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Blue Bandana Chocolate

What do wine and chocolate have in common? Aside from the fact that they can pair very well together, quite a lot!

Last Thursday evening, the Echo Center hosted a wine tasting event, featuring wines from several terroirs in France and Italy. The wines were delicious, but what made the event extra interesting was the table of our Blue Bandana Chocolate that also made an appearance. With both high-quality wine and high-quality chocolate present, it wasn't a hard step to start to draw comparisons between the two, in terms of both tasting and origin.

Let’s take the concept of a terroir: A terroir, as Jason Zuliani from Dedalus Wine explained, is a sense of location and place for the grapes. As Jason put it, "this wine exists to communicate place." All aspects of that place can influence the wine, from the soil to the climate to the age of the grape vines. Here are two quick examples from the event:

The age of the vines played an important part in the flavors that came out. Older vines produce fewer grapes, and those they produce tend to be more concentrated, so that the older the vine, the more it can contribute to something in the flavor. For instance, there were two 2010 Riofavara "Nero D’Avola" Sicilian wines at the event: the "Spaccaforno" and the "Sciavè." Both are produced in the same year, but the Sciavè used older vines (43 years instead of 30). The difference in taste was clear! The older vines had a more rounded flavor with bolder tones.

The location and soil of the vines changes the flavor of the grapes created. For example, with the Chablis we tasted, there were two types: Chablis and Petit Chablis, both made from Chardonnay grapes and grown in the same town. But the Petit Chablis, had slightly less limestone in its soil, whereas the Chablis had more. As a result, the Petit Chablis was a bit more crisp and fresh, and the Chablis more rounded.

Now, let’s take these two examples over to chocolate:

Blue Bandana at Echo

The plants themselves: Cocoa trees have a lot in common with grape vines. For one thing, both have to reach maturity before they begin to produce. In the case of grape vines, this can be 3-5 years. For cocoa trees, it’s 5-6. In both plants, a lot of thought goes into the specific type of plant being used. In the cocoa world more and more farmers and producers are getting the skills they need to graft "super producer" trees onto trees that produce fewer cocoa pods. The wine industry is slightly ahead here, but it’s the same concept.

Location: Sourcing cocoa beans, and the soil type and area in which the trees are grown, is just as important with chocolate as it is with wine. We produce several varieties of chocolate from specific sources, including our Tanzania, Peru, Sao Thome, and, from Blue Bandana, a Madagascar and a Guatemala. All of these have differentiating tastes, based on the locations where they were produced. For instance, Madagascar is a huge spice producer, so when you take a bite of our chocolate, you can taste the hints of cinnamon and vanilla wrapped in chocolate. Guatemala, on the other hand, grows a lot of bananas, and those flavors translate into the chocolate itself.

So you see, terroir is important to both wine and chocolate!

Finally, what’s better than tasting wine and chocolate? Tasting them together to see how they work! From the various combinations around, we found two that were true winners:

Chocolate Pairing Set

1. The Blue Bandana Madagascar Black Pepper with the Sang Des Cailloux Cuvée Lopy: The peppery taste of the chocolate brought out new and different sweetnesses in the wine, and the chocolate just blossomed with the help of this delicious red from the Southern Rhône.

2. The Blue Bandana Guatemala with the 1997 Chablis: 1997 was a great growing year for the grapes, and age has only intensified the almost honey-like flavors in this wine. Taste it with the Guatemala and you’ll be amazed at how it brings out the fruit tones in what I often consider to be a very flowery chocolate.

And, for those of you who attended the event and want to remember, or for any of you who missed it and want to recreate it on your own, here’s the list of wines we tried. Don’t forget to continue to experiment on pairing them with our chocolate!

Domaine le Sang Des Cailloux
Winemaker: Serge Férigoule
Country: France
Region: Southern Rhone/Vacqueryas
2010 Sang des Cailloux Vacqueyras
2010 Sang des Cailloux Vacqueyras "Cuvée Lopy"
2010 Sang des Cailloux Vacqueyras Blanc

Riofavara
Winemaker: Massimo Padova
Country: Italy
Region: Sicily/Eloro
2010 Riofavara Eloro Nero d’Avola "Spaccaforno"
2010 Riofavara Eloro Nero d’Avola "Sciavè"

Roland Lavantureux
Winemaker: Roland Lavantureux
Country: France
Region: Burgundy/Chablis
2010 Lavantureux Chablis
2011 Lavantureux Chablis
2010 Lavantureux Petit Chablis
2011 Lavantureux Petit Chablis
2008 Lavantureux Chablis magnum
1997 Lavantureux Chablis magnum


What is a Truffle?

