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

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

chocolate

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

honey milk chocolate

milk chocolate combined with heavy cream, honey and butter and dipped in milk chocolate for a "melt in your mouth" experience

cinnamon

dark chocolate combined with cinnamon infused cream and honey, dipped in dark chocolate and dusted with cinnamon for a smooth yet strong flavor

hazelnut

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

coffee

dark chocolate ganache with fresh cream, infused with coffee, honey-dipped in dark chocolate, topped with caramelized coffee nibs

dark chocolate caramel

dark chocolate ganache made with caramel and honey-dipped in dark chocolate

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.

cashew chew

toasted cashews mixed with soft vanilla caramel, a hint of salt, and dipped in dark chocolate (my personal favorite!)

cherry-almond square

toasted almonds mixed with
dried cherries in a hazelnut
ganache

soft vanilla caramel with coconut

soft caramel topped with organic coconut and dipped in dark
chocolate

creamy caramel cup tray

creamy caramel in dark chocolate cups, 9 pieces per tray

dark hazelnut square

rich hazelnut ganache dipped in dark chocolate with a feuillitine crunch

creamy caramel cup

creamy dark caramel poured into a chocolate painted cup, topped with dark chocolate and sprinkled with sea salt for a sweet and salty experience

raspberry ganache

raspberry purée combined with cream and dark chocolate, then dipped in milk chocolate

enrobed velvet

milk chocolate and gianduja combined for a smooth, delicious taste of chocolate

bark

My chocolate bark is tempered chocolate with a combination of almonds, nuts, dried fruit and toffee.

dark chocolate almond

rich dark chocolate with
toasted almonds

milk chocolate

smooth milk chocolate with
organic pumpkin seeds and
cranberries

white chocolate holiday

creamy white chocolate with red and green peppermint bits

double bark box

your selection of two bark choices packaged in a double tray box

white chocolate

creamy white chocolate with organic blueberries and pistachios

toffee

thin, crisp, toffee bark coated with dark chocolate and toasted pecan pieces

dark chocolate holiday

creamy dark chocolate with red and green peppermint bits

chocolate disks

My chocolate disks consist of creamy chocolate combined with toasted nuts and dried fruits. Chocolate disks are the perfect size for one (2 oz each).

 

 

milk chocolate

milk chocolate mixed with
toasted pepitas

dark chocolate

64% dark chocolate mixed
with toasted almonds

white chocolate

white chocolate mixed with blueberries and toasted pistachios

chocolate peanut butter sandwich

Smooth peanut butter, spread between two thin chocolate disks, sprinkled with toasted peanuts and sea salt.

chocolate peanut butter sandwich

two thin chocolate disks, sprinkled with toasted peanuts and sea salt.

favor boxes

This 4 piece box of assorted truffles can be personalized with names and velvet colors. perfect as place holders and favors for parties. Please email ruthie@thevelvetchocolatier.com to discuss all of the options.

 

 

 

 

 

 

 

How to Store Chocolate- if you haven't consumed all of your chocolate, it is important that you remember that water/moisture will destroy chocolate. never put chocolate in the refrigerator, as refrigerators contain moisture. please store your chocolate in a cool, dark, dry space. a pantry or cabinet is probably best. keep chocolate away from direct light. my truffles and enrobed chocolates should be consumed in 4 weeks. everything else will stay fresh for 3 months.