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The world's most expensive 10 kinds of chocolate, which one do you love? ( part two )

  • Author:chocolate-machines.com
  • Source:chocolate-machines.com
  • Release on:2017-06-08
6.Pierre Marcolini chocolate
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 of beans from Ghana 66% blend and Venezuela Ganache with a Gianduja) center almond praline with milk-chocolate outside and is finished with caramelized almonds.

7.Debauve & Gallais chocolate
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.

8.Chuao chocolate
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.

9.Richard Donnelly chocolate
Richard Donnelly started making chocolate in studying with master chocolatiers 1988 after in Paris and Brussels. His chocolates are made by hand from the finest French and Belgian couvertures. He focuses on creating simple, sophisticated flavors and, after Valentine's Day, will begin creating chocolate flavors based on the good-selling chocolate bars in the U.S.

10.Vosges Haut chocolate
Vosge, has, several, signature, flavors, including, Naga, milk, chocolate, with Sweet Indian Curry and coconut, Black Pearl, dark chocolate with ginger and wasabi, and Red Fire, made with ancho and Chipotle chili, cinnamon and dark chocolate. There are also flavors like Finnochio, which is made with wild fennel pollen and dark chocolate, and Balsamico, which includes dark chocolate, a ten-year aged Modena balsamic vinegar and Sicilian hazelnuts.

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