Summary: The Wirecutter Show – "Our Favorite Boxed Chocolates Will Blow Your Mind"

Podcast: The Wirecutter Show
Host: The New York Times
Episode Date: February 4, 2026
Co-hosts: Christine Cyr Clisset, Caira Blackwell
Producer/Co-host: Rosie Guerin
Guest: Gabriela Gershenson, Wirecutter's Kitchen Editor

Episode Overview

This episode of The Wirecutter Show dives deep into the world of boxed chocolates—a timely topic leading up to Valentine’s Day. The co-hosts, Christine, Rosie, and Caira, are joined by Gabriela Gershenson, Wirecutter’s kitchen editor and chocolate-tasting aficionado. Together, they break down how to choose the best boxed chocolates, what makes premium confections so special (and pricey), how to buy chocolates for yourself or as a gift regardless of dietary restrictions, and—of course—they conduct an on-air taste test of some top picks.

Key Discussion Points & Insights

What Makes Great Boxed Chocolate?

Timestamps: 04:08–08:22

• Quality Ingredients:
  Only chocolates with pure ingredients like cocoa mass, cocoa butter, and sugar (not vegetable oils or artificial flavors) make the cut.
  • “High quality chocolate... is lacking vegetable oils, for instance, which can be used to supplement lower quality chocolates but really change the flavor and the mouthfeel...” —Gabriela Gershenson (05:15)
• Craft & Skill:
  Chocolates should have a shiny, thin, uniform coating that’s harmonious with the filling.
  • “Think about the coating on a chocolate. You want it to be shiny, you want it to snap... and that requires a great amount of skill.” —Gabriela (00:26 & 07:00)
• Visual Appeal & Experience:
  Looks matter—especially since so many are ordered by mail! Chocolates should arrive pristine and beautiful.
• Flavor Promise:
  The actual taste and texture must match what’s described or shown on the box legend.

Types of Boxed Chocolates

Timestamps: 08:41–11:40

• Classic American Style:
  Brands like Russell Stover & Whitman’s—“the platonic ideal” for many Americans.
• Chef-Driven, Artisanal Confections:
  Chocolates like Melissa Coppel’s, which look like “little galaxies” and have complex fillings assembled with tweezers.
• Purist, Single-Origin Chocolates:
  Like Dandelion Chocolate, offering only pure chocolate ganaches from different cacao sources, delivering complex and distinct notes “like an advanced coffee or wine tasting.”
  • “In the dandelion single origin chocolate truffles, they're telling you that you're tasting strawberry, you're tasting caramel, but it's just chocolate... and each chocolate... has a distinct flavor from the next.” —Gabriela (10:41)

Why Are Premium Chocolates So Expensive?

Timestamps: 12:02–16:21

• Ingredient Cost & Sourcing:
  Cacao prices are volatile; premium makers pay much more for top-tier beans and ingredients.
  • “Kate Schaefer from Ragged Coast Chocolates in Maine said she’s paying 74% more for chocolate than 3 years ago...” —Gabriela (12:18)
• Small Business Realities:
  Most Wirecutter picks are from small, often women-owned businesses paying for skilled labor and responsible sourcing.
• Luxury Framing:
  “This is a luxury item. That's basically what it is.” —Gabriela (13:17)

Tips for Chocolate Shopping on a Budget

Timestamps: 13:52–16:21

• Buy Less, Try Bars:
  Splurging on a single, artisanal bar of chocolate (often under $20) offers gourmet experience at lower cost.
• Find Joy in Simpler Options:
  There’s no shame in classic favorites like Ferrero Rocher, Junior Mints, or Reese’s Peanut Butter Cups—enjoy what you love!

Dietary Restriction-Friendly Picks

Timestamps: 19:34–22:10

• Vegan, Nut-Free, and Allergen-Safe Brands:
  Amore di Mona (allergen-free facility)
  Stick With Me Sweets (nut-free, vegan options, “clarity of flavor” often even better than traditional)
  • “There was clarity in the vegan chocolates that even surpassed the clarity of flavor in the conventional chocolates. And that was very exciting.” —Gabriela (21:10)
• Room for Growth:
  Gabriela aims to increase accessible picks for more restrictive diets in future guides.

