" Godiva uses two production methods to manufacture the various sizes and shapes of our chocolates: enrobing and shell-molding. Enrobing involves coating a formed center, like rich caramel, with smooth, melted chocolate. The shell-molding process is practiced extensively in Europe, and it is the method used to manufacture most Godiva chocolates.
Shell-molding begins with a mold composed of intricately designed "impressions." Each cavity is filled with melted, tempered chocolate. The mould is inverted and most of the chocolate runs out. It is then cooled, which solidifies the remaining chocolate, forming a "shell." The shell is filled with a center, allowing enough space for a thin layer of melted chocolate to be layered over the filling. After cooling, the chocolates are ... " more

" The Ghirardelli Chocolate Company is a manufacturer and marketer of premium chocolate products. Incorporated in 1852, Ghirardelli has the richest heritage of any American chocolate company. As America's longest continuously operating chocolate manufacturer, Ghirardelli has established its position as America's Premium Chocolate Company for over 150 years. Ghirardelli continues to honor its heritage to this day. In fact, Ghirardelli is one of the few companies in America that controls the entire chocolate manufacturing process, from cocoa bean to finished product... " more

"Chocolatesource was created by and for chocolate lovers. There is a world of wonderful gourmet chocolate to be discovered, whether for baking, giving or just enjoying by the bite. We endeavor to bring you the best gourmet chocolates for all tastes and uses, and from all corners of the world. Whether you are looking for a deep dark Belgian baking chocolate, or a light champagne truffle, you will find it here! "

"Discovering La Maison du Chocolat is discovering the world of chocolate. Each with its individual aroma, personality, subtile infusions, character and tenderness. You are discovering the world, created by Robert Linxe, the master of ganache and the founder of La Maison du Chocolat. Monsieur Linxe offers you his savoir-faire and a passion for excellency. He offers a wide assortment of handmade delicacies to satisfy your palate. "Chocolate is alive, says Robert Linxe, I battle with chocolate. It does not follow obediently like other ingredients. But when you capture it, you have it right there, alive, where you want it."

" Jacques Torres grew up in Bandol, France, a small town in the southern region of Provence. At age 15, he decided to try the world of baking. During his next vacation, he began an apprenticeship at La Frangipane, a small pastry shop in his hometown. After two years, he completed his apprenticeship requirements and graduated first in his class. He continued his practice in La Cadiere d'Azur while waiting for his obligatory year of military time."
" In 1980 on a bet with a friend, he approached the Michelin two-star chef Jacques Maximin at the Hotel Negresco and innocently inquired for a job. Maximin gave him an hour to return to work with a chef's coat and start a relationship that would last 8 years and take him around the globe. At the Hotel Negresco, he refined his skills and nurtured his intuitive sense of confectionery artistry." ... more

"The only American chocolate company founded in the last fifty years, Scharffen Berger has returned to the basics of chocolate making, using restored vintage machinery imported from Europe. The beans we use are carefully selected from a wide range of cacao-growing countries and regions, including Venezuela, Ghana, Madagascar, the Caribbean, and Indonesia. After each variety is roasted to taste in small batches, the cocoa beans are ground with large-crystal cane sugar and whole bean Tahitian and Bourbon vanillas before being conched into lush liquid chocolate. By carefully blending beans from many origins, we produce a chocolate with a dense concentration of flavors that are naturally present in cacao. A complex fruitiness and long rich finish bring the best of the world of chocolate into every bite."

"The story of Chocolat Céleste : People like to ask me why I decided to become a chocolatier. I love the world of fine food. I wrote 3,000 recipes the first year of my career! But I always dreamed of having my own gourmet company. I understood what separated good quality food from the very best. Fine chocolate has been a passion of mine for a long time. For 14 years, I developed and perfected chocolate truffle recipes as an annual holiday gift tradition for family and friends, seeking out the best ingredients worldwide. Luckily, from my home in Minnesota, I also had access to one of the finest dairies in the Home build. Between my years of practice, my ingredients and my location, I was able to make truffles of a freshness and flavor usually available only by direct shipment from Europe... " More on the story

Gold and chocolate. DeLafée combines two of the most luscious and sensual pleasures in the world.