If you've ever enjoyed a praline—the European chocolate confection with a paste made of nuts and sugar, not the New Orleans praw-leehn—you have Neuhaus to thank. Though the Belgian company (which celebrated its sesquicentennial a few years ago) has had a presence in New York for a while now, the new Madison Avenue location is their proud flagship. More

Here are some fun chocolate bunnies and eggs from New York bakeries and chocolatiers that we'd love to find in our Easter baskets. More

This barely—and I mean barely—sweet Chocolate Bread from Dominique Ansel is a great way to experience the fresh, fruity qualities of chocolate without all the sugar. More

Laughing Man Coffee & Tea recently opened on Duane Street in Tribeca, a tiny cafe with barely enough room to seat two. It's more of a grab-and-go sort of spot, but with a few special touches. More

Kee's Chocolates in New York's Soho makes some of our favorite chocolates in NYC, and in more than 50 flavors; we can't get enough of it. Owner and chocolatier Kee Ling Tong left her corporate job many years ago in pursuit of a more fulfilling and hands-on career. Nowadays you can find her in the kitchen churning out batch after batch of chocolates, all made by hand. We spent a few hours in the kitchen with Kee herself to see how some of her popular chocolates are made. More

Flatiron-based Chocolat Moderne, a favorite among many chocolate aficionados, has always kept a low profile. You might have seen their chocolates in Dean & Deluca's and other specialty shops, but for the best experience, go straight to the source. More

Ryan Cheney has two aims for his Clinton Hill company, Raaka Chocolate: making chocolate in an unusual way and improving quality of life through business. For the former, he produces what he calls "virgin chocolate" from unroasted cocoa beans. More

It's not just any flourless chocolate cake. This one from Spot Dessert Bar in the East Village comes with a white shower of coconut snow, a clean (though plenty bold) flavor concoction made from a seemingly simple base of coconut milk and water. More

was first introduced to Xocolatti at a friend's dinner party, where glasses of champagne were accompanied by truffles. The one on my plate was a pistachio—a blend of chocolate ganache and pistachio paste, all rolled in crushed pistachios. More

The twigs come in plain dark chocolate and five flavors including mint, raspberry, cappuccino, and toffee, but I'm still partial to the classic orange. More