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 

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.

Mango con Habanero Mango con Habanero

Mango con Habanero

This bonbon is inspired by a street food in Chihuahua, Mexico.  This snack is filled with mango spears topped off with lime and cayenne. But in our version, we substituted the cayenne with habanero. 

FLAVOR: This bonbon is not overly spicy because we steeped the habaneros into our cream. The spiciness of the habanero has a nice slow build. 

AWARDS: This bonbon was submitted to our very first competition and came home with multiple gold awards. 

INGREDIENTS: White Chocolate [cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans], heavy whipping cream, habanero, lime, butter, mango pulp, glucose,  mango extract.

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, 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.

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.