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The artistry of chocolate means everything to us at Norman Love Confections. Then we proceed with an uncommon blend of creativity and precision to transform simple but wonderful ingredients into true culinary works of art. The result is excellence in every detail, in every chocolate we produce.
Like all discerning chefs, we begin with superior ingredients, including the world’s finest chocolate, and in reverence to flavor we leave out the preservatives. The artistry of chocolate means everything to us at Norman Love Confections. Then we proceed with an uncommon blend of creativity and precision to transform simple but wonderful ingredients into true culinary works of art.
The result is excellence in every detail, in every chocolate we produce.
The peak of perfection isn’t easily reached, and going the “extra mile” isn’t always sufficient. We journeyed thousands of miles to develop the ultra-premium single- origin collection, Norman Love Confections BLACK™, searching the world over to identify the top five growing regions to represent in this five-part collection.
This Venezuela-origin dark couverture chocolate offers the perfect balance of a powerful cocoa taste and intense woody notes.
Sweet coconut flake and rich coconut cream go into the white chocolate filling within this dark chocolate confection.
The fine dark chocolate crunch and smooth white filling you’d expect from this all-time favorite gourmet treat.
Intense dark chocolate infused with jalapeño pepper for a delightfully spicy sweet combination.
A pure American favorite in all its glory, creamy peanut butter mixed with smooth milk chocolate and encased in a thin bitter sweet shell.
The yin and yang of flavor pairings, fresh tart raspberries lend a luxurious berry flavor to this irresistible dark chocolate confection.
Ciao down on creamy vanilla mascarpone and rich espresso ganache enrobed in a dark chocolate shell.
Sweet cherry jam and dark chocolate Amarena ganache create a decadent combination within a dark chocolate shell.
A 49% dark Venezuelan chocolate made from Criollo beans and blended with cream and butter.
Pure and delicious Hazelnut praline is better than ever in this luscious milk chocolate truffle.
Chocolate purists rejoice! This decadent enrobed truffle contains nothing but fine, rich Swiss milk chocolate for an intense rush of flavor.
This milk chocolate truffle is sweet perfection from the milk chocolate shell to the creamy milk chocolate and almond center.
This perfectly balanced dark chocolate truffle is filled with sweet golden caramel and topped with red and pink sea salts.
Rich caramel cream and fresh espresso are swirled with sweet white chocolate and captured in a milk chocolate shell.
Enjoy a bite of German Chocolate Cake in this confection featuring a delicious combination of milk chocolate, brown sugar and coconut.
Back by popular demand, this confection honors a classic flavor combination with a blend of creamy peanut butter and fresh banana covered in milk chocolate.
Fresh strawberry jam and creamy peanut butter coated in Swiss milk chocolate bring out the child in everyone.
Fresh tart cherry and vanilla jam layered on top of Sicilian pistachio ganache with a touch of amaretto coated in milk chocolate.
It begins with a layer of creamy milk chocolate and a buttery caramel center accented with the essence of vanilla beans.
This tangy classic is made with fresh key lime juice for a feeling of Florida sunshine with each bite.
A fresh tart lemon ganache is swirled with buttery streusel and enclosed in a white chocolate shell.
A light buttermilk ganache layered with passion fruit and vanilla jam covered in white chocolate.
A heavenly couverture saturated with fresh strawberries make a creamy filling ripe with temptation.
Rich New York style cheese cake topped with fresh vanilla infused strawberry jam and covered in white chocolate.
This popular flavor from our Valentine’s Day collection has taken a permanent place in our hearts with its delicious combination of tart fresh raspberries swirled into sweet creamy white chocolate.
The criollo influence in these beans, along with the near sea level terroir, create a chocolate mellow enough to eat as a 97%. Starting with a floral approach, this chocolate develops with grassy, slight spice, black tea, and hints of berry fruit flavor notes. This cacao is acquired through a Fair to Farmer, direct trade relationship by Mesocacao, a startup chocolate company specializing in Central American flavors. Composition: 97% lightly-roasted cacao nibs, and 3% Honduran cane sugar.
Gently processed according to tradition on the longitudinal conche, the taste sensation of 74% Cru Peru porcelana couverture begins with a harmonious cacao flavor enveloped in an intensive "Earl Grey" black tea note. The confection’s unique fruity prune bouquet, enhanced by a licorice note with a hint of pepper, is then replaced by a fruity, slightly woody vanilla note to create a long lasting finish.
In the southern part of the North African region of Ghana, growing cocoa trees has been a tradition for over a century. This hot and sunny region, with its rich and humid soil, produces the cacao beans used to create NYANGBO™ Pure Ghana. From the Gulf of Guinea beaches to the Lake Volta, the farmers harvest one of the best cocoas in Africa, on a land that is constantly washed by tropical storms. As a true mirror of its origins, NYANGBO™ offers a subtle acidity that allows a round chocolate warm note to develop, followed by a soft and sweet spiciness. Its character is enhanced by a delicate bitter presence.
Created from a very special breed of cacao that has been grown and appreciated by local civilizations since ancient times, Tanzanie 75% comes from the Southeast African region of Tanzania. Like the country of its origin, Tanzanie has a powerful character. This dark chocolate couvature is at once intense and subtle, spicy and fruity, with acidulous notes. It comes from a rare and highly prized Criollo and Forastero blend that makes up only a minor percentage of the world’s total production.
Fruity, exotic, dense and powerful, St. Domingue 70% is from the Caribbean paradise of Hispaniola. The island possesses goldfields, but its “brown gold,” or cacao, is also highly treasured. The blend of Forastero and Criollo beans that grow on the Santo Domingo half of the island produces a dark chocolate with a very pronounced cocoa flavor. Its bitterness, enhanced with a fruity and wine-like note, comes into full bloom as a ganache.