Chocoholics! Where is the Best Chocolate in NYC?
Aug 28th, 2007, 04:51 AM
#22
I am going to start my survey, with great appreciation for all the help here. I downloaded the Zagat listings also.
I seem to remember that Godiva in the USA is made here and is not the same as the true Belgian production. Here it is just a premium priced and smartly marketed mass production chocolate, most suitable as not-too-expensive social gift.
I seem to remember that Godiva in the USA is made here and is not the same as the true Belgian production. Here it is just a premium priced and smartly marketed mass production chocolate, most suitable as not-too-expensive social gift.
Aug 30th, 2007, 05:01 AM
#26
I have nothing against Godiva, actually. I love all chocolate, including even Hershey Bars, and I once even tried to eat some baking chocolate. I am using Godiva as a standard chocolate for comparisons, sort of the minimum acceptable premium chocolate.
In search of the best chocolates in New York City, I have checked some of the suggestions. So far, my conclusions are:
Li-Lac chocolates: Least expensive so far, not tops. Tried their dark chocolate. Good to superior chocolate taste, texture not smooth, more of a floury sensation.
Pierre Marcolini: Frightfully expensive and super flavor, texture, and everythiong else. Selected for final taste-off against Maison du Chocolat.
Martine's: On the sixth floor of Bloomingdales. About the equivalent of Godiva except for a slightly superior couverture. Very fresh.
Lionidas: Couverture slightly sweeter than Godiva, better fillings. At the bargain price of $32 per pound less 20% for a Labor Day sale, a relative bargain. Not in the top tier, however, comapaired to Marcolini or Maison. Best value so far for gift giving.
More reports will follow as I get to the other places.
By the way, Mrs. Peabody is assisting and has independently confirmed the above ratings. We test a selection of items (at least 8 pieces, up to 1/4 pound of chocolates if it's less than $20, except Li-Lac whree it was evident that the $4.75 1/4 pound of chocolate pastilles told the whole story).
In search of the best chocolates in New York City, I have checked some of the suggestions. So far, my conclusions are:
Li-Lac chocolates: Least expensive so far, not tops. Tried their dark chocolate. Good to superior chocolate taste, texture not smooth, more of a floury sensation.
Pierre Marcolini: Frightfully expensive and super flavor, texture, and everythiong else. Selected for final taste-off against Maison du Chocolat.
Martine's: On the sixth floor of Bloomingdales. About the equivalent of Godiva except for a slightly superior couverture. Very fresh.
Lionidas: Couverture slightly sweeter than Godiva, better fillings. At the bargain price of $32 per pound less 20% for a Labor Day sale, a relative bargain. Not in the top tier, however, comapaired to Marcolini or Maison. Best value so far for gift giving.
More reports will follow as I get to the other places.
By the way, Mrs. Peabody is assisting and has independently confirmed the above ratings. We test a selection of items (at least 8 pieces, up to 1/4 pound of chocolates if it's less than $20, except Li-Lac whree it was evident that the $4.75 1/4 pound of chocolate pastilles told the whole story).
Sep 17th, 2007, 08:30 AM
#27
And the Winner is !!! ...
Well, actually, after calming down from the chocolate high, Mrs. Peabody and I came to the following conclusions, although your take may differ, depending on preferences.
Best chocolate: Maison du Chocolat. Classic flavors, excellent texture, long finish. If you won't spring for an eyepopping $94 per pound assortment, at least get a sachet of their truffles, the best best best truffle ever. Even a truffle hunting dog would go for them, and chocolate kills dogs.
Most awesome free chocolate I have ever eaten: The single source chocolate at Pierre Marcolini. The ones we actually bought came to $2.75 each (no per pound pricing). Some were as good as Maison, but some were not. More variable than Maison. Some interesting fillings, non-traditional, were great, others missed. If someone preferred Marcolini to Maison, I could't blame him.
Best value in Belgian style chocolates: Leonidas, at only $32 per pound (and even less during their Labor Day weekend sale). Better than Godiva, less fanciful shapes, but a real hit. This was what we chose as gift-giving chocolate. The tiny filled "L's" were a standout.
Least value but really good chocolate non-theless: Vosges Haut Chocolat. No individual choice, prepacks of $2.00+ thruffles. These are the manufactured style truffels (hard shell sphere filled with softer filling, unlike the knobby formless Maison truffles), and about half of them were worth it.
