chocolate blog

Take Me To Chocolateville

Liz Lee
by Liz Lee

July 07, 2022

3 minute read

Chocolate holds a big place in our hearts here at Collette. Not just because it’s delicious and joyful and comes in a million different shapes, sizes, and varieties, but because just down the road from our world headquarters in little old Pawtucket, Rhode Island, a short walk over the historic Blackstone River, lie the remnants of what used to be one of the nation’s premier chocolate manufacturing facilities. In fact, by the early 19th century, the aromas coming from the William Wheat Chocolate Mill were apparently so powerful that our neighbouring town of Central Falls had earned itself the nickname “Chocolateville.”


While we don’t get to experience any chocolate-scented breezes wafting through the office windows these days, we’re keeping the spirit of Chocolateville alive by celebrating our absolute favourite locations around the globe for seeking out the best, high-quality chocolate. Without further ado, and in no particular order:



Historians have traced the birth of chocolate back to Central and South America, where tropical cacao trees are native to the rainforests. Today Mexican chocolatiers are known for spicing up their chocolate using cinnamon, chili peppers, anise, and vanilla. The ancient Mayans considered chocolate to be a gift from the gods, and quite frankly, we agree.



The International Cocoa Organization recognizes the country of Peru as a producer of premium chocolate, and the region is also one of the world’s largest producers of organic chocolate.  Cocoa grows in many regions of Peru, each producing high quality beans, some of which aren’t found anywhere else in the world.



The Swiss have truly dedicated themselves to mastering the art of making chocolate and thus have earned a reputation for producing some of the absolute best in the world.  In fact, every city and town in Switzerland has its own expert chocolatier. Enjoy it on its own or along with a piece of wonderful bread (a favourite snack of the local children), an espresso, sweet wine, whiskey, or Cognac.



Even though French chocolate is less well-known than Swiss and Belgian chocolate (we can blame a lack of marketing for that), the French still take their chocolate just as seriously and channel their famous culinary prowess into the delicate art of producing world-class confections.


From truffles to bonbons, dark chocolate bars, pralines, ganaches, chocolate drinks and every other sinfully delicious form this magical stuff can take, it seems that the whole world agrees that a life without chocolate would be a sad thing indeed.



The phrase “Belgian chocolate” has become synonymous with excellence and quality. They’ve been making chocolate since the early 17th century and along with the Swiss, became one of the largest producers of chocolate in Europe. With over 2,000 chocolatiers in the country, you’re bound to find plenty of truffles, pralines, and other treats in which to indulge when visiting Belgium.

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