Heather Tries the World's Most Expensive Chocolate with a Chocolate Expert | New York Post

Heather Hauswirth sampled the world's most expensive chocolate at the Trump Soho with Jerry Toth, founder of To'ak Chocolate, and found out that there's a yuuuge process involved when it comes to truly enjoying the magical bean, and the price tag certainly reflects that.

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Related article'These highend candies cost hundreds of dollars'

Tired of fishing Snickers, Sour Patch Kids or tiny Hershey bars out of your kids’ trick-or-treat stash? Boutique candy shops around town are offering some sweet grown-up alternatives.

Beverly Hills import Sugarfina — which opened last week in the Time Warner Center — offers limited-edition, 24-karat- gold-dusted, Dom Pérignon-infused gummy bears for $100 for a 14.1 ounce box.

These gummy bears will add sparkle to your HalloweenCourtesy of Sugarfina

“For us, it’s not about eating pounds of candy mindlessly,” co-founder Rosie O’Neill says. “We recommend eating them in small portions and really savoring them.” Sugarfina imports its treats — such as the Aphrodite Strawberries, made of candied Greek berries dipped in milk chocolate and covered with a crunchy pink sugar shell — from 27 countries.

If you’re in the mood for a buzzy snack, the single-malt-scotch cordials from Germany encase a little sip of whiskey in dark chocolate.

For Parisian candy, head downtown to Le District’s sweet spot La Cure Gourmande. It’s the first US outpost for the French shop, offering handmade choupettes (lollipops). Their best seller: decadent chocolate bonbons.

If money is no object, 2beans, on Park Avenue, is the place to trick or treat. It’s selling a 1.76-ounce chocolate bar — for $300. The To’ak bar is made in Ecuador with chocolate from genetically pure Nacional trees, and comes in a hand-crafted Spanish-elmwood box with a 116-page tasting booklet and a chopstick-like “tasting utensil,” to prevent tainting the flavor with your fingers.

“In the 1800s, the variety called Nacional was regarded by European chocolatiers as the best in the world,” To’ak Chocolate co-founder and cacao farmer Jerry Toth says. “It has this really powerfully floral aroma and complex flavor profile.” Only 500 bars have been made this year.

“There’s candy, which is about instant gratification and a quick sugar/milk fix; then there’s single-origin dark chocolate,” Toth says. “Part of the fun is to taste the chocolate the way people taste wine: Get down and really consciously go through it.”

Nice package: This To’ak chocolate ensemble will set you back $300.Toak Ecuador CÌa. Ltda.

But if pricey and fancy treats aren’t really your thing, head to Orange, Conn., just two hours from NYC, where you can tour the PEZ factory (pez.com). and see the world’s largest working PEZ dispenser. Now that’s sweet!