truffles

My truffles are traditional. I always begin with a ganache that is hand rolled which then becomes the center. After being coated with a thin layer of chocolate, it's dipped in chocolate and sprinkled with a topping that gives a hint of the type of truffle created. I really enjoy doing everything by hand. While it is very time consuming, each truffle becomes a delicious work of art. I use only fresh ingredients, and no liquor to mask the flavor of the truffle.

vanilla truffle

white chocolate ganache with fresh cream, infused with vanilla bean dipped in dark chocolate

chocolate truffle

dark chocolate ganache with fresh cream, and honey-dipped in dark chocolate and coated in chocolate curls

honey milk chocolate truffle

honey milk chocolate and caramel dipped in milk chocolate

hazelnut truffle

whipped butter and gianduja dipped in dark chocolate and sprinkled with feuillitine

coffee truffle

dark chocolate ganache with fresh cream, infused with coffee, and honey-dipped in dark chocolate, then topped with caramelize coffee nibs

enrobed

Enrobed chocolates are generally square shaped. My line also contains a caramel cup in this category. As with the truffles, each center begins with a ganache. The ganache is then cut and dipped in chocolate, and the chocolate is topped with a hint of what is inside. There are a few chocolates that are inside out, which lets you know how delicious the ganache looks. My enrobed chocolates are made with all fresh ingredients and no liquor.