Posted on October 2, 2012 1:09 PM by Caitlin
Chocolate Truffles

There are many different things that we can do with chocolate to create different chocolate candies. Sometimes, we add homemade caramel to the middle, as in our honey caramels, our caramel five star bar, and of course, in the ever popular sea salt caramels. Sometimes, we cover nuts with chocolate. Other times it’s orange peels. But what our company started with thirty years ago, and what we built our name on is a chocolate confectioner’s tradition: the chocolate truffle.

What is a chocolate truffle?

A chocolate truffle is a chocolate candy in which the filling is made out of ganache. Ganache is a mixture of chocolate and cream, whipped together to create a smooth delicious center. In our ganache, we whip together Belgian chocolate with local butter from Vermont Butter and Cheese Creamery and local cream from Monument Farms. The ganache filling can be coated with any number of items. Traditionally, it was rolled in cocoa powder, but the ganache can also be rolled in nuts, coconut, or anything else you might fancy. We coat ours in a layer of hard chocolate, and hand-decorate the tops.

Why is it called a truffle?

Truffles from the Ground (the Fungus)

You may have heard of a tasty little fungus, rooted out by pigs or dogs, that is so exquisite it can sell for $400 to $600 a pound. Well that truffle bears a striking resemblance to the original, hand-rolled truffles created in Europe in the early 19th century. In fact, those confectioners named their chocolate creation after the fungus, which helped it gain an elite status, to be appreciated by nobles and the higher classes (just like the other truffle).

The History of the Truffle:

There are two competing stories here: the first is a great tale of a mistake that turned into a creation. In 1920, an apprentice for the great French Chef Auguste Escoffier was attempting to pour hot cream into a sugared egg mixture, but somehow mixed up his bowls and ended up pouring it into his broken chocolate instead. Not wanting to waste the ingredients, he waited for the result to cool a little, then rolled the chocolate and cream in cocoa powder. And so the truffle was born.

Peter's Gala Chocolate

The other story goes back to when Milk Chocolate was first invented. In the Swiss Alps, Daniel Peter devoted many years to the incorporation of milk into chocolate, which was a very difficult task, since cocoa contains so much fat that it does not mix well with milk. After years of research, he was finally able to do so in 1887, and his “Gala Peter” chocolate sold across Europe, and eventually the world. It was the foundation for the Societe Generale Suisse de Chocolat, which eventually merged into Nestle-Petr-Cailler-Kohler in 1929, and is now known as Nestle. Many tried to copy his invention, and in the process, they probably poured cream over chocolate, with the result being a ganache (which, by the way, has a much shorter shelf life and a very different taste and feel from milk chocolate!) This in turn led to the truffle, which became its own delicacy. (You can read more about the history of milk chocolate here.)

Where does the chocolate truffle end and other chocolate candy begin?

This question is up for a bit of debate. Generally speaking, any sort of chocolate confection with a ganache filling would be considered a truffle, which means that our revel chocolates are also truffles, even though they are squares. American truffles have a tradition of being shaped like a half egg (as ours are) while European truffles tend to be smaller and round (like our organic truffles.) However, chocolates with cream fillings are not truffles, since they have no ganache. Therefore, our Chocolates of Vermont or the chocolate creams you can get in our selection boxes cannot be considered truffles. That doesn’t mean they’re any less delicious, however!

The joy of chocolate is that it is terribly delicious just on its own, and can be combined with so many other flavors, either by pairing or by creating new treats that it is an inexhaustible resource!


How to Pair Chocolate

Posted on September 28, 2012 11:26 AM by Caitlin
Chocolate and Beer Pairings

We love the chocolate pairing craze going around right now, and we have embraced chocolate pairing wholeheartedly. However, a recent Italian study concluded that chocolate paired well with drinks depending on its cocoa content percentage. We’re glad that there are scientific studies being conducted on the tastes of chocolate, and we do love a good pairing, but at Lake Champlain chocolates, we’ve been pairing chocolate with wine and other things (like beer and cheese) for years, so we like to take a slightly more nuanced approach to the exercise than by simply looking at the cocoa percentage.

