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Chocolates of Vermont: A Facelift

Posted on October 12, 2009 11:46 AM by Allison

Our legendary Chocolates of Vermont are perhaps our most signature line, created early on in Lake Champlain Chocolates’ history.  The moulds were designed especially for us, each of the four pieces depicting a Vermont landscape – to represent the four seasons.  With extraordinary Vermont ingredients laced into these fine creations, they’ve become a top-seller over the past two decades.

You’ll notice something a little different about them these days though.  Sure, our packaging changes from time to time, but this year the whole line got a facelift. 

Wrappers that used to be gold now vary, offering an assortment of rich earthy hues that look lovely in the new clear bags of Chocolates of Vermont.  We now have an Assorted Twelve-piece Bag, an eight-piece Honey Caramel Bag and an eight-piece Maple Crunch Bag

Our year-round box of Chocolates of Vermont now depicts an artistically rendered black dog in a red truck.  The box is smaller and uses less packaging than our previous boxes, in an effort to continue our commitment to eco-friendly business practices. 

Not only packaging, but the chocolate is improved as well.  We’ve upgraded the Green Mountain, adding more delicious roasted almonds and dried currants to the sweet milk chocolate.

In case you’re not too familiar with this exceptional line, I’ve borrowed text from our new eight-piece assorted box

Honey Caramel After shedding their snowy winter coat, Vermont’s hillsides and meadows celebrate the coming of spring with an outburst of wildflowers.  Bees are drawn to the banquet, and we pair the harvested honey with creamy caramel and dark chocolate.

Evergreen Mint On crisp winter mornings you can feel the air crackle around you, heightening each sensation.  We captured that feeling in a sweet peppermint crunch wrapped in dark chocolate, and imprinted with the beauty of the moon rising serenely over the Green Mountains.

Green Mountain When you look out on some of the world’s most picturesque mountains every day, you can’t help but be inspired.  Some artists express themselves on a canvas; we use rich milk chocolate, roasted almonds, and dried fruit.  Creativity never tasted quite this good.

Maple Crunch In March, when the Vermont nights are cold and the days are warm, maple trees yield thousands of gallons of sweet sap, which is patiently distilled into the world’s finest maple syrup.  We flavor buttercrunch with this liquid gold, and contrast its sweetness with dark chocolate.

Let us know what you think of the new design!


How We Make Our Maple Toffee

Posted on January 23, 2009 2:21 PM by Leann

The other day, I was lucky enough to catch them making the maple toffee used in our Chocolates of Vermont Maple Crunch. Made with Vermont maple syrup and fresh butter, it’s one of our top chocolates and also ranks high on my list but I’d never seen it being made. It was great to watch and it smelled incredible. I guess I never really thought about what went into the making of it.

With that being said, I did my best to capture it on video to share with you. I’ve got to fess up about something though. I am not the most technically savvy person in the room so in the course of taping, I managed to miss one of the coolest parts – the pour. Once the toffee reaches the correct temp, it’s taken off the fire and wheeled over to the cooling table on this neat hoist. They crank it up high and then pour it out and it’s just glorious. I’ll try to catch it another time but until then, enjoy!

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