Artist/cartoonist John Q. Tullius said "Nine out of ten population like chocolate. The tenth person all the time lies." Long ago, chocolate became the go-to indulgence for a large portion of humanity. We eat it when we're happy, when we're sad, when we're celebrating, and for no good theorize at all. Americans consume 11.7 pounds per person annually.
Most chocolate is consumed as candy bars and similar mass-produced treats, but for a growing number, the hunt for high-quality confections made in small quantities by hand using the best ingredients has come to be a mission.
Cocoa Dusted Truffles
Even though chocolate has evolved into a year-round treat, holidays continue to be hot spots for sales. So, as Mother's Day, Easter, and other occasions approach, chocolates with a special something are even more in demand.
Chocmod Truffettes de France Natural Truffles, Plain, 1000-Gram Boxes (Pack of 6) Best
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Chocmod Truffettes de France Natural Truffles, Plain, 1000-Gram Boxes (Pack of 6) Feature
- Each box contains Two - 1.1 pound gold sealed bags to ensure freshness
- Each bag contains approximately 50 truffles, for a total of 100 delicious truffles per box
- Makes a great holiday gift, hostess, parties, Christmas, Hanukkah, etc.
- THIS ITEM IS IN STOCK AND SHIPS WITHIN ONE BUSINESS DAY
- FAST FRIENDLY SERVICE, WORLDWIDE AND EXPEDITED SHIPPING AVAILABLE, APO/FPO,MILITARY BASES,AND ALL INTERNATIONAL LOCATIONS!
Chocmod Truffettes de France Natural Truffles, Plain, 1000-Gram Boxes (Pack of 6) Overview
What a delicious treat! Gourmet French Truffles. These delicious imported French Truffles by Chocmod are absolutely scrumptious! Time to order these chocolate truffles for the Holidays. Don't wait - you don't want to miss out! This item is only produced for a limited time for the holidays and quantities are limited!
Customer Reviews
*** Product Information and Prices Stored: Jan 02, 2012 04:28:20
Maurie's Fine Chocolates and Candy
For some of the best in superior handcrafted chocolates, you can't do best than Maurie's Fine Chocolates and Candy in Madison, Wisconsin. Owner Cherie brilliant opened her shop in 1991, taking over the firm after her father Maurie died. He had been making chocolates since 1941 in his shop in Illinois. Intimately guarded family recipes are the secret to some of the best things you will ever put in your mouth.
While Maurie's hand-dipped chocolates and elegantly shaped truffles are sinfully good, Maurie's is unique in that they offer an impressive option of gift boxes and a mind-boggling option of molded chocolates. Every season includes holiday definite boxes and packaging as well as a accepted selection.
A quick scan of mauriesfinechocolates.com shows molds of dark chocolate sailboats, milk chocolate alligators, white and milk chocolate Guernsey cows, computers, swans, and a chess-board with all the pieces. That barely scratches the surface. Each holiday brings its own unique shapes. If you're seeing for a special present for the chocolate lover in your life, Maurie's is your one-stop shop.
Ambrosius - Chocolatier
For those who want something a exiguous (or a lot) out of the ordinary, you won't find any place best than Gail Ambrosius - Chocolatier, also in Madison. Gail Ambrosius thinks that bittersweet chocolate is the best chocolate, so that's all she uses. What she wraps that chocolate nearby is what has made her famous. If anyone can be said to have taken chocolate making out of the ordinary and into the realm of fine art, it's Gail.
Gail studied with the famed French Chocolatiers, Valrhona and the Cluizel family. Returning to the Usa, she opened her shop on Madison's east side, applying what she had learned with a vengeance.
Gail recommends eating her chocolates within two weeks since they are made with only the highest-quality ingredients and contain no waxes or preservatives. They look like other upscale treats but that's where any similarity ends. These chocolates are an educational palpate for your palate. Unexpected and unlikely flavor combinations dance to an overwhelming desist in your mouth, creating the most interesting, unusual, and yummy morsels I've tasted in a long time. My popular was Cinnamon/Cayenne dusted with cocoa powder. I improbable a good deal of dissonance but the Cinnamon and Cayenne proved a mellow and satisfying combination. The distinctive desist from the cocoa powder provided an extra bonus.
Her offerings contain Maharajah Curry with Saffron and White Chocolate shavings, Om (a fruit from Madagascar) with green tea and jasmine blossoms, Cognac topped with baby Candied Ginger, and Rose organery tea topped with fresh petals.
Gail is all the time seeing for new flavor ideas and encourages the submission of suggestions. Gail Ambrosius stands firmly on the cutting edge of chocolate creations. Her candies are the kind that make life complete.
Candinas Chocolates
Two chocolatiers we visited prove that fine chocolates don't just come from large cities. Candinas Chocolates hails from Verona, Wisconsin. Markus Candinas apprenticed with Swiss chocolate makers for six years, learned his craft well, returned to Wisconsin, and opened his premise in 1994. Candinas Chocolates are made without preservatives, using only the finest ingredients. This means they have a fairly short shelf life. In fact, the only place they are sold is at the retail boutique at their factory, a new location on Madison's Capitol Square, or online.
What they lack in durability, they more than make up for in taste. These chocolates can only be described as a sensual experience. The perfect chocolate flavors are rich, complex, and make your tongue want to jump for joy. Consumer Reports agrees. They rated Candinas Chocolates as the best customary chocolates in the country. To paraphrase Benjamin Franklin, Candinas Chocolates are proof that God loves us and wants us to be happy.
