Chocolate. Everybody likes chocolate. If you don’t, there’s something fundamentally wrong with you. You probably kick puppies just to watch them cry, don’t you?
I’ve made (plagiarised) a, completely useless (let’s face it; you aren’t going to use this) list of the most expensive chocolates in the world, just for you. Since my requests to the different represented chocolatiers for free samples yielded only, what has to be, the most hurtful replies ever made, I can’t really comment on the value of the chocolates. So, I’ll just make fun of them a little. That’ll teach those morons.
So, here you go: The 10 Most expensive chocolates in the world –
Cost: $69 per pound
Where: Chicago, Ill.
Web site: www.vosgeschocolate.com
Vosge has several signature flavors, including Naga (snake?), milk chocolate with Sweet Indian Curry (Fail! Curry shouldn’t be sweet) and coconut, Black Pearl (what?), 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.
Cost: $75 per pound
Where: Santa Cruz, Calif.
Web site: www.donnellychocolates.com
Richard Donnelly started making chocolate in 1988 after studying with master chocolatiers in Paris and Brussels. His chocolates are made by hand from the finest French and Belgian couvertures. He focuses on creating simple, sophisticated flavors.
Cost: $79 per pound
Where: Encinitas, Calif.
Web site: www.chuaochocolatier.com
Chuao Chocolatier, named after the cacao-producing region of Chuao, Venezuela, uses European techniques to make their Venezuelan chocolate. Only fresh ingredients are used, and absolutely no preservatives are allowed in these handmade chocolates.
Cost: $94 per pound
Where: Paris, France
Web site: www.debauveandgallais.com
Debauve & Gallais has a tradition of making chocolates that are low in sugar and high in fine-quality cocoa. They do not use soy lecithin or any type of emulsifier in their chocolate. Other ingredients include Piedmont hazelnuts, Perigord nuts, Turkish raisins, Spanish almonds, Turin chestnuts and Antilles rum. There are no dyes, preservatives or other additives permitted in Debauve & Gallais chocolate.
Cost: $102.50 per pound
Where: Brussels, Belgium
Web site: www.marcolinichocolatier.be (Check out this website. Totally not overdoing it)
Pierre Marcolini truffles are made from the finest cacao beans with ingredients varying with each truffle. One example is the Truffle Bresilienne, which has a Caraibe (a 66% blend of beans from Ghana and Venezuela) ganache center with a Gianduja almond praline with milk-chocolate outside and is finished with caramelized almonds.
Cost: $120 per pound
Where: New York, N.Y.
Web site: www.godiva.com
The well-known chocolatier, which originated in Belgium, recently introduced the “G” Collection of chocolates, which are made with various ingredients and flavors, such as Palet d’Or (huh?), 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 (Say bonbon a hundred times. It still sounds silly).
Cost: $120 per pound
Where: Lyons, France
Web site: www.richart-chocolates.com
Richart chocolate is made from 70% Criollo cocoa from Venezuela–considered the best cocoa in the world. It has a mild-but-full flavor and is only paired with the finest ingredients, such as almonds, raspberries and exotic spices. The cocoa used in each chocolate is finely ground to ensure a smooth taste.
Cost: $508 per pound
Where: Neuchatel, Switzerland
Web site: www.delafee.com
For those who enjoy a sparkle in their chocolate, there’s Delafee. The chocolate is prepared with fine cocoa beans and flakes of edible 24-karat gold applied by hand to each praline. Other ingredients include sugar, coconut oil, cocoa butter, milk powder and vanilla. Seriously, you’re basically paying for some gold flakes on your chocolate. Why not just get some really good chocolate and a ring?
Cost: $854 per pound
Where: Dallas, Tex.
Web site: www.nokachocolate.com
Noka chocolate is a compilation of the finest dark chocolates, sourced (*cough* forced labour*cough*) 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.
Chocopologie by Knipschildt
Cost: $2,600 per pound*
Where: Norwalk, Conn.
Web site: www.knipschildt.com
Knipschildt Chocolatier was founded in 1999 by Fritz Knipschildt, who got his culinary education as a chef in Denmark. The most-expensive chocolate he sells–a $250 dark chocolate truffle with a French black truffle inside–is available on a preorder-only basis. It’s made of 70% Valrhona cacao, which is blended into a creamy ganache with truffle oil. The truffle is then hand-rolled with a dark truffle on the inside and dusted with cocoa powder.
Seriously, for 1.15 Lakhs, wouldn’t you rather get an Alienware?