Artisan Chocolate Truffles & Pralines: Belgian 60%+ Cacao, Hand-Finished in California
The chocolate truffle is the most demanding test of a chocolatier's craft — a confection so simple in construction (ganache center, chocolate shell) that there is nowhere to hide an imprecise ganache ratio, an under-tempered shell, or an off-specification ingredient. Andy Anand's truffle and praline range is built on a Belgian 60%+ cacao foundation with ganache centers emulsified from California heavy cream and finished by hand in our Chino, California confectionery kitchen. The result is a confection that delivers the progressive melt, the aromatic release, and the clean finish that define a genuinely well-made truffle — as opposed to the flat sweetness and waxy residue that characterize mass-produced alternatives.
The ganache at the center of each truffle is an emulsified combination of heavy cream and Belgian 60%+ cacao chocolate. Emulsification requires precise ratios: too much cream and the ganache is too soft to hold shape at room temperature; too little and it becomes grainy and dry. The temperature at which the cream is added to the chocolate, the timing of the incorporation, and the temperature at which the finished ganache is cooled all affect the final texture. Our production team has refined these ratios through years of production and maintains them consistently across every batch.
Every truffle in our range is hand-dipped in tempered Belgian 60%+ cacao and hand-finished. The slight irregularity visible on each piece is evidence of the hand-dipping process — not a defect. Machine-deposited truffles are perfectly uniform because a machine applies an identical shell thickness and finishing technique every time. Hand-dipped truffles have character. Our range covers over 24 varieties across spirit-infused, nut, fruit, and seasonal profiles.
For sugar-free versions of our truffle range made with erythritol-stevia sweetening and the same Belgian 60%+ cacao base, see Sugar-Free Truffles & Pralines. For our dark chocolate bar and enrobed confection range, see Artisan Dark Chocolate. For the full chocolate collection, see the main chocolate silo.
