About Us

Chocolate for Your Recipes

The following list is a compilation of companies that offer chocolate for purchase online or through mail order to use in your chocolate making at home. If there is an online resource for chocolate that we haven't found, please contact us at: and we'll add it to this list.

If you are thinking about using molds to make your chocolates here is our list of chocolate mold suppliers and a list of chocolate equipment suppliers. And last but not least, you may find our list of artisan chocolate makers helpful in your recipe development as many have recipes on their pages.

The list has been compiled for the benefit of our readers. Ecole Chocolat has no commercial relationship with these suppliers.

Chocolate suppliers

Albert Uster Imports
Askinosie Chocolate
Baker's C&C
Bar and Bean
ChefShop.com
Chocolate by Jamieson Ltd.
ChocolateMan
Chocolates El Rey
Chocolatesource.com
Chocolatiers
Chocoley.com
Chocolopolis.com
Chocosphere.com
Cocoa Outlet
Cocoa Supply
Don Veitia
Fante's Kitchen Ware Shop
Fog City News
Green River Chocolates
Gourmail Chocolates
Guittard Chocolate Company
Home Chocolate Factory
Jacques Torres disc
Kitchen Complements
La Cuisine
Lake Champlain Chocolates
L'Epicerie
Meilleurduchef
Olivia Chocolat
Original Hawaiian Chocolate Factory
Qzina
Santa Barbara Chocolate
Surfas - Culinary District
The Bakers Catalog
The Meadow
Theo Chocolate
Valrhona
Vantage House
Van Zeek
Vermont Chocolate
Vintage Plantations
Vivani Chocolate Bars
WorldWide Chocolate
Zabar's

Click here to understand more about chocolate flavor

Gourmet chocolate tips

  1. Store fine chocolate in a cool place, approximately 60 - 65°F (17 - 18°C) but not in the refrigerator, as any moisture will alter the chocolate's appearance.
  2. A "bloom" will develop on chocolate that has been exposed to high temperatures. This doesn't affect the flavor or freshness, but gives the chocolate a gray cast from the cocoa butter rising to the surface and a slightly chalky texture.
  3. Be careful not to drop water into your chocolate unless the recipe specifies it. The water will change the consistency of the chocolate, causing it to tighten or harden.
  4. Don't cover melting chocolate with a lid as the steam will collect and fall as water droplets. Use a light cloth cover if needed at all.
  5. Use low heat when melting chocolate. Chocolate scorches easily and becomes a grainy mass unsuitable for use.
  6. We suggest using a microwave at 50% for short bursts of time – 20 seconds until melted. It works better than a double boiler as you are not introducing water and steam into the melting process.
  7. Chocolate will continue to melt even after it's removed from a heat source. Care in heating is needed as the temperature will rise well after removal from heat source.
  8. Unsweetened chocolate will liquefy when melted. Sweetened chocolate will hold its shape until it is stirred – so don't look for it to collapse as a sign it has melted or you take the chance it might burn.
  9. Do not use butter as a thinning agent. If you need a less viscous chocolate for a particular purpose, look for one with a higher cocoa butter content.
  10. Chocolate-flavored coating is available for home use for dipping and molding as it needs no tempering. Coating contains cocoa solids plus a vegetable oil instead of cocoa butter. The quality, consistency and flavor is not close to real chocolate, but coatings are popular because they are easier to use. Wilton or Merkens are brands of chocolate coating.
  11. Gourmet chocolate is very sensitive to odors. Be careful when storing near other foods. Also make sure all utensils are clean and odorless.
  12. When blending chocolates, such as milk chocolate with bittersweet chocolate, for best results, use the same brand as they are similarly processed. But you can use different brands if that's all you have available.


Back to Top