Heavenly Chocolates are made with a fine couverture grade dark Belgium chocolate. A great deal of care is put into each truffle. Each one is hand-rolled and hand-dipped by the Heavenly Chocolates staff. We hope you enjoy each delectable bite! Check out a great online article about Heavenly Chocolates: Chocolate Love The Process of Making a Heavenly Truffle I am fascinated by how things are made. I am often the one in the restaurant examining the food at my table wondering what steps were involved. For those that share this curiosity, I brought a digital camera to the kitchen one day. This is how we make a Heavenly Truffle. The night or two before the staff gets to the kitchen, the ganaches are made. I first add the cream to the chocolate then add any liqueurs, and oils. After the ganache has thoroughly chilled, my staff scoops and rolls each truffle center. The rolled truffle centers are put on a rack to await dipping. Two dippers take the rolled truffle centers and dip them into tempered chocolate. (The other dipper is taking the picture). During or after the dipping, depending on the truffle, markings are used to define each different flavor. After the truffles have been cooled and set, the truffles are put into paper cups then boxes for easy storage. The truffles are later put into individual packaging.   elizabeth@heavenly-chocolates.com  |  © 2007 Heavenly Chocolates, LLC  |  Call us at 206-547-0070