ORBIS
Chocolate
494 shops · 25 Icons & Heritage Houses first. Hand-checked. Walk in.
Chocolate by city
Craft guide
ORBISTHE CHOCOLATE ISSUEBean-to-bar chocolate is made in Côte d'Ivoire by Le Chocolatier Ivoirien, with bars sold through the producer's own online shop. Ghana's 57 Chocolate works with local cocoa and moulds Adinkra symbols into its bars, linking the designs to the chocolate itself. Accra's Bioko Treats makes chocolate and confectionery from Ghanaian cocoa, with a café accompanying the production business. Its gift range extends the bars and other sweets into packaged presents, alongside the chocolate served through the café.
This plate lists 494 shops in 74 countries. Paris has the most with 22, followed by Brussels with 9. Among these shops, 8 describe made-to-order work and 52 sell online, going by their own descriptions.
Ask when it was made: filled chocolates keep for a much shorter time than solid bars, so ask for the date.
Ask where the cacao comes from: ask whether the shop makes chocolate from the bean or works with chocolate bought from a supplier.
Ask how it travels in heat: ask for insulated packing if the chocolate has to survive a warm journey.
Use the city plates when they appear below, or open any store for its official door and related ORBIS city and craft links.
Chocolatiers · 494 shops, the best first
Villajoyosa (La Vila Joiosa), Alicante
Founded in 1881 in the Alicante coastal town of Villajoyosa, Valor is known for its thick drinking chocolate, the chocolate a la taza. It also makes a range of chocolate bars.
Best for Heritage Spanish chocolate and chocolate a la taza
Almaty
Almaty's flagship confectionery factory, Rakhat is a Kazakh chocolate and sweets brand dating to the Soviet era. Its chocolate, candies and gift boxes are sold through brand stores across the city.
Best for Kazakh chocolate, candies and gift boxes
Bologna / Online
Bologna's chocolate house since 1796 — the Fiat cremino. Cremino Fiat (1911) was commissioned as a four-layer cremino for Fiat’s Tipo 4 launch; official page says the classic recipe is unchanged and about 5 million are made each year.
Best for The Cremino Fiat.
Bordeaux / Online
Cadiot-Badie has made chocolates in Bordeaux since 1826, working from its shop on the allees de Tourny with hand-decorated boxes and house pralines. The maison produces its own bonbons, guinettes and seasonal moulded figures.
Best for Hand-decorated chocolate boxes, house pralines, and guinettes since 1826 in Bordeaux
Place du Grand Sablon 11, Brussels
Mary has handcrafted pralines in Brussels since 1919, founded by Mary Delluc and named Patented Supplier to the Belgian Court in 1942. Signature collections include Jardin Secret, La Médaille and Eden, built around flavour, aroma and texture harmony.
Best for Jardin Secret, La Médaille and Eden praline collections
Gourmet, Food & Cafés, Florence / Online
Rivoire has served chocolate from Florence's Piazza della Signoria since 1872, facing the Palazzo Vecchio. The café is known for its cioccolata calda drinking chocolate and gianduia, made at the same historic address.
Best for Drinking chocolate and gianduia.
Higashinada-ku
Goncharoff was founded in Kobe's Kitano district in 1923 and is credited with making Japan's first whisky bonbon chocolates. The company still runs factories in the city's Higashinada and Mikage districts, selling its chocolate and cookie assortments through its own shop network and website.
Best for Whisky bonbon chocolate
London / Bond Street
Bond Street's chocolatier — Royal Warrant since 1875, pink champagne truffles, and the shop that invented the chocolate truffle.
Best for Pink champagne truffles, Royal Warrant, invented the truffle.
Madrid / Spain
Open around the clock in the Pasadizo de San Ginés near Puerta del Sol since December 1894, this chocolatería serves thick, dippable hot chocolate with churros at marble-topped tables that appear in works by Pérez Galdós and Valle-Inclán, plus a take-away counter and online shop.
Best for Thick, dip-ready hot chocolate and churros served 24 hours a day
Chocolatería San Ginés opened in December 1894 in a passageway beside the Iglesia de San Ginés, near Puerta del Sol, taking its name from the church next door. From early on it became the after-theatre stop for Madrid's playgoers, who would drop in for hot chocolate and churros once the curtain came down, and that late-night habit is still built into the business today: the café runs 24 hours, so the thick, Spanish-style hot chocolate - made for dipping rather than sipping - is available at any hour, not just breakfast or dessert. The room itself carries the weight of the routine: white marble-topped tables and a tiled counter that have appeared in Spanish literature, including Benito Pérez Galdós's Episodios Nacionales and Ramón del Valle-Inclán's Luces de Bohemia, both citing the café as a real fixture of Madrid life rather than an invented backdrop. That continuity - same passageway, same marble tables, same round-the-clock chocolate and churros - is the core of what draws visitors well past its original theatre-crowd clientele. A neighbouring take-away counter and an online shop now extend the business past the café tables, selling boxed chocolate, truffles and churros to take home, but the counter service in the Pasadizo de San Ginés is still the reason the name is known at all.
Paris / Multiple
Cédric Grolet’s pastry boutiques center on trompe-l’œil sculpted fruit and other signature pastries, with Paris locations at Le Meurice, Opéra, Café and a newer chocolaterie. The official network also extends beyond Paris to London, Singapore, Monaco and Saint-Tropez.
Best for Trompe-l’œil fruit pastries, madeleines, and Paris pastry boutiques
30 rue des Saints-Pères, Paris / Online
Chocolate since 1800 by the pharmacist to Marie-Antoinette’s court — the colonnaded shop unchanged, the pistoles still ‘medicinal’.
Best for Pistoles & royal-pharmacy chocolate
Paris
Founded in Paris in 1852, Louis Fouquet is a five-generation chocolatier-confiseur making chocolates and confectionery in the city. The house is especially known for old-style pralines, fruit palets and meticulously sourced nuts and cacao, and carries France's Entreprise du Patrimoine Vivant label.
Best for Old-style pralines, fruit palets and Paris-made confectionery from an 1852 family house
Rue du Faubourg Saint-Honoré, Paris
Faubourg Saint-Honoré anchor: La Maison du Chocolat offers sweets, pantry goods, chocolate, tea, biscuits, condiments, or food gifts.
Best for Chocolate, tea, and biscuits at the Faubourg Saint-Honoré address
Robert Linxe, a Basque chocolatier the French press dubbed 'the wizard of ganache,' founded La Maison du Chocolat in Paris in 1977 — by legend on the site of a former wine cellar, fittingly, for he treated cacao with a taster's vocabulary of origins and finishes. Linxe's revolution was restraint: ganaches of extraordinary smoothness, flavors — fresh mint, lemon, raspberry — infused rather than overlaid, sugar held in check so the chocolate itself carried the composition. The house's dark-brown boxes became the Parisian standard for serious chocolate gifting, and the Faubourg Saint-Honoré address places it among the street's luxury procession. The ganache assortment remains the essential purchase — Linxe's classics preserved alongside seasonal work — with the éclairs and truffles close behind. Taste the plain dark ganaches first; the house's entire philosophy of chocolate as vintage is in them.
The ganaches keep poorly in heat and gloriously for a week in cool rooms; buy the plain assortment first and let the infused flavors argue for a second box.
Kilchberg
The Swiss master chocolatier — Lindor truffles and Excellence bars since 1845. Stocked at Galeries Lafayette in Paris. in 1899 Johann Rudolf Sprüngli bought Rodolphe Lindt's Berne factory, brand and conching secret after completing the Kilchberg factory.
Best for Lindor truffles and Excellence bars since 1845
Paris / France
Founded in 1852, Louis Fouquet is a Parisian chocolatier and confectioner whose hand-made pralines were named among the world's best at the 2024-2025 International Chocolate Awards. It sells chocolates, confections, ice creams and gift boxes through a direct online shop with Click & Collect at its Paris boutiques.
Best for Chocolatier, confiserie, pralines, artisanal
Naples / Online
Gay-Odin has made chocolate in an art-nouveau factory on Naples' Via Toledo since 1894. Its specialties include Foresta log-shaped chocolates and nudi chocolates, still produced at that historic address.
Best for The Foresta and Neapolitan chocolates.
Philadelphia / United States
Shane Confectionery has operated since 1863, hand-making buttercreams, bonbons, and clear-toy candy from ethically sourced cacao on Market Street in Old City Philadelphia. The shop sells its chocolates and confections in-store and online, alongside candy-making workshops.
Best for Confectionery, Bean-to-Bar Chocolate, Bonbons, Historic Candy
Turin / Galleria Subalpina / Online
Baratti & Milano has operated as a café-confectioner in Turin's Galleria Subalpina since 1858. The house is known for its gianduiotti and cremini chocolates, still sold today in the same belle-époque jewel-box tins.
Best for Cremini and gianduiotti in belle-époque boxes.
Turin / Online
Turin chocolate house founded in 1878 by 20-year-old Silviano Venchi, who began experimenting with chocolate after buying two bronze cauldrons; Nougatine became an early signature.
Best for Gianduiotti and chocolate gift tins.
Silviano Venchi, a Turin confectioner's apprentice, founded his chocolate house in 1878 in the city that is Italian chocolate's capital — Turin invented gianduja, the hazelnut-chocolate blend born of cocoa shortages and Piedmont's exceptional hazelnuts, and Venchi has made it ever since. The house's Cuor di Cacao chocolates, gianduiotti in their gold foil, and chocolate-hazelnut spreads descend directly from that tradition, produced at scale without abandoning Piedmontese sourcing for the nuts. Modern Venchi stores added gelato counters whose chocolate flavors — particularly the pure dark sorbets and gianduja — rank among Italy's best chain-made gelato. The Turin stores are the origin point. Buy gianduiotti as the canonical purchase: the little gold ingots are the taste of Turin codified, and a box travels well enough to serve as Italy's most reliable edible souvenir.
