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What is the most expensive chocolate in the world?
American-made Noka Vintages series costs $854 per pound.

The best 12 chocolate in the world

1 Domori

Produced by a famous Italian chocolate shop, it is made of the most advanced cocoa raw materials in the world and has a unique and pure taste.

Second place Pierre Maccolini.

The famous Belgian chocolate brand has attracted the most attention in the world food competition. The chocolate of hearts it sells during Valentine's Day is the most famous.

No.3 Leonidas

The price is the most acceptable among high-quality chocolates, and each fresh chocolate will never exceed four weeks of tasting time from production to entrance.

Newhouse No.4

One of the chocolate brands specially provided by the Belgian royal family is famous for its rich variety of dried fruit chocolates and unique aftertaste.

Fifth place: Degmer Wiener.

Austria's famous brand, its classic "cat's tongue" chocolate, is named after the characteristics of melting in the mouth.

No.6 Godiva

The Belgian royal chocolate brand once designed a style with the same name as the princess for the wedding of the Belgian prince.

No.7 Michelle Shawton

French chocolate is famous for its unique creativity and artistry, with cocoa content as high as 80%.

No.8 Lindert

Switzerland's "Swiss Lotus" chocolate is recognized as the best chocolate in the world. It once produced the first instant chocolate.

100g lindt chocolate 85% cocoa dark chocolate

No.9 gulian

The only chocolate brand awarded a gold medal by the Belgian royal family is known as "the supreme in the chocolate kingdom".

No. 10 Valrhona

Chocolate with the most "star flavor" is loved by Julia Roberts and others because of its pure taste.

No.11debauve et gallais

The famous French chocolate brand, produced by the oldest and most famous chocolate shop in Paris, can give people a luxurious feeling.

No. 12 Truffers

French chocolate brand, also known as "black mushroom" chocolate, although not very beautiful, but the taste is very soft and fragrant.

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