Chocolate contains chocolate, that's it. Or so you think. When it comes to truffles, there is a lot more to it. Great chocolate is the solid basis of course, but all ingredients are important. The other main ingredient in our truffles is organic coconut cream. These two mixed together create a ganache, with a luxurious texture and smoothness that are so irresistible.
Flavourings are next up. I am originally from Hungary, and Hungary has an amazing climate and soil for certain fruits. My favourites are apricots, sour cherries and plums. I buy from a small family owned and operated farm, where you can see the fruit on the trees. They harvest them when they are fully ripe, and all their flavours are developed. They also turn their fruits into low sugar or no sugar jams, which are simply amazing. Alcohols, nuts and other stuff are just as rigorously tested and carefully selected.
I'd like to share a little background. Chocolate has always been a love and passion in my life, but becoming a Chocolatier was nowhere in my sights when I first chose a career. Consequently, I obtained professional qualifications in economics, business administration, logistics, executive coaching, you name it. I always followed the beaten track. Study the theory, get the qualifications, then try and do it. Until I discovered chocolates, that is. I was very eager, maybe a bit too much, but I did not want to wait until a course came up. I read materials online, followed forums and discussions, watched videos, and practiced. I was very happy to discover that my love of chocolate is backed with a natural knack for getting things right with it - most of the time anyway.
In the end, I taught myself. I am sure that I wasted time and energy on things that under the guidance of an experienced professional I could have avoided. But not knowing what is impossible sometimes works in your favour. I am sure that I would not have developed a great dairy free and Vegan range had I started with a conventional training.
I also learned that a big part of making truffles is trying to make them long lasting. This is simply due to economic and practical considerations. This process involves adding a lot of sugars in various forms, and then adding flavourings and salt to mask the extra sweetness. I understand that this may be necessary for large scale production, and it is a lot cheaper. However, this is not the way I wanted to go. I approach truffle making the same way I approached home baking and cooking before: I work with natural food, and do not see it as an exercise in chemistry.
We also make some great honeycomb, that we make with real acacia honey. The difference in flavour compared to the golden syrup variety is just incredible. I know that honey is not necessarily considered Vegan, but we work with a local beekeeper (local in Hungary, that is), who sells his own honey from his small bee keeping. Fair treatment of the bees and careful selection of their pollen collection area is guaranteed.
Overall, we use natural, mostly organic ingredients, do care for responsible sourcing, sustainability and fair treatment of producers. We make our own fruit reductions that we use in our chocolates. We make sure that our chocolates are simply the best that our passion, expertise, love and good ingredients can produce.