Chocolate Shops in New York (2025)

Susanna Yoon’s jewel-like bonbons and playful candy bars make this Nolita shop a perennial standout. Frequently praised by Bon Appétit, Vogue, and named Best Boxed Chocolates by The New York Times Wirecutter, it’s a New York original with real finesse.

In Red Hook, Raaka crafts organic, unroasted bean‑to‑bar chocolate, with a factory shop and classes that bring visitors into the process. Regularly cited by food editors and loved by locals for creative, bright flavors and transparent sourcing.

This East Williamsburg factory and cafe champions organic, low‑heat chocolate and cult‑favorite hazelnut spreads. Time Out and NYC tourism editors highlight its immersive factory views and playful, vegan‑friendly creations.

A SoHo stalwart known for painterly ganache squares and its elegant Cacao Bar and Tea Salon. Frequently recommended by travel writers and design editors for refined, single‑origin chocolates and a charming sit‑down chocolate experience.

Manhattan’s oldest chocolate house (since 1923) still makes small‑batch classics using vintage equipment, now viewable at its Industry City factory store. Celebrated by Forbes and other outlets for preserving New York candy‑making traditions.

Rhonda Kave’s Lower East Side workshop turns out witty, deeply New York confections—think pig candy and cocktail truffles—alongside classic bonbons. Featured by local journalists and beloved for classes, pop‑ups, and genuine neighborhood roots.

This Black‑owned boutique channels Harlem’s stories into bonbons and “Brownstone Bars.” Recognized by business and food media for its cultural lens and community focus, it operates limited retail hours—worth planning for.

Run by three brothers from Trinidad and Tobago, this Bronx bean‑to‑bar maker spotlights single‑origin cacao with admirable transparency. Eater and national outlets have profiled their mission; check the factory shop for tastings and bars.

Williamsburg’s Dominican micro‑factory and cafe from the family behind Rizek Cacao. Editors note its single‑origin bars, drinking chocolates, and education about Dominican cacao traditions.

The Bryant Park boutique closed, but chef Marc Aumont’s award‑winning chocolates remain available for walk‑in purchases at the restaurant storefront and for pickup orders. Lauded by Food & Wine and local press for precision and finesse.

Joan Coukos’s Flatiron atelier turns out elegant, globally inspired bonbons like the Kimono Collection. Time Out and other critics have long admired its craftsmanship; the upstairs showroom remains open with set hours.

Since 1943, this Morningside Heights stalwart has made classic New York chocolates beloved by generations. Columbia Magazine and local historians recount its ties to Katharine Hepburn and the neighborhood’s changing tastes.