1. Teuscher (Zurich, Switzerland)
The Teuscher chocolate tradition began more than 70 years ago in a small town in the Swiss Alps. Dolf Teuscher scoured the world to find the finest cocoa, marzipan, fruits, nuts, and other ingredients with which to make his confectionery. After years of experimenting, he skillfully blended these ingredients into his now famous recipes.
Today the Teuscher kitchens in Zurich make more than 100 varieties of chocolates using these original recipes, which have been handed down from father to son. Only the finest and most expensive natural ingredients are used, and absolutely no chemicals, additives, or preservatives are added. The house specialty is a champagne truffle, a blend of fresh cream, butter, and chocolate with a champagne cream center, dusted with confectioner’s sugar. Chocolates are flown to Teuscher stores worldwide weekly.
2. Vosges Haut-Chocolat (Chicago, Illinois, USA)
Owner and chocolatier Katrina Markoff chooses every spice, flower, and chocolate that is flown into the Vosges kitchen to be transformed into fine chocolates. She learned the art of French confectionery at Le Cordon Bleu in Paris. Further inspired by her global apprenticeships, infusions of rare spices and flowers are combined with premium chocolate in truffles such as Mexican vanilla bean and Argentinean dulce de leche.
3. Scharffen Berger Chocolate Maker, Inc. (Berkeley, California, USA)
Specializing in dark chocolate, Scharffen Berger Chocolate Maker is a premier chocolate manufacturer. It executes each step of the manufacturing process itself, all the way from bean to bar, to ensure that its finished chocolate delivers a flavor like no other. The chocolate-makers first find the finest cacao available, then carefully taste and blend beans of different origins to create a unique flavor profile. All the chocolate is made in small batches using artisanal manufacturing methods. In addition to its ready-to-eat bars, Scharffen Berger makes a variety of baking chocolates.
Owner and chocolatier Katrina Markoff chooses every spice, flower, and chocolate that is flown into the Vosges kitchen to be transformed into fine chocolates. She learned the art of French confectionery at Le Cordon Bleu in Paris. Further inspired by her global apprenticeships, infusions of rare spices and flowers are combined with premium chocolate in truffles such as Mexican vanilla bean and Argentinean dulce de leche.
3. Scharffen Berger Chocolate Maker, Inc. (Berkeley, California, USA)
Specializing in dark chocolate, Scharffen Berger Chocolate Maker is a premier chocolate manufacturer. It executes each step of the manufacturing process itself, all the way from bean to bar, to ensure that its finished chocolate delivers a flavor like no other. The chocolate-makers first find the finest cacao available, then carefully taste and blend beans of different origins to create a unique flavor profile. All the chocolate is made in small batches using artisanal manufacturing methods. In addition to its ready-to-eat bars, Scharffen Berger makes a variety of baking chocolates.
4. Jacques Torres Chocolate (New York, New York, USA)
When you step into Jacques Torres Chocolate, you feel as though you’ve stepped into a small European specialty store. Many customers compare the experience to the movie Chocolat. Jacques specializes in fresh, handcrafted chocolates. Eat them there, where cafe tables encourage you to sit, sip hot chocolate, and enjoy a freshly baked pain au chocolat — or take a selection home. Visitors often can see the chocolate goodies being prepared behind large glass windows. There are five Jacques Torres Chocolate shops in the city, plus one in Harrah’s in Atlantic City.
5. Norman Love Confections (Ft. Myers, Florida, USA)
“Chocolate is my passion,” says Norman Love, who dreamed of making chocolate that was visually stunning as well as delicious. Love and a partner perfected a technique in which the colored designs for each candy are hand-painted or airbrushed into chocolate molds, which are then filled with the finest chocolate imported from Belgium, France, and Switzerland. The pumpkin white chocolate bonbon is almost too gorgeous to eat. Using only the freshest ingredients, his recipes call for pureed raspberries, bananas, ginger, caramel, passionfruit, and hazelnuts, to name a few.
liqueur - 饭后甜酒，烈性酒
bonbon - 糖果
praline - 果仁糖
dip - 浸
truffle - 圆形巧克力软糖，松露
fudge - 牛奶巧克力软糖
sinfully - 罪孽深重地
regret - 悔恨，遗憾
indulge - 迁就，纵容，使满足
confection - 点心，糖果 confectionery - 甜食，甜点制作
premier - 一流的，首位的
scour - 四处搜寻，冲刷，擦亮
marzipan - 杏仁蛋白软糖
ingredient - 成分，原料
specialty - 特产，特点，专长
champagne - 香槟
dust - 撒上（粉末）
inspire - 激励，鼓舞
apprenticeship - 学徒身份
infusion - 注入，灌输
premium - 高级的，昂贵的
Specialize - 专攻；专门化
execute - 实施
batch - 一批生产的量
artisanal - 手工艺性的
sip - 啜
goody - 好吃的东西，有魅力的东西
stun - 使大吃一惊；刺激
mold - 模子
puree - 把事物作成糊状
ginger - 姜
hazelnut - 榛子
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