Vermont Chocolates to Savor

Earthy, elegant, seasonally-inspired artisanal chocolates handcrafted in the splendor of southern Vermont are the heart of Tavernier Chocolates. Using traditional European confectionery techniques and unconventional, adventurous methods we explore the singular and savory flavors of our terroir through locally grown, fermented and foraged fruits, herbs, mushrooms and vegetables, rich Vermont dairy and cheeses paired with the finest ethically sourced single-origin, origin-made couverture, and an exhilarating blend of global spices and ingredients.


Take a Flavorful Walk Through Fields and Forests

Experience the flavors of Vermont and check out our guide for the ultimate ways to pair and savor our chocolates.

Our Story

Our journey to become artisan Vermont chocolate makers has taken many twists and turns, but it feels like everything we’ve done has culminated in what we do and love now. We draw upon our backgrounds in the arts, biology and chemistry, and restaurants and cafés to inform our craft.

These artisan dark chocolate eggs are not your average Easter candy. Each 65 percent dark Ecuadorian chocolate morsel is studded with dried blueberries and raspberries that not only provide a bright pop of color but a pleasantly surprising tartness to each chocolaty bite. Don’t stop here. This small batch chocolatier offers a number of unique and vegan-friendly confections such as Dark Chocolate Fête Mendiants and smoked sea salt-studded bars.

The spreadable pâté-style ganache bricks are blended with Vermont cheeses, raw honey and tree syrups, creating a balanced sweet and savory amuse-gueule, hors d’oeuvre that easily becomes the unexpected star of the cheese or dessert board.

This truly novel and innovative chocolate maker combines traditional European confectionery techniques with locally grown or foraged fruits, herbs, mushrooms and vegetables...Tavernier Chocolates has a reputation for highlighting cacao’s savory elements, creating such unusual edibles as Mont Vert, a pâté-style ganache blended with Vermont chèvre, raw honey and organically grown lavender.

Yankee Magazine

Chocolate charcuterie is a vegetarian ganache roll, dusted in cocoa, that’s made to be sliced and enjoyed on a grazing board. Here, almonds and a hint of Hungarian chili pepper elevate the chocolate into something richer, more complex, and fully delicious.

Crescent Dragonwagon James Beard Award-winning cookbook author
How to approach a food whose genus name is theobroma: food of the gods ? Sacramentally. John and Dar are not just acolytes, though. Their visionary originality (black garlic! fungi! spruce tips!) combine with their sure-handedness as culinary technologists and their deep knowledge of place. Each bite is an exquisite still-life, a communion in which rainforest melts into here-and-now Vermont. Stop, close your eyes, and taste: you, too, will melt.
Jennie Reichman musician, foodie
That black garlic with your chocolate. Transcendent.
Patricia Austin pastry chef & author of Patisserie Gluten Free
Tavernier’s Chocolates makes life’s moments linger across your palate. Artfully crafted, these inspired chocolates appeal to all my senses and always deliver a pleasure journey that is memorable and truly vivid in deliciousness. Every week I look forward to my little box(es) of chocolates.
RobYn Moore happy customer, North Adams MA
We bought some of your amazing chocolate, including the Forest Path chocolate. I have to tell you, it is wonderful! The flavor combination is so unique and surprising. There are some things in this world that you need to slow down for and just experience. I think this chocolate bar is one of those things.
Roberta Rosenberg chocolate traveler
Your chocolates have such a depth of flavor and texture, unlike anything that I have tried. And I am what could best be described as a “chocolate traveler.” I find tiny surprises in every bite. Thanks for being such great talents. —Roberta Rosenberg, Bloomington, MN
Carla D. Martin PhD., Founder and Executive Director, Fine Cacao and Chocolate Institute Lecturer, Harvard University
But seriously, friends and countrymen, let me tell you about their sophisticated, subtle ganaches. Some of the best umami + chocolate combinations I've had in the U.S. Carla D. Martin, PhD., Founder and Executive Director, Fine Cacao and Chocolate Institute Lecturer, Harvard University
Nash Patel and Leda Scheintaub authors of Dosa Kitchen
Tavernier’s chocolates have set the stage for many magical moments in our lives. Like when we first tasted their Total Eclipse Bonbon infused with black garlic (funky in the best way possible), celebrated the New Year with a slice of chocolate charcuterie, and enjoyed a dark and salty Starry Night bite of bliss. And to top it off, they gifted us a cardamom chocolate dosa recipe for our latest book! —Nash Patel and Leda Scheintaub, authors of Dosa Kitchen
John Thomas happy customer, Brattleboro Vermont
Those chocolate bears are brutally good. —John Thomas, Brattleboro, VT