In San Francisco it’s easy to ignore some of the older, more established chocolate companies in favor of our many specialty chocolate boutiques. However sometimes it’s nice to visit your childhood roots, and See’s is just that type of chocolate company. Having operated out of South San Francisco for over 80 years, they maintain a steady presence all over the west coast via their little black and white storefronts. I tried a box of their assorted dark chocolates, and I’m going to focus on my favorites.

Dark Molasses Chips

There have been tons of reviews and blog posts about the signature Dark Molasses Chips.  First off, the chocolate was tempered to perfection, being so smooth and holding a brilliant shine.  Inside was a honeycomb of molasses which was covered in deep dark chocolate.  Really nice change of pace, unlike anything else I’ve tried thus far.

Dark Bordeaux

The Dark Bordeaux was by far the highlight of these chocolates.  The minute I opened the box this one popped out.  Dark chocolate covered in dark chocolate sprinkles, hell yeah.  As soon as I bit in, the rich brown sugar buttercream mixed with the chocolate instantly created the most magical flavor my taste buds have ever experienced.  All I can say is WOW.  I had to slow down while I was chewing to savor every second these flavors were in my mouth, I’m not kidding.

Maple Walnut

Maple Walnut was exactly what is sounds like it would be.  I happened to love the combination, however my date passed not being a fan of walnuts.  The real sweet maple and the bitter toasted walnuts made this to die for.  The next few were great, all in their own way.  First, Dark Chocolate Butter, which tasted as good as it sounds.  It was so creamy, and smooth, and complete with the crunch of the chocolate shell.  The California Brittle was next.  Honestly, I was hesitant, but my date dove right in.  I told her I’d pass, until I saw her reaction after bitting into it.  The See’s signature California Brittle was so damn good.  The Scotchmallow was a pleasant surprise.  I figured this was going to be a s’more, again I was wrong, it had smooth caramel and the marshmallow was infused with honey!  A few of the others that stood out were the Dark Butter Chew, Dark Pattie Chocolate, and the Walnut Square.

If you’re wondering if See’s Chocolate uses fruit, they do.  They aren’t my favorite, but if I had to choose one to eat, the Blueberry Truffle wins.  Go to their website, there is a new Easter Candy line coming out, the decorated eggs look so good.  I was so pleasantly surprised by the quality and flavor of these chocolates.  Get to a See’s near YOU, seriously.

I’ve been on a hunt for the best chocolate in San Francisco because my favorite date is pretty much addicted.  I think I found a few winners.  Cocoa Bella Chocolates San Francisco and Recchiuti Confections had most of the good ones.  The Village Market had the Vogues Mo’s Bacon Bar that I absolutely loved.   

Mo’s Bacon Bar is a combination of applewood smoked bacon (actual bite size pieces!), Alder wood smoked salt and milk chocolate.  41% cacao.  The first bite was questionable, but after that I couldn’t stop.  I made everyone try a piece and got very mixed reviews.  One of my friends, B, actually liked it, until I said there was bacon inside.  

Fleur de Sel Caramel (Christopher Elbow)

Fleur de Sel Burnt Caramel (Recchiuti Confections)

It’s pretty clear that Fleur de Sel is the top pick for my ultimate bon bon.  Here, I’ve tried the Fleur de Sel Caramel by Christopher Elbow from Cocoa Bella.  It was a basic salt enhanced soft caramel, but the outer shell was especially hard, which gave a nice crunch.  Recchiuti Confections was the winner for Fleur de Sel for my taste buds, the caramel was firm but not too sticky, and it was burnt which gave the most amazing sensation when mixed with the infamous French sea salt.  

Cocoa Bella also had a bon bon called “Hannah” which I instantly wanted because of my dear friend Aloo.  Anyway, this delicious Knipschildt treasure was milk chocolate with liquid caramel and a few speckles of Hawaiian sea salt.  

Smokey Oregon Blue Truffle

A few other bangin’ flavors were Jamaican Spice Caramel, Cayenne Caramel (which had a crazy kick), Smokey blue truffle made of Oregon Rogue blue cheese, organic milk chocolate and toasted almonds, all from Lillie Belle Farms.  Recchiuti Confections’, Star Anise & Pink Peppercorn was a dark chocolate treasure infused with these two dynamic flavors.  I’ll admit, I went searching for the Oregon Rogue Blue after reading about it on Lick My Spoon.  Check out her recent chocolate post!