Blushing Berry Signature Truffles

A look back at the first collection of truffles I created for the Blushing Berry, a chocolate and pastry shop I started in 2013. It had been a lifelong dream to start something of my very own, and even now, just the images of what was created during those years brings back the best memories.

This was our Signature Collection.

Toasted Hazelnut: Hazelnut praline, milk chocolate and a hint of hazelnut
liquor coated in milk chocoate and topped with hazelnut crunch.

Pistachio Creme: White chocolate and fresh pistachio ganache dipped in white chocolate and topped with toasted crushed pistachios.

Malagueta: The sweet heat of a malagueta chile, tamed by milk chocolate, dipped in the same and topped with dry malagueta seeds.

Ginger Snap: Dark chocolate ganache infused with ginger, a hint of cinnamon and nutmeg. Dipped in dark and topped with ginger snap crumbs.

Espresso: Finely ground espresso beans in a dark chocolate ganache, dipped in the same and topped with a single coffee bean.

Fig Saffron: Figs, cashews and apricots in a sweet milk chocolate ganache, dipped in dark and topped with strands of Spanish saffron.

Raspberry: Dark chocolate, luscious red raspberries and Eau de Vie, topped with vibrant raspberry powder.

Coconut Praline: Walnut praline and a toasted coconut white chocolate ganache, dipped in dark and topped with toasted coconut.

Milk: Silky milk chocolate ganache, dipped in the same and topped with grated milk chocolate.

Caramel Himilayan Salt: Sweet amber caramel and velvety milk chocolate ganache enveloped in dark and topped with a dash of pink Himilayan salt.

Amaretto: Toasted almonds and a hint of Amaretto combine in a milk chocolate ganache, dipped in dark and topped with a blanched almond.

Dark: Luscious dark chocolate ganache, dipped in the same and topped with dark chocolate sequins.