french
broad
luscious chocolates: gallery
fresh raspberry
Inspired by raspberries from
our friend Claire's abundant garden, we blend 56% dark chocolate with
freshly made red raspberry puree. No flavored liqueur here! (with
a milk chocolate swirl)order online: signature collection | melange
french lavender
The lavender-infused cream in
this Peruvian dark chocolate ganache is complemented by local mountain
wildflower honey. The floral character is softened with the sweetness
of a Hawaiian milk chocolate couverture. (with lavender buds)order online: world collection | chocolate subscriptions
indian
kulfi 
Rose, pistachio, and cardamom:
Jael found her inspiration for this rich milk chocolate truffle in this
classic flavor of kulfi- a dense Indian ice cream. She steeps pink rose
buds and whole cardamom pods in the cream, and blends the infusion with
toasted pistachios and 38% cacao milk chocolate. (with crushed
pistachios)order online: world collection | chocolate subscriptions
maple
Amber maple syrup is combined
with sweet butter and a blend of dark and milk chocolates to create a
sublimely smooth ganache center. They are covered with milk chocolate
and dark crystals of Pacific red alder-smoked sea salt. These fabulous
truffles remind us of a Sunday breakfast with pancakes smothered in
maple syrup and smoked bacon (without the pancakes...or the bacon).order online: signature collection | melange
mole negro
Dan takes chocolatiering
outside as he prepares his version of a traditional Mexican paste used
for savory sauces in central Mexico. In a cast iron skillet over an
open fire, a panoply of chiles, nuts, seeds and spices are
dark-roasted. Soaked and ground, the resulting paste is added to a 65%
cacao Madagascar chocolate ganache for a one-of-a-kind truffle.order online: world collection | chocolate subscriptions
hazelnut
Gianduja (john-DO-ya) is the
name given to sweet chocolate combined with hazelnut paste. For this
truffle, we toast and grind raw hazelnuts, then combine them with a
blend of milk chocolate and 65% dark chocolate, dip them in dark
chocolate and top with a toasted hazelnut half.order online: signature collection | chocolate subscriptions
vanilla bourbon
In this truffle, we use Knob
Creek, our favorite small batch straight bourbon whiskey from Kentucky,
and chase it with Costa Rican vanilla bean. They are dipped in dark
chocolate and topped with toasted Missouri sweet pecans.order online: signature collection | melange
masala chai
This truffle is based on the
traditional spiced tea from India. We blend milk chocolate with cream
that has been infused with clove, cardamom, ginger, cinnamon, blackpeppercorns, vanilla bean and Darjeeling black tea. The result is a creamy, sweet and spicy truffle that emulates the delicious beverage. (with a milk chocolate dot)
order online: world collection | chocolate subscriptions
lemon pepper
The sweetness of white
chocolate is offset by tart lemon and piquant black peppercorns, and
the dark chocolate couverture gives this truffle depth and a lasting
finish. (with candied lemon peel)order online: signature collection | chocolate subscriptions
double mint
First, cream is steeped with
fresh garden mint. Then a touch of essential oil of peppermint is
added. The result, when combined with 65% bittersweet chocolate, is a
subtle yet complex, earthy punch of minty goodness. (with dark
chocolate stripes)order online: signature collection | melange
white jasmine
We came to this enterprise
sceptical of white chocolate, but were transformed upon the discovery
that jasmine green tea is the perfect accompaniment! The resulting
creamywhite chocolate ganache is flavored with local wildflower honey and dipped in dark chocolate. (with a white chocolate flower)
order online: signature collection | chocolate subscriptions
blueberry cognac
The berries in this ganache
were grown locally at Finally Farm. We made a fresh puree and combined
it with a 73% Dominican dark chocolate and Remy Martin Grand Cru
Cognac. Pull out your snifter and take a sip of this beauty. (with a
white chocolate dot)order online: signature collection | chocolate subscriptions
café au lait
We steep cream with locally
roasted coffee beans and a hint of bourbon, and pair it with a blend of
dark and milk chocolates. This bittersweet ganache is covered with milk
chocolate to sweeten the bitter bite of a strong cup of joe. (with a
dark chocolate coffee bean)order online: signature collection | melange
earl grey
Drank in the afternoon, earl
grey is a fragrant black tea with bergamot, a mediterranian citrus.