Think about it this way: to us, pairing chocolate based only on its percentage would be like pairing wine based solely on its alcohol content. While in general, wines with a lower alcohol content will be sweeter, there is so much else to take into account that it seems a little silly to just base pairings on one aspect of the overall flavor. Take origin, fermentation method, or type of grape, for example. These same considerations can also be thought about with chocolate:

Cocoa PodOrigin: The theobroma cacao (the tree that produces the cocoa beans that we use in chocolate creation), grows in hot, tropical conditions, about twenty degrees north or south of the equator. This region is known as the cocoa belt. But think about it: that’s a lot of different areas in which the cocoa tree can grow. Would the soils of Tanzania be the same as the soils of Peru? Absolutely not! As a result, cocoa beans from one area have a distinct taste that is different from cocoa beans from another area.

Cocoa BeansTypes of Cocoa Beans: There are three main varieties of the theoborma cacao tree: Criollo, Forastero, and Trinitario (which is a cross between the other two.) The trees are grown in different parts of the world, and yield different types of beans. (You can read more about the differentiations between the beans here.) This also affects the final product.

Cocoa Bean Fermentation in GuatemalaFermentation method: There are many different methods of cocoa bean fermentation used today that help to determine the quality of the final bean. Sometimes the beans are layered with banana leaves in wooden boxes, sometimes in plastic boxes, and sometimes they are simply left in heaps. Sometimes the beans are turned, and other times they are left to sit. All of this can change what the bean will taste like at the end of this process, and consequently what the chocolate made from the bean will taste like. (For a very detailed look at this, check out this paper on the subject.)

Eric Lampman roasting Cocoa Beans for Blue Bandana ChocolatesRoasting method: The beans used in chocolate are roasted, and, just like with coffee beans, there are an infinite number of variations that can take place during the cocoa roasting, including the heat of the roast, what machinery is used for the roast and the length of the roast.

So you can see, there are many facets of chocolate making that can affect the overall tone and flavor of a simple bar of chocolate, even before the cocoa is processed with other ingredients. Our bean-to-bar sub-brand, Blue Bandana, has been working hard to find the best way to do all of this, from working with the growers in Guatemala and Madagascar to grow the best beans, to experimenting with various roasting techniques. Their three bars, Guatemala, Madagascar, and Madagascar Wild Pepper all show the fruits of this labor, and they’re now available in our stores. (Don’t worry, we’ll sell them online eventually too!)

There you have it. We believe there is more to pairing chocolate than cocoa percentage. Here are some quick tips on pairing, though you’ll certainly want to look at our tasting tips for more on what to do to taste chocolate before you pair:

Consider the tastes within each chocolate: The four basic tastes are sweet, sour, salt and bitter. Think about how these four tastes interact with each other in the chocolate, and what can be added to help bring out certain flavors that might be more hidden.

Think about the way you would describe the chocolate and find a wine, or food, or other drink, to match: Would you describe the chocolate as fruity? How about buttery or creamy? Maybe it has an earthy tone or a caramel flavor to it. These terms can also be used to describe wine. For instance, Zinfandel is known for its peppery and dark berry notes, so it could match well with our Spicy Aztec Dark Chocolate because the complex cayenne and cinnamon flavors as well as the tobacco notes of the chocolate itself complement the notes in the wine.

Consider both complementary and contrasting flavors: In the study that sparked this post, the researchers noted that 70% dark chocolate tended to pair well with stouts. However, the dark and typically bitter profile of a stout could be elevated with a lighter chocolate, especially one with fruity or sweet notes. For this reason, we like to pair stouts with our organic mango truffle. It might also be well complemented by a coffee-flavored chocolate, like our french roast truffle. Sometimes, opposites attract to create a beautiful full flavor that you wouldn’t have gotten without either component in your pairing. Other times, if the flavors are similar, they enhance what you were already tasting. Either way, it can be a win!

Whatever you do, make sure you enjoy it, and I hope that if you are pairing chocolate with drinks or food, you find some delicious combinations. Let us know if you find something extraordinary!


5 Tips for Your Autumn Weddings in Vermont

Posted on September 19, 2012 10:37 AM by Caitlin
Autumn Wedding

Vermont is a beautiful place to get married at any time of year, but this is especially true in the fall. In fact, autumn is a very busy season for Vermont weddings, because the setting, complete with rolling hills that are alive with red, orange and yellow hues, creates a stunning backdrop for any special celebration.

With Autumn Vermont weddings in mind, we thought we would suggest a few tips to help you plan the perfect event here:

1. Favors: Of course, you’ll want to make sure you have the right favors to give your guests, and what could be better to show your guests what Vermont is really about than Vermont chocolate? We have a selection of favors for you, from truffles to chocolate hearts. If nothing there sings to you, try reflecting the autumn colors around you by using some of our foil-wrapped peanut and caramel chocolate leaves?

