Best fine chocolate bars, according to chefs
Three picks, each tied to a named taster and a public source — from Shilpa Uskokovic, Tiara Bennett, George Duran, Ashutosh Gairola and 1 more. Recommendations come from nytimes.com, foodandwine.com, allrecipes.com and thekitchn.com.
Snacks & Sweets · The ranking
- 1Top pick
Valrhona Manjari 64% bar
Chosen by- Shilpa UskokovicSenior test kitchen editor, Bon Appétit
Also chosen by- Tiara Bennett · Baker, The Pastry Box source ↗
#1 in the New York Times’ poll of 43 culinary pros with 10 votes, ahead of every craft bar. Uskokovic: “Smooth, with balanced acidity.” Tiara Bennett (The Pastry Box) singles out its “bright, tangy acidity.” The same Madagascar chocolate pastry kitchens use, sold as a 70 g tasting bar.
- 2
Theo Chocolate (Pure Dark 70%, Sea Salt 70%)
Chosen by- George DuranChef, TV host
Duran: “Theo Chocolate takes the cake! Their commitment to ethical sourcing and bean-to-bar craftsmanship results in a product that’s delicious and responsible.” Seattle’s organic, fair-trade bean-to-bar maker; the dark bars are just cacao, sugar, cocoa butter and vanilla, and sit in most Whole Foods and many supermarkets.
- 3
Lindt Excellence 70% & 85%
Chosen by- Ashutosh GairolaPastry chef, La Quinta Resort & Club
Also chosen by- Ina Garten · Barefoot Contessa · cookbook author, TV host source ↗
Gairola: “Lindt Excellence is the gold standard… widely available, consistently well-made, and deliver a flavor experience that rivals more exclusive or boutique brands,” with a “glossy sheen, clean snap, and meltability.” Ina Garten keeps Lindt on her shopping list.
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Questions, answered
- What is the best fine chocolate bars, according to chefs?
- MyTastr’s top pick is Valrhona Manjari 64% bar, chosen by Shilpa Uskokovic (Hani’s Bakery). #1 in the New York Times’ poll of 43 culinary pros with 10 votes, ahead of every craft bar. Uskokovic: “Smooth, with balanced acidity.” Tiara Bennett (The Pastry Box) singles out its “bright, tangy acidity.” The same Madagascar chocolate pastry kitchens use, sold as a 70 g tasting bar. Source: nytimes.com ↗
- What are the other top picks for fine chocolate bars?
- No. 2 is Theo Chocolate (Pure Dark 70%, Sea Salt 70%), chosen by George Duran (celebrity chef, New York). No. 3 is Lindt Excellence 70% & 85%, chosen by Ashutosh Gairola (pastry chef, La Quinta Resort & Club). Each card above links to the original source.
- How does MyTastr choose these picks?
- Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.