Description
Our Forage Collection of smooth, creamy chocolate truffles are made from locally gathered and cultivated mushrooms, both functional and culinary, infused in tree syrup- and honey- sweetened ganaches for a balanced, umami-rich, earthy flavor experience you won’t find anywhere else. For the full forest-y experience, we create these dusty little beauties in shapes, colors and matte textures that evoke their namesake mushrooms, looking like something you’d come across when foraging in the deep woods.
And of course, all of our recipes are created to be absolutely delicious.
Available during the summer and fall months as we gather fresh mushrooms, and periodically throughout the winter and early spring as we are inspired and as supplies of our dried stash last.
4 bonbons packaged in a slender kraft box wrapped with an ivory band. Each box measures approximately 1.75″ x 6.75″
Each collection is a selection of five of the following (chef’s choice depending on availability):
- Black Trumpet Truffle: earthy, petit peaks of earthy Black Trumpet mushrooms in 70% dark chocolate ganache made with Vermont cultured butter & a whiff of Sugar Bob’s Finest Kind smoked Vermont maple syrup, hand dipped in dark chocolate & dusted with black cocoa powder
- Cardamom Chanterelle Truffle: dark chocolate ganache peaked dome with fruity chanterelle mushroom & Runamok cardamom-infused Vermont maple syrup dipped in dark chocolate and finished with terra cotta cocoa powder
- Porcini Rosemary Truffle: in honor of the native Brattleboro Frost’s bolete mushroom, porcini mushroom folded into a dark chocolate olive oil ganache with Vermont-grown rosemary, hand-dipped in dark chocolate dusted with French mahogany cocoa powder
- Brown Butter Morel Truffle: 65% dark Ecuadorian chocolate ganache peaked dome made with browned Vermont cultured butter, toothsome morel mushrooms, Vermont shagbark hickory syrup, dusted with natural cocoa powder
- Double Chestnut Truffle: 73% dark chocolate from Venezuela with candied chestnuts and Vermont grown chestnut mushrooms from Slipstream Farm dusted with terra cotta cocoa powder
- Chaga Birch Truffle: deep, dense bittersweet dark chocolate & chaga mushroom tea ganache with organic coconut oil & locally harvested & crafted Vermont black birch syrup, dipped in dark chocolate & dusted with black cocoa powder
- Reishi Mocha Truffle: hemlock reishi mushroom in 70% dark chocolate ganache with roasted ojoche bean (a caffeine-free, nutrient-packed coffee alternative), dandelion root and chicory, blended with housemade pin olio (fermented pine cone syrup), finished with natural cocoa powder
- Mushroom Rocher: 65% dark chocolate from Ecuador blended with candied reishi, chaga, shiitake and/or lions mane mushrooms and toasted crushed hazelnuts
- Shiitake Tahini Truffle 40% dark caramelized milk chocolate ganache with Vermont grown shiitake mushroom from Slipstream Farm, tahini and Vermont raw honey dusted with umber cocoa powder
- Lions Mane Turmeric Truffle 33% Ecuador cocoa butter white chocolate with locally grown lion’s mane mushroom, turmeric, bee pollen, house quatre épices blend and calendula blossom
- Puffball Mushroom 33% Ecuador cocoa butter white chocolate with Vermont raw honey and saffron, dusted with natural cocoa powder, the only bonbon that doesn’t actually contain mushroom but mimics the flavor and appearance
Our chocolate bonbons are made without preservatives and the freshest, finest ingredients, many sourced from the fields and forests of Vermont. With this in mind many are made to order, so please allow three to five business days for us to make them before we ship them out to you!
