A Chocolate Snob’s Global Black Book
Chloé Doutre-Roussel shares her black book of the world’s best filled-chocolate shops.
PATRICK ROGER: “He lets his imagination run wild, like Alice in Choco-Wonderland. At the same time, his chocolate has a sense of luxury and high quality.”
PIERRE HERME: "He is nicknamed the Picasso of pastry; he remains one of the best chocolatiers in Paris."
ARTISAN DU CHOCOLAT: “This atelier has exceptional-quality chocolate in surprising flavors and fun packaging. Try the caramels.”
WILLIAM CURLEY: “He makes a mostly classical range of chocolates from quality ingredients. Some of his range has a slight Japanese influence—his wife is from Japan.”
MELT: “Melt sells a chef’s line custom-designed for London’s top cooks, like Mark Hix.”
TOUT CHOCOLAT: “The chocolatier Ruis Robledo trained at the Valrhona School before opening this shop, where he sells a range of elegant, French-style chocolates in a country where there is not much quality chocolate.”
GUIDO GOBINO: “This shop is trendy in every way. And when I say trendy, I mean because he falls into the bean-to-bar category and because his packaging is modern (transparent/opaque, black/silver). All of the hazelnut-related products are outstanding.”
LA MOLINA: “I collect the packaging, a collaboration with designer Riccardo Fattore, and hang it on the wall as pieces of art. Standout products are small squares of chocolate that are aromatized with herbs or spices encapsulated in sugar crystals.”
CHOCOLAT DE H: “Hironobu Tsujiguchi trained in France and uses French couverture to make his French-style chocolates. Individual cakes are packaged like perfect Channel lipsticks.”
VASALISSA: “This cute, feminine shop was opened by Dadi and Federica Marinucci, a mother and daughter who are both photographers. They make the best chocolate possible from Argentina’s couverture.”