Chocolate Truffle Flavors

The chocolate deepens and tempers the assertiveness of the anise seed's flavor, and the anise lightens the lingering bitterness of the dark chcoolate.

We call it apple schnapps, the Germans (they invented it) call this liqueur apfelkorn. These truffles are reminiscent of the crisp days that lead up to apple harvest-time, with a touch of honey to bring out the tangy sweetness.

This one ROCKS! An epiphany to our chocolatier, inspired as he sipped from his muse (a glass of fine Viognier), this combination of dry-roasted brown basmati rice and fresh lime zest is unforgettable.

This robust black tea from the Assam region of India is pleasantly bitter and surprisingly floral.

Made with organic blueberry juice, this one is a salute to the fading days of summer and berry-picking in the hot sun.

Wow! The pomegranate gives this truffle an intense initial tang and the blueberry backs that up with a softer--but no less intense--finish

This truffle is made with my own vanilla extract. I steep vanilla beans in bourbon for several months to yield an aromatic elixir. This truffle is rarely available, and disappears quickly when it is!

Sweeter than most of the truffles, this one is flavored with a loganberry liqueur, giving it a sweet-tart flavor.

The cacao nibs and rum add extra chocolate top-notes to an already dark chocolate, including a green nuttiness and an almost coffee-like roast. Made with organic, fair-trade cacao nibs and white rum.

California bay leaves (Umbellularia californica) give these truffles a clear, clean taste and paint a vivid picture of eucalyptus trees overlooking the ocean along the California coast.

Cardamom lends its wonderfully complex notes of lemon, pepper, and spice to this delicious truffle.

The raspberry liqueur makes this truffle deep and dark and velvety...

Chamomile (Matricaria chamomilla) is an herb that is used all around the world for its soothing herbal sweetness. Lightly scented of apples, pineapple, and wild straw, chamomile is a delightful addition to dark chocolate.

The smokey heat of the roasted jalapeños adds another layer of depth to the dark chocolate ganache.

The limes bring the sunshine and the roasted jalapeños bring the smoky summer heat.

Cassia cinnamon has the cheery, robust smell that reminds us of baking cookies and holidays spent with Grandma.

Cloves are intense! These truffles are filled with dark spice notes, warm and rich.

This truffle is made with coconut milk instead of dairy, lending a subtle coconut flavor and making the texture even more delicate. (shhhh! Don't tell anyone it's vegan!)

Coriander (the dired seeds of the cilantro plant) gives this chocolate a subtle woody and lemony aroma, while the honey adds a touch of sweetness.

Damiana is a South American herb that has long been used as an aphrodisiac. It gives the chocolate pleasant herbal bright notes, a soft pepperiness, and a little rich musk.

A touch of honey rests on the tongue while the aromatic raspberry eau-de-vie brandy rises in the air.

The flavor of this Italian hazelnut-and-herb liqueur adds a soft, rich luxury to the already earthy chocolate.

Like it's from your own garden patch, this organic mint is three-dimensional and fresh.

Fresh organic thyme gives this truffle a delightful earthy and woodsy character.

There's a lot to be said about the classic combination of Grand Marnier (cognac and the Citrus bigardia orange) and dark chocolate. But don't talk with your mouth full, it ruins the experience.

We threw out tradition on this one! The fresh grapefruit zest will make your eyes go wide when you pop this very aromatic and slightly bitter truffle in your mouth.

Who knew there was so much bright, red, tart, fruity flavor in dried hibiscus petals?!

Emblematic of the liquid-gold sun of Spring and our faith in warmer days right around the corner. A large dose of sweet honey mellows the mouth-warming ginger perfectly.

The South African shrub (Heuningbos [Cyclopia spp]) infused into this truffle has an amazingly honey-like flavor with pronounced floral and herbal character.

Face it, there is still a chill in the air...best battled with a little Jameson Irish Whiskey and a dollop of honey in your coffee!

Suave and rich, my signature truffle starts with dark rum, nutmeg, honey and vanilla before the gentle heat of the habañeros.

Sit down, rest your feet, and breathe in the scent of jasmine... Made with jasmine green tea.

Black cherry eau-de-vie brandy and honey. The honey makes the brandy taste like sweet, dark, perfectly ripe black cherries.

This truffle is dark and aromatic like a evening walk through a French garden.

Fresh, aromatic lemon zest! Nothing sour about it, just fragrant creaminess.

Zingy but not zany. We addded white rum to zest up the "regular" Lemon truffle.

Not to be confused with the taste of black jelly beans, licorice root (Glycyrrhiza glabra) adds a mellow, sweet, woody flavor to the chocolate.

