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. 

Forbes Magazine

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.

USA Today

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

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

“That black garlic with your chocolate. Transcendent.”

Patricia Austin

“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

“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

“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

“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