Pumpkin Seed Gianduja tumbled in our Brown Butter Milk Chocolate and cozy fall spices. These truffles feature chocolate from our sourcing partner Uncommon Cacao in Oko-Caribe, Dominican Republic.
Featuring illustration by Thorneater (@thorneatercomics).
Ingredients: Pumpkin Seed Gianduja (Pumpkin Seeds, Brown Butter Milk [Cane Sugar, Cocoa Butter, Cocoa Beans, Nonfat Milk Powder, Butter, Whole Milk Powder, Whole Vanilla Beans], Cinnamon, Salt, Nutmeg, Ginger, Black Pepper, Allspice, Smoked Star Anise), Butternut Squash Caramel (Butternut Squash, Sugar, Heavy Cream, Glucose, Butter, Lemon Juice, Cinnamon, Ginger, Salt, Nutmeg, Vanilla Bean).
Weight: 198g / 7 oz
Allergens: Contains milk. May contain traces of tree nuts, peanuts, wheat, egg, soy and sesame.
Every piece of Fruition chocolate is a product of meticulous craftsmanship, creating chocolate that's as unique as it is irresistible.
Over 75 international awards honor our commitment to creating exceptional chocolate.
Ship confidently with Route's protective coverage and support eco-friendly initiatives with every carbon-neutral delivery.
We take pride in our thoughtful process ensuring organic and Fair Trade or Direct Trade practices.
We handpick the finest cacao, prioritizing ethical practices and rich flavors from the earth's most fertile regions.
The cacao pods are harvested with precision, ensuring each bean's potential is fully realized.
Beans undergo careful fermentation, a crucial step to develop their characteristic chocolate flavor. Seeds from pods are fermented in bins and covered with burlap or banana leaves for 3-8 days.
Cacao beans are laid out to bask under the sun's natural warmth. This allows the beans to gently shed their moisture, preserving the intricate aromas and deep flavors developed during fermentation.
As the beans roast, they undergo a transformation, unlocking a spectrum of complex flavors unique to each batch. This is followed by a thorough sorting process, where each bean is meticulously examined.
Through cracking, the hard outer shells of the roasted beans are broken to release the nibs, the heart of the chocolate's flavor. The winnowing process then meticulously separates these nibs from their shells.
Through cracking, the hard outer shells of the roasted beans are broken to release the nibs, the heart of the chocolate's flavor. The winnowing process then meticulously separates these nibs from their shells.
Precision tempering involves carefully heating and cooling the chocolate to stabilize the cocoa butter crystals. Molding then shapes the tempered chocolate into bars or other desired forms, encapsulating the artistry and flavor into a visually appealing package, ready to be savored.
The Bean to Bar process culminates in the creation of exquisite confections, combining the finest ingredients with the tempered chocolate to create a range of treats.
We’re passionate about making exceptional chocolate with fine flavor cocoa beans, and in doing so we work tirelessly to find the best ingredients.
We also care deeply about the process of sourcing these ingredients and the people involved in producing them. That’s why we are committed to transparent trade. We pay double to triple the average commodity price for our cacao!