The Chocolate Caper
Oregon, Wisconsin is the home of The Chocolate Caper. Their game is Swiss pralines. Many confectioners claim to make pralines but those made by The Chocolate Caper are a whole different animal. Owners Ellen and Claude Marendaz make their pralines in small daily batches, cutting them by hand. Only the best goes into Chocolate Caper's goodies, including chocolate from California, almond butter from Missouri, and hazelnut butter from Oregon. What they do with those ingredients is a thing of beauty.
Claude came from Switzerland with his recipes and a passion for his craft. His pralines come with two inescapable layers, a top layer of pure chocolate and, on the bottom, chocolate mixed with almond butter, hazelnut butter, or toffee. The combination creates a flavor as unique as it is delicious. I was surprised by the snap when I first bit into one of Claude's pralines and delighted by a flood of flavor that embraced my taste buds in a warm chocolate hug. The almond and hazelnut pralines are infused with a subtle nut flavor that is by no means intrusive and will please even those who are not nut fans.
You don't have to buy a pig in a poke at The Chocolate Caper. If you stop by the store, you can sample before you buy. For something totally different, but no less decadent, don't forget to get some glaceed Australian Apricots dipped in bittersweet chocolate, peanut butter cups made with natural peanut butter, chocolate-dipped raspberry or Marian blackberry gels, turtles, or beautiful, imported Swiss truffles.
Baraboo Candy Company
For pure fun and silliness, you can't beat the offerings from the Baraboo Candy Company. Since 1981, they have produced award winning, high-quality chocolates daily in small batches with the best ingredients. Either you stop at their factory, buy online, or get a treat at a store, you'll have no issue recognizing their specialties.
Cow Pies are their flagship treat. Fantasize a turtle on a grand scale. Caramel is loaded with pecans and the whole thing is covered in chocolate. Moo Chews are fresh caramel dipped in chocolate, and Udder Fingers (my popular name) are toffee covered in chocolate and liberally sprinkled with chopped nuts. It doesn't end there. Baraboo Candy firm also makes a Cow Lick sucker, a walleye made out of solid chocolate named Wally Walleye, Chewy-Gooey Pretzel Sticks, Green Bay Puddles, and an perfect option of customary chocolates. There's nothing fancy here, just good customary chocolates; kind of the chocolate equivalent of relieve food and, best of all, they're ready roughly everywhere.
Other local Wisconsin chocolate sources
A incorporate of additional local Wisconsin chocolate sources include:
Amy's Candy Kitchen, Cedarburg, Wi. Confections made with the best Belgian chocolates. Caramel and award-winning caramel apples are their specialty.
End of the Trail Candy Shop, Waupun, Wi. One of the best customary chocolate shops run by the third generation of chocolate makers. Stop by their place, have a gourmand coffee, some ice cream, and watch them turn out chocolate masterpieces.
All these chocolate makers barely scratch the outside of what's ready out there. New chocolate makers are springing up all the time in towns both big and small. person once said that the best chocolate is the one you haven't tasted yet. Fortunately, chocolatiers make sure the best is all the time lurking just down the road.
If You Go:
Candinas Chocolates, 2435 Old Pb, Verona, Wi 53593, (800) 845-1554, candinas.com
The Chocolate Caper, 105 S. Main St., Oregon, Wi 53575, (608) 835-9294, chocolatecaper.com
Maurie's Fine Chocolates and Candy, 1637 Monroe St., Madison, Wi 53711, (608) 255-9092, mauriesfinechocolates.com
Gail Ambrosius - Chocolatier, 2086 Atwood Avenue, Madison, Wi 53704, (608) 249-3500, gailambrosius.com
Baraboo Candy Company, 10891 Co-op Lane, Baraboo, Wi 53913, (800) 967-1690
Taste of Wisconsin ChocolateDare to Cook Chocolate: Basic Truffles Video Clips. Duration : 5.68 Mins.2 DVD volume. Learn the basics of truffle making! Learn about tempering as well as an introduction to ganaches, dipping & molding. Make several varieties by utilizing fresh fruits, nuts, essential oils, herbs and spices, and liqueurs. Learn about quality chocolate and make great gifts at a fraction of the store bought cost and better quality. Learn to create: Java Truffles (java ganache dusted in cocoa powder), Neapolitan Bar Truffle (with lemon infused white chocolate covered by a blanket of milk chocolate), Grand Marnier (Grand Marnier ganache hand dipped in dark chocolate), Midnight Mint (molded midnight mint ganache in dark chocolate sea shells), Almond Bark, Blueberry Bark & Chocolate Dipped Strawberries. Known as the Chocolate Man, Bill Fredericks has owned and operated ChocolateMan.com, a chocolate supply business, for the last 20 years. He is an internationally trained chocolate chef, instructor and past corporate chef for Choc Elan, LLC. Bill has been instructing, consulting, and working as a private chef for over 20 years. He is a member of AACT (American Association of Candy Technologists), IACP (International Association of Culinary Professionals), and Vice President of the NW Chocolatiers Guild. Fredericks' career in chocolate started with his wife a little more than 20 years ago. She was anxious to make some fancy desserts and had her mind set on truffles. He made some for her using chocolate chips. Discovering that chocolate chips don't make the best ...
Tags: chocolateman, chocolate, truffles, cooking, Man, Seattle
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