The gelato counters serve the chocolate flavors as the kitchen intends them; try the pure dark sorbet beside a gianduja scoop for the house's two poles at once.
Modica / Sicily / Online
Founded in Modica in 1880 by Francesco Bonajuto after his family moved from ice selling into confectionery, Bonajuto describes itself as the oldest chocolate factory in Sicily still at work. Still cold-worked using the low-temperature, unrefined method of Aztec origin, without conching, producing the grainy Modica-style chocolate the town is known for.
Best for Grainy Modica bars in ancient flavors.
Antica Dolceria Bonajuto is a family-run chocolate maker in Modica, Sicily, generally cited as the oldest chocolate business in Sicily and among the oldest in Italy. The Bonajuto family were originally ice sellers in the Hyblaean Mountains before shifting toward pastry and confectionery in the first half of the 19th century; Federico Bonajuto bought a stone mill (frantoio) in 1853 to crush cacao beans for making bitter chocolate paste. His son Francesco formally opened the Dolceria in central Modica in 1880, and the business has continued under family ownership for six generations since. The shop's signature product is Modica chocolate (cioccolato di Modica), made by working cacao mass and sugar at low temperature without conching or refining — a method traced to Spanish colonial-era transmission of Aztec techniques — which leaves the chocolate with a distinctive grainy, unmelted-sugar texture rather than the smooth finish of conched chocolate. Bonajuto sells classic and flavoured bars (including chilli, vanilla, cinnamon and citrus variants), along with traditional Modican sweets such as 'mpanatigghi. In 2008 the business was included among Eurispes' list of 100 Italian excellences. The original shop remains in Modica's historic baroque centre and also ships internationally through its own website.
Verdun / Meuse / Online
Braquier hand-makes dragées, chocolates, and confections at its historic Coulmier factory in Verdun, the city whose sugared-almond craft the house traces to 1220. Sicilian Avola almonds go under the sugar coat, and the factory has recently begun making its own chocolate on-site from Madagascar cacao.
Best for Avola-almond dragées for weddings and baptisms
Multiple
Steven Pieter Cornelis van Wely opened Huize van Wely in Noordwijk aan Zee in January 1922; the family patisserie-chocolatier-glacier now has shops across Noordwijk, Heemstede, Haarlem and Amsterdam, and was named Royal Purveyor in 2023.
Best for Luxury Dutch patisserie since 1922.
Huize van Wely traces to November 1921, when Steven Pieter Cornelis van Wely, then 26, founded the business, opening its doors as a chocolate and pastry shop in Noordwijk aan Zee in January 1922. The house grew from that single coastal shop into a small regional group: it opened an Amsterdam location on Beethovenstraat in April 1992, and by the present day operates shops across Noordwijk, Heemstede, Haarlem and Amsterdam. In October 2023, the patisserie received the Dutch royal distinction 'Hofleverancier' (Royal Purveyor), an honor granted by the King's Commissioner and reserved for businesses judged to have an impeccable reputation and a prominent regional standing.
Amiens / Hauts-de-France / Online
Jean Trogneux has made chocolate in Amiens since 1872, now spanning five generations of the same family confectionery. The house is closely associated with the macaron d'Amiens, alongside chocolates and other northern French sweets sold from its Amiens home.
Best for Macarons d'Amiens, chocolates, and northern sweets.
Montargis / Loiret / Online
The Prasline de Montargis — the caramelized almond that gave the praline its name — was created in the town in 1636, and Maison Mazet has made it since Léon Mazet bought the recipe and opened his shop in 1903. Pralines and house-made chocolate are produced at its lab in neighboring Amilly, and the firm has held France's Living Heritage Enterprise designation since 2016.
Best for Praslines de Montargis and house-made chocolate
Vico dei Castagna, centro storico
Working from Vico dei Castagna since 1866, this chocolate workshop still tempers and moulds by hand using original equipment, alongside a small patisserie and artisan gelato. A second location on Salita del Prione runs the cafe and gelateria side of the business.
Best for Hand-made chocolate
Abidjan
Le Chocolatier Ivoirien makes bean-to-bar chocolate in Cote d'Ivoire, the world's leading cocoa producer. Its bars are sold through the maker's own online shop.
Best for Ivorian bean-to-bar chocolate
East Legon, Accra
57 Chocolate is a Ghanaian bean-to-bar maker working from local cocoa. It is known for bars moulded with Adinkra symbols.
Best for Ghanaian bean-to-bar artisan chocolate
Kimberly and Priscilla Addison were living in Switzerland when they took a tourist's factory tour at Maison Cailler and worked out the arithmetic that started the company: Switzerland is a chocolate nation that grows no cocoa, and much of what it does use comes from Ghana. They launched '57 Chocolate in Accra in April 2016, naming it for 1957, the year of Ghanaian independence. Production began domestically in the most literal sense, with beans hand-sorted and roasted in their mother's oven before the operation moved to its own premises. The house buys from local farmers and works bean-to-bar, keeping additives out; alongside plain bars it makes dark and milk chocolate chips and small bars moulded with Adinkra symbols, the sign system of the Ashanti. The obscurity is structural rather than accidental. West and Central Africa supply roughly seventy per cent of the world's cocoa and almost none of the finished chocolate, so the category '57 occupies barely exists as an export trade. Priscilla Addison put the founding problem plainly: "We rarely find any made-in-Ghana goods and that's very disturbing to us." A maker solving that problem sells, first and mostly, at home.
Accra
Bioko Treats makes artisanal chocolate and confectionery in Accra from Ghanaian cocoa. Alongside the bars and sweets, it runs a cafe and a gift range.
Best for Artisanal Ghanaian chocolate and confectionery
Abidjan
La Chocolaterie du Belier was co-founded by Axel Emmanuel Gbaou, an artisan chocolatier who transforms cacao locally in Cote d'Ivoire. Gbaou has won the Cote d'Ivoire Chocolate Champion title.
Best for Artisan chocolate tablets and confections
Accra
Founder Selassie Atadika makes artisanal handcrafted chocolates in Accra, blending Ghanaian cocoa with African spices and teas. Each truffle is named after an African woman who serves as a culinary custodian.
Best for Handcrafted Ghanaian cocoa truffles
Staalstraat 17, Amsterdam
This Amsterdam chocolatier hand-makes large, boldly flavoured bonbons on site, in fillings like tamarind, thyme, lemongrass and chilli. Each is made in the shop rather than bought in.
Best for Outsized handmade bonbons
Ankara
A chocolatier mother's Ankara studio, ChefMade hand-makes small-batch chocolates and pours third-wave espresso in a garden facing the Atakule tower. It also takes custom corporate chocolate orders.
Best for It also takes custom corporate chocolate orders
ChefMade began in Ankara as the work of a chocolatier mother, and the company still describes its identity around her craft and creativity rather than an industrial process. Every collection is made in small batches by hand, avoiding what the brand calls industrial ordinariness, and the site claims recognition for its chocolate across a wide geography, from the US to Japan. Alongside the chocolate counter, ChefMade runs a coffee program built on what it calls third-wave coffee culture, prepared on a professional espresso machine, plus a line of pretzels and salty snacks made to the shop's own recipe. The shop itself sits in a garden setting that looks out toward Atakule, Ankara's modern skyline landmark, giving customers a specific outdoor vantage point rather than a purely indoor retail space. Beyond walk-in retail, ChefMade takes corporate orders, preparing custom chocolate collections for special occasions, corporate gifts, and bulk orders. For a shopper comparing Ankara's boutique chocolate-and-coffee shops, the combination of a named founder story, hand-batch production, third-wave espresso, and a garden setting facing a specific city landmark is what distinguishes ChefMade from a generic patisserie-café hybrid.
Antananarivo
Chocolat Madagascar produces single-origin dark chocolate bars from Madagascar cacao, including a 68% cacao bar with cacao nibs, marketed as organic. The brand also operates under the name Raisetrade and maintains a website at chocolatmadagascar.com.
Best for Single origin dark chocolate bars
Antananarivo
Chocolaterie Robert has produced chocolate in Madagascar for over 70 years, growing cacao in the Sambirano valley and selling tablets, confectionery and baking chocolate from a shop at 16 avenue Felix Faure in Paris. The company won the Golden Bean award from the Academy of Chocolate in 2017 for its 100% dark chocolate.
Best for Single origin madagascar chocolate tablets
Soanierana, Antananarivo (472 Boulevard Ratsimandrava)
Founded in 1940 and part of the family-run Groupe Joseph Ramanandraibe, Chocolaterie Robert grows its own Madagascar cocoa and works it tree-to-bar. Its award-winning single-origin bars include a 100% Madagascar 'Golden Beans' winner, sold from the retail shop and factory in Antananarivo.
Best for Single-origin Madagascar tree-to-bar chocolate
Antananarivo region
Menakao makes single-origin bars from cocoa grown in the Sambirano Valley, hand-harvested and processed within Madagascar, where 'mena' means red in Malagasy. The wrappers carry tribal-portrait artwork.
Best for Madagascar single-origin craft chocolate bars
Appelmansstraat 5, Antwerp (near the Diamond district)
This family-owned chocolatier and patisserie near Antwerp's diamond district has handcrafted pralines, macarons, cakes and desserts for generations. An on-site tearoom lets you linger over them.
Best for Handmade Belgian chocolates, pralines and patisserie
Downtown Asheville
French Broad Chocolate sources cacao directly from farmers and roasts, grinds, and crafts it into bars, truffles, and drinking chocolate at its downtown Asheville factory. The bean-to-bar maker and lounge is a cornerstone of the city's food scene.