Chocolate Concierge: Gifts by Personality Type

Timestamps: 22:10–30:44

Gabriela plays matchmaker to pair chocolate brands with various archetypes:

1. The Chocolate Traditionalist (Classic flavors)

• Valerie Confections: Best toffees, salted caramels, bourbon truffles
• Chocolat Moderne: Grandma’s bonbons—marzipan, jam, cordial fillings; vegan-friendly, but “doesn’t compromise flavor.” (23:40)

2. The Adventurous Eater (Tasting menu lovers)

• Richart: French, “Alice in Wonderland” boxes with dozens of tiny, boldly flavored cubes and snappy chocolate wafers.
• Melissa Coppel: “Willy Wonka” domes—visually stunning and “plated dessert” flavors like peanut butter with brioche crouton, or yogurt mousse with rose jam.

  “They look like... galaxies in a chocolate.” —Gabriela (25:08)
  “You really do get the flavor, precision and interplay of a high end plated dessert. It's like magic.” —Gabriela (26:06)

3. The Crowd-Pleaser/Impress-But-Don’t-Know Gift

• La Maison du Chocolat: Sleek fruit ganaches, vegan, “makes a person feel like a connoisseur.”
• Recchiuti: “Crowd-pleaser” classic bonbons, refined take on familiar favorites.

4. The Farm-to-Table Foodie/Back-to-the-Lander

• Recchiuti: California-based, sources herbs and produce locally.
• Ragged Coast Chocolates: From Maine; rustic-yet-elevated, uses local ingredients.
• Dandelion Chocolate: Single-origin focus, chocolate expresses the terroir (land and farming).

Taste Test!

Timestamps: 30:44–34:53

Chocolates Featured:

• Dandelion Single-Origin Ganache Truffles
  • “They’re just little squares of chocolate with these beautiful gold... embossed tops... so beautiful.” —Christine (31:09)
  • Textures praised: “crisp shell,” “most creamy, beautiful ganache.” (31:47)
• Ragged Coast
  • Comes with a topographical map; classic American-style, playful shapes.
  • Lemon heart: “Not as refined as some of the others but it’s good. It’s really good.” (32:58)
• Stick With Me Sweets
  • Nut-free options, little “jewel-like” domes: “They’re shiny... gorgeous... my kids would freak out over this.” (33:13)
  • Yuzu-flavored is “kick you in the face yuzu”—for fans of bold flavors. (33:37)
  • “Again, similar to the Dandelion, it has a really thin delightful shell and it’s a little bit softer.” (34:02)
• Memorable Moments:
  • “Gabby, this was one of the better days of my life.” —Rosie (34:30)

Top Takeaways & Final Thoughts

Timestamps: 35:01–36:32

• High-end chocolates justify their price through ingredient quality, small-batch craftsmanship, ethical sourcing, and unique experience.
• Dietary Restrictions: Increasing options for vegans and people with allergies; these “alternative” chocolates frequently wowed even non-restricted tasters.
  • “...the vegan chocolates... surpassed the clarity of flavor in the conventional chocolates.” —Gabriela (21:10)
• No chocolate snobbery necessary: All chocolates—premium, classic, nostalgic, or grocery store—have their place.

Notable Quotes & Moments

• “The exterior is beautiful... it’s like a galaxy, like a galaxy in a chocolate.” —Gabriela Gershenson [25:08]
• “Each chocolate, which is just dark chocolate, has a distinct flavor from the next one. So you can get very... cerebral with these.” —Gabriela Gershenson [11:21]
• “It is a luxury item. That’s basically what it is.” —Gabriela Gershenson [13:17]
• “If you like it, you like it. And those also, they all have their place.” —Christine [36:26]
• “Gabby, this was one of the better days of my life. So thank you so much for joining us to talk about chocolates and to take us through this tour.” —Rosie [34:30]

Segment Timestamps

• 00:26, 04:08–08:22 – What makes great boxed chocolate?
• 08:41–11:40 – Types and evolving trends in boxed chocolates
• 12:02–16:21 – Why premium chocolates cost more
• 19:34–22:10 – Diet-friendly/allergen-friendly chocolate picks
• 22:10–30:44 – "Who is this for?" chocolate recommendations by personality
• 30:44–34:53 – In-studio live chocolate tasting
• 35:01–36:32 – Takeaways, closing thoughts

Conclusion

This deliciously detailed episode is a must-listen (or must-read summary!) for anyone aspiring to impress with a box of chocolates—whether for Valentine’s Day, a wedding, or a Tuesday treat. The hosts and Gabriela cut through the confusion and elevate chocolate from ordinary candy to an artful, thoughtful, and accessible luxury—no matter your taste, your budget, or your dietary needs.