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.

A hasty note: We are not speaking of the type of macaroon that is a hearty, chewy, mounded cookie made with coconut (see Erica’s Macaroons, another Top Pick Of The Week). Those coconut macaroons are only one variation on the theme, having evolved from the original Italian almond paste cookie, which was similar to today’s amaretti (read the history of the macaroon). French macaroons evolved in a different direction, some into ethereal, filled, meringue-like cookie sandwiches—pretty, variously flavored and colored, a delicacy for a sophisticated table. Yet, not everyone has the knack for making them this way. We’ve nibbled on quite a few macs that have made us long for better flavor and texture.

America’s specialty food stores are packed with gourmet condiments. Yet, as good as we would like them all to be, different brands vary in the degree of excitement they present to the demanding palate. That’s why it’s especially rewarding to discover a line that should be on the shelves everywhere: True Natural Taste Organic White Mustard. The Honey Mustard alone is the best we’ve ever tasted, and proves that you can find sophistication and layers of flavor in a product that is generally pleasant, with a one-dimensional sweetness. The rest of the mustards are so well crafted, you can taste the quality of the ingredients (where can we buy apple cider vinegar that’s this good?).

Here is an artisan at work, preparing small batches of mustard with the very best ingredients available. You’ll know it the minute you taste it, and may start eating the mustard from a spoon (as we’ve enjoyed doing over the past few weeks).

There’s also an organic Atomic Horseradish, marrying horseradish root with parsnip to create a very different and earthier, more flavorful style than the prepared horseradish in the refrigerator case (or our grandmother’s own eye-opening recipe of horseradish and beets). The line is certified kosher and (like all mustard) is gluten free.Mustard is a terrific condiment. Low calorie, no fat or sugar (no cholesterol, no carbs), it has a spate of health benefits that are discussed in the main review. When you find a line this good, it’s worth clearing the shelf of your current inventory and trading up to a truly terrific taste. The Dijon flavor won the “best organic mustard” gold medal at this year’s Napa Valley Mustard Festival; but read about our favorites in the full review at THE NIBBLE.