Best for Bean-to-bar chocolate bars and truffles; Drinking chocolate and desserts; Craft chocolate gifts
Voulis 7, Syntagma, Athens / Argyropoulou 8, Kifissia
Established in 1928, this Athenian chocolatier hand-makes chocolates, marzipan and candied fruit. Traditional Greek confections round out the counter.
Best for Handmade Greek chocolates and confections
Panagiotis Karras came to Athens from Vasiliko Pogoniou, in Epirus, and in 1928 opened his own shop at Voukourestiou 2, next to the Zacharatos cafe. Regional custom sent Epirot men into bread; he went into sugar instead, and during the first decade narrowed the work to chocolate specifically. The business has stayed in the family for four generations — his great-grandson runs it now — and the workshop still operates at the foot of Lycabettus. The counter is hand-made throughout: chocolates, marzipan, candied fruit and loukoumia. By the house's own account its customers included Jackie Kennedy, who bought vanilla and rose loukoumia, Grace Kelly, who bought caramelised pistachios, and Maria Callas. Why the name stops at the city limits is legible in a near-exact comparison. Ion, the Greek chocolate company founded two years later in 1930, industrialised: it now turns over well above 100 million euros and sits among the fifty largest companies in Greece, its Amygdalou bar a national staple. Aristokratikon took the other road and never left it, remaining a counter with a workshop behind it, selling by weight to people who come in. Scale was available in the same market at the same moment. It was not taken.
Devonport, Auckland
Hand-making small-batch chocolates in its Devonport kitchen since 1991, this Auckland chocolatier has more than thirty years of craft behind it. It sells its confections through boutique retail shops.
Best for Handcrafted small-batch chocolates and gifts
Bamberg
A Bamberg chocolatier trading as 'Der kleine Luxus', making handcrafted pralines and chocolate. The independent maker sells from its own boutique and online shop.
Best for Handmade pralines and chocolate
Schneidergasse, Aeschen, Basel
Beschle is a Basel chocolatier and confiseur crafting Swiss chocolate, pralines and confiserie. It keeps a shop and cafe presence in the old town.
Best for Handmade Basel chocolate and pralines
Marktplatz, Basel
Trading on Basel's Marktplatz since 1870, Confiserie Schiesser is Switzerland's oldest coffeehouse, known for Basler Läckerli and handmade chocolates with a first-floor tea room; after a 2026 bankruptcy, owner Stephan Schiesser's brother Rudolph bought and reopened it.
Best for Basler Läckerli and handmade chocolates with a first-floor tea room
Confiserie Schiesser has stood on Basel's Marktplatz since 1870, long enough to be described as Switzerland's oldest coffeehouse, and for generations it operated as a family business through five generations of Schiessers. Its Basler Läckerli — the dense, spiced honey-and-almond biscuit that is a defining Basel specialty — along with handmade pralines and chocolate produced in an in-house manufactory, built the shop's reputation, backed by a bakery turning out the cakes sold at the counter.
The business hit a real crisis in 2026: longtime owner Stephan Schiesser died in April, and the confiserie went into bankruptcy that June. It didn't stay closed. Rudolph Schiesser, Stephan's brother and a former hotel director at Basel's Grand Hotel Les Trois Rois, bought the business out of bankruptcy, keeping it in family hands and resuming operations under the Schiesser name.
The shop's first-floor tea room, overlooking the Marktplatz, remains the place to experience it as intended: a cup of the house's own hot chocolate, a butter croissant, and a view down onto Basel's central market square, in a room that has watched that square operate for over 150 years. For anyone tracking Basel's historic confiseries, Schiesser's survival through 2026 makes a visit now feel like witnessing a genuine second chapter rather than just an old address.
Chichester Street, Belfast
Co Couture makes its couture chocolates by hand in central Belfast and pours hot chocolate in its salon. The chocolatier has been recognised with industry awards.
Best for Handmade couture chocolates and hot chocolate
Bergen / Norway
Coffee roaster and coffee bar offering coffee beans, chocolate and brewing equipment.
Gendarmenmarkt, Mitte
The Rausch family has made chocolate in Berlin since 1918, and its three-storey Schokoladenhaus on Gendarmenmarkt presents more than 200 pralines, truffles and bars built from single-origin cacao. Now in its fifth generation, the house sources beans directly from growers under a 'tree to door' approach.
Best for Pralines and single-origin chocolate
Mitte
A Hannover chocolate maker on Rathenaustraße turning out handmade truffles and pralines, including a Herrenhausen Collection developed with the head of the city's baroque gardens. Locals treat the confiserie as a fixture of the town centre.
Best for Handmade truffles and pralines
Bern
The triangular chocolate created in Bern in 1908, inspired by the Matterhorn. The bear hidden in the logo is a nod to Bern's symbol. A for this icon of Swiss chocolate.
Best for The triangular chocolate created in Bern in 1908, inspired by the Matterhorn
Bogotá
Chocolate Andino has made table chocolate, bars and cocoa nibs from Colombian cacao since 1931, working from the same Carrera 21 workshop in Bogotá. It sells its chocolate and roasted coffee direct to the city and by delivery across Colombia.
Best for Bogotá table chocolate and cocoa nibs since 1931
Chocolates Andino has worked from the same Carrera 21 address in Bogota since 1931 by the company's own account, though its formal registration as Fabrica de Chocolates Andino dates to 1946. Nearly a century on, it still makes Colombian table chocolate -- the thick drinking-chocolate disks used for hot chocolate -- alongside chocolatinas, cocoa nibs, chocolate coatings for other confections, and cakes, plus sugar-free, low-fat, and flavored variants aimed at a wider market than the traditional block. The company leans hard into that longevity as its identity, marketing itself as "el autentico, el de siempre, el real" -- the authentic one, the one that's always been there, the real one -- against newer entrants making similar claims without the decades behind them. Beyond chocolate, the workshop also sells roasted coffee, extending the same from-source approach to a second Colombian crop. Everything moves out of the same Carrera 21 workshop it's always run from, sold direct to walk-in customers and delivered across Bogota and, by request, the rest of Colombia -- a small manufacturer that never left its original neighborhood even as Colombian chocolate brands around it consolidated into larger national companies.
Bordeaux, Gironde
A chocolatier and confiseur on cours Georges Clemenceau since 1893, Saunion is classified an Entreprise du Patrimoine Vivant for its handmade work. It is known for guinettes, kirsch-soaked cherries enrobed in dark chocolate, made on the premises.
Best for Handmade Bordeaux chocolates and guinettes
Bordeaux / France
David Capy makes pastries, chocolates and other artisan sweets across four Bordeaux boutiques.
Best for Pastries and chocolate
Bordeaux, Gironde
Founded in 1915, La Maison Darricau makes chocolates and confectionery in Bordeaux, among them guinettes and almond-and-hazelnut specialities. The family firm still produces its range and sells it through its city boutiques.
Best for Bordeaux chocolates and confectionery
Beacon Hill, Boston
Beacon Hill Chocolates on Charles Street assembles boxes of artisan chocolates sourced from makers around the world, presented in its decoupage hatboxes. It also serves house confections and hot chocolate at the shop.
Best for Curated artisan chocolate boxes
Greater Boston, South Shore
Hilliard's has made hand-dipped chocolates and candy in Massachusetts since the 1920s, among them butter crunch, creams and seasonal moulded pieces. The family confectioner produces its sweets in small batches and sells them from its South Shore shops.
Best for Hand-dipped chocolates and candy
Bristol
Guilbert's has been hand-making chocolates in Bristol since 1910, turning out filled chocolates and truffles in small batches. More than a century on, it keeps to the same by-hand, artisanal approach.
Best for Hand-made filled chocolates
Beernem, near Bruges
Outside Bruges in Beernem, Pralifino makes its pralines in-house the slow way — small batches, real cream, seasonal figures — a workshop chocolatier in a country of them.
Best for A chocolatier’s own workshop pralines
Sint-Jorisstraat 83B, Beernem (a separate town roughly 15km from Bruges, not Bruges' Old Town as originally listed)
Pralifino hand-crafts small-format pralines of just 8-10 grams each, made with 100% cocoa butter and finely selected fillings, including sugar-free and a lactose-free chickpea-based milk chocolate. Founded in 2006 in a converted garage in Beernem, the atelier sources cocoa through the Cocoa Horizons program supporting farmer training.
Best for 8–10 gram pralines, sugar-free chocolate and lactose-free options
Simon Stevinplein / Online
The Chocolate Line is a Bruges house for adventurous chocolate flavours (beetroot praline, pea and mint), live chocolate-making demos. Founded in 1992; Made in Belgium.
Best for Adventurous chocolate flavours (beetroot praline, pea and mint), live chocolate-making demos
Quai aux Briques / Online
Atelier Sainte Catherine is a Brussels house for bean-to-bar chocolate, single origin varieties. Bean-to-bar production in Brussels.
Best for Bean-to-bar chocolate, single origin varieties
Rue de l'Etuve / Online
Elisabeth is a Brussels house for speculoos bonbons, waffle pralines, handmade small-batch chocolate combining Belgian culinary traditions.
Best for Speculoos bonbons, waffle pralines, handmade small-batch chocolate combining Belgian culinary traditions
Koekelberg, Brussels
Frédéric Blondeel roasts cacao and makes chocolate at an atelier in Koekelberg, Brussels. His range includes single-origin tablets and pralines, with chocolate-coated biscuits among the other creations. The Rue de Ganshoren shop also serves coffee and hot chocolate, alongside its ice-cream offer.
Best for Bean-to-bar chocolate, pralines and a coffee or ice-cream stop
Frédéric Blondeel combines cacao roasting with chocolate making at his Koekelberg address in Brussels. Coming from a family of coffee roasters, he applied that roasting background to cacao, working with beans from South Asia and Latin America. The process begins before the chocolate is shaped into a finished gift.
