With V-day just around the corner (or D-day to some), you can’t go wrong with the two staples flowers and chocolate. As American as apple pie, truffles are the international symbol of indulgence.
1 Vosges Haut-Chocolat
Owner/Chocolatier, Katrina Markoff, personally chooses every spice, flower and chocolate that is flown into the Chicago kitchen. Katrina utilizes the original methods of French confectionery artistry which she learned during her training at Le Cordon Bleu in Paris. The infusions of rare spices and flowers combined with premium chocolate give a delicate balance of flavor, leaving you with a layered and lingering sensation of spice and chocolate, a true haut-chocolat experience.
520 N. Michigan Ave. 312.644.9450. www.vosgeschocolate.com/
2 Canady Le Cocolatier, Ltd.
Homemade dark, milk, or white chocolate coating with a variety of fillings: chocolate and cream (ganaches), soft caramel, or sugar cream (fondant), specialties include chocolate covered orange slices, marzipan, nougat, truffles, ginger slices, and chocolate coated coffee beans.
824 S. Wabash Ave. 312.212.1270. www.canadylechocolatierchicago.com/
3 Teuscher Chocolate of Switzerland
70 years ago, Dolf Teuscher searched throughout the world to locate the finest cocoa, marzipan, fruits, nuts, and other ingredients and after years of experimenting, skillfully blended these into his now famous recipes. The kitchen in Zürich make more than hundred varieties of chocolates using these original recipes which have now passed from father to son.
900 N. Michigan Ave. 888.387.2437. http://www.teuscherchicago.com
4 House of Fine Chocolates
A family bakery now in it’s third generation, HOFC is rooted in the tradition of great European confectioners. Willy Rahmig, a celebrity chef on the Riviera in the 1920's, came to New York as head pastry chef for the legendary St. Moritz Hotel. His confectionery art delighted royalty and was immortalized in Esquire Magazine. He performed at Carnegie Hall as "Maestro of Chocolate" and in 1937, became the Chicago Bismarck Hotel's Executive Pastry Chef. In 1945, Willie realized his lifelong dream with the opening of House of Fine Chocolates.
3109 N. Broadway St. 773.525.5700. http://www.houseoffinechocolates.com/
5 Leonidas Chocolates
Fresh and flown in weekly from Brussels. all the finest ingredients are globally sourced- Belgian couverture chocolate, fresh butter, fresh cream, hazelnuts from Turkey, Morello cherries from the Périgord, almonds from Italy and walnuts from Grenoble, to name a few.
59 E. Chicago Ave. 312.929.2323. www.leonidas-usa.com