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Hand-dipped Truffles and Exquisite Molded Chocolates with delicate patterns made from 100% cacoa butter in a variety of patterns (topaz, ruby, orange leaf, cacoa pod, diamonds, hearts, circles and ovals).
Made from premium chocolates from around the world -- Guittard and Sharffen Berger (American), Felchlin and Carma (Swiss), Callebaut (Belgian). 100% cocoa butter products. I also use pure 100% cream, and natural herbs and fruits to infuse flavor such as citrus, garden mint (seasonal), fresh or dried pepper, premium coffee, herbs (rosemary, lavender, ginger, Indonesian cinnamon, liquers (Kahlua, Rum, Bailey's Irish Cream, Grand Marnier) and Madagascar vanilla beans.
I primarily use bitter- or semi-sweet chocolates, but occasionally milk and white chocolate are used as decorative embellishments or to enhance flavors.
