These dark chocolates are the perfect healthy indulgence for mom on Mother’s Day.
The Buddha collection of bonbons at French Broad Chocolates is entirely dark chocolate and vegan, using coconut cream and coconut oil in lieu of dairy. The six flavors include peppermint, chocolate caramel, almond praline and strawberry balsamic, which won a bronze medal at the International Chocolate Awards. The Asheville chocolate maker also crafts a number of single-origin bars, including a single-origin trio of bars made with cacao sourced from Peru, Nicaragua and Guatemala ranging from 68% cacao to 80% cacao.
Show mom how much you love her with a limited edition, hand-painted dark chocolate heart from Stick With Me Sweets. The 70% Guanaja dark chocolate shell is filled with a variety of nut pralines such as pecan and hazelnut. There’s also the option of filling the heart with champagne ganache made with Marc De Champagne from Moët et Chandon. Both hearts and all of Stick With Me Sweets selection of jewel-like bonbons are available to ship nationally.
Marie Delluc was Belgium’s first female chocolatier when she opened her doors in 1919. A century later, her predominantly dark chocolate bars and bonbons are available in the United States under the Madame Delluc brand with nationwide shipping. You can also sample and put together a custom box of Champagne truffles, nutty pralines and dark chocolate violet ganache hearts for mom at the recently opened flagship store at 900 Shops in Chicago. The single-origin Mexican 80% dark chocolate bar made from rare Criollo beans is especially enticing, made with cacao beans harvested from Madame Delluc’s own cacao plantation.
Chocolatier Katrina Markoff is blurring the lines between health and indulgence with her new Olio Cacao superfood truffles for Vosges Haut-Chocolat. Mediterranean cold-pressed olive oil and 72% dark chocolate are blended together for a smooth as silk texture that melts in your mouth. These colorful truffles are then enrobed in superfoods like red miso, chia seeds, matcha powder, Blue Majik spirulina extract and pomegranate rose powder for a tart, savory and herbal rainbow of color.
Kate McAleer founded Bixby & Co. as Maine’s first bean-to-bar chocolate factory. The tasting room and factory, a refurbished former 125-year-old ice plant, is open for public tours in Rockland, Maine. McAleer has visited the Dominican Republic, Guatemala and Haiti to meet the farmers who grow the cacao beans she uses to make single-origin chocolate bars. Along with excellent dark chocolate bars for purists, special for Mother’s Day there are also limited edition raspberry rose and goat cheese lavender honey bonbons. Chocolates bars and bonbons ship nationwide from their website.
Nuance Chocolate is a fitting name for a company that illuminates the nuances in flavor profiles between various cacao-growing regions around the world. With a couple dozen single-origin dark chocolate bars to choose from, you can really taste the difference in terroir not just between countries, but regions within a country. Dark chocolate hand-rolled truffles often incorporate local ingredients from Colorado, including fruit, flower petals and spirits. For Mother’s Day, there’s even a limited edition ambrosia truffle in partnership with a local beekeeper and rose farm.
To honor moms who love dark chocolate, Julie Bolejack of Chocolate for the Spirit is creating a limited edition 16-piece bonbon collection with some of the world’s best grand cru dark chocolate. Single-origin chocolate from Venezuela, Madagascar, Ecuador, Dominican Republic and Bolivia are blended with European butter, fresh local butter and various fruit purées and spices. Freshly made orders ship the week of May 6 and are available for pre-order online.
Chocolatier Christine Sull Sarioz at Milla Chocolates works with the best single-origin dark chocolate to make her her geometric bonbons in flavors like black sesame caramel and hazelnut praliné with Turkish coffee. For Mother’s Day, angular dark chocolate hearts are filled with champagne ganache and can be purchased in a gift box with raspberry dusted caramelized almonds enrobed in dark chocolate and the candied Valencia orange dark chocolate bar. Stop by their tiny Culver City boutique to try the entire array of flavors.
Robbie Stout and Anna Davies are making some of the best bean-to-bar chocolate in the country at Ritual Chocolate, with a focus on single-origin dark chocolate from Trinidad to Peru to Madagascar. Any additional flavors are meant to complement, not overpower the cacao – sea salt, coffee, and an excellent 75% dark chocolate bar made with cacao nibs aged in High West Distillery bourbon barrels. Visit their small factory in Park City for hot chocolate, iced drinking chocolate and chocolate pastries, and they also have a chocolate and coffee bar at Park City’s Whole Foods. For Mother’s Day a limited edition earl grey tea bar has floral and citrus notes perfect for spring. The 60% dark milk chocolate is entirely vegan, made with oat milk.