Trufflefied, we infuse earl grey into a dark chocolate ganache and
cover it in milk
chocolate. (with crispy leaves of black tea)order online: signature collection | chocolate subscriptions
canela picante
Cayenne pepper and ground
cinnamon are infused into an extra bittersweet chocolate ganache made
with 73% chocolate from the Dominican Republic. As the bittersweet
notes of the chocolate fade, a crescendo of heat remains on the palate.
If you have never paired chocolate and chili pepper, you're in for a
treat. (sprinkled with cayenne pepper)order online: world collection | chocolate subscriptions
red bush
(DF)– Local sourwood honey and
African rooibos tea in 65% bittersweet chocolate and coconut cream.
(with candied papaya)order online: signature collection | melange
single origin truffles:
Only dark chocolate and cream, with a touch of agave nectar, are used to create the smooth, dense ganache center, allowing you to experience the nuances of individual cacao crops from around the world. Origins subject to availability, as crop harvests fluctuate.order online: single origin collection | chocolate subscriptions
costa rica
The chocolate used to make this
single origin truffle holds a special place in our hearts, as it comes
from the same province as our first son. Being personally familiar with
this criollo cacao’s terroir, we can vouch for its uniqueness. It
starts out fruity but leaves you with a nutty, caramel aftertaste. You
might even get the aroma of freshly cured
tobacco! 68% cacao. (with “c”)order online: single origin collection | melange
dominican
Made with cacao grown in a fair
trade cooperative of Dominican farmers, this chocolate is a robust
Forestero varietal, presently the darkest chocolate we use (73% cacao
mass). We love its well-rounded taste, the robust cacao flavor with
background notes of nutmeg and clove. (with “d”)order online: single origin collection | chocolate subscriptions
ecuador
Starring Arriba Nacional, an
unusual variety of the Forastero cacao from the Los Rios region of
Ecuador. Upfront chocolatey notes give way to fruit blossom, coffee and
a lingering floral aura. The flavor is subtle and light on the palate,
but the body is bold. 68% cacao mass. (with “E”)order online: single origin collection | melange
Hawaii
our newest single origin, single estate chocolate
masterfully taken from bean-to-bar by Guittard, then taken to truffle
form by
yours truly. The 55% cacao chocolate fittingly, amazingly,
resounds of
fresh, tangy pineapple.order online: single collection | chocolate subscriptions
madagascar
This
chocolate’s cacao comes from the northwestern coastal region of
Madagascar, and its complex, citrusy flavor resounds with its
rainforest roots. 65% cacao. (with “m”)order online: single origin collection | melange
peru
In this single origin truffle
made with 68% bittersweet chocolate from the Amazonian tropics of Peru,
you can taste the bananas and papaya interplanted amongst the cacao.
(with “p”)order online: single origin collection | chocolate subscriptions
buddha (vegan) truffles:
a creative emulsion of coconut cream and chocolate, these truffles are free of dairy (all vegan, save the red bush), but just as luscious as our signature truffles. Even if you normally bow down to the sacred cow, you will find the texture uncompromisingly smooth and the repertoire of flavors beautifully suited to the coconut cream paradigm.order online: buddha collection | melange
buddha (v)
Our original vegan truffle, the
Buddha is made with a creative emulsion of cream of coconut and 72%
dark chocolate. They are free of dairy and soy, as is our first son,
whom we used to address as Buddha. (with a “B”)order online: buddha collection | chocolate subscriptions
orange
buddha (v)
This was our first exploration
of flavoring a coconut cream ganache. With zest of orange, we
discovered that the coconut cream and chocolate emulsion could provide
fertile ground for new inspiration; a clean palate to showcase new
flavors. (with candied orange peel)order online: buddha collection | melange
strawberry
balsamic
(V)– Semisweet chocolate,
balsamic vinegar, and a puree of fresh strawberries from Full Sun Farm
in Leicester, NC in a coconut cream-based ganache. Rolled in dark
chocolate and crunchy cacao nibs.order online: buddha collection | chocolate subscriptions
pomegranate
(V)– We reduce pomegranate
juice to a syrup, and the bright, tart result is used to flavor a dark
chocolate coconut cream-based truffle. A naturally salty goji berry
adorns the top.order online: buddha collection | melange
Thai (v)
lemongrass, green chile, ginger and lime, infused in a dark chocolate
ganache, then rolled in toasted coconut.order online: buddha collection | chocolate subscriptions
More Luscious Chocolates?
Chocolate Loungesalted honey caramels
Buddha (Vegan) Truffles
Thanks for your support,
Jael and Dan
Owners/Chocolatiers
French Broad Luscious Chocolates
828.252.4181
info@frenchbroadchocolates.com