Flavours
54% Callebaut Belgian/64% Guayaquil/75% Tanzanian chocolates and crème fraîche are used for all confectionery.
Specialty Truffles: | |
Mexicana |
Romance |
Caribbean |
Bollywood |
Rani |
Sea Breeze |
Gentleman |
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Canadiana Truffles: |
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Rose Wild Canadian roses (Forbes Wild Food product) |
Mushroom Wild Canadian black trumpet mushroom (Forbes product) |
Ice wine Cabernet Franc Canadian Ice wine |
Raspberry vinegar (Mr. Vinegar’s product) |
Maple, black walnut (Forbes product) |
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Single Flavour Truffles: |
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Tahitian vanilla, candied lime peel |
Verveine (lemon verbena) |
Lavender |
Moka (espresso bean) |
Chai Masala |
Lemon |
Madagascar Bourbon vanilla |
Fresh Infused Mint |
Hibiscus |
Chestnut Honey |
Traditional Truffles: |
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Cognac, candied orange peel |
Cognac, candied young ginger |
Poire William, pear eau de vie |
Kirsch, cherry eau de vie |
New Flavours: | |
Garam masala from Kochi India, mild with star anise top note |
Saffron and gur (palm syrup from Bengal) with pomegranate flower |
Almond and pistachio marzipan |