With its silky smooth texture and rich, delicious flavour, you don't have to be a desperate romantic to appreciate the magic that is chocolate. With so much variety and local dishes available around the world, you can taste the mastery of true chocolate almost anywhere you travel. But if you need destination inspiration for future foodie trips, these are the countries where you'll find the best chocolate around the world.
Here's another reason to visit northern Italy. Turin is considered the country's first cocoa capital, and locals will tell you that it was there that the Swiss learned everything they could about chocolate. The city's signature delicacy is the bar-shaped gianduiotto (if you want more than one, it's a gianduiotti), which is a smooth, creamy bite of hazelnut and chocolate.
Serious fans can also spend most of the fall and winter attending one of the annual Italian chocolate festivals. From CioccolaT in Turin to CioccoShow in Bologna, historic streets are lined with stalls offering samples to sample between sips of your cioccolato caldo (hot chocolate).
In 1875, confectioner Daniel Peter realized that he could make solid milk chocolate using condensed milk in his recipe. Milk chocolate has been a staple food (and a valuable export) in Switzerland ever since. Unsurprisingly, the country has the highest per capita level of chocolate consumption on the planet.
What makes Swiss chocolate so delicious? It could be high-quality milk from Alpine cows combined with a large percentage of cocoa fat. Stop by for a taste test at any chocolate shop across the country. Or, look for shops that have been making and serving snacks for over 100 years, such as Sprüngli in Zürich or [Du Rhône](https://www.durhonechocolatier. ch/) in Geneva. And for a taste of one of the most popular Swiss desserts with kids (and—let's face it—adults too), seek out schokoladencreme, a velvety chocolate cream dessert made with melted chocolate.
Southern Mexico has a long history of chocolate, and some anthropologists have estimated its consumption as early as 450 BC. The English word "chocolate" comes from the Nahuatl language of the Aztecs, who called their bitter chocolate drink xocolātl. Many indigenous Mesoamerican groups valued the cacao bean and considered it valuable enough to be used as currency.
Chocolate is still common in Mexican cuisine, both as a dessert and as a savory marinade called “Mole”, which is often served over meat. Try the aromatic sauce in one of the two Mexican states that claim to be the origin of “Mole”: Puebla or Oaxaca.
Even though Grenada is home to a handful of chocolate producers, the impact is huge. The Caribbean nation has embraced chocolate in all its forms, from cocoa tours to rum and chocolate tastings. There are even chocolate treatments at the spa that range from chocolate skin wraps, facials, and chocolate bath soaks.
If you're a serious chocoholic, check out the annual Grenada Chocolate Festival. At this week-long celebration of all things chocolate, you'll learn about ethical tree-to-trunk chocolate-making techniques in Grenada and take part in a variety of workshops and activities.
Wander around the South Korean capital, Seoul, and you'll quickly realize how much the city values sweets. You can choose from a long list of well-loved local chocolate shops, each touting its own classic recipes like truffles and elegant French-style cakes.
Head to the Hongdae and Gangnam neighborhoods for some of the best local chocolatiers. You'll find impressive designer storefronts filled with rows of chocolate bars wrapped in stylish packaging, alongside tantalizing sample carts and beautiful presentation boxes.
The country is on its way to international chocolate fame. Tanzania is at the forefront of ethically producing chocolate in Africa, with a focus on locally sourced ingredients and supporting local farmers. Chocolate is often made entirely by hand, and each bean is carefully inspected to ensure its quality.
Kokoa Kamili is just one example of the more progressive craftsmen making chocolate on the continent and a fantastic local company to support.
Chocolate lovers will feel right at home in England. In London alone, you can learn to make chocolate, try chocolate afternoon tea and take walking tours of local chocolate shops. Further north, Birmingham is home to Cadbury World, where you can spend an entire day learning about the history of chocolate and enjoying a variety of sweet experiences.
If you're looking for the best in sweet surroundings, a stay at The Chocolate Boutique Hotel in Bournemouth might be just the thing—every room is decorated with chocolate theme. And there's a bonus: A free chocolate fountain to indulge your every whim.
Instead of exporting cocoa beans, Indonesia is developing its chocolate industry with a focus on sustainable agriculture. The country's chocolatiers are also experimental when it comes to accentuating local flavors—note the chocolates blended with fruit, coffee and spices, as well as other staples of Indonesian cuisine.
Jakarta and Yogyakarta have flagship chocolate shops selling local brands, and many companies, such as the award-winning Krakakoa, place a high emphasis on nut-to-stem production.
This is another country with a long-standing tradition of chocolate making. First enjoyed in the 17th century, in the mid-18th century, chocolate became a coveted delicacy throughout Belgium. It is now a multi-billion dollar industry. One of his most notable contributions was the praline (chocolate shell filled with cream of ganache), invented in 1912 by chocolatier Jean Neuhaus.
Known for their creamy, buttery texture, if you want to get up close and personal with Belgian chocolate, try one of the many D.I.Y. workshops in Brussels—there's nothing better than eating chocolate that you make by hand.
Want a real chocolate adventure? Ecuador prides itself on growing some of the most flavorful and flavorful cocoa beans in the world, especially the highly valued Arriba or Nacional beans. Farmers believe that the soil, elevation, and sunshine in the equatorial regions provide the perfect growing conditions for producing the best cacao trees.
The dark chocolate made from Arriba seeds is often considered the best in the world. Assess yourself on a chocolate walking tour of Quito or with a visit to a cocoa plantation and tasting in the surrounding countryside.
Reference: Expedia stories