NYC's 14 best chocolate shops (2024)

Aigner is an NYC classic dating back to 1930. Its present confections, prepared in part with antique equipment, include all manner of truffles, bark, bars, cordials, nut clusters and tons of chocolate-covered creations like cakes, cookies and fruit. The inviting shop is roomy enough to browse and also sells coffee, tea, espresso drinks and hot chocolate.

If a pastry chef calls himself “Mr. Chocolate,” it sets pretty high expectations, but the renowned French-raised toque earns his moniker. Though he’s garnered attention for his chocolate-chip cookies and “wicked” spiced hot chocolate, sample his signature truffles to taste the full range of his craft. Other goodies include chocolate-enrobed graham crackers, milk-chocolate covered pretzels and Cheerios, as well as chocolate-covered espresso beans.

Every orb at Kee Ling Tong’s confectionery is tempered and dipped by hand to create a smooth shellto cover either silky cream filling, fluffy mousse or rich ganache. They're available in favors like crème brûlée, black-and-white sesame, Thai chili, key lime, blood orange, lavender and blended pepper. Tong’sshop also makes bars, which come in both milk (latte, hazelnut) and dark (hibiscus, bergamot, chili-citrus and sea salt) varieties.

Whimsical designs and colorful abstract patterns adorn Maribel Lieberman’s ganache squares.A 'New York' chocolate caramel box, for example, is emblazoned with local landmarks like the Brooklyn Bridge.If you prefer to keep things simple, opt for a box of the cocoa-powder-dusted truffles or the haystack-shaped “cloisters”, which comprise piles of crushed French croquette cookies and dark, milk or white chocolate. Do your best to nab one of the café tables andsip hot chocolatewith seasonal fruit crêpes.

A neighborhood favorite since 1943, Mondel Chocolates is also known far beyond the Upper West Side. The sweet shop was a favorite of Katharine Hepburn, who called the wares “the best in the world.” Truffles and creams line its glass cases, along with cordial cherries and chocolate-covered fruit and nuts.

TheNYC location of this Japanese chocolatier—established in Tokyo in 1983—offers items like chocolate-covered potato chips, rum-raisin bars and nama truffles. Green tealovers will swoon overthe brand'smatcha varieties.

Chocolatier Daniel Sklaar champions low-heat cooking methods and raw ingredients to preserve cacao’s form and purported antioxidants. Expectbonbons and bars; the latteroccasionally enlivened bymesquite, sea salt or coconut.

Former Per Se chocolatier Susanna Yoon fills bonbons with praline, passion fruit and mint chips, and crafts yuzu-, matcha- and togarashi-pepper–infused confections like petite cakes, caramels and nougat at this pint-size candy shop.

Launched in France in 1977, this international brand offers ganaches that pop with fruit (lemon, raspberry), herbs (fennel, mint) and liqueurs (kirsch, rum). Boulangerie items—decadent éclairs and macarons—are just as tempting.

Choose froma wide variety ofchocolates at this Belgian brand’s Madison Avenue flagship. The astrid, made since 1937, encases the company’s signature giandujain a light sugar glaze, while another classic—the plaisir—fills a nougatine candy with hazelnut ganache and wraps it in milk chocolate.

Unroasted cocoa beans are stone-ground at this Red Hook factory, where chocolate bars are flecked with Himalayan pink sea salt and studded with English porter hops.

Beautifully glossy chocolatesserved in fresh cocoa pods are already a hallmark of a meal at his eponymous Michelin-starred dining room,and acclaimed Alsatian chef Gabriel Kreutheralso has a shop specifically devoted to the stuff. Helmed by pastry chef Marc Aumont, the 15-seat confectionery showcases freshly made chocolates available in flavors like bananas Foster, salted butter caramel, and peanut butter with cassis and pretzel crunch.