His account describes low-temperature roasting adjusted to the character of the beans. Single-origin tablets sit alongside pralines and chocolate-coated biscuits, with ingredients such as Japanese tea or Sicilian nuts used in different creations. The origin of a cacao bean and the place where the chocolate is made therefore describe separate parts of the product.
The shop at Rue de Ganshoren 39 also has a coffee and ice-cream bar. Hot chocolate offers another way to try the maker's work without choosing a boxed assortment first. The ice creams are made by Blondeel, with several flavours listed by the shop. Choose between a gift to take away and something to enjoy at the bar, checking the actual assortment rather than assuming every flavour is always available.
Grand Place 21-22, Brussels
Godiva's Grand Place boutique is part of a chocolate house that began in Brussels in 1926. The brand's own history dates the opening on the square to 1958, distinct from the founding of Pierre Draps Sr.'s workshop. Its chocolate range includes pralines and truffles, with gift boxes for sharing or taking home.
Best for Chocolate gifts from a Brussels house with a Grand Place history
Godiva was founded in Brussels in 1926, when the Belgian chocolatier Pierre Draps Sr. began handcrafting chocolates in his workshop there. The house takes its name and its emblem from the tale of Lady Godiva, and it has kept the Belgian origin as the centre of its identity through a century of trading.
What the house makes its case on is sourcing and finish: cacao, nuts, fruits and spices selected specifically, and a preoccupation with the physical qualities of the finished piece, the snap of the shell and the texture of a ganache. Its Masterpiece line is the one most often reached for, and the boxed tins and calendars are built to be kept after the chocolates are gone.
Be clear-eyed about what this is. Godiva is a global house rather than a small maker, and its chocolate is widely available. The Brussels connection is genuine and the century of practice is real; the rarity is not.
City centre, near Bozar
A Brussels chocolatier working near the Bozar arts centre, Gerbaud makes pralines and ganaches without added sugar, pairing dark couverture with candied Mediterranean fruits, nuts and spices. The shop runs tastings and workshops and was voted the city's best chocolatier in 2021.
Best for Brussels pralines pairing dark chocolate with fruit, nuts and spices.
Grand Place / Online
Mary Chocolatier is a Brussels house for hand-rolled truffles, old-world luxury chocolate, art deco branding. Founded in 1919; Made in Belgium.
Best for Hand-rolled truffles, old-world luxury chocolate, art deco branding
Anderlecht / Online
MIKE&BECKY is a Brussels house for direct trade, small-batch chocolate, transparent workshop, contemporary craft chocolate. Made in Brussels in small batches.
Best for Direct trade, small-batch chocolate, transparent workshop, contemporary craft chocolate
Brussels
Pierre Marcolini makes chocolates, pralines, biscuits and seasonal gift boxes with strong attention to cacao sourcing. The Brussels house is especially useful for tasting single-origin bars beside filled confections. Established in 1995, the house also offers truffles and macarons; praline ingredients include Piedmont hazelnuts and Moroccan pink berries.
Best for Bean-to-bar sculptural chocolate éclats from the Brussels haute chocolaterie
Belváros
A Budapest bean-to-bar chocolatier known for patterned bars and small-batch production. Established 2004.
Best for Patterned bean-to-bar chocolate bars, small-batch since 2004
River Rock Drive, Buffalo (WNY locations)
Fowler's Chocolates, founded by Joseph A. Fowler in 1901, calls itself Buffalo's original sponge candy maker and still turns out the airy toffee-centered confection. Run from a River Rock Drive factory store, it also makes almond butter crunch, sea-salt caramels and truffles using chocolate up to 60% cacao.
Best for Sponge candy, chocolates, caramels and truffles
East Village, Calgary
Chocolatier Anne Sellmer makes fresh handcrafted bonbons, bars, and confections at cochu's shop in Calgary's East Village. Batches lean on fresh ingredients and short shelf lives, rotating through seasonal collections and boxed assortments.
Best for Fresh handcrafted bonbons
V&A Waterfront, Cape Town
AFRIKOA makes bean-to-bar chocolate from heirloom cacao beans sourced directly from African farmer cooperatives, with a factory in Cape Town and a retail pod at Makers Landing, V&A Waterfront. Products include truffles, bonbons, chocolate bars, chocolate-coated nuts and gift sets, and the brand has won a 2-star Great Taste Award plus silver and bronze at the International Taste Awards.
Best for Bean-to-bar African cacao chocolate
Cape Town
Enmasse Tea Merchants was founded in 2011 in Cape Town with the aim of elevating the art of daily tea drinking, sourcing products locally where feasible. It sells loose leaf teas grouped into Everyday, Health and Exotic ranges, along with tea accessories and tea chocolate.
Best for Loose leaf blended tea
64A Wale Street, Cape Town City Centre, Cape Town 8001, South Africa / Cape Town / South Africa
Chocolate made in the house on Wale Street, with the cacao sourcing accounted for.
Best for House chocolate and locally accountable cacao craft.
Chicago
Oro Chocolate & Coffee sources exclusively from Nicaragua, where its owner lived for ten years, working directly with over 1,000 named farming families. Bean-to-bar chocolate and single-lot coffee are both pressed and roasted at its Chicago café.
Best for Bean-to-bar chocolate and coffee sourced entirely from named Nicaraguan farming families
Oro Chocolate & Coffee runs on a single-country relationship: its owner spent ten years living in Nicaragua before opening this Chicago bean-to-bar operation, and the sourcing has stayed exclusively Nicaraguan since, working directly with more than 1,000 farming families rather than through a broker. Some of those growers are named outright -- Abraham Cruz, Junior Olivas and Enrique Lopez appear as specific farming partners behind specific lots, a level of traceability past what 'single-origin' usually promises. The chocolate runs from 62 to 88 percent cacao across bars like Tuma, Opayo and Extra Dark, pressed and conched in-house at the Milwaukee Avenue café; the coffee side pours single-lot brews such as a natural Catuaí from Finca Zaragoza and a honey-processed Caturra from El Palacio. Beyond the bars and bags, the café serves ceremonial drinking chocolate and a golden-milk chai built on the same cacao. The company frames its sourcing as slavery-free and ethically direct, backs a reforestation initiative tied to the same farms it buys from, and runs its own travel excursions to Nicaragua -- treating the trip to origin as part of the product rather than a marketing aside.
Mulheim (Wallstrasse)
Master pastry chef Sabine Bonn opened this small chocolate manufaktur in Cologne-Mulheim in 2016, making nougat and marzipan pralines, truffles, dragees and custom cakes by hand. Production runs in small batches from premium Belgian, French and regional German couverture, with chocolate and baking courses on offer.
Best for Handmade pralines and custom cakes
Frederiksberg, Copenhagen, Denmark
A chocolate and ice-cream shop on Frederiksberg Alle making pralines and ice cream on the premises. The counter sells boxed chocolates and seasonal specialities to a neighbourhood clientele.
Best for Pralines and house-made ice cream
Cusco
Chococuzco presses pure Peruvian cacao paste into traditional hundred-gram 'chapa' discs and bars meant to be melted into hot chocolate. Its range runs from drinking-chocolate tablets to seventy-percent bitter couverture and cocoa powder for baking, all worked by hand.
Best for Stone-ground drinking chocolate and cacao paste
Plateau
A Dakar pâtisserie and chocolatier on Rue Wagane Diouf in Plateau, founded by Georges Grignac in 1953 and now run by the third generation. Alongside its namesake chocolate dessert it makes macarons, pralines, viennoiserie and ice cream, delivered across the city.
Best for Chocolate, pastries and macarons
Bishop Arts, Dallas
A chef-driven chocolate maker in the Bishop Arts district turning out handcrafted truffles, fudges, barks and spreads on an ever-changing menu. The West Eighth Street shop leans into unexpected flavor combinations.
Best for Handcrafted truffles and fudge
Voorstraat and Gasthuislaan, Delft
This artisan chocolatier makes handmade bonbons and chocolate specialties at two shops in central Delft, on Voorstraat and Gasthuislaan, and also churns its own gelato. Workshops let visitors fill and finish their own bonbons.
Best for Handmade bonbons and gelato
Denver, Colorado
Cultura Craft Chocolate is a small-batch, bean-to-bar maker on Morrison Road in Denver's Westwood neighborhood, turning ethically sourced cacao into bars and drinking chocolate. Its weekend cafe serves the chocolate alongside a mission to support the farming communities it buys from.
Best for Bean-to-bar chocolate and drinking chocolate
Dubai
Al Nassma makes chocolate from camel milk rather than cow's, moulding it into bars, praline caravan boxes and hollow camel figures. Produced in Dubai as the first camel-milk chocolate line of its kind, it flavours several editions with honey and Arabian spices.
Best for Camel-milk chocolate bars and gift boxes
Dubai / United Arab Emirates
Forrey & Galland has crafted chocolates in the Belle Epoque tradition since 1912, when its ateliers first opened on Paris's Rue du Faubourg Saint-Honore. Today the maison operates from The Dubai Mall with same-day delivery, click-and-collect, and a menu spanning macarons, chocolates, dates, and the signature Galland'Or gift boxes.
Best for Chocolatier, confectionery, macarons, dates
Al Quoz 3, Dubai
A bean-to-bar chocolate factory and retail store that roasts, grinds, tempers, molds, and packages chocolate under one roof. The factory uses cocoa sourced from origins associated with the historic maritime Spice Route.
Best for Bean-to-bar chocolate roasted, tempered, and packaged on-site
Dublin
Cocoa Atelier is a Dublin chocolate house producing handmade filled chocolates, truffles and coated nuts in its city-centre atelier. The range runs from dark, milk and white chocolate drops to fruit truffles and marshmallows.
