||If you’re a person with a passion for the world’s greatest chocolate, why not produce it yourself? That’s what the chocolate artisans in this week’s Top Pick have done—the majority of them as a second career.
They are not chocolatiers in the traditional sense. Their goal is not to make bonbons, nut clusters and truffles. They are chocolate purists whose goal is to produce the best chocolate bars in the world from scratch, traveling abroad to source raw beans, cleaning, roasting, winnowing, grinding, refining, conching, tempering, molding and packaging the chocolate—some with no help, some with a partner and/or a tiny staff. In the process, most have built or modified chocolate-producing equipment for results they could not otherwise achieve.
So, how good are these bars? They rank with the world’s best, including acclaimed small producers (but still, much larger than micro producers) like Amedei, Michel Cluizel and Pralus. If you like great dark chocolate, this is an eye-opening journey you can take without ever leaving your home. Read the full review and learn more about these exceptional chocolate bars on TheNibble.com.