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   Custom Box Builder
With our custom box builder, you can select your favorite pieces and build your own custom box. Simply choose the chocolates you like, and start filling up your box!
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The Chocolate
Contact Us if you would like more info
World SelectCocoaBella Chocolates has searched the world to find the greatest small batch production artisan chocolates. We have travelled extensively throughout Europe searching from small village to small village. CocoaBella Chocolates selects only the finest artisans to bring onto it's marble slab counters. We then go into each chocolate makers assortments to determine the very best chocolates that they make. We carry 175 different individual chocolates, and each one has been hand selected as the very best of it's kind. Our current European assortment covers the Continent and includes Oriol Balaguer from Barcelona, Spain. From Belgium, we carry Pralineur Van Coillie from Roeselare, Valentino from Schepdaal, and Mary Chocolatier from Brussels. From France, we carry Marquis de Sevigne from Strasbourg, Michel Cluizel from Damville, and Olivier from Toulouse, France. From Italy, we import Maglio from Puglia. Switzerland brings us Laderach from Ennenda-Glarus, and Pfister from Illnau, near Zurich. From North America, we have an extensive assortment as well. From Vancouver, British Columbia, Canada, we carry Thomas Haas. In the United States, we carry Christopher Elbow Chocolates from Kansas City, MO, along with Lillie Belle Farms from Jacksonville, OR, Knipschildt Chocolatier from Norwalk, CT and Bridgewater Chocolates from Brookfield, CT. The best toffee we have tasted come from Cary's of Oregon in Grants Pass, where he makes the toffee sticks we sell exclusively for us. Our assortments change fairly frequently, so check back periodically to see what is happening.  The Countries
 SwitzerlandThe Swiss consume more chocolate per person than any country on earth. They are best known for their smooth, creamy and delicious milk chocolates. At CocoaBella, we have focused on two Swiss chocolatiers: Pfister and Laderach. Pfister is based near Zurich and their specialty is Swiss chocolate truffles. Some are infused with liqueurs, others are single origin chocolates. From near Glarus, Switzerland, Laderach is nestled in a small pristine valley surrounded by towering Alps. They use fresh cream from nearby pastures to mix textures in their chocolates-always a smooth milk chocolate base, then matched with crunchy and chewy textures.
 United StatesThe American chocolatiers have arrived and they are making world class chocolates! They have taken old world recipes and worked them until they are true to the American pallette. Christopher Elbow is based in Kansas City, MO and he produces the country's finest bon bons. They look as good as they taste, where each chocolate is a hand-crafted work of art. Whether it is the rosemary caramel, or the strawberry balsamic, Chris takes chocolate making to an entirely new level. Fritz Knipschildt, is a Danish born chocolatier who hand makes his spicy and fun confections in his kitchen in Norwalk, CT. Fritz is a pioneer in the chocolate making industry, one of the first true artisans in America. Jeff Shepard of Lillie Belle Farms is our only all organic chocolatier. He grows organic fruits that are used in his confections from his farm in Jacksonville, OR. Bridgewater Chocolates has rediscovered the American classic candies, taking pecan turtles, peanut butter patties and coconut confections to new heights. Cary's of Oregon makes the best toffee we have ever tasted! Not only is the flavor perfect, but the consistency is perfect as well. It does not stick to your teethe!
 BelgiumBelgium is a classic, chocolate making country. They have earned their reputation as the world's best chocolates through decades of practice and evolution. Belgium is the approximate size of the state of Delaware, yet they have 2,200 chocolatiers! We carry three distinguished Belgian brands, all small batch artisan producers. The official chocolatier to the King and Queen of Belgium is Mary Chocolatier. Their confections are made the same way they have been for 100 years. Each piece that they produce is one that redefines fine chocolate. From Roeselare, Belgium we carry Pralineur Van Coillie. Germaan Van Coillie and his son-in-law prepare confections that instantly place a smile on anyone's face. In Schepdaal, we found Valentino Chocolates, whose caramels and buttercreams are a delight!
 FranceThe French approach chocolate making as they have for centuries, with balance and delicacy. The French tradition is to have the filling of the bon bon in perfect harmony with the chocolate shell. Where no single taste overpowers another, they simply meld into perfection. We have selected Marquis de Sevigne from Strasbourg, France for the Alsatian chocolates they produce. Their award winning Praline Noisette is an incredible hazelnut confection. From Damville, outside of Paris, comes Michel Cluizel whose generational recipes continue to inspire and set trends. Michel Cluizel was important and a pioneer in the single origin chocolate development. In Toulouse, the oldest chocolatier in France is Olivier. From their little workshop, come the traditional french pralines and marzipan pieces.
 ItalyWe have searched throughout Italy, and our favorite chocolate maker by far is Maurizio Maglio. His family has had the business based in Puglia for more than 130 years. Taking inspiration and ingredients from nearby farms, he creates pure magic in chocolate. Ciliega con liqore, is a cherry soaked in a homemade cherry liqueur, that is packed in an almond paste that has soaked in almond milk (to make it incredibly moist), and then enrobed in a perfect dark chocolate blend. The stuffed prune, the fig stuffed with almond and lemon peel, the liqueur soaked orange peel, are all sure to wow you. They also create a bar of the smoothest milk chocolate loaded with whole, carmalized hazelnuts. This bar represents perfection in chocolate, and our closest customers know all about it.
 CanadaThomas Haas is our Canadian chocolatier. He is from Germany, from a family of bakers and chefs. He moved to the United States and was the pastry chef for Daniel Bouloud's restaurant in NYC. He then moved to Vancouver and began his own pastry and chocolate making business. We consider him one of the finest chocolatiers in North America. His philosophy regarding chocolate making is to focus the flavor on the couverture that is used, then have the filling of each bon bon support and enhance the couverture. Brilliant philosophy that ensures spectacular chocolates.
 SpainOriol Balaguer is regarded as Spain's finest pastry chef. In fact, he is renowned as one of the world's best pastry chefs. He is a genius chocolate maker, taking traditional flavors to entirely new experiences. An example is his hazelnut praline bon bon that has tangerine flavored popping candy to create an entirely new experience. His training as the pastry chef at El Bulli near Barcelona, has created magic in his chocolate pieces. Yuzu fruit in white chocolate is another example of his chocolate making prowess.
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