Best for Handmade filled chocolates and truffles
Dublin
The Proper Chocolate Company makes bean-to-bar chocolate in small batches in Dublin. Patrick and Kelli Marjolet founded the business in 2016 after experimenting with cocoa beans while living in San Francisco. The makers select and roast the beans to bring out their individual flavours before turning them into chocolate.
Best for Dublin-made bean-to-bar chocolate in small batches
The Proper Chocolate Company makes bean-to-bar chocolate in micro-batches in Dublin, and the phrase is meant literally. Every step happens in their own facilities. The beans are hand-sorted before roasting. They are cracked and winnowed on site. Refining and conching happen there too, and the chocolate is aged before being tempered and moulded on the premises.
Very little chocolate sold anywhere is made this way, and the difference is not marketing.
Patrick and Kelli Marjolet founded the business in May 2016, but it started three years earlier in San Francisco. Patrick was given a bag of cocoa beans by a local small-batch maker and decided to try making his own chocolate. The obsession that followed has not let up since.
The sourcing argument is the one worth hearing. They compare it to winemaking: seek out the beans you want, then roast them to bring out their own flavours rather than to a house standard. Treated properly, cocoa releases a range of savours and subtleties that do not survive mass production.
123 Bruntsfield Place, Edinburgh
Bean-to-bar chocolate maker — handmade truffles, hot chocolate and ethically sourced cacao.
Best for Bean-to-bar truffles, hot chocolate, and ethically sourced cacao
Edmonton, Alberta
Choki is an Edmonton chocolatier making filled bars, barks, brittles, truffles and bonbons by hand, including a widely shared Dubai pistachio bar. The shop also does chocolate-dipped strawberries and custom pieces for events.
Best for Filled bars and bonbons
Calder, Edmonton
Colleen's is a small Edmonton chocolate maker turning out bars, salted-caramel truffles and chocolate-dipped pretzels, with pickup in the Calder neighbourhood. Vegan and gluten-free versions are offered at no extra cost, alongside chocolate-and-wine tastings.
Best for Truffles and dipped treats
10639 124 Street, Edmonton
Delavoye is a bean-to-bar maker crafting chocolate in a small Edmonton factory from beans sourced across cocoa-growing regions. The 124 Street shop and cafe sells single-origin bars, European drinking chocolate, confections and spreads.
Best for Single-origin bars, European drinking chocolate, confections and spreads
Crestwood and Sherwood Park, Edmonton area
Founded in 2009 by Jacqueline Jacek, JACEK makes bonbons, bars and confections from ethically sourced cacao and runs boutiques across the Edmonton area, including Crestwood and St. Albert. Collections change seasonally and include vegan and gluten-free options.
Best for Seasonal bonbon collections
Krämerbrücke, Erfurt
Founded by chocolatier Alex Kühn, this bean-to-bar manufactory presses tablets, truffles and nougat spreads from naturally sourced cacao, its illustrated packaging drawn by Kühn himself. The Krämerbrücke shop and neighbouring Eiskrämer add hand-churned ice cream and drinking chocolate to the range.
Best for Bean-to-bar chocolate, pralines and hand-churned ice cream
Gateway, Arkansas (near Eureka Springs)
A three-generation candy maker on Highway 62 between Rogers and Eureka Springs, working from recipes that trace to a book published in 1897. The Greers hand-make their chocolates and nut confections with real chocolate, sweet cream butter, and dry-roasted nuts.
Best for Heritage handmade chocolates and nut candies
Broadclyst, near Exeter
A bean-to-bar micro-factory in Broadclyst, Nicola's Chocolate roasts and refines cacao from El Salvador, Uganda and Colombia into single-origin bars and flavours like Masala Chai, winning Taste of the West Gold and International Chocolate Awards Silver.
Best for Single-origin bean-to-bar chocolate roasted, cracked and refined in Broadclyst
Nicola's Chocolate runs as a bean-to-bar micro-factory in Broadclyst, near Exeter, where Nicola personally sources cacao - including trips direct to origin farms such as Hacienda La Carrera in El Salvador - and then roasts, cracks and refines the raw beans in-house rather than buying in pre-processed couverture. That control over every stage lets each origin read distinctly in the finished bar: the range covers single-origin chocolate from El Salvador, Uganda and Colombia, each handled to let its own citrus-bright or deep, cocoa-forward character come through rather than being smoothed into a house style. Alongside the straight single-origins sit flavoured bars built on the same base, including a Masala Chai 50% and an Oregano & Sea Salt 70%, plus other spiced lines such as Spiced Rum. The chocolate has picked up recognized industry awards, including Taste of the West Gold across multiple years, an International Chocolate Awards Silver, and a 2024 Champion Chocolate designation. Nicola also runs classes, tastings and school workshops from the site, treating the micro-factory as a place to learn the craft as much as to buy the bars - a small, hands-on operation where sourcing, processing and teaching all happen under the same roof.
Altstadt, Frankfurt
A Frankfurt chocolaterie carrying chocolate from white to 100 percent cocoa, house pralines and truffles, and liquorice alongside imported almonds, nougat and mint. The shelves also hold vinegars, oils and vegan sweets.
Best for Fine chocolate and pralines
Freiburg im Breisgau
A family confectionery manufactory established over fifty years ago and now run by Rafael Mutter in the second generation. The workshop turns out handmade chocolates and confections sold through its own shop and select stockists around Freiburg.
Best for Handmade chocolates and confections
Geneva
Canonica has made its chocolates by hand in Geneva since 1968, using quality ingredients prepared by its artisan chocolatiers, and sells from its Geneva Center and Geneva Airport locations.
Best for Handmade swiss chocolates
Geneva region (near Geneva)
The Favarger family has made chocolate since 1826, operating in the Geneva area under its Fait Maison promise. Its ranges include pralines, the Nougaline and the Favatufi truffles, sold in regional boutiques and through workshops.
Best for Heritage Swiss chocolate, pralines
Geneva, Switzerland
Chocolaterie Zeller is listed in Geneva as a chocolate; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Chocolate
Rue du Rhône / Rive
Established in 1875, Du Rhône is a Geneva chocolate house, working from 118 Rue du Rhône. It is known for the Pavés de Genève and Nobles du Rhône, and drew figures such as Grace Kelly and Winston Churchill during the Belle Époque.
Best for Heritage chocolate, Pavés de Genève
Geneva
La Bonbonniere, founded in 1921, is a Geneva chocolate-maker producing pralines, ganaches and pavés de Genève, and runs a chocolate school offering classes alongside its boutiques.
Best for Geneva pralines and chocolate school
George Town
Founded by Farhana Shariff, this maker turns Malaysian-grown cocoa into dark bars and fusion flavours drawn from Penang's kitchen, alongside a small chocolate museum tracing cocoa's history. Visitors can join chocolate-making classes or put together a DIY truffle kit on site.
Best for Malaysian-cocoa craft chocolate
Mageleinstraat 46
Stijn and Janique Vandenbouhede make pralines, truffles and orangettes by hand in the centre of Ghent, within sight of the city's three medieval towers. The counter runs to marzipan, mendiants, speculaas and chocolate bars alongside the filled chocolates.
Best for Artisan pralines and marzipan
Saltmarket
A micro-batch bean-to-bar chocolate maker in Glasgow, founded by Cameron, a former automotive mechanical engineer, and Lara, a food photographer and chef, working from a railway arch and making chocolate in roughly 30kg batches.
Best for Glasgow micro-batch bean-to-bar chocolate
Bare Bones Chocolate is run by two founders, Cameron and Lara, who came to chocolate from unrelated careers: Cameron worked as a mechanical engineer in the automotive industry, and Lara was a food photographer and chef who had worked with chefs and food producers in London. Operating from a railway arch in central Glasgow, they make chocolate in small batches of around 30 kilograms at a time, roasting cacao on a modified coffee roaster adapted for the purpose rather than standard chocolate-industry equipment. Their bars are made without soya lecithin, added vegetable fats, or other industrial additives, a stripped-back approach reflected in the 'Bare Bones' name. The business also carries an explicit sustainability angle in its packaging: boxes are made from recycled paper coffee cups, wrappers are plant-based material sourced from Vegware, and all packaging is designed to be recyclable or compostable, sourced within the UK. The chocolate has been recognized by the Academy of Chocolate's awards, and chef Rick Stein has been quoted praising it directly on the company's own materials.
Gothenburg
Goteborgs Hantverkschoklad is a small-scale chocolate maker whose bars riff on Swedish baking, from cinnamon-bun and karleksmums to licorice alongside 70 and 85 percent dark bars. It runs chocolate tastings and workshops and supplies a network of resellers.
Best for Swedish-flavoured chocolate bars
Pitres, La Taha, Alpujarra, Granada
This artisan chocolate maker works in Pitres, in the La Taha corner of the Granada Alpujarra. Its specialities include a signature fig-and-chocolate bonbon.
Best for Artisan Alpujarra chocolate & fig bonbons
Guatemala City, Guatemala
Danta Chocolate has made bean-to-bar chocolate from Guatemalan cacao since 2008, controlling each step from seed to bonbon. It sells bars, filled confections and Maya-figure moulds at kiosks around Guatemala City and through its online shop.
Best for Bean-to-bar Guatemalan chocolate
Haifa
DZ Chocolate makes handmade chocolate in Haifa and sells its products through an online shop with delivery within Israel. Its range includes chocolate boxes and coated nuts alongside separately listed vegan and gluten-free selections on the site. Pop-up announcements accompany the online offering, so a regular walk-in shop should not be assumed from the brand's Haifa identity.
