Saturday, December 4, 2010

Welcome To CocoaRoar!

Welcome to CocoaRoar!

My CocoaRoar truffles are lovingly handcrafted in my very small kitchen on the Upper West Side of Manhattan. They are available on a seasonal basis. When I am not making truffles for holidays, I am a full-time professional violinist in New York City.

I’ve always had an insatiable passion for chocolate, and I’ve been making truffles since I was a teenager. I’m largely self-taught but have spent nearly two decades experimenting with flavors, refining my technique, and sampling chocolate all over the world. After years of chocolate exploration and experimenting, I began CocoaRoar in December 2007.

Each CocoaRoar truffle is handmade by me from my own original recipes. I use the finest Valrhona bittersweet chocolate, Callebaut white chocolate, pure cream, and fresh high-quality teas, herbs and other natural flavors.

Six flavors at a time are chosen from a rotating menu of truffles. In addition to Extra Bittersweet, which is always offered in each round, there is usually one truffle from several different flavor families. Previous selections have included the following:
  • FLORAL :  Lavender, Rose, Geranium
  • HERBAL :  Fresh Mint, Lemon-Basil, Ginger
  • SPICES :  Chile&Cinnamon, Cardamom, Saffron
  • TEA-INFUSED:  Earl Grey, Jasmine
  • NUTS :  Peanut Butter&Sea Salt, Amaretto
  • FRUIT : Meyer Lemon, Grand Marnier, Passion Fruit

CocoaRoar truffles will keep at cool room temperature for 3 to 4 days or in the refrigerator for up to 2 weeks if stored in a resealable plastic bag.

I look forward to sharing these chocolate delights with you!

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