Truffles

Strawberry Matcha Strawberry Matcha

Strawberry Matcha

This chocolate is inspired by a strawberry matcha Swiss roll cake. 

FLAVOR:  Matcha can offer a bitter flavor without any sweetness.  The sweetness of the strawberries offers a counterbalance to the bitterness of the matcha.  

INGREDIENTS: White Chocolate [cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans], water, matcha tea, strawberry, apple sauce, sugar, glucose, apple pectin, and lemon juice.

ALLERGENS: dairy.

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 

Maple Maple

Maple

This flavor is inspired by a maple sugar pie, a traditional pie found in the province of Quebec and French-Canadian communities.

FLAVOR: The sweetness of the maple syrup is balanced with the richness of the browned butter. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), butter, evaporated milk, maple syrup, brown sugar, invert sugar, glucose, cocoa butter


ALLERGENS: dairy

Sea Salt Caramel 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

Romantic Mahro Romantic Mahro

Romantic Mahro

This flavor was one of the very first few flavors that I first released.  I wanted to capture my experience from Indonesia in one bonbon. For me, nothing encapsulates Indonesia more than a fresh juicy mango eaten during a hot day.   

FLAVOR: This bonbon delivers a punch of fresh mango.  If you're a big mango fan like I do, then this is a must-have in your chocolate box. 

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], mango pulp, mango liqueur, mango extract.

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.

Lekach Lekach

Lekach

Lekach is a honey-sweetened cake eaten during Rosh Hashanah. While Rosh Hashanah is in early Fall, the concept of eating something sweet like honey is commonly eaten during the Jewish Holidays.

FLAVOR: This bonbon has a sweet and spicy balance from the honey and ginger.  And these flavors come in two different textures, the filling and the cake.     

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], honey, cinnamon, ginger, heavy whipping cream, all-purpose flour, sugar, baking soda, orange, egg, olive oils

ALLERGENS: eggs, dairy, gluten.

Kiss Me, I'm Irish Kiss Me, I'm Irish

Kiss Me, I'm Irish

It was 2 weeks away from St. Patrick’s day and I really wanted to celebrate this holiday. What better ways to celebrate St. Patrick's Day than to release Irish cream flavor.  

FLAVOR: It's one of my personal favorites.  The creaminess of the Irish cream comes through in this bonbon and offers you a nice finish. 

 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), Irish cream, butter, and water

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.