For the Wild Blueberry, they add candied wild blueberries to the maple fondant, and then dip them in two coats of French Cacao Barry. For the Maple Blueberry in Milk Chocolate, they do the same soft maple centre with candied blueberries in Belgian Callebaut Milk or White Chocolate. The Wild Blueberry and Rum are made of berries soaked in either Smuggler’s Cove dark rum from Cape Breton’s Glenora Distillery and then dipped in two coats of French dark chocolate. The Maple Creams have a smooth maple fondant boiled just a little harder than usual so the centres are a bit firmer and then dipped in Cacao Barry Amer Extra – a very nice French dark chocolate. The Maple and Cranberry contain whole dried cranberries from Lunenburg County, Nova Scotia which are shredded and kneaded into the maple fondant and then dipped in French dark chocolate or Belgian milk chocolate. The Cherry is comprised of locally dried, no sugar added cherries from Ontario dipped in Cacao Barry Amer
Extra dark chocolate. The Black Currant consists of dried and powdered black currants harvested in Nova Scotia that are kneaded into a white fondant and dipped in dark chocolate. If you can resist reading on, you’re doing so through sheer tyranny of will.
33
OCTOBER 2016 • SPOTLIGHT ON BUSINESS
Made with FlippingBook - Online Brochure Maker