Best for Haifa-made chocolate boxes and coated nuts
DZ Chocolate is the handmade chocolate business of David Zarbiv in Haifa. The brand places ingredient quality and careful handwork at the centre of its identity, presenting both the maker's name and the city of production directly. The catalogue is organized by texture and format as much as by flavour. Gift boxes sit beside crunchy chocolate preparations and coated nuts alongside marzipan. Vegan and gluten-free selections are identified separately, making those formulations visible within the wider range. Named products such as LARGE, CRUNCH, NEW and DARK show a preference for bold, compact presentation rather than a long narrative attached to every item. Market appearances in Jaffa and Haifa connect the workshop with in-person selling beyond its home city. DZ Chocolate's identity is therefore unusually clear for a small confectioner: one named maker, one production city, a handmade process and a range built around contrasting textures. Its value lies in that specificity. The products are not presented as generic imported sweets; they come from a Haifa workshop whose author and method are explicit parts of the brand, along with its core categories.
Half Moon Bay, California
A Swiss-trained chocolatier makes filled chocolates, truffles and confections at this Half Moon Bay shop, plus a counter in Palo Alto. Custom chocolate work and gift boxes fill out the offering.
Best for Swiss-style chocolates and gifts
Kontorhausviertel (Meßberg)
Hamburg's interactive chocolate house at Meßberg 1 in the Kontorhaus quarter pairs guided tastings with a shop of bars, filled chocolates and cosmetics. The store is open daily and needs no ticket to browse.
Best for Chocolate bars and gifts
Hamburg (several branches)
A Hamburg confectioner making handcrafted pralines, truffles, nougat and marzipan, with vegan lines and custom orders. Chocolate is produced by the maker and sold across several city shops.
Best for Handcrafted pralines, truffles, nougat, and marzipan, with vegan lines and custom orders
Harare
Veldemeers was established in 1997 by Hans Van Hooreweghe and makes handcrafted Belgian chocolates, cakes and pastries using authentic Belgian recipes and Zimbabwean craftsmanship. The business now employs 16 trained chocolate makers and bakers.
Best for Handcrafted Belgian chocolates
Vantaa (Helsinki region)
Goodio makes vegan, bean-to-bar craft chocolate flavoured with Finnish ingredients such as wild blueberry and sea buckthorn. The chocolate is handmade near Helsinki, and the company employs people who face barriers to work.
Best for Vegan bean-to-bar craft chocolate
Thảo Điền / Ho Chi Minh City / Vietnam
Vietnamese bean-to-bar chocolate maker founded in Ho Chi Minh City in 2011 by Samuel Maruta and Vincent Mourou; sources single-origin cacao from six Vietnamese provinces and sells finished bars through its own Maison Marou cafes.
Best for Vietnamese bean-to-bar chocolate and cacao pastries
Marou Faiseurs de Chocolat was founded in Ho Chi Minh City in 2011 by Samuel Maruta, a former banker, and Vincent Mourou, a former advertising filmmaker, who met on a jungle survival course in Vietnam. After learning of cacao growing in the Mekong Delta region, the pair began sourcing beans directly from small farms across six provinces - Ba Ria, Lam Dong, Ben Tre, Tien Giang, Dong Nai and Dak Lak - to make single-origin, bean-to-bar chocolate, among the first such operations in Asia. They launched in November 2011, initially producing from a home kitchen with a blender, oven and cake tins, before expanding into retail cafes under the Maison Marou name.
Neither founder came from chocolate making: Mourou had worked in advertising and Maruta in finance before they began making at origin from Vietnamese cacao.
Hobart waterfront, Hobart
Federation crafts its chocolate from bean to bar using just two ingredients, cacao and raw Australian cane sugar, an approach visible through the viewing windows of its factory floor. Its Hobart retail store sits a short walk from the waterfront, Salamanca Place and the CBD, alongside a production base in the nearby historic village of Richmond.
Best for Two-ingredient bean-to-bar chocolate near Hobart waterfront
Indianapolis, Indiana, USA
Carrie Abbott founded Newfangled Confections in 2012 to make Frittle, a peanut-brittle-meets-fudge candy she invented for a wedding, and the company later absorbed Best Chocolate in Town, folding in the beloved downtown chocolatier's recipes in 2020. The Indianapolis kitchen still hand-dips truffles and bark alongside its original nostalgic candy lines.
Best for Small-batch candy and hand-dipped chocolate
Beyoğlu, Istanbul
Beyoğlu Chocolate makes Turkish chocolate bars, including pistachio and Turkish-delight-filled varieties, alongside gift boxes. Flavour and filling provide the useful distinctions, while packaged formats make the products easy to carry.
Best for Pistachio bars and filled Turkish chocolates
Kampala
Moonbean Chocolate runs Kampala's first bean-to-bar chocolate making experience. The brand makes its chocolate through direct trade production and invites visitors to explore, discover and create as part of the process.
Best for Bean-to-bar chocolate made through direct trade
Karachi, Pakistan
Lals Chocolates is listed in Karachi for chocolate / confectionery.
Best for Chocolate / confectionery
Karlsruhe
Pralina hand-fills pralines and truffles in its Karlsruhe boutique, working seasonal flavors alongside a standing house selection. The shop also carries a delicatessen range, from preserves to specialty teas, chosen to sit alongside the chocolate counter.
Best for Hand-filled seasonal pralines and truffles alongside a delicatessen of preserves and specialty
Kenmare Place, Killarney, County Kerry, Ireland
Lir Cafe hand-shapes chocolates — including Baileys truffles and Guinness caramels — from its Kenmare Place shop in central Killarney. The counter doubles as an espresso bar, open daily from 7am to 6pm.
Best for Hand-shaped chocolates in Irish flavors — Baileys truffles, Guinness caramels — poured alongside espresso
On Kenmare Place in the centre of Killarney, Lir Cafe runs its chocolate counter and coffee bar as one operation rather than two separate businesses. Every piece is hand-shaped rather than moulded from a single cast, which the shop states means "no two are alike" — a detail that shows in the texture of its truffles and caramels rather than in any marketing claim alone. The lineup leans into Irish flavor references: Baileys Truffles and Guinness-flavored caramels sit among the standard truffle and caramel cases, tying the shop's confectionery directly to the county it's in rather than a generic import. Coffee runs alongside the chocolate rather than as an afterthought — Lir positions itself as a stop for coffee drinkers as much as for anyone buying a box of sweets, open seven days a week from 7am to 6pm. For a town built on tourist footfall through Killarney National Park, that combination of an early opening time and a dessert counter that also pulls espresso gives Lir a dual identity: a place locals can get a working coffee before opening hours turn touristy, and a place visitors can pick up a distinctly Irish box of chocolates rather than a generic souvenir tin.
Chuo-ku
Morozoff began as a chocolate shop in Kobe in 1931, founded by a family of Russian confectioners who had settled in the city. It has since grown into one of Japan's best-known Western-style sweets makers, still tracing its identity back to that original Kobe shop.
Best for Chocolate and cheesecake gifts
Konstanz, Germany
Mior Chocolate works exclusively with Criollo Arriba cacao, turning it into a tight lineup of eight bars spanning 63 to 81 percent dark through milk, white, and unsweetened styles. Every bar is made in the maker's own workshop on Lake Constance rather than bought in and repackaged.
Best for Single-origin Criollo Arriba chocolate bars
Gołębia 5, Old Town, Kraków
Krakowska Manufaktura Czekolady has combined Kraków chocolate traditions with hands-on making since 2010. At its current Gołębia 5 location, it makes pralines by hand from traditional recipes, sells chocolate and gifts, and runs chocolate-making workshops alongside its Chocolate History Museum experience.
Best for Handmade pralines, Kraków chocolate, and chocolate-making workshops
Krakowska Manufaktura Czekolady (Kraków Chocolate Manufactory) operates from ul. Szewska 7 in Kraków's Old Town and has been producing chocolate since 2010. The business positions itself around the chocolate-making traditions of historic Galicia — the Austro-Hungarian-era region spanning southern Poland — using recipes it describes as inherited from that period to make pralines, bars and drinking chocolate by hand.
Beyond retail, the shop runs a 'ChocoZeum' (Chocolate History Museum) on site, walking visitors through the history and production process of chocolate, and offers interactive workshops where participants make their own chocolate. This combination of a working confectionery counter with a small museum and hands-on workshop format is the core of its business model, aimed as much at visitors and families as at chocolate retail alone.
The shop sells its output — pralines, bars, and drinking chocolate — directly from the Szewska Street location, alongside tickets for its museum and workshop sessions.
Rynek Główny, Kraków
This confectionery shop extends the 650-year tradition of the Wierzynek restaurant on Rynek Główny, tracing its roots to a legendary 1364 royal banquet. Its pastry chefs and chocolatiers hand-make pralines, dragées and bonbonieres using recipes tied to that royal heritage.
Best for Heritage pralines and gift chocolates
Lagos
Dune makes chocolate bars, including 70% and 55% dark, milk, white and mint varieties, using cocoa and cocoa butter the company says is farmed and produced entirely in Nigeria with no cocoa butter substitutes. It is headquartered on Wempco Road in Ogba, Lagos, and keeps cold storage points across Nigeria for fresh delivery, with some chocolate-making machinery engineered and built in-house.
Best for Nigerian-grown couverture chocolate bars
Lagos
LoshesChocolate is a bean-to-bar, single-origin chocolate maker operating in Lagos, sourcing its cocoa bean from Ile-Oluji and describing its bars as hand made with no additives. The range includes dark, milk, white and dark-milk bars, customized bars, cocoa powder, and 8- and 12-piece gift boxes.
Best for Single-origin bean-to-bar chocolate
Leeds (studio-based, sold at Yorkshire markets)
Ollie Morris trained in patisserie at Leeds City College before turning a lockdown hobby into a chocolate business in 2021. Each bon bon is hand-decorated to order, with dairy-free lines made alongside bespoke wedding and corporate gift boxes.
