Truffles

On Point On Point

On Point

This bonbon is developed for all the dark chocolate lovers out there.  It's made with Guittard's 72% dark chocolate.  

FLAVOR:  This flavor is popular among the purists and offers the perfect decadence in one bonbon.   

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), dairy. 

ALLERGENS: Dairy 

Sea Salt Caramel

Sea Salt Caramel

 The first Sea Salt Caramel was made in 1960 by a French Chocolatier, Henry Le Roux. After taking a class in Switzerland, he planned to open his own shop in Brittany.  He wanted to highlight the regional ingredient of salted butter. And this is how the sea salt caramel was born. 

FLAVOR: This bonbon is filled with a  very soft sea salt caramel. 

INGREDIENTS: Sugar, condensed milk,  heavy whipping cream, butter, and glucose. 

ALLERGENS: dairy

Vietnamese Coffee Vietnamese Coffee

Vietnamese Coffee

Vietnamese coffee is served morning, noon, and night in coffee shops all over Vietnam. These coffee shops are commonly decorated with colorful plastic chairs. 

FLAVOR: This bonbon is a crowd-pleaser. It has a forward flavor of the coffee with a sweet finish from the condensed milk. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), coffee, water, butter, coffee extract, condensed milk (milk and sugar)

ALLERGENS: Dairy

Sesame Praline Sesame Praline

Sesame Praline

This flavor is inspired by my husband’s love of almonds. I've shied away from developing a nut-based recipe due to its complexity. 

FLAVOR: The nuttiness from the toasted sesame seeds offer a complex twist to the familiar flavor of almond praline. 

AWARDS: This bonbon won Gold Award for the praline category in all Americas. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), almonds, sugar, sesame seeds

ALLERGENS: nuts

Rose Water Saffron Rose Water Saffron

Rose Water Saffron

This chocolate was developed for Diwali in 2017. My good friends were looking for chocolates to gift their family and friends for Diwali. This flavor combination is commonly found in Indian sweets.

FLAVOR:  This flavor is one of our more complex flavors. The journey starts with a carefully controlled rosewater flavor with the help of the saffron threads.  The journey ends with a warm note from the green cardamom. 

AWARDS:  This chocolate won multiple gold awards for 2018 Truffle Artistry. 

INGREDIENTS:  Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), White Chocolate [cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans], rose water, saffron, cardamom, apple sauce, glucose, sugar, and apple pectin.

ALLERGENS: dairy.

Pumpkin Spice Pumpkin Spice

Pumpkin Spice

It seems that the pumpkin craze immediately takes over once the calendar turns October. Pumpkin is one of the big food sources for Native Americans. 

FLAVOR: The inspiration comes from a particular pumpkin pie recipe, where the flavor has a nice balance between the pumpkin and its spices; cinnamon, nutmeg, and ginger.  

INGREDIENTS: Guittard's milk chocolate (cacao beans, pure cane sugar, sunflower lecithin, vanilla beans, and whole milk), pumpkin, glucose, heavy whipping cream, cinnamon, nutmeg, and ginger.

ALLERGENS: dairy.

Raspberry Yuzu Raspberry Yuzu

Raspberry Yuzu

Yuzu is a fruit that looks similar to a small grapefruit with uneven skin.  Though it's commonly used in Japanese cuisine, the fruit grows wildly in central China and Tibet. 

FLAVOR: Calling out for all the sour candy lovers out there. The yuzu juice helps accentuate the sourness of the raspberries. The flavor combination is inspired by the Lickerland cookbook, written by Jason Licker. 

INGREDIENTS: Guittard's dark chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), raspberry, yuzu, glucose, sugar.

ALLERGENS: None.

Banana Foster Banana Foster

Banana Foster

The banana foster dessert is originated in New Orleans.  It was named after Richard Foster, a New Orleans Crime Commission, who was a good friend of the restaurant owner.  

FLAVOR:  This bonbon is really popular with children and those who love bananas. Our award-winning caramel gives a nice sweet finish to the bonbon.  

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), White Chocolate [cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans], banana, butter, banana extra, sugar, heavy whipping cream.

ALLERGENS: dairy.