Chocoholics, unite! Together we will make this a sweeter world.
Whether you prefer melt in the mouth and milky or are more of a dark and decadent fan, whatever your preference (yes liqueur-filled is an option!), there is something out there to suit every tastebud. So if you have been struggling to get your perfect fix, read on to find out where you can pick up the best artisanal chocolates in Hong Kong.
It doesn’t help our attempts at healthy eating to have one of our favourite chocolate brands situated so close to our office. Every time you walk along Gough Street, you can’t help but be tempted by the delicious smell wafting through the air. Started and run by two enthusiastic local chocolatiers, Hakawa operates out of a tiny space and has the most delicious offerings, with flavours ranging from Sichuan peppercorn to the more regular Himalayan sea salt and also many varieties of drinking chocolate.
Hakawa, Shop1B, 49-51A Gough Street, Central, Hong Kong, 6163 3563, www.hakawa.com
With a few outlets throughout the city, Royce’ knows that chocolate makes all good things better! Chocolate covered potato chips, cookies, liquor chocolates, chocolate fingers, wafer and bars…you can tell that we have tried, tested and can vouch for this brand! It started in Sapporo, Japan in 1983 and started retailing in Hong Kong with City’super in 2001 (now available at City’super and Log-On stores throughout the city).
Bel-Zims prides itself on its freshness and chooses to hand-make small batches usually on order (without preservatives). This brand sources most raw chocolate ingredients (with 100% natural vanilla and cocoa butter) from the top European supplier in Belgium. Chocolate master Jacky Vergote has had his own speciality stores in Bruges and has acted as the planner and senior technical director of the well-known Belgian Chocolate Museum, Choco-Story. Besides the chocolate, the brand’s best-selling item is its chocolate cereal. Most sales are online, though it does have retail pop-up stores in winter.
Another brand offering Belgian goodness in Hong Kong! This gourmet chocolate shop prides itself on its friendly service, as well as its delicious chocolate. With more than 15 strategically placed shops, kiosks and cafes, Lucullus aims to be a high-class chocolate shop that is easily accessible to all. It creates chocolates with fun designs (think mushroom, kitty, basketball and more!), rich truffles and moist cakes. Go to Lucullus to taste the chocolates, but stay for the cheesecake! It bakes more than 15 varieties of cheesecake and truffle cakes.
Looking for chocolates for gifting? Vero Chocolates uses a mixture of 60 to 75% dark couverture from France and Italy to hand make chocolates every day. Its 3D machines help it design different shapes of chocolates for clients and they make the boxes to complement the shapes and favours. It doesn’t have a physical shop yet, but you can buy a box of its personalised chocolates from between $65 to $500+ at its online store.
Leonidas is a Belgian chocolate brand that was started by Greek-American Leonidas Kestekides in 1913. The brand is proud of its heritage and mission. Kestekides always claimed to have built this world famous brand neither for money nor fame, but because he loved to give. In keeping with that tradition, Leonidas’ revenues in Hong Kong (after deducting expenses) go towards supporting a social enterprise, Benji’s Centre, that provides professional speech therapy to children of low-income families who have speech and communication problems. Its chocolates are available at Sogo’s Causeway Bay outlet or online.
Leonidas, B2-07C, Sogo Department Store, Causeway Bay, Hong Kong, 2836 3695, www.leonidas.com.hk
You’re never too old to be as excited as a kid in a candy shop! The first traditional British sweet shop in Hong Kong, there is a thrill in shopping for chocolates and candies and having them poured out of jars and weighed for you. With three outlets in the city (and one at the Terminal T2 at the airport), the shop also has hampers and jars that are great options if you’re looking for a gift to say thank you or celebrate a special occasion.
Mr Simms Olde Sweet Shoppe, 37 Lyndhurst Terrace, Central, Hong Kong, 6596 2756
Mr Simms Olde Sweet Shoppe, Shop B2-02 Langham Place, 8 Argyle Street, Mongkok, Hong Kong, 9644 5330
Another world-class chocolatier, Venchi is represented in major cities all over the world. Its stores in Hong Kong are well maintained and stocked with an assortment of mouth-watering chocolates and gelato that will transport you straight to Italy.
We can’t ignore this well-known brand and in HK Godiva lives up to its expectations of serving melt in your mouth chocolates with a smooth taste. Its stores have everything from simple chocolate bars to seasonal chocolates, ice creams, drinks and luxury chocolate truffles. A great spot to treat yourself, or pick up a gift for a friend!
As the name hints, La Maison Du Chocolat brings the best of French chocolates to the 852. It offers fluffy French pastries, macarons, chocolate bars and twigs, as well as the truffles that always get our vote! La Maison Du Chocolat offers beautiful signature and gift boxes – one of them, the “BOÎTE MAISON,” comes with 93 or 119 pieces of fancy chocolate inside!
This is another Japanese brand that is a sweet lover’s paradise. It offers a wide variety of Japanese-inspired treats, including chocolates. Take your time when picking out the best ones to try.
Morozoff, SOGO, 555 Hennessy Road, Causeway Bay, Hong Kong, with locations also in TST & Mong Kok, www.morozoff.com
The story of See’s Candies is like a sweet American dream. Started by Mary See in 1921, this company has been following her recipes to make all sorts of delicious chocolates and candies. Family-run and owned till 1972, the company was bought over by Berkshire Hathaway (Warren Buffet knows a good thing when he sees it!).
See’s Candies, 5 Queen’s Road Central, Shop 110B, 1/F, The Landmark, Central, Hong Kong, 2523 49 77
See’s Candies, 80 Tat Chee Avenue, Shop G 06, Festival Walk, Kowloon Tong, Hong Kong, 2265 8199, www.chocolateshops.sees.com
Editor’s Note: This article was originally published by Charlee Dyroff on 22, June 2017 and updated by Anita Balagopalan on 25, June 2019.