In Brussels’s main square, 10 master Belgian chocolate makers are showcased at La Maison des Maîtres Chocolatiers Belges boutique, where they host daily workshops to teach the secret ingredients of their country’s rich dark and white cocoa.
Parisian pastry chef and food stylist Jacques Genin infuses his bonbons with the essence of seasonal fruits in Marie Antoinette’s former 17th-century orangery, now a stone, brick, and steel-beamed atelier by French architect Guillaume Leclercq.
Technology meets the sweet stuff at San Francisco’s Tcho, founded by a former NASA technologist and a chocolatier, with a cofounder of Wired magazine as its CEO. The company uses beta testers to perfect four dark blends (Chocolaty, Nutty, Fruity, and Citrus) while temperature probes help monitor climate in South America to ensure their cocoa beans mature properly.
You’ll find camel’s-milk chocolate (that’s right, camel’s milk) with dates, spices, and half the fat of your standard cow’s-milk variety at Dubai’s Al Nassma, located near the city center. Chocolate lovers, rejoice.