2. Venues: When looking for venues, remember to find places that have contingency plans for rain or cold weather. Vermont in the fall is lovely, but it can also rain (or even snow!) so if you are planning on an outdoor ceremony, make sure that you either find someplace that also has an indoor space you could use, or hire a tent. If you’ve found the perfect location but need some covering, have a look at VT Tent.

3. Weather: Speaking of Autumn in Vermont, it can be cold up here! Make sure to tell your guests to dress appropriately, and if you are looking at an outdoor venue, maybe think about having a basket of blankets or shawls for people to use if they get chilly.

4. Colors: Choose colors that will match the scenery around you. Reds, oranges and browns will surround your venue of choice, so a bright pink or neon green might begin to clash a little. Try keeping your colors muted and natural. Perhaps use a burgundy or a dark brown, and maybe an ivory or a sage green.

5. Local: Vermonters are all about local products, and there are a lot of great food producers and craftsmen within the state. Find a caterer who is part of the Vermont Fresh Network, use products from local farms, and give bridesmaid and groomsmen gifts from a somewhere local. Frog Hollow is a great place to look.

Finally, if you’re looking for vendors, or for help planning your wedding, be sure to check out Vermont Vows, VermontWeddings.com and the Vermont section of wedding wire.


Our R&D department here at Lake Champlain Chocolates is constantly working to come up with new delicious treats for the rest of us. (Sometimes, in the office, they even ask us for our opinions… we’re always happy to try new chocolate!) Our latest creation is a series we’re calling the Revel Chocolates. Arriving just in time for the gifting season, the distinctive flavors in these new truffles are sure to make them a hit with any foodie. The six new flavors are: Bergamot and Honey, Apurimac 70% Dark, Vermont Crème Fraîche, WhistlePig Stright Rye Whiskey, George Howell Espresso and Chipotle Cinnamon.

Our wonderful R&D specialist, Lauren Deitsch, is the brains behind these new delectables, and we asked her to share her creative process with us. Here’s what she said:

 

LCC: What was your inspiration for this collection of chocolates?

LD: The ingredients were really the inspiration – I wanted to use distinctive, quality ingredients to give life to the chocolates. So, for instance with the crème fraiche I knew I wanted to simply highlight what’s already so great about crème fraiche and give it the spotlight and a chance to shine.

LCC: The flavors in these are a bit more “out there” than some of our more traditional truffles. How did you know that these combinations would work?

LD: Some flavors are pretty straightforward like the espresso or the earl grey tea. Those have been paired with chocolate for years. The 70% Peruvian piece is also a surefire hit – it’s allowing the Peru chocolate to shine on its own. The chipotle cinnamon, crème fraiche, and rye whiskey were less obvious. I tend to draw inspiration from other chocolate shops, pastry chefs, or an experience I’ve had in the past. These I guess were born through that. Also, you have to just trust your palate and be willing to try. I knew they worked when I tasted them.

LCC: I noticed that you were very careful in choosing where your ingredients came from. Why did you choose to work with products specifically from WhistlePig, George Howell, and others?

LD: I personally feel that excellent quality chocolate deserves to be matched up with the highest quality ingredients. You can have the best chocolate in the world but if you’re using a generic coffee in your decadent ganache, the flavor is always going to fall short of stellar. So, I was really careful in selecting ingredients that are real standouts and make the piece shine. I was also very much striving to use as many producers who were local to the area as possible – Crème Fraiche from VT Butter & Cheese, WhistlePig Rye from VT, George Howell Coffee Co from MA. Even though the chipotle, earl grey, and Peruvian chocolate are not local ingredients, we’ve chosen top quality organic with all three, and the earl grey tea is also fair trade. We’ve really stepped up the ingredient game with this box.

LCC: These truffles are a different shape from our traditional ones. How did you come to the decision to make these square? How does it affect the overall eating experience of the truffle?

LD: The square sized chocolates are actually a classic shape you would commonly see in small chocolate shops. We chose to go with this style to give the pieces a refined, delicate appearance. Each piece is cut by hand using what’s called a “guitar.” It’s a frame with multiple strings that will cut even sized pieces. The eating experience is very different than our regular gourmet truffles. Those truffles are larger – about a 3-4 bite piece. These are smaller – 2 bites. Personally, I think eating a thinner piece like this makes the experience more enjoyable – it requires less resistance to bite through and releases flavor differently.

