How we make our freshly made handmade chocolates

1. Color

We choose a chocolate mold and use colored cooca butter to create the patterns of our chocolates.  Either edible paper or paint, applied by hand, airbrush or other applicator.  The colors used may be in keeping with a season or occasion, e.g. Christmas, Chinese New Year or Canada Day.

2.  Shell

We temper the chocolate and pour into the molds for a few seconds, then pour it back out, knocking out air bubbles.  The molds and chocolate need to be at the right temperature to form a thin coat within the mold.

3.  Ganache

We create our ganache flavors from creams, vegan 'milk', fruit purees or water and put them in piping bags.  

4.  PIpe

When the shell is dry, we fill it with ganache, avoiding any hollow spaces or air bubbles where bacteria may breed.  The shells are thin to allow for a quick release of the creamy and smooth ganache.

5.  Cap

The final step is to conceal the ganache and close or encapsulate the chocolate.  We allow the chocolates to cool and contract in the mold, then we turn them over to get them out.