Best for Hand-decorated artisan bon bons
Saint-André-lez-Lille, Lille metropole
Encuentro is a bean-to-bar chocolate maker based in Saint-André-lez-Lille, on the edge of Lille, crafting chocolate directly from cacao beans rather than remelting industrial couverture. The workshop sources pesticide-free, organic or wild-harvested beans and opens its production space to visitors for tours.
Best for Bean-to-bar craft chocolate bars
Lima (Miraflores, Barranco, San Isidro)
Maraná is a bean-to-bar chocolate maker working with cacao from Cusco, Piura and San Martín, producing tablets at 70, 80 and 100 percent alongside chocotejas and pastry lines. Its bars and confections are stocked at specialty grocers and cafés across Miraflores, Barranco and San Isidro, with two-hour delivery inside Lima.
Best for Bean-to-bar tablets and chocotejas
Urfahr (Rosenauerstraße), Linz
Kepler Confisserie Austria makes planet-shaped pralines named for Johannes Kepler, the astronomer who worked out his laws of planetary motion during more than a decade spent in Linz. Chocolatier Kurt Wöß hand-produces every batch without artificial preservatives or colorants, and proceeds fund the Keplerforum association's work preserving Kepler's Linz legacy.
Best for Kepler-themed pralines
Llandudno, North Wales
Pendragon makes its hot chocolate and eating chocolate on site in Llandudno, with a viewing window onto the factory floor built into the museum upstairs that traces 5,000 years of chocolate history. The adjoining shop sells the factory's own bars and drinking chocolate alongside pieces from its collection of vintage chocolate packaging and memorabilia.
Best for Handmade drinking chocolate and factory-made bars
London / Brick Lane
Brick Lane's chocolate wonderland — cocoa pod sculptures, handmade truffles, and the hot chocolate that comes topped with shavings.
Best for Handmade chocolate, cocoa sculptures, hot chocolate.
Piccadilly, London
Founded in 1902 by master chocolatier Antoine Dufour, Prestat lays claim to originating the chocolate truffle and held two Royal Warrants from the Queen Mother, in 1975 and 1999. Roald Dahl gave the brand a cameo in his novel My Uncle Oswald, and its truffles are still sold from a small shop in Piccadilly's Princes Arcade.
Best for Chocolate truffles and ganaches
London / Belgravia / Multiple
The Moxon Street shop hosts tutored tastings and hands-on chocolate sessions in addition to retail. Experiences cover tempering and sampling a broad selection, with separate formats offered for adults, children and private groups.
Best for Sea salt caramels, violet creams, artisan chocolate.
Los Angeles / Online
Compartes has made chocolate by hand in Los Angeles since 1950, known for designer gift boxes, award-winning truffles, and gourmet bars in artful packaging. Its full range is sold through the brand's online shop.
Best for Chocolate, chocolatier, truffles
Echo Park
Los Angeles chocolate and confections house founded in 2004 by Valerie Gordon and Stan Weightman Jr., who started with six flavors of hand-dipped toffee made in their apartment; opened the Echo Park shop in 2013.
Best for Truffles, cakes, and gift boxes from an artisanal chocolatier-bakery
Valerie Confections was founded in 2004 by chocolatier Valerie Gordon and her partner Stan Weightman Jr., who started the business out of their Los Angeles apartment with just six flavors of hand-dipped toffee. Gordon is self-trained rather than classically apprenticed, and built the company's reputation on modern versions of classic American confections — toffee, caramels, truffles — alongside elegant packaging aimed at the gifting market. The company grew from that toffee line into a broader confectionery and bakery business, adding petits fours, preserves, cakes (including wedding cakes), pastries, coffee, tea and sandwiches to its offering. In 2013, Gordon and Weightman opened a dedicated shop in Echo Park, which became a neighborhood fixture rather than just a production kitchen with a counter. As the business expanded, the pair outgrew their original space, moving production in 2022 into a 5,000-square-foot facility in Glendale. Gordon has been recognized within the Los Angeles food community for her confectionery work, including through the LA Food Bank's Chefs Circle program, and continues to run the company alongside Weightman more than two decades after its founding.
Lucca / Italy / Online
Caniparoli Cioccolateria is an artisan chocolate workshop in Lucca with over thirty years of experience, hand-making pralines, spreads, single-origin bars and gift boxes. Its online shop ships worldwide with temperature-controlled delivery alongside its Tuscan laboratory.
Best for Hand-made pralines and single-origin bars from a 30-year Lucca chocolate workshop
Lyon / Online
Family chocolate house founded in Lyon in 1953 by Maurice Bernachon, who imported raw cocoa beans to Cours Franklin Roosevelt and roasted them in-house; still known for its Palet d'Or ganache made with Isigny creme fraiche.
Best for Palet d'or chocolates roasted in-house since 1953, Lyon's original bean-to-bar family
Maison Bernachon was founded in Lyon in 1953 by Maurice Bernachon, who broke with convention by importing raw cocoa beans directly and roasting them himself at the house's premises on Cours Franklin Roosevelt - a bean-to-bar practice decades before the term existed in specialty chocolate marketing. The house's best-known creation is the Palet d'Or, a ganache made with Isigny creme fraiche prized for its silky texture. In 1975, the Bernachon and Bocuse families were joined when Maurice's son married the daughter of chef Paul Bocuse, linking Lyon's two most prominent food names. The business has stayed in family hands since its founding, now run by a third generation who continue producing chocolate in-house rather than buying in couverture, as most confectioners do.
Lyon / Online
Lyon chocolate and coffee-roasting house founded in 1897 by Léon Voisin; its chocolatiers created the Coussin de Lyon — a silk-cushion-shaped confection with kirsch and almond praline — in 1960, inspired by a 17th-century Lyon religious tradition.
Best for Lyon's coussin de Lyon silk-pillow chocolates, a tradition since 1897
Léon Voisin opened his first shop in Lyon in 1897, building a business around imported cocoa and coffee at a time when both were still specialty goods for French consumers. The company expanded quickly, opening roughly ten shops across Lyon within its first five decades, and by 1915 employed around 25 master chocolate makers and roasters working out of a workshop on rue de Bonnel. The product now most associated with the house, the Coussin de Lyon, was not part of the original 1897 offering — it was created considerably later, in 1960, by Voisin's chocolatiers. The confection takes its name and shape from a local tradition dating to 1643, when the city's aldermen, seeking protection from the plague, placed a ceremonial wax candle and a gold shield resting on a silk cushion at the Fourvière basilica in honor of the Virgin Mary. Voisin's chocolatiers translated that cushion into a small square pillow of chocolate ganache flavored with curaçao or kirsch and almond praline, coated in a thin chocolate shell. The Coussin de Lyon remains Voisin's best-known product and one of the city's recognized culinary specialties, sold through the company's Lyon boutiques and gourmet retailers.
Lyon / France
Maison Pépin makes pastries and chocolates in its Lyon workshop and sells them from its Lyon boutiques.
Best for Praline tart and chocolate
Lyon / Online
Lyon chocolatier-patissier operating since 1905, revived by Richard and Gaelle Seve in 1991; credited with inventing the tarte aux pralines and running Musco, a bean-to-bar chocolate museum since 2017.
Best for Bean-to-bar chocolate and Lyon's praline heritage.
Maison Seve traces its roots to a Lyon pastry-chocolate shop operating since 1905, in the Champagne-au-Mont-d'Or area of the city. Richard Seve, born in Lyon in 1968, earned his Master Chocolatier-Patissier qualification in 1991, the same year he and his wife Gaelle bought the house. While renovating, the couple rediscovered an old copper turbine in the cellar - a relic of the shop's earlier chocolate-making - and used it as a starting point for reviving traditional techniques. Maison Seve is closely associated with the praline tart (tarte aux pralines), a Lyonnais specialty said to have been invented at the original shop in the early 20th century. In 2017 the Seves opened Musco, a bean-to-bar chocolate museum and manufacture in Lyon.
Lyon / France
Pralines Roses (formerly Saint Jean Delices) is a specialty shop in Old Lyon devoted to pink praline and its own pink-praline nougat made with Label Rouge lavender honey. Its boutique on rue Saint-Jean and online store sell pralines and nougat alongside other Lyon specialities.
Best for Praline, pink praline, nougat, Lyon specialties
Roanne / Lyon / Online
Pralus sells single-origin chocolate bars, filled chocolates and the house’s pink praline brioche, the Praluline. Origin notes and cocoa percentage guide bar selection, while the brioche is the distinctive local purchase.
Best for The pink praluline and single-origin bars from François Pralus's own Madagascar plantation
Breite Straße 9, Lübeck Altstadt
Working from a centuries-old merchant house on Breite Straße, Evers & Tochter hand-pours chocolates and candies edible flowers grown in their own garden, drying and processing each blossom individually before folding it into pralines, sugars, and salts. The small workshop also makes calissons, the almond-and-candied-fruit sweet more commonly associated with Provence, produced here on a made-to-order basis.
Best for Handmade chocolates and candied flowers
Malmö / Sweden
This Malmo maker produces award-winning organic bean-to-bar chocolate free from nuts, gluten, soy, and palm oil, powered by its own solar energy. Bars, boxes, and gifts are sold online and at its shops on Hamngatan in Malmo and Grev Turegatan in Stockholm.
Best for Chocolate, bean-to-bar, organic chocolate
Makati
Auro Chocolate was established in 2015 by co-founders Kelly Go and Mark Ocampo, who relocated to the Philippines after a decade-long friendship formed in Chicago to launch a premium chocolate operation grounded in direct farmer relationships and sustainable sourcing.
