matcohen

I would like to purchase some chocolates (as opposed to cooking chocolate) in New York City. I went to Fauchon and they said that their chocolates were imported once a week. I have heard that chocolates must be very fresh to be good. I have had longer dated chocolates (Godiva and some from Belgium) which taste like colored, flavored wax to me. 1) How long after creation can chocolate be eaten if it is to be in peak condition? 2) Where would you suggest that I purchase chocolate in New York City?