LCC: Who did you have in mind when you were creating these chocolates?

When I was developing these, I really had the food conscious person in mind – those who are interested in food, curious about where their food comes from, appreciates quality, and want to indulge or share that indulgence with someone else. I think if you’re the type who loves to slowly savor and thoughtfully work your way through a box of chocolates, this is for you.

LCC: Which is your personal favorite?

LD: Oh man, can I only choose one? I guess I would have to say it’s the crème fraiche – it’s just the smoothest most melt in your mouth ganache I’ve ever eaten. If you’re letting me choose two, second place would be the earl grey tea. It reminds me of my mom who enjoys earl grey tea more than anyone I know.


Top Ten Lake Champlain Products of 2012

Posted on September 10, 2012 9:17 AM by Caitlin

We have an amazing variety of products here at Lake Champlain Chocolates, from our truffles – the first product we ever created – to our bars, selection boxes, and Chocolates of Vermont, and a lot of it is popular. But we recently saw a listing of the Top Ten Chocolate Trends of 2012, and that made us think. What products do we have that have seen a lot of success in 2012? Here’s what we came up with:

Chocolate Frog

10.Novelties

One item that can always get a reaction from our customers is a novelty. Whether it’s a chocolate turkey, a spooky chocolate cat, or a more conventional chocolate Easter bunny or chocolate santa, the variety of novelty items we make and the specialized way in which we hand decorate every item shows in the oohs and aahs these get when customers pick them up in our stores.

9. Signature Bars

We sell our chocolate through three channels: in our retail stores, online, and by distributing to various stores around the country. Our most popular product for these stores to stock is our bar, and our natural ingredients and high-class Belgian chocolate leave little wonder as to why. With delicious flavors such as Raspberry and Hazelnut Praline, there is a lot to choose from, but our top sellers are our 54% dark chocolate and our milk caramel.

8. Caramel Nut Clusters

Using a variety of different nuts, from almonds to pecans to macadamia nuts, we have created the perfect combination of caramel, chocolate and nut. In fact, since nuts are healthy, and chocolate isn’t bad for you either, our retail staff have been known to eat these clusters for breakfast. They consistently draw the eye of our customers in our retail stores, and demand is strong online as well!

7. Truffles

We made our name with a truffle, and our truffles are still one of our hottest items. The ganache (the inside of our truffles), is handmade with – believe it or not – an egg beater, and there is literally one guy in our factory who makes all of our ganache, blending the Vermont butter and cream into our chocolate, and adding the appropriate flavorings. Our top selling flavors are Legendary Dark and Raspberry.

6. Five Star Bars

We may have started with truffles, but we broke new ground with our Five Star Bars. From mentions in books, to exclamations of pure joy when we give them out as samples on our factory tours, we know and love all five of our flavors. Our hazelnut and caramel bars, however, rule this category.

5. Hot Chocolate

Our hot chocolate goes beyond the “just add water” variety. We create a creamy, smooth and delicious blend that has earned us a place on the Wall Street Journal’s Serious Hot Chocolate article. With a number of varieties, from Spicy Aztec to Mountain Mint, we have more than just liquidized our chocolate – we have created a new genre. Top sellers here include our traditional and our organic blends.

4. Chocolates of Vermont

These were the second set of products we ever made, almost thirty years ago. There are four flavors, each representing a different Vermont season. With close ties to Vermont’s seasons and ingredients, these are big hits for gifts for out-of-state-ers or for anyone who just loves maple toffee, honey caramel, peppermint, and fruit and nuts in delicious chocolate. We sell them in a variety of forms, from gift bags to beautiful gift boxes.

3. Almond Butter Crunch

In our stores, we will frequently have people come in and purchase a whole pound of this, probably because it is very difficult to stop eating after just one piece. The buttery-ness of the toffee topped with almonds that we grind ourselves and a little bit of saltiness all combine to make this an irresistible treat. That’s why we offer it as one of our items in our chocolate of the month clubs and it is why it retains the Bronze position on our top-ten list.

2. Peanut Butter Cups

An all-American treat, it’s no wonder this has the Silver position on our list. We create the inside of our peanut butter cups by mixing peanuts with white chocolate into peanuty, sweet deliciousness, layered on the bottom and on top with our milk chocolate. Once you’ve have one of ours, you’ll never want to go back to any other kind!

