Institutions
Maison du Chocolat
1018 Madison Ave., nr. 78th St.; 212-744-7117
Long worshipped as one of the premier Paris chocolatiers, thanks to its combination of luxe ingredients and decadent but never cloying chocolate.
What to try: Tennis-ball-size, just-crunchy-enough Rocher pralines.

Martine’s Chocolates
Bloomingdale’s
These exceptionally rich Belgian creations can take up to three days to make.
What to try: Chocolate “Butterfly” filled with hazelnut praline and fresh whipped cream.

Jacques Torres Chocolates
66 Water St., nr. Dock St., Dumbo, Brooklyn; 718-875-9772
Redefines decadent with everything from delicate bonbons to giant kid-friendly bars.
What to try: Pistachio marzipan dark-chocolate bonbons; “Mom’s” peanut brittle.

Richart Design et Chocolat
7 E. 55th St., nr. Fifth Ave.; 212-371-9369
The ultra-high-end offerings at this 80-year-old chocolate gallery are flown in regularly from Lyon, France.
What to try: The tiny but incredibly intricate Petits Richart, infused with combinations of everything from basil ganache to kumquat coulis.

Neuhaus Chocolatier
2151 Broadway, nr. 75th St.; 212-712-2112
Lovers of Belgian-style truffles need look no further.
What to try: The “Caprice,” a hazelnut pyramid filled with nougatine and dipped in chocolate.

Teuscher
25 E. 61st St., nr. Madison Ave.; 800-554-0624
The ne plus ultra of Swiss chocolate companies, thanks to its simple but rich and incredibly smooth creations. WHat to try: World-famous champagne truffles.

New Wave
MarieBelle Fine Treats and Chocolates
484 Broome St., nr. W. Broadway; 212-925-6999
Lunettes et Chocolat
25 Prince St., nr. Mott St.; 212-925-8800
Maribel Lieberman owns both these cute shops, supplying them (and Bergdorf’s) with whimsically painted bonbons packed with exotic flavors like chipotle and cardamom.
What to try: Decadent, thick “Aztec Hot Chocolate.”

Vosges Haut Chocolat
132 Spring St., nr. Greene St.; 212-625-2929
Just over a year old, Vosges specializes in exquisite truffles infused with odd ingredients: Jamaican beer, wasabi, and wild-fennel pollen.
What to try: The “Rooster Truffle”—dark chocolate with Taleggio cheese.

Chocolate Bar
48 Eighth Ave., nr. Jane St.; 212-366-1541
This trendy little shop stocks variations like salted-pretzel and caramel-apple bars, packaged in retro orange and brown.
What to try: Peanut-butter-and-jelly bars.

Kee’s Chocolates
80 Thompson St., nr. Spring St.; 212-334-3284
Chocoholics swear by the exceptionally creamy truffles made daily at this Soho boutique, inspired by flavors like green tea and ginger.
What to try: Vanilla custard-filled “Crème Brûlée Truffle.”

Christopher Norman Chocolates
60 New St., nr. Beaver St.; 212-402-1243
Pairs old-world methods with a modern aesthetic to create unexpected tastes that never seem forced.
What to try: A whimsical chocolate walnut shell filled with banana-nut-cream truffles.

Just Like Mom Made
Li-Lac
120 Christopher St., nr. Hudson St.; 212-242-7374
This West Village institution has been turning out small batches of handmade confections for more than 80 years. What to try: Scrumptious dark-chocolate almond bark.

Evelyn’s Chocolates
4 John St., nr. Broadway; 212-267-5170
Forty-year-old Wall Street source for old-school confections like Coconut Haystacks and homemade Chunkys.
What to try: Heavenly Hash, a chocolate-drenched smorgasbord of marshmallow nuts, dried fruits, and whatever else is lying around the kitchen.

Varsano’s Chocolates
179 W. 4th St., nr. Sixth Ave.; 212-352-1171
Mom-and-pop-style favorite specializes in handmade peanut-butter cups and marshmallows.
What to try: The CPR—a pretzel stick coated with caramel and dipped in chocolate.

Related:

• Articles by Sara Cardace
• Table of Contents: Nov 1, 2004 issue of New York | Subscribe!