I bet you think that to make gourmet assorted chocolates we make little hollow balls of chocolate and inject them with cream, right? Wrong! Here's how it's done:
Step 1: Make "raw" Cream. Boil sugar, corn syrup and water. Pour mixture into cream beater. It is a clear, thin syrup to begin with. Beat in mixer until it turns white.

Step 2: Place "raw" (unflavored cream) in double boiler to melt. Add desired flavoring and coloring. Ladle melted cream into handled funnel. Deposit cream into depressions in starch trays. This is called "starch casting." The creams are allowed to firm up for 1 day. They are then put in a sifter to remove the corn starch.

Step 3: After the cream centers are removed from the starch, they are hand dipped in chocolate. Hand dipped chocolates are better than machine covered chocolates because we don't thin the chocolate with oils, so the chocolate covering is thicker. We then decorate them with the designated design and they are ready to go!

Pricing:
1/4 pound $4.99 2 pounds $34.99
1/2 pound $8.99 3 pounds $52.99
1 pound $17.99 5 pounds $82.99

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