Johnny's Chocolates and Pralines Survival Guide


FAQ About Chocolates

A Short List of Chocolatiers

Taster Opinions

Where To Buy


Selected Web Resources

License & Disclosure


  • Bailleux, Nathalie, Hervé Bizeul, John Feltwell, Régine Kopp, Corby Kummer, Pierre Labanne, Cristina Pauly, Odile Perrard, and Mariarosa Schiaffino (1995): The Book of Chocolate. Sections trans. from French by Tamara Blondel. Eds. Bernard Wooding and Diana Groven. (Paris: Flammarion, ISBN 2-08013-588-0), 216 pp.

    Copiously illustrated with large color photographs, the bulk of this book focuses on the "how's" of chocolate: how it was discovered, how it's made, and how to taste it. However, starting with p. 201, the book provides a directory of chocolatiers. Unfortunately, they do not rate the wares from each shop, "since the choice could never be objective." They do give recommendations though of notable chocolates produced by these chocolatiers. Also, note their bibliography, which includes a few periodicals devoted to chocolate. If you'd like a copy, you can order one from

  • Berger, Lesly (1984): The Gourmet's Guide to Chocolate. (New York: Quill, ISBN 0-688-02501-3), 128 pp.

    Although this book lacks color illustrations, it provides a comprehensive and fact-filled description of "[representatives of the] crème de la crème of chocolate." In short, it's a Lonely Planet-like guidebook to choosing and finding gourmet chocolates, although she doesn't provide a simple ranking system (e.g. stars). Happily, the overlap between her list and Chantal Coady's list does not seem to me to be that large. reports the publisher is currently out-of-stock of this book.

  • Coady, Chantal (1995): The Chocolate Companion: A Connoisseur's Guide to the World's Finest Chocolates. (New York: Simon & Schuster, ISBN 0-684-80374-7), 192 pp.

    Pithily written and beautifully illustrated. Much of the information in this guide was gleaned from this book. In reading her tasting opinions (which she fully admits are personal and subjective), you should know that she "[does] not like excessively sweet chocolates." Unfortunately, this book is now out-of-print, but you can still try

  • Easterbrook, Gregg (1997): "Heaven in a Ballotin," Atlantic Unbound, August 13, 1997.

    This is the article that introduced me to the world of pralines. Concise and witty, it gives a brief "lay-of-the-land" of the high-end of the Belgian praline world, starting with the truly elite and working on down to the merely decadantly luxurious.