Chocolate Cravings

From classic cocoas to new candy bars, 20 ways to satisfy a craving.
FoodandWine Recipe

Best Hot Chocolate


© Wendell Webber

In an F&W blind tasting of 20 classic and new mixes, the winner was Guittard’s Grand Cacao Drinking Chocolate, declared “pudding-rich” ($9; Runners-up: MarieBelle’s subtly spicy Aztec blend ($25; and Sarabeth’s Hot Chocolate Parisienne ($18;

Foam By Hand


© Wendell Webber

This Mexican hot-chocolate frother by Hérnan, called a molinillo, makes chocolate deliciously airy. $14,

Hot Chocolate Machine

Hot Chocolate Machine

© Wendell Webber

A sign of true hot-cocoa obsessives: ownership of a machine that blends, warms and froths their beloved beverage for ultracreamy results. Bialetti, the Italian company that created the stovetop espresso maker, sells this easy-to-clean model. $100;

Chocolate Pairings

Milk chocolate is good with milk; dark chocolate is great with caramelly, earthy five-year-old Malmsey Madeira from Blandy’s ($23).

Choice Chocolatiers

Choice Chocolatiers

© Wendell Webber

New American chocolate companies are creating exceptional small-batch bars.

—Researched by Kaitlyn Goalen


Ex-lawyer Shawn Askinosie’s bars include the crunchy “Nibbler,” studded with cocoa nibs.


Steve deVries’s tagline nails his artisanal philosophy: “100 Years Behind the Times.”


For his bars and baking chocolate, Alan McClure sources cacao from Madagascar.


Colin Gasko is a one-man chocolate factory, producing rich 70-percent-cacao bars.


Alex Whitmore and Larry Slotnick’s organic bars (above, left) have a unique sandy texture.

PUBLISHED February 2009