Chocolate quandry: Kee's. The fillings were unusual, but too many seemed to miss the mark. Very few were traditional, so I may be a bit biased. In the top rank for expense.
Our favorite, after Maison du Chocolate, and probably half the price, earning best buy classification: Jacques Torres. About $1 per piece, and the best few 2 or 3 of the 25 tasted equal Maison, and the inventive flavor non-traditional ones faired better than anyone else's non-traditionals. Also, their (pricey) chocolate chunk cookies should be banned by the AMA. After I get more.
Biggest flop: Li-Lac. Well, what do you expect from a place that sells cocolate covered pretzels. Cheapest of the bunch, and had cheap texture and unimpressive flavor.
So what: Martine's, on the 6th floor of Blomingdales. Belgian style, cast from imported bulk on site. Sweeter than Godiva, not thrilling, pricey.
Never waddled into the others.
Well, actually, after calming down from the chocolate high, Mrs. Peabody and I came to the following conclusions, although your take may differ, depending on preferences.
Best chocolate: Maison du Chocolat. Classic flavors, excellent texture, long finish. If you won't spring for an eyepopping $94 per pound assortment, at least get a sachet of their truffles, the best best best truffle ever. Even a truffle hunting dog would go for them, and chocolate kills dogs.
Most awesome free chocolate I have ever eaten: The single source chocolate at Pierre Marcolini. The ones we actually bought came to $2.75 each (no per pound pricing). Some were as good as Maison, but some were not. More variable than Maison. Some interesting fillings, non-traditional, were great, others missed. If someone preferred Marcolini to Maison, I could't blame him.
Best value in Belgian style chocolates: Leonidas, at only $32 per pound (and even less during their Labor Day weekend sale). Better than Godiva, less fanciful shapes, but a real hit. This was what we chose as gift-giving chocolate. The tiny filled "L's" were a standout.
Least value but really good chocolate non-theless: Vosges Haut Chocolat. No individual choice, prepacks of $2.00+ thruffles. These are the manufactured style truffels (hard shell sphere filled with softer filling, unlike the knobby formless Maison truffles), and about half of them were worth it.
Chocolate quandry: Kee's. The fillings were unusual, but too many seemed to miss the mark. Very few were traditional, so I may be a bit biased. In the top rank for expense.
Our favorite, after Maison du Chocolate, and probably half the price, earning best buy classification: Jacques Torres. About $1 per piece, and the best few 2 or 3 of the 25 tasted equal Maison, and the inventive flavor non-traditional ones faired better than anyone else's non-traditionals. Also, their (pricey) chocolate chunk cookies should be banned by the AMA. After I get more.
Biggest flop: Li-Lac. Well, what do you expect from a place that sells cocolate covered pretzels. Cheapest of the bunch, and had cheap texture and unimpressive flavor.
So what: Martine's, on the 6th floor of Blomingdales. Belgian style, cast from imported bulk on site. Sweeter than Godiva, not thrilling, pricey.
Never waddled into the others.
Sep 17th, 2007, 08:50 AM
#28
Guest
Posts: n/a
AJ, can you help out a chocolate-lover who knows nothing of the finer points of chocolate (but plans to follow some of your recommendations when I'm in New York in a couple of months)? What is "couverture" and what is "single source chocolate"?
Looking forward to my own taste test.
Looking forward to my own taste test.
Sep 17th, 2007, 09:44 AM
#29
Couverture is the chocolate that is melted and covers the bonbon. (French for covering material) It's the outside layer of the piece of chocolate.
Single source is a foodie approach. It uses chocolate from a single growing area (eg, Madagscar), much like a single malt whisky is not a blend from many areas. Some chocolate freaks think this is the best of the best. I'm not sure. After all, you can get bar chocolates in the gourmet store that claim to be single source. I do know that a chocolate maker takes the most care in making his single source chocolates.
Single source is a foodie approach. It uses chocolate from a single growing area (eg, Madagscar), much like a single malt whisky is not a blend from many areas. Some chocolate freaks think this is the best of the best. I'm not sure. After all, you can get bar chocolates in the gourmet store that claim to be single source. I do know that a chocolate maker takes the most care in making his single source chocolates.
Sep 17th, 2007, 07:00 PM
#30
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Thanks, AJPeabody! I'll have to make a point of trying the Maison du Chocolat truffles again. (Go ahead, twist my arm!) And I'm happy to hear you liked my local fave Jacques Torres so much. (They're nontraditional, but I love his dark chocolate/lemon squares.) Yum!
