More than a year ago, we asked all of you readers out there to muster your courage and take a step outside your chocolate comfort zone. Remember how much fun that was? Well, now we’re here to suggest you do it again. That’s because the imaginative folks over at Komforte Chokolate in Southern California have dreamed up two new types of delicious, boundary-pushing flavors of chocolate – and both varieties knocked our socks off.
It’s true. Xavier Mor’s packaging does look a bit like cough drops. But Ricola’s got nothing on these chocolate beauties. Hailing from Barcelona, this ‘designer chocolate‘ is the quintessential marriage of superb chocolate making meets graphic arts.
What happens when you live in a world that is trending designer chocolate, DIY projects and local cuisine? German founded Chocri, an online interactive design-your-own chocolate bar operation, that’s what. To release your inner Willy Wonka, navigate to the website and begin by choosing your base, be it white, milk, dark or a sinful combination. Next, sprinkle in a handful of fruits from sour cherry to fig bits and everything in between.
It started easily enough; A musician and his wife wanted things other than typical band merchandise to sell at his gigs. The result, Nunu: handmade chocolate confections made from single origin Santander cocoa beans. While the line includes golden soft caramel butterflies and Earl Grey ganache flowers, it would appear that the chocolates best suited […]
Founded by former NASA technologists, San Francisco-based Tcho is one of the few — and tastiest — bean-to-bar chocolate companies in the US. With inspiration from the founders’ professional pasts, Tcho re-imagined how chocolate is made and marketed. Here, customers became creators, as the company encouraged user feedback while developing the product, much like software developers engage beta testers.