5 Most Expensive Chocolates


Cost: $2,600 per pound*






Where: Norwalk, Conn.

Web site: www.knipschildt.com 

Knipschildt Chocolatier was founded in 1999 by Fritz Knipschildt, who got his culinary education as a chef in Denmark. The most-expensive chocolate he sells–a $250 dark chocolate truffle with a French black truffle inside–is available on a preorder-only basis. It’s made of 70% Valrhona cacao, which is blended into a creamy ganache with truffle oil. The truffle is then hand-rolled with a dark truffle on the inside.


Cost: $854 per pound






Where: Dallas, Tex.

Web site:  www.nokachocolate.com

Noka chocolate is a compilation of the finest dark chocolates, sourced  from select plantations in Venezuela, Trinidad, Cote d’Ivoire and Ecuador. The Vintages Collection of chocolate is 75% pure, single-origin cacao, with other ingredients that include cacao butter and sugar. Noka does not use any type of emulsifier, such as soy lecithin, in their chocolate-making process, nor do they add vanilla.


Cost: $508 per pound






Where: Neuchatel, Switzerland

Web site:  www.delafee.com

For those who enjoy a sparkle in their chocolate, there’s Delafee. The chocolate is prepared with fine cocoa beans and flakes of edible 24-karat gold applied by hand to each praline. Other ingredients include sugar, coconut oil, cocoa butter, milk powder and vanilla. Seriously, you’re basically paying for some gold flakes on your chocolate. Why not just get some really good chocolate and a ring?


Cost: $120 per pound





Rs5,299 Rupees

Where: Lyons, France

Web site:  www.richart-chocolates.com

Richart chocolate is made from 70% Criollo cocoa from Venezuela–considered the best cocoa in the world. It has a mild-but-full flavor and is only paired with the finest ingredients, such as almonds, raspberries and exotic spices. The cocoa used in each chocolate is finely ground to ensure a smooth taste.

5.Godiva “G” Collection

Cost: $120 per pound






Where: New York, N.Y.

Web site: www.godiva.com

The well-known chocolatier, which originated in Belgium, recently introduced the “G” Collection of chocolates, which are made with various ingredients and flavors, such as Palet d’Or (huh?), Tasmanian Honey and Mexican Hot Chocolate. Each chocolate is comprised of premium cocoa beans and other ingredients that are dependent on each type of bonbon (Say bonbon a hundred times. It still sounds silly).


Marilyn Monroe, Pop-culture icon

Fifty years after her death, the beloved bombshell is a contemporary icon. From stamps to magazine covers to the big screen, see how Monroe has remained at the forefront of pop culture.

Marilyn Monroe is dead. Long live Marilyn Monroe.

Indeed. Could the iconic bombshell be any more alive?

It was 50 years ago, on Aug. 5, 1962, that the star was found dead in her Brentwood home in Los Angeles, naked and still clutching a phone. She was 36. Accidental drug overdose? Suicide? Murder at the hands of a powerful political clan?

The story is still fresh today, thanks to Monroe’s magic potion: beauty, sensuality, insecurity and talent, all mixed together with a giant dollop of mystery, a potion that has only grown stronger over the years.

Marilyn has never really gone away. She still graces the covers of magazines — three times on the front of Vanity Fair in the past four years alone.

She also remains a publishing phenomenon. There is a flood of new books — fiction and non-fiction — analyzing her childhood, her final days, her passions and paradoxes. Photo books, too. Lovely photos. Fashion photos. Nude photos. From highbrow — dressed in Lanvin — to high camp, her skirt famously airborne in ,,The Seven Year Itch,,.

“What stands out about her for me is her basic human desire to be loved, and how alone she felt. Everybody can connect to that. It makes her accessible.”

“I think initially people are drawn to Marilyn’s image. She had a relationship with the camera that has never been matched,”

“There will always be interest in books offering new perspectives on her life,”

“She was a work in progress. She didn’t stay stuck in any kind of image.”