Everyone loves chocolate and globally, we buy a lot of things each year. As it is affordable and less available types of chocolate. But if the money would buy any of the following? Below is a list of the top 10 most expensive chocolate in the world.
10. Vosges Haut Chocolat
69 dollars on lb-based in Chicago, Vosges Haut Chocolat produces several signature flavors including milk chocolate with Sweet Indian Curry and coconut, bacon and wild Tuscan fennel pollen.
9. Richard Donnelly
US $ 75 per pound-since 1988, Donnelly chocolate made manually from the best of French and Belgian couvertures. After studying with the master chocolatiers in Paris and Brussels, Richard Donnelly returned to the United States to create their own line of chocolate truffles, geared to the simple and yet sophisticated flavors.
8. Chuao
79 $ per lb-located in San Diego, CA.Chuao Chocolatier is the artisan chocolate specialises in gourmet chocolate. Founded in 2002, the main Chef Michael Antonorsi and his brother Richard Antonorsi, Chuao Chocolatier is pioneering "fusion chocolate" through a commitment to creating unusual, unexpected and delicious flavors using their secret blend of premium chocolate and fresh natural ingredients. Named after the Venezuelan region of Chuao uses this type of chocolate, only fresh ingredients and no preservatives. This means that no soy lecithin and vanilla. Only the most in the world after cacao and a little sugar.
7. the Debauve and Gallais
US $ 94 per pound-founded in 1800, Debauve and Gallais are French Chocolatiers whose quality menu quickly saw the State designated as the official supplier of the Kings Louis XVIII, Charles X and Louis-Philippe. Debauve and Gallais usually chocolate, which are low in sugar and the quality of the cocoa. A specialist taste include vanilla Bourbon Island (Croquignoles du Roi), Orgeat cream (Chocolat des Demoiselles) or Orange Tree flowers. How do you contain no colorants, preservatives or other additives.
6. Pierre Marcolini
$ 102.50 pound-considered Belgium's best chocolates is a success. And Pierre Marcolini certainly delicious chocolate. The use of the best cacao beans and ingredients as toppings Pierre is an artist whose signature truffles are to die.
5. Richart
$ 120 per pound-offers high-quality luxury French chocolate, chocolate Richart uses 70% cocoa Criollo from Venezuela, which is generally considered the best cacao in the world.
4. Godiva "G" collection
$ 120 per pound-The Collection, "G" was recently introduced to Godiva chocolate extravaganza. Each premium chocolate with cocoa beans and contains a number of exotic flavours including Tahitian Vanilla, wild Bolivian dark chocolate, Thai Coconut, Vermont Maple Walnut and honey to the Tasmanian.
3. Delafee
$ 508 pound-Swiss luxury chocolate Delafee are that they are fine cocoa beans and grains edible 24-karat gold. "Celebration" box of the eight best Swiss chocolate pralinés edible hippopotamus are particularly looking for.
2. Noka wines collection
$ 854 pound-found only in Venezuela, Ecuador, Trinidad and the Côte d'Ivoire this chocolate is composed of the best dark chocolate (min. 75% cacao). Noka chocolate manufacturer, is a Texan, which specialises in gourmet chocolate gifts and does not use the vanilla or soya Lecithin in their chocolates. They do, however, firmly advocate that the best is their general collection for wine tasting in a similar way, capturing the unique aroma-from individual real estate to cleanse the palate between tastings.
1. Chocopologie in Knipschildt
$ 2600 per pound-Chocopologie was created in 1999, Danish chef and Chocolatier Fritz Knipschildt. In Connecticut, all of his chocolates are handmade artisan products, that only the freshest natural ingredients useg and no additives or preservatives. His signature chocolate Madeleine costs 250 dollars a piece and must be ordered in advance. Madeleine contains some of the French chocolate, fresh cream infused with vanilla beans and pure Italian truffle oil, creamy truffle ganache. Perigold French truffles rolled in and the whole thing is still dusted with cocoa powder. The reason why it's so expensive, Knipschildt is exhausting work and determination, that produced only one of these chocolate. Here she began training with whipped cream and folded by hand for a long time, that was as lightweight as possible, and even has to meet, rolling Perigold truffles inside of here, began training in the refrigeration room hand so that I started training multiple improves immunity so easily expressed.
Spencer Samaroo, Director-General, moo ice cream Bar
http://www.moolollybar.com.au/
The most trusted online vendor in Australia the specialists and bulk confectionery
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