If you have an affinity for all things pickled – and you’re not alone – then Brooklyn Brine is an absolute must-have. Based out of, well, Brooklyn, this budding company owned by vegetarian 20-somethings enthusiastically leapt onto the independent food scene just over a year ago to heaps of rave reviews.

Brooklyn Brine is a labor of love with a simple mission: Damn fine pickles. Indeed. Mouth-watering seasonal delights are created with the aid of local, organic produce, carefully chosen spices, and spot on recipes. Take for instance, their Hot Heirloom Cucumbers, made from a variety of diverse cucumbers mingled with seasonings like dill and chili peppers. There is also a Curried Squash, Minted Eggplant, and the necessary, NYC Deli Style Cucumbers, to name of a few.

With Brooklyn Brine now on the scene, you can safely stow away whatever notion of soggy, mass-produced tasteless pickles you had and go for something worth biting into.

Founded by two former NASA technologists, San Francisco-based Tcho has re-imagined how chocolate is made and marketed, turning its customers into creators. While developing their bean-to-bar chocolates, Tcho relied heavily on user feedback in the same way that software developers engage beta testers; after 1,026 iterations, Tcho’s first chocolate, Beta, was released.

But the history of Tcho goes beyond tasters; it’s also one of sourcing and design. The Tcho team scoured the world for the best flavors, personally choosing their cacao from Ghana, Madagascar, and Peru and obsessively conducting trials until peak taste was achieved. And rather than focusing the attention on percentage or origin like many high-end competitors, Tcho highlighted the inherent flavors in the chocolate. The result is four elite, distinct dark chocolate bars — Chocolatey, Fruity, Nutty, and Citrus — identified by their dominant characteristic and taste.

The packaging too is worth noting. Designed by Berlin-based Edenspiekermann Partners, the packaging echoes the innovation of the chocolate contained within, branded with algorithmic guilloche patterns to reflect its forward-looking philosophy for a new generation of chocolate enthusiasts. Numerous awards, accolades, and honors later, it’s clear that Tcho works on every level. Try it yourself – just make sure to send in your feedback.

We’re loving this newly launched packaging from Russian-based designer Peter Zharnov. Each wrapper and the chocolate bar within have been created based on infamous abstract works. Here, art and food become one – dipped in chocolate, that is.

Call it the tomboy truffle. Take those classic manly snacks – pretzels and beer – and wrap them up in a little ball of smooth, rich milk chocolate ganache. There you have it: the beer & pretzel truffle from Chicago’s own truffle truffle chocolate shop. Feeling a little more gourmet? Check out their pinot truffle – a scrumptious little ball of red-wine infused dark chocolate ganache, covered in another layer of dark chocolate. In the mood to celebrate? The champagne-soaked truffle might be just what you need. A couple of weeks ago we stumbled on some luscious tipsy ice cream. Now we’re gushing over truffle truffle’s alcohol-loving treats. This booze plus dessert trend is definitely something we could get used to.

There’s something oh-so-glorious about oozing, pungent artisanal cheese; there’s something better about it landing on your doorstop. Lucky for Australians then, there is Farmgate Cheese: an outlet of passionate fromagers and gourmet gurus that handpick inspired local and international cheeses, wines, and chutneys. These are then conveniently packed into hampers that are ordered and delivered to wherever you are – overnight. Each hamper is chock full of cheeses, flatbreads, dried fruits, suggested wine pairings, and more. For some personalized flavor, try adding a jar of mustard fruits: a traditional Italian treat of candied fruits infused with mustard seed oil and a great complement to washed rind cheeses. Recipes too abound on their site for endless cheesy inspiration. I’m thinking the sweet goat cheese and fig tart for me please!

From the same folks that provide your monkey-picked tea, come Giant Toasted Ants. Yup, that’s right: ants from the Colombian Amazon, toasted to taste like bacon (so they say) and sealed up in a reusable pouch for your snacking pleasure. If you’re not yet convinced, consider this. The ants are not only the world’s largest but they’re considered a rare delicacy and an aphrodisiac by the Guane Indians who harvest these tasty treats in the Amazon then roast them over an open fire like chestnuts – sort of. And for adventurous foodies tired of plain, old nuts, their earthy taste is an exotic alternative. So why not give it a go yourself? Don’t answer that…

Italian candy maker Pastiglie Leone has been churning out colorful and unique pastilles, jellies, and bonbons since back in the day. But it’s the confectionary’s lozenges that take the cake — or the lolly, as it were. These tiny, whimsical sweeties, made wholly from high-quality, natural ingredients, look something akin to miniature scoops of bright pastel ice cream. Available in 28 flavors, such as anise, vermouth, violet, and absinthe, enthusiasts rave about their delicate and addictive taste. But not everyone’s convinced: the lozenges have a pretty solid reputation for being slightly bitter, as well and, on occasion, stomach-turning. Whatever your palette, it’s undeniable that the stunning packaging are works of art. If you’re not able to snag a sexy art-deco styled tin, check out the decorative boxes, wrapped up in paper as if they’re straight out of a 1920s pharmacy.

A wave of cool concept chocolate boutiques and cleverly wrapped coco bars has hit the foodie world in recent years. And like many trends, some of the most innovative takes on this sweet favorite are coming out of Spain. One such visionary is Pancracio.

The creation of one-time designer Pedro Alvarez, Pancracio produces high-quality chocolates wrapped in super simple black and white packaging. Their line ranges from creamy bars in flavors like honey and caramel, to chocolate truffles with brandy dipped in cocoa, to rosemary leaves wrapped in white chocolate and topped with fennel bits. There is even chocolate vodka: triple distilled vodka infused with chocolate, perfect for cocktails. Between the stellar presentation and the daring tastes, Pancracio is surely a leader in the cool design chocolate world.

Has summer got you stressed? Is the heat just wearing you down? Well allow us to point you in the direction of some serious chill-out medicine: it’s called Silver Moon, and it’s ice cream and a cocktail rolled into one. Founder Sheri Tate got the idea by mixing her two passions – dessert and liqueur – in her mini ice cream maker at home in California. These days, she’s developed a whole range of award-winning tipsy treats, all of which you can order online and have shipped straight to your door. Check out the champagne-infused mango mimosa sorbet, the cointreau-spiked orange creamsicle ice cream, or the vodka-soaked pomegranate margarita sorbet. Ice cream plus booze – now that’s the ultimate chill pill.

[Photo via SpotsforDates.com]

Do you dig your cereal gluten free, full of bran flakes, and topped with almonds? Or, are you more of a honey toasted oats and chock full of dried fruits kind of person? Well, however you take your brekkie, you can now order it to your liking – and your doorstep.

Not too long ago we wrote about this make-your-own-cereal concept in the US, which was all the rage. This time, it’s a small Melbourne company run by two German, self-proclaimed Muesli lovers that’s captured our attention. Their company, MuesliMixer, allows you to customize your own cereal using a handful of base mixes – from toasted oats to three grains – that are then mashed up with heaps of dried fruit, nuts and seeds, and other alluring extras (psyllium husk, anyone?) – only if you want, that is. Finish up and order your own personalized mix and wait for your doorbell to ring. Your breakfast is ready.

[Photo via Buttalapasta.]