Ginger Elizabeth’s locally sourced California truffles


Feast, Not Famine

Taste-test some of the world’s finest chocolate confections.
By Irene Rawlings

Ginger Elizabeth
Sacramento, California

A fresh spin on traditional truffles: Raspberry Rose Geranium, Eureka Lemon, Bergamot Pale Ale. Responsibly sourced couverture chocolate made with cream and butter from local NorCal farms. $24/12 pieces.

Teuscher Chocolates

Teuscher Chocolates

Teuscher Chocolates

Teuscher Chocolates
Switzerland, Zurich

Chocolate made from a proprietary blend of cacao; the cream comes from Teuscher’s herd of Brown Swiss cows. Champagne truffles, invented here in 1932, are still made with Dom Pérignon. $112/pound;

Paul A. Young


Three tiny, jewel-box shops in London keep treats with esoteric flavor combos—recently, harissa and tahini; coconut and tonka bean latte; and Caribbean sunset. Everything is made fresh and nothing is shipped. $9/four pieces;

Christophe Artisan Chocolatier - Pâtissier
Charleston, South Carolina

A third-generation French chocolatier transplanted to the American South, Christophe Paume uses classic recipes and techniques for his opulent truffles and chocolate sculptures. $39/dark chocolate Eiffel Tower;

Kreuther Handcrafted Chocolate

Kreuther Handcrafted Chocolate

Kreuther Handcrafted Chocolate
New York

Chocolatier and pastry chef Marc Aumont spent his childhood in his father’s patisserie in Chamonix-Mont Blanc. His smooth-as-silk bonbons unfurl on the tongue like a sensory poem. Single-origin chocolate flavored with saffron and honey recalls summers in the south of France. From $75/pound;

Chocolate sculptures at Patrick Roger

Patrick Roger

The French purveyor harvests his own honey and grows almonds on his farm in France. Stop at any of the company’s shops throughout the city to admire chocolate sculptures and dioramas. Buy a box of candied chestnuts. $26/eight pieces;

Patrick Roger

L.A. Burdick

Larry Burdick sources his robust chocolate from small, family-owned farms in Grenada. The signature almond-eared chocolate mice are toothsome darlings. $34/nine mice in wooden box;

Kate Weiser

Expect a riotous array of spatter-painted Venezuelan-chocolate bonbons and adventuresome flavor combos (mango-habanero, strawberry-basil, pistachio-gianduja). $18/six pieces;

Los Angeles

Owner Patricia Tsai sources cacao from a small farm in Mexico. She grinds the nibs into chocolate using an ancient Mayan stone grinder. $15/limited-edition Heirloom Bar;

Vosges Haut-Chocolat

Owner Katrina Markoff, a pioneer in the bacon-and-chocolate trend, blends chocolate with Mexican vanilla beans or Argentinean dulce de leche. Try the olio d’oliva cacao truffles. $32/nine pieces;

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