Truffles

Caramel de Santiago Caramel de Santiago

Caramel de Santiago

This bonbon is inspired by Voyager's coffee latte called Santiago.  

FLAVOR: This bonbon is a dark chocolate caramel that melts smoothly in your mouth but surprises the ending with a slow kick from the ginger and cayenne. 

 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla bean), pure cane sugar, heavy whipping cream, condensed milk,  butter, glucose, coffee, cayenne, cinnamon, and ginger. 

ALLERGENS: Dairy. 

Strawberry Marshmiloo Strawberry Marshmiloo

Strawberry Marshmiloo

No other fruit represents Valentine's day more than strawberries.  To celebrate the upcoming holiday, I wanted to create something fun and whimsical. 

FLAVOR: This bonbon has a firm pillow of strawberry marshmiloo (marshmallow) that melts in your mouth.

 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla bean), gelatin, glucose, pure cane sugar, strawberry liqueur, and water.

ALLERGENS: None.

DIETARY INFO: Bonbon contains gelatin made from pork. It also contains liqueur

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 pulp, sugar, water, citric acid), butter, glucose, invert sugar, and mango extract.

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, butter, and apple pectin.

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, glucose, invert sugar, butter. 

ALLERGENS: Dairy 

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, water, glucose, and invert sugar.

ALLERGENS: dairy.

DIETARY INFO: Product contains Bailey Irish Cream. 

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, sugar, glucose.

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 extract, sugar, dairy, beer.

ALLERGENS: dairy, gluten.