Chocolate
We obtain our chocolate from makers whose products can be found in the finest chocolates around the world. We use dark, milk, and white chocolate. In all cases, we use only real chocolate; i.e., chocolate that contains cocoa butter and ONLY cocoa butter as its fat. Our chocolate comes from some of the most well-regarded chocolate makers in Belgium, France, Germany, Switzerland, as well as the United States. We use different brands of chocolate in order to obtain necessary flavor profiles to complement the centers of our truffles and chocolate confections.
The DARK CHOCOLATE we use consists of cocoa beans, cocoa butter, sugar, vanilla, and lecithin. The MILK CHOCOLATE we use consists of these same ingredients with the addition of milk solids. The WHITE CHOCOLATE we use consists of cocoa butter, sugar, milk solids, vanilla and lecithin.
Centers
As a chocolatier, we make confections that usually have a "center" encased in chocolate. For our truffles and smooth centers, we use a ganache -- a rich, creamy mixture of chocolate and pure cream and sometimes butter. When we use dairy, it is only fresh cream and butter. To create brilliant flavors, natural ingredients ranging from teas to fruits may be steeped in the cream. In other cases, the ganache may include nut purees. We do not add preservatives which is why our ultra-fresh chocolates should be consumed promptly. Centers in addition to ganaches may include caramels, nougat, fondant, jellies, pectins, marzipan, cereal, fruits, and nuts.
regarding allergies and intolerances
We accommodate those with special dietary needs when we can. Those who have nut allergies will get nut-free selections. Those who can't eat dark chocolate get all-white selections. All chocolate is naturally gluten-free. Ganaches and centers are gluten-free except for obviously gluten-containing products such as chocolate dipped pretzels. We use tree nuts (pecans and hazelnuts for example) but we do not use peanuts in any of our confections. As is always true, there is no guarantee that microscopic amounts of antigens such as peanut, gluten, tree nuts may not be circulating in the production kitchen. 90% of our confections have some form of dairy product and very small amounts of soy lecithin. Many of our products contain fruit. We do not use high fructose corn syrup. We use cane sugar or honey as sweeteners. To prevent sugar (sucrose) crystallization, we use glucose syrup and/or invert sugar.