Most Expensive Chocolates in the World

Here are forbes.com’s list of the most expensive chocolates in the world. I wonder how these chocolates taste differently from the “more affordable” ones.

Fritz Knipschildt founded his chocolate factory- the Knipschildt Chocolatier in 1999 at Norwalk, Connecticut. He is the genius behind Chocopologie, the world’s most expensive chocolate sold for $250 per truffle and $2,600 per pound. This extravagant chocolate is made by hand with 70% French Valrhona chocolate blended with fresh cream, vanilla pods, and pure Italian truffle oil.


Noka Vintages Collection chocolate is sold for $854 per pound and is made of 75% pure cacao from selected plantations in Venezuela, Cote d’Ivoire, Trinidad and Ecuador. No emulsifier is used in the production of this chocolate.


Want gold in your chocolates? The Delafee from Neuchatel, Switzerland is sprinkled with edible 24-karat gold dusts and is sold for $508 per pound.


Richart is from world-reknowned French chocolate maker Richard Donnelly and is sold for $120 per pound. It is made of 70% Criollo cocoa from Venezuela- where the best cocoa in the world are harvested.


The Godiva “G” Collection boasts 15 pieces of heart-shaped chocolates in different colors and flavors (Palet d’Or, Tasmanian Honey and Mexican Hot Chocolate.) It is said to have originated from a chocolatier in Belgium and is sold for $120 per pound.


These truffles by Pierre Marcolini are sold for $102.50 per pound. Each heart-shaped truffle in red is made from the finest cacao beans from Venezuela with varying flavors and ingredients.


Chocolates from Debauve & Gallais is priced at $94 per pound. Their chocolates are known for their high-quality ingredients (iedmont hazelnuts, Perigord nuts, Turkish raisins, Spanish almonds, Turin chestnuts and Antilles rum), the finest cocoa and low sugar content. No preservatives are added.


The Chuao Chocolatier can be found at Encinitas, California. It is named after the famous cacao plantation in Chuao,Venezuela. It is priced at $79 per pound.


Richard Donnelly started making chocolates in 1988 and is now the owner of Donnelly chocolates in Santa Cruz, California. Donnelly chocolates costs $75 per pound.

This luscious lavender heart-shaped Vosges Haut Chocolat box contains 16 pieces of chocolates, each with its signature flavor such as Black Pearl, Red Fire, Finnochio and Balsamico. The cost is $69 per pound.


La Maison du Chocolat
is sold at $65 per pound. It is made of Criollo cacao beans blended with fresh cocoa butter.


These luscious box of chocholate by Michel Cluizel is priced at $65 per pound. It uses only the finest cacao beans (with no chemical fertilizers or pesticides.) from Venezuela, Java, Ghana, Madagascar, and Ecuador. No emulsifiers are used in making these chocolates.


Chocolate by Jacques Torres is made only of the freshest ingredients and priced at $50 per pound. Torres is famous for his signature flavors such as Bandol Breeze and Wicked Fun.

* Which of these tempting chocolates have you tasted yet??? Are they worth the splurge???
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4 comments

  1. >Rachel – these are to die for. Suddenly I am very hungry. I love the heart shaped ones. Wouldnt it be cool if you got to taste them and reveiw them…….thanks for the tips though I am going to check them out some more just to find out why they are so good (or at least expensive).

  2. >Rachel – these are to die for. Suddenly I am very hungry. I love the heart shaped ones. Wouldnt it be cool if you got to taste them and reveiw them…….thanks for the tips though I am going to check them out some more just to find out why they are so good (or at least expensive).

  3. >Hi Lily,yes, i would love to get to taste each and give my own personal review… if only my budget can afford it. It would be great to read your own review on them=)someone said Noka isn’t worth it. Searched google and it turns out that there’s a controversy on how Noka prices its chocolates. It seems that Noka isn’t really creating the chocolates themselves, but just repackaging them. hmmm… very controversial.

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