As Valentine’s Day approaches, many partnered people scramble to find the perfect gift to illustrate their love. Roses, jewelry and dinner dates are all well and good — and Sonoma County certainly has a number of romantic dining options — but nothing quite says “I love you” like a box of luscious, hand-crafted chocolate.
Sonoma County is home to a group of artisan chocolatiers who are making small-batch chocolates with a Wine Country flair. Many of them are housed in an industrial area of Windsor, which they call “The Windsor Chocolate Block.” More than just candy bars, their creations are delicious works of art that are as lovely to look at as they are to eat.
Scroll on below for the sweet deets, and click through the gallery for a peek at some of the lovely local chocolates.
You’ll find most Sonoma County chocolates in specialty grocers like Oliver’s, Fircrest or Pacific Market unless otherwise noted.
Our Dining Editor’s Top Picks
Fleur Sauvage
Fleur Sauvage, run by husband-and-wife team Robert and Tara Nieto, specializes in artistic artisan chocolates. The couple opened a storefront in Windsor in 2021. Robert, who previously worked as pastry chef at Madrona Manor, Thomas Keller’s Bouchon Bistro and Jackson Family Wines, crafts the chocolates while Tara runs the front of the store, where you can order espressos, lattes and hot chocolate to warm up on cold winter days.
370 Windsor River Road, Windsor, 707-892-2162, fleursauvagechocolates.com
Volo Chocolate
Jeff and Susan Mall, of Volo Chocolate, discovered their passion for chocolate while living and working as chefs in Mexico. They started experimenting with flavors, created a “bean-to-bar” craft chocolate recipe and, when they returned to Sonoma County, launched their own chocolate business. They use sustainable chocolate from farmers in Guatemala and Haiti for their handmade chocolate bars. Find their chocolates in a variety of local stores and online.
707-536-6764, volochocolate.com
Sonoma Chocolatiers & Tea House
European drinking chocolate from Sonoma Chocolatiers. This isn’t even in the same universe as Swiss Miss. Made with chocolate shavings and hot milk (plus optional chile or almond milk), it’s a liquid candy bar made for sipping slowly and paging through Proust on a rainy day. $6.95. They also have a huge selection of chocolate bars from artisan makers using small batch cacao. For Valentine’s Day, they have special heart-shaped truffles made with chocolate from Ecuador and intriguing flavors like rose, lemon and lavender.
6988 McKinley St., Sebastopol, 707-829-1181, sonomachocolatiers.com
Eye Candy Chocolatier
Eye Candy’s chocolates are made by local ophthalmologist and master chocolatier Sonja Schluter, who is particularly passionate about truffles. Schluter launched her chocolate business in 2016, after years of making chocolate for friends and colleagues. She received her culinary training from the Cambridge School of Culinary Arts, Ecole Chocolate in San Francisco and Callebaut Chocolate Academy. Find her caramels and assorted truffles online or at her Sebastopol store, plus at the self-serve kiosk outside the shop, open daily.
6761 Sebastopol Ave., Sebastopol, 707-888-0568, eyecandychocolatier.com
Honorable Mentions
Steinhouse
Eric Dewit was a contractor for over two decades after working at the Côte d’Or chocolate factory in Brussels as a teen. He eventually manifested his chocolate passion into a shop in Mendocino, specializing in locally made truffles and imported morsels from Belgium. Now, Dewit sells his famous Belgian chocolate and other candies in a quirky, European-inspired shop in downtown Santa Rosa. In addition to chocolate, find an odd yet charming assortment of pantry items, from French jams and Napa Valley honey to unique, vintage-looking beer steins.
631 Fourth St., Suite 18, Santa Rosa, 707-852-4083, steinhousechocolates.com
Wine Country Chocolates
Wine Country Chocolates, run by mother-and-daughter team Betty and Caroline Kelly, create truffles and other chocolates made with local wines (Zinfandel, Cabernet Sauvignon and Port) and local fruit. Fan favorites include Cappuccino-Tiramisu, Fresh Orange and Dulce de Leche.
14301 Arnold Drive, Suite 2, Glen Ellen, 707-996-1010, winecountrychocolates.com
Ora Cacao
Ora Cacao (formerly Firefly Chocolate) sources cacao from farmers around the world to create ceremonial cacao (or drinking chocolate) based on ancient traditions. The company, based in Graton, offers a variety of 100% cacao, with names like Boundless Belize and Glowing Guatemala, and cacao enhanced with spices and mushrooms such as reishi, chaga, cordyceps, maitake and shiitake. The drinks can be mixed with nut milks and consumed as part of a ritualized community gathering.
9101 Graton Road, Suite 102, Graton, 707-861-8504, ceremonial-cacao.com
BACI Kitchen
Another artisan chocolate business based in Windsor, BACI Kitchen (formerly BACI Chocolatier) crafts truffles, chocolate bars and chocolate sauces in small batches made fresh to order. The company has won several awards, including the Good Food Award, and has been a finalist in The Press Democrat’s Best of Sonoma County competition.
399 Business Park Court, Suite 306, Windsor, 707-687-5253, bacikitchen.com
The Chocolate Cow
The Chocolate Cow, a family-run business in the town of Sonoma, has served housemade truffles, fudge, ice cream and other sweet treats for more than 30 years. Located in the Mercato shopping center.
452 First St. E., Suite F, Sonoma, 707-935-3564, thechocolatecowsonoma.com
Rainy Day Chocolate
Rainy Day Chocolate in Santa Rosa makes award-winning nib-to-bar chocolate. Available at select local farmers markets and for delivery in Sonoma County and shipping across the country. Stay tuned for updates on a new retail shop set to open in Sonoma County.
707-366-0420, rainydaychocolate.com
See’s Candies
See’s Candies has been a Bay Area favorite for chocolate lovers for over 100 years. Find local stores at Montgomery Village and Coddingtown Mall in Santa Rosa, Lakewood Village in Windsor, Mountain Shadows Plaza in Rohnert Park and Washington Square Center in Petaluma. sees.com
Heather Irwin and Maci Martell contributed to this article.