Testimonials

While the essence of a familiar scent draws in guests, the unique chocolate combinations make you a customer for life. Cheese, pine, mushrooms, habanero peppers, tulsi, and dandelion root are among the ingredients incorporated into the bars and bonbons here. Basically, if it’s locally in season, there’s a good chance it's in your chocolate.

Travel + Leisure

My husband and I love adventures and we happened to be passing through Pawlet VT and ran into Mach's Market where we found so many goodies but the best was your chocolate! Now I am not a sweets gal, never have been, give me more apps and entrees, carbs and salty, and you can keep your sweets….however I saw your beautiful Roasters Tablet and Starry Night Tablet and I was intrigued. Well let's just say I am a changed woman! The depth and layers of flavors in your product is nothing shy of amazing. thank you for changing me!" -Molly R MG, happy customer

Molly R MG

Happy customer

This chocolate is so Vermont-y and produced by a small business located in Brattleboro. It's the perfect blend of refined and folksy…We particularly enjoyed the solid chocolate bear with maple nuggets, the white chocolate pine cone with dried Vermont spruce, rosemary needles, toasted pine nuts, and flake sea salt, and the mint leaf with Vermont cultured butter and tulsi.

Serious Eats

This handmade chocolate from southern Vermont is a true work of art, not to mention decadently delicious. With beautiful visible mix-ins like cacao nibs and whole nuts and inventive flavors like strawberries and cream, this is a gift for everyone on your list.

The Pioneer Woman

Those chocolate bears are brutally good.

John Thomas

Happy customer

Tavernier’s chocolates have set the stage for many magical moments in our lives. Like when we first tasted their Total Eclipse Bonbon infused with black garlic (funky in the best way possible), celebrated the New Year with a slice of chocolate charcuterie, and enjoyed a dark and salty Starry Night bite of bliss. And to top it off, they gifted us a cardamom chocolate dosa recipe for our latest book! —Nash Patel and Leda Scheintaub, authors of

Nash Patel and Leda Scheintaub

Authors of Dosa Kitchen

But seriously, friends and countrymen, let me tell you about their sophisticated, subtle ganaches. Some of the best umami + chocolate combinations I've had in the U.S. —Carla D. Martin, PhD., Founder and Executive Director, Fine Cacao and Chocolate Institute Lecturer, Harvard University

Carla D. Martin

PhD., Founder and Executive Director, Fine Cacao and Chocolate Institute Lecturer, Harvard University

Your chocolates have such a depth of flavor and texture, unlike anything that I have tried. And I am what could best be described as a “chocolate traveler.” I find tiny surprises in every bite. Thanks for being such great talents. —Roberta Rosenberg, Bloomington, MN

Roberta Rosenberg

Chocolate traveler

We bought some of your amazing chocolate, including the Forest Path chocolate. I have to tell you, it is wonderful! The flavor combination is so unique and surprising. There are some things in this world that you need to slow down for and just experience. I think this chocolate bar is one of those things.

RobYn Moore

Happy customer

Tavernier’s Chocolates makes life’s moments linger across your palate. Artfully crafted, these inspired chocolates appeal to all my senses and always deliver a pleasure journey that is memorable and truly vivid in deliciousness. Every week I look forward to my little box(es) of chocolates.

Patricia Austin

Pastry chef & author of Patisserie Gluten Free

That black garlic with your chocolate. Transcendent.

Jennie Reichman

Musician, foodie

How to approach a food whose genus name is theobroma: food of the gods ? Sacramentally. John and Dar are not just acolytes, though. Their visionary originality (black garlic! fungi! spruce tips!) combine with their sure-handedness as culinary technologists and their deep knowledge of place. Each bite is an exquisite still-life, a communion in which rainforest melts into here-and-now Vermont. Stop, close your eyes, and taste: you, too, will melt.

Crescent Dragonwagon

James Beard Award-winning cookbook author

Chocolate charcuterie is a vegetarian ganache roll, dusted in cocoa, that’s made to be sliced and enjoyed on a grazing board. Here, almonds and a hint of Hungarian chili pepper elevate the chocolate into something richer, more complex, and fully delicious.

Yankee Magazine

This truly novel and innovative chocolate maker combines traditional European confectionery techniques with locally grown or foraged fruits, herbs, mushrooms and vegetables...Tavernier Chocolates has a reputation for highlighting cacao’s savory elements, creating such unusual edibles as Mont Vert, a pâté-style ganache blended with Vermont chèvre, raw honey and organically grown lavender.

USA Today

These artisan dark chocolate eggs are not your average Easter candy. Each 65 percent dark Ecuadorian chocolate morsel is studded with dried blueberries and raspberries that not only provide a bright pop of color but a pleasantly surprising tartness to each chocolaty bite. Don’t stop here. This small batch chocolatier offers a number of unique and vegan-friendly confections such as Dark Chocolate Fête Mendiants and smoked sea salt-studded bars.

VegNews

The spreadable pâté-style ganache bricks are blended with Vermont cheeses, raw honey and tree syrups, creating a balanced sweet and savory amuse-gueule, hors d’oeuvre that easily becomes the unexpected star of the cheese or dessert board.

Forbes