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Chocolate
It's impossible, really, to go wrong with chocolate. But you can make the experience more exquisite, says Maribel Lieberman, owner of MarieBelle Chocolates in New York City:
A square or a bar of chocolate has to be eaten at room temperature. With truffles, I like the thin, crispy coating to be cold, so I chill them in the refrigerator for five minutes before serving.
Chocolate purists love fragrant chocolates, which means ones that have strong flavor. Give them the darkest chocolate possible. Children tend to like milk chocolate, and when it comes to fillings, you can't miss with caramel. If you're buying something for a chocoholic, pick exotic flavors. We've found that chocolate addicts are often more willing to try unusual varieties like cardamom or Earl Grey.
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