Fritz Knipschildt is the architect behind the most expensive chocolate in the world and is sometimes called the Willy Wonka of Connecticut. He founded Knipschildt Chocolatier in South Norwalk, Connecticut in 1999 and brought his Danish culinary training with him. All of his chocolates are handmade artisan products using only the freshest natural ingredients, with no additives or preservatives. He sells a chocolate called the Madeleine that must be ordered in advance. The Madeleine contains a creamy truffle ganache made from French Valrhona chocolate blended with fresh cream infused with vanilla pods and pure Italian truffle oil.

Knipschildt’s Madeleine

This extravagant yet simple ganache then has a French Perigold truffle rolled inside of it and the whole thing is dusted with cocoa powder. The ingredients alone don’t explain why this truffle chocolate is the world’s most expensive chocolate ever sold. Mr. Knipschildt’s explanation for the price tag is the tremendous amount of work that goes into producing these chocolates. The ganache is whipped and folded by hand for a long time to make it as silky as humanly possible, and he even has to perform the hand rolling of the Perigold truffle inside of the ganache within a refrigerated room so that the ganache hardens ever so slightly enough to be workable. Each one of these luscious truffle chocolates has a price tag of $250, making the confection cost approximately $2,600 per pound in quantity.

The Madeleine must be ordered in advance, and each chocolate comes with a personally signed card explaining how it was made and a unique serial number. Mr. Knipshildt has certainly created the world’s most expensive chocolate confection, and it’s probably worth every penny.

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Fritz Knipschildt is the architect behind the most expensive chocolate in the world and is sometimes called the “Willy Wonka of Connecticut”. He founded Knipschildt Chocolatier in South Norwalk, Connecticut in 1999 and brought his Danish culinary training with him. All of his chocolates are handmade artisan products using only the freshest natural ingredients, with no additives or preservatives.

He sells a chocolate called the “Madeleine” that must be ordered in advance. The Madeleine contains a creamy truffle ganache made from French Valrhona chocolate blended with fresh cream infused with vanilla pods and pure Italian truffle oil. This extravagant yet simple ganache then has a French Perigold truffle rolled inside of it and the whole thing is dusted with cocoa powder. The ingredients alone don’t explain why this truffle chocolate is the world’s most expensive chocolate ever sold.

Mr. Knipschildt’s explanation for the price tag is the tremendous amount of work that goes into producing these expensive chocolates. The ganache is whipped and folded by hand for a long time to make it as silky as humanly possible, and he even has to perform the hand rolling of the Perigold truffle inside of the ganache within a refrigerated room so that the ganache hardens ever so slightly enough to be workable. Each one of these luscious truffle chocolates has a price tag of $250, making the confection cost approximately $2,600 per pound in quantity. The Madeleine must be ordered in advance, and ea ch chocolate comes with a personally signed card explaining how it was made and a unique serial number. Mr. Knipshildt has certainly created the world’s most expensive chocolate confection, and it’s probably worth every penny.