Best for Philippine tree-to-bar chocolate
Auro Chocolate was established in 2015 by co-founders Kelly Go and Mark Ocampo, who relocated to the Philippines after a decade-long friendship formed in Chicago to launch a premium chocolate operation grounded in direct farmer relationships and sustainable sourcing. The name merges 'Au' (chemical symbol for gold) with 'Oro' (Filipino and Spanish for gold), reflecting the company's philosophy that Philippine cacao farmers and their craft are as precious as the metal itself. The company operates on a tree-to-bar model without land ownership, instead partnering directly with farmer cooperatives and individual farms that produce approximately 1 metric ton of cacao daily. This direct-sourcing approach allows complete control over production, bean selection, roasting, and sale while returning greater profit margins to farming partners. Auro maintains its headquarters at 2299 Chino Roces Ave in Makati, Metro Manila, and opened its first retail location at SM Mall of Asia, establishing a physical presence for direct consumer engagement. The brand has achieved international award recognition and positions itself as the fastest-growing premium tree-to-bar chocolate company in the Philippines.
Sidi Ghanem, Marrakech
Operates as an artisan coffee roaster, chocolate maker and tea master, selling under house brands including Marrakech Coffee, Tchaba, Khamssa and Jajjah. It also carries a Japanese tea line, Keiken, offering matcha, sencha, hojicha and genmaicha.
Best for Artisan coffee tea and chocolate
19 avenue du Prado, 13006 Marseille, France / Marseille / France
A confectionery-chocolate shop in Marseille, created 1760 as a colonial-goods importer; family Dromel later invented a sugar-loaf cutting machine; Corsiglia confectioners since 1896; shop moved from rue de Rome to 19 avenue du Prado on 3 July 2010.
Best for Oldest confectionery-chocolate shop in Marseille, created 1760 as a colonial-goods importer.
Matera / Basilicata / Online
Le Lucane sells Lucanian food and craft from Via delle Beccherie in Matera's historic centre and through its online shop. Run by B&G di Taccardi Bruna, it pairs local tradition with current design. Shelves carry peperone crusco in several forms, slow-dried pasta from local durum wheat, jams, a sweet cream of Sarconi IGP beans, chocolate-coated dried figs from Miglionico, olive oil and liqueurs.
Best for Cucù whistles and Lucanian pantry.
Le Lucane is a shop and online store in Matera run by B&G di Taccardi Bruna, trading from Via delle Beccherie 13/15 in the historic centre. The business describes itself as an example of female entrepreneurship that has evolved over time. It pairs current design trends with the traditions of the territory around Matera, which was Capitale Europea della Cultura in 2019. Its stated aim is to seek out local craft expressions and typical products in order to tell the story of the taste of the region. The pantry side of the catalogue leans on local ingredients. Peperone crusco appears as a powder and as a bruschetta spread. It also goes into an artichoke cream with walnuts made from local vegetables without colourings or preservatives. Pasta is slow dried and made from local durum semola. Shapes include the Materano cavatello and the ferretto macaroni, with a burnt-wheat version drawn through bronze dies. Organic orecchiette and strozzapreti come from Senatore Cappelli wheat. Jams include pumpkin with almonds and pear with cinnamon. There is a sweet cream of Sarconi IGP beans. Dried figs from Miglionico arrive soaked in liqueur and coated in dark chocolate. Extra-virgin olive oil in several sizes sits beside a honey grappa with pistachio and a coffee rosolio. Orders can be collected at the shop or shipped across the country and its islands.
Melbourne / Australia
This Melbourne chocolate maker hand-makes and hand-wraps organic bars, gianduja and confections in small batches, from single-origin tablets to salted-caramel boxes. Its online shop sells the range for delivery, alongside drinking chocolate and gift hampers.
Best for Hand-wrapped single-origin chocolate bars and salted-caramel boxes
Melbourne
R L Foote Design Studio makes contemporary ceramic tableware and design objects, handmade at its studio and glaze lab at 1 Parslow Street, Clifton Hill. It also produces food moulds and chocolates, and runs ceramics classes from the same workshop.
Best for Handmade ceramic tableware
Dinamarca 47, Juárez, Cuauhtémoc, 06600 Ciudad de México / Mexico City / Mexico
La Rifa Chocolatería works directly with cacao-growing families in southeast Mexico. Production is associated with Mexico, while the range centers on house chocolate and locally accountable cacao craft.
Best for Chocolate made with cacao-growing families in southeast Mexico.
Cuauhtémoc 180, Del Carmen, Coyoacán, 04100 Ciudad de México / Mexico City / Mexico
Chef José Ramón Castillo created Que Bo! in 2004 — Chocolatería Mexicana Evolutiva, Mexican cacao worked through evolving technique. The Polanco shop is one of its city addresses.
Best for Mexican cacao worked through evolving technique at a Polanco shop.
Ámsterdam 154, Hipódromo, Cuauhtémoc, 06100 Ciudad de México / Mexico City / Mexico
Chef Luis Robledo opened Tout Chocolat in Mexico City in 2006 — bonbons, bars, pastries and ice creams from locally accountable cacao.
Best for House chocolate and locally accountable cacao craft.
Miami / United States / Online
Founded in Miami in 2009, Cao Chocolates is a bean-to-bar maker turning single-origin cacao into bars, truffles and bonbons. Its creations, gift boxes and virtual tastings are sold through the online shop.
Best for Single-origin bean-to-bar chocolate, truffles and virtual tastings
Miami / United States
Billed as Miami's first chocolate factory, Exquisito crafts single-origin bars, bonbons and confections by hand in Little Havana from ethically sourced Latin American and Caribbean cacao. The online shop sells the full range, and the Calle Ocho choco-lab offers tours and classes.
Best for Billed as Miami's first chocolate factory, Exquisito crafts single-origin bars
Milan / Italy
Zàini Milano is a chocolate boutique rooted in the 1913 Milanese chocolate house, selling pralines, bars and gift boxes. Its Via De Cristoforis and Viale Piave shops double as cafés for hot chocolate, gelato and aperitivo.
Best for Pralines, bars, and gift boxes from an 1913 Milanese chocolate house
Monaco
Chocolaterie de Monaco is listed in Monaco as a deli; its official website and supplied OpenStreetMap place record provide the public-door evidence.
Best for Deli
Montreal
Avanaa is a bean-to-bar chocolate maker in Montreal that hand-sorts and roasts cacao beans in small batches and grinds them in a stone melangeur before wrapping tempered bars. It sources cacao from small farms in Latin America and makes bars such as Zorzal 70% and Tumaco 70%, plus hot chocolate and cacao husk tea.
Best for Bean-to-bar chocolate from latin american cacao
Montreal
La Chocolaterie Trinidad Cacao in Montreal describes its chocolates as ethical and made from grand cru cacao.
Best for Ethical grand cru chocolate
Ground Floor, Mary Lodge, 21A Chapel Road, Ranwar, Bandra West, Mumbai, Maharashtra 400050, India / Mumbai / India
Mary Lodge serves coffee, fine cacao and baked goods for dine-in or takeaway from morning into the evening. Its upper rooms can also be booked for small gatherings, workshops or private group sessions.
Best for Coffee, fine cacao and baked goods at Mary Lodge.
Altstadt (Haspelgasse)
Fridolin Knösel opened this old-town café in 1863 and created the Heidelberger Studentenkuß, a chocolate praline of nougat, truffle and hazelnut once passed discreetly between courting students. The shop on Haspelgasse near the Heiliggeistkirche still makes the pralines by hand several times a week and sells them alongside the café.
Best for The original Studentenkuß chocolate praline
Innere Altstadt
A Dresden chocolate house near the Frauenkirche that curates bean-to-bar bars from chocolatiers worldwide and makes its own pralines and truffles. Several Schokoladenkontore, a chocolate café and a small chocolate museum sit across the old town.
Best for Curated bean-to-bar chocolate and pralines
Altstadt (Alter Markt)
This artisan chocolaterie makes its pralines by hand at Alter Markt 46-48, in a building from 1584 that the shop describes as the former oldest pharmacy in Cologne opposite the town hall. The counter carries house lines such as the Picasso pralines plus bars, drinking chocolate and workshops, using fair-trade cocoa from Tanzania and Belgium.
Best for Handmade pralines in the old town
Altstadt, Munich
Elly Seidl is a Munich chocolate business whose history began with Barbara Grathwohl in 1918. Pralines and chocolate are central to its range, alongside cakes and other sweet gifts. The Rambold family took over the business after leasing it in the 1970s, with the next generation continuing its production and retail work.
Best for Filled chocolates and praline gift assortments
Elly Seidl's Munich confectionery history began with Barbara Grathwohl in 1918. The business name combined her daughter Elly's name with Seidl, Grathwohl's maiden name. Her daughter took over in 1928, giving the familiar shop name a family story that is more precise than assuming it was the founder's own name.
Helmut and Beatrice Rambold leased the business in the early 1970s and acquired it in 2000. Their sons Maximilian and Oliver later took responsibility for its commercial and production work. Pralines and chocolate are central to the range. Cakes and other baked gifts also appear in the company's account.
In a 2018 Süddeutsche Zeitung interview, Maximilian described the months of testing that could go into developing a new praline. The report also visited the Maffeistraße shop and discussed filled chocolates, including champagne truffles and nougat. For a gift, choose the fillings with the recipient in mind and ask which contain alcohol. An assortment of pralines is a different purchase from a single chocolate bar or a cake for a particular occasion.
Munnar / India
Making homemade chocolates in the hills of Munnar since 2000, Krishna Chocolates hand-crafts milk, dark, white, fruit and alcohol-flavoured bars, jellies and gift hampers. Open daily on the Aluva-Munnar Road, it sells fresh from its shop and takes orders for its handmade bars online.
Best for Chocolate, confectionery, handmade chocolates, gifts
Illustrative still-life generated for ORBIS; not a photograph of any shop.
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