 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 at $508 per pound

For those who enjoy a sparkle in their chocolate, there’s Delafee from Neuchatel, Switzerland. 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 “G” Collection at $120 per pound

The well-known chocolatier from New York, N.Y., 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 at $120 per pound

Richart chocolate from Lyons, France is made from 70% Criollo cocoa from Venezuela, which 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 at $102.50 per pound

Pierre Marcolini from Brussels, Belgium 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 at $94 per pound

Debauve & Gallais from Paris, France 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 at $79 per pound

Chuao Chocolatier from Encinitas, Calif., 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 at $75 per pound

Richard Donnelly from Santa Cruz, Calif. 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 at $69 per pound

Vosge from Chicago, Ill. 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 at $65 per pound

La Maison du Chocolat from Paris, France 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.

Jacques Torres Chocolate at $50 per pound

From Brooklyn, N.Y.

This entry was posted on Sunday, October 22nd, 2006 at 11:07 pm and is filed under Funny Junk. You can leave a response, or trackback from your own site.