Everyone loves chocolate and everyone who bought tons of stuff every year. Like anything that is affordable and less accessible types of chocolate. But if I had the money that you purchase one of the following? Below is a list of the world's top 10 most expensive chocolates.
10. Vosges Haut-Chocolat
$ 69 per pound - based in Chicago, Vosges Haut-Chocolat manufactures several signature flavors including milk chocolate with sweet coconut and curry in India, Bacon and Wild Tuscan fennel pollen.
9. Richard Donnelly
$ 75 a pound-Since 1988, Donnelly Chocolate has been crafted from the best coverage of France and Belgium. After studying with master chocolatiers in Paris and Brussels, Richard Donnelly returned to the U.S. to create its own line of chocolates, focusing on simple yet sophisticated flavors.
8. Chuao
$ 79 per pound - Headquartered in San Diego, CA.Chuao Chocolatier is an artisan chocolatier specializing in gourmet chocolates. Founded in 2002 by Master Chef Michael Antonorsi and his brother Richard Antonorsi, Chuao Chocolatier is pioneering fusion chocolate through a commitment to creating unusual and unexpected flavors and delicious with its secret blend of premium chocolate and fresh ingredients natural. Name of the Venezuelan region of Chuao chocolate such uses only fresh ingredients and no preservatives. This means it contains no soy lecithin and vanilla no. Only the world's most coveted cocoa and a little sugar.
7. Debauve and Gallais
$ 94 a pound - Founded in 1800, Debauve and Gallais are French chocolatiers whose offers quality quickly saw become designated as the official supplier of Kings Louis XVIII, Charles X and Louis Philippe. Normally Debauve and Gallais chocolates make that are low in sugar and use quality cocoa. Specialist Bourbon vanilla flavors include Island (croquignole du Roi), Horchata cream (Chocolat des Demoiselles) and Orange Tree Flowers. As expected it contains no artificial colors, preservatives or other additives.
6. Pierre Marcolini
$ 102.50 per pound - to be regarded as the finest Belgian chocolate is quite an achievement. And certainly makes Pierre Marcolini chocolates. Use the best cocoa beans and ingredients such as fillers Pierre is an artist whose signature truffles are to die for.
5. Richart
$ 120 per pound - Offering high quality of French luxury chocolates, chocolate Richart uses 70% Criollo cocoa from Venezuela, which is widely considered the best cocoa in the world.
4. Godiva "G" Collection
$ 120 per pound - The "G" Collection of chocolates was recently introduced to the exceptional range of Godiva. Each chocolate is made with cocoa beans of the highest quality and contains a variety of exotic flavors like vanilla from Tahiti, Bolivia Wild Dark Chocolate, Thai Coconut, Vermont maple syrup walnut and Tasmania.
3. Delafee
$ 508 per pound - Delafee are luxury Swiss chocolate made with fine cocoa beans and flakes of edible 24-karat gold. His "Celebration" box in the top eight PRALINS Swiss chocolate decorated with edible gold are especially coveted.
2. Noka Vintage Collection
$ 854 a pound - is found only in Venezuela, Ecuador, Trinidad and the Ivory Coast this chocolate is made of the finest dark chocolates (min. 75% cocoa). Noka chocolate is a Texas manufacturer that specializes in gourmet chocolate gifts and uses no soy lecithin, vanilla or chocolate. They, however strong advocate of Vintages Collection is best approached in a similar way to wine tasting to detect the unique aroma of each property to cleanse the palate between tastings.
1. Chocopologie by Knipschildt
$ 2.600 a pound - Chocopologie was created in 1999 by Danish chef and chocolatier Fritz Knipschildt. Headquartered in Connecticut, all chocolates are handmade craft products usec only the freshest natural ingredients and no additives or preservatives. Your signature is the Chocolate Madeleine to cost $ 250 per piece and must be ordered in advance. La Madeleine has a creamy ganache truffles made from French Valrhona chocolate mixed with fresh cream infused with vanilla pods and pure Italian truffle oil. A French truffles Perigold rolls into it and everything is covered with cocoa powder. The reason why it is so expensive, according to Knipschildt is due to the hard work and dedication that will produce one of these chocolates. The ganache is whipped and folded by hand for a long time to be as smooth as humanly possible, and even take out the material inside the nose Perigold in a cold ganache to harden the ganache too slightly enough to be viable.
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