1. Sea Salt Caramels

We make all of our caramel in house, and it is truly delicious, and deserving of the Gold spot on our list. The salt on top of these chocolate-coated caramels cuts through the sweetness of the candy, and also helps you to explore all of the flavors within the caramel (that’s why we use salt in baking – it opens up other flavors.) It’s a winning combination, and, as anybody in our retail store can tell you, it means that we constantly have to restock the shelves with more!

That’s what we see as our top-ten, but that’s not all we do. Did we miss something you love? If so, let us know in the comments!


What is White Chocolate?

Posted on August 31, 2012 4:41 PM by Caitlin

"Is white chocolate really chocolate?"

white chocolate ghost

We hear this question a lot on our factory tours, and, to be honest, it depends on who is giving the tour to what answer is given. Before we get into why that is the case, we need to explain a little more about how chocolate is made:

There are two ingredients in a traditional European chocolate recipe that come directly from the cocoa bean and that, along with sugar and other ingredients, are combined to create chocolate. One is cocoa butter, and the other is cocoa liquor.

You have probably already heard of cocoa butter, since it is also used in the cosmetic industry. You may be familiar with it from skin creams or soaps. Cocoa butter is rich and creamy and adds a delicious texture to chocolate. Generally speaking, around twenty percent of our chocolate is cocoa butter.

The second ingredient that comes from the cocoa bean is cocoa liquor (and don’t worry, it’s not at all alcoholic.) This is the dark, “chocolaty” ingredient in chocolate. In fact, if you have ever cooked with unsweetened cocoa, that’s basically the same thing as cocoa liquor, but in a powdered form (and often alkalized). The amount of cocoa liquor in chocolate varies depending on the type of chocolate you are making. Darker chocolates have more liquor, and milk chocolates have less.

This brings us back to white chocolate, which does not have any cocoa liquor in it at all. When tasting white chocolate, you’ll notice that along with a lack of brown coloring, it is also missing that dark flavor that you often associate with chocolate products. This is because it does not contain any liquor. It does, however, still contain cocoa butter, which comes from the cocoa bean.

Because it contains ingredients from the cocoa bean, I have always argued that it is a form of chocolate, but because it does not contain any cocoa liquor, detractors say that it is not in fact chocolate. What we’ve found is that people who like white chocolate tend to call it chocolate, and people who don’t tend to say it isn’t.

In the US, the bottom line for white chocolate is laid out by the US Food and Drug Administration. According to their regulations, white chocolate must contain at least 20% cocoa butter. Ours does. In fact, our white chocolate contains only 5 ingredients: cocoa butter, sugar, milk, vanilla, and a soy emulsifier.

If you’ve ever seen a “white flavored” bar, or product, or found things that look like white chocolate but are called “vanilla flavored,” it’s because they’re substituting the expensive cocoa butter for a cheaper vegetable fat, and can therefore not legally call it white chocolate, since it contains nothing from the original bean. In that case I would agree with my detractors: it is not chocolate.

But ours is delicious, so if you have a white chocolate sweet tooth, be sure to check out our white chocolate Halloween ghost, our white chocolate chips, and our white chocolate cherry and raisin almond bark.

And finally, be sure to tell us what you think of white chocolate in the comments!


Fall is in the air, we're reflecting that in our stores. We've started seeing the leaves turn in the trees as we drive by them...

Vermont Autumn Trees

...but now you can get that feeling in our stores as well. You've already heard about our artist's vision for our fall collection, and we've decorated our stores to match:

Lake Champlain Chocolates Autumn Store Decorations

To echo the changing seasons, we've brought out a number of exclusive fall chocolates of Vermont. In addition to our peanut butter and caramel leaves, we also have some specialty autumn gift boxes. In the true spirit of fall, we are offering a unique truffle flavor that is only available this time of year: the pumpkin truffle. If you like all things spiced, be sure to taste this one. Made with real pumpkin and seasoned with cinnamon and nutmeg, this truffle is the chocolatier's answer to the perfect pumpkin pie. Want to try one? We have them in our autumn collections, or you can stop into one of our stores and find them behind the counter.

Pumpkin Truffle

Although the weather is helping us start to think about autumn here in Vermont, you can get yourself in the mood for fall anywhere! Maybe a little of our chai gourmet hot chocolate would help?

And if you're in the area, stop by our factory store for a factory tour! The summer rush is over, and the tours are becoming much more intimate. Plus, as we gear up for our busy season, we're making more and more cool chocolate confections in our factory.

However you decide to celebrate, have a great end-of-summer.