Surprisingly bright and cheerful. Made with fresh lime zest.

This Mediterraneean herb has a surprisingly perfumed and musky character.

The traditional Cuban drink now in truffle form. The white rum, lime zest, and fresh organic mint may just make you do the cha-cha-cha. Es muy bueno!

Not another wimpy espresso chocolate! This "Good Morning!" chocolate is very robust. Made with organic fair-trade coffee.

This one remind most folks of the holidays. Watch out! The warm sensation may take you on a trip down memory lane...

This classic gets back its original flair with fresh orange zest. Is it strange to describe a chocolate truffle as "bright and cheerful"?

This truffle blends it's citrus character with the herbal musk of rosemary. Made with fresh orange zest and fresh organic rosemary.

Like the changing seasons, this pairing creates a sense of anticipation and delight. This truffle is full of the flavors of the winter holidays: fresh orange zest, cloves, allspice, and cinnamon.

Fresh orange zest and dark rum for memories of holidays past.

"Vanilla" does not mean "plain". The chocolatier believes this truffle to be the single most luscious, sensual in his chocolate library. (Vanilla beans are the fruit of an Orchid flower.)

Only harvested at the peak of freshness and rarely available, the delicated and familiar aroma of oregano blossom leaves most taste buds mistified.

The West African spice "Grains of Paradise" is reminiscent of cardamom, black pepper, jasmine, rose petals, coriander, ... It starts subtly, but leaves an invigorating brightness on your tongue long after.

A touch of honey illuminates the fruit of the pear brandy and mellows the camphor bite of the lavender. Dark earthy cocoa, honey, pear, musk...

Now what you'd think! The chocolate masks the dusty heat, showcasing the more delicate elements of the peppercorn.

Pi x r^2 No. They're round! This truffle will have you thinking fondly of autumn leaves, geese flying south and pumpkin pies. Flavored with cinnamon, ginger, nutmeg, cloves, and allspice (but not pumpkin!).

This blend of pear eau-de-vie brandy and honey has a little punch and is incredibly aromatic.

The pomegranate juice makes this our most intensely tart and fruity truffle.

Made with culinary-quality rose petals, this truffle is delicately floral but definitely rosy, with hints of vanilla. Made with dried rose petals.

Flavored with a Cavernet-Merlot wine, this truffle is bursting with fruit!

Rooibos--also known as African Red Bush--gives a smoky, sweet taste with a touch of tartness.

Surprisingly, the rosé wine reduction brings forth a delicate, almost strawberry-kiwi finish from the truffle.

This fortified red wine adds a bright, sweet, alcohol finish to the truffle.

Blackstrap molasses is fermented to make blackstrap rum, a dark and intense version of the clear beverage with which we are more familiar. Adding raisins to the mix creates a chocolate truffle that tastes round and sweet and dark, like a summer night staring up at the stars from a boat.

100-proof peppermint schnapps brings this chocolate truffle about as close as it could get to tasting like a candy cane!

Gloriously green and earthy; Nothing like you'd expect. Made with fresh organic Basil.

The mineral tang of sea salt gives the chocolate an extra richness.

Like campin'? This one is smoky! Campfire not included.

What did you call me? Nah, this kind of stout is a good, dark beer, a beautiful pairing with a good, dark chocolate.

For those of you with a sweet tooth (or two), we have this truffle flavored with a sweet raspberry liqueur.

Close your eyes. Taste the subtle aromatic notes of a spring afternoon in the Pacific Northwest. This truffle is flavored with a Douglas fir bud brandy from Oregon.

We'll bring the tequila añejo (aged tequila) and fresh lime zest. You bring the lounge chair.

"Put the lime in the coconut, you drink 'em both up." Thank you Harry Nilsson for this combination! This is another one of our vegan truffles (no cream).

Made with Tuaca, an Italian brandy flavored with vanilla and citrus. This truffle will make any evening specail.

This ancient grape is making a modern comeback. White wine made from this grape is clean, crisp, and very aromatic with a lingering impression of sweetness.

These are the true chai ingredients: bark, roots, spices, herbs and all. Made with black tea, ginger, black pepper, cinnamon, orange peel, astragalus, cardamom, coriander, galangal, gingko, gotu-kola, fo-ti, nutmeg, cloves and vanilla beans.

There's a lot here to get worked up about. The delicate flavor of honey in this truffle makes it fit for a queen.

Yerba Matté is a traditional South American herbal beverage similar in flavor to a light black tea with an herbal bitterness. It's delightful in chocolate.

A chocolate lover's version of a classic rum ball, this truffle is made with dark chocolate, dark rum, and vanilla.