Best Chocolate Bars
in the World
In 1948, Michel Cluizel took over his family's pastry business in Normandy, France, where travelers still flock to learn the secrets of chocolate-making at his "Chocolatrium."
In 2012, Cluizel opened a second Chocolatrium; in West Berlin, New Jersey. (The only other American outlet is their Manhattan storefront.) Visitors to the European and American Chocolatriums (or is that Chocolatria?) are walked through the chocolate creation process and the history of the Cluizel brand, offered a sneak peek into the Cluizel workshop, then feast on fanciful bonbons like caramel mushrooms, "cappuccinos" filled with coffee ganache and macarolats — macaroons with different flavored coatings and fillings.
Our pick: Mokaya 66 percent Dark Chocolate