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AT CANADY LE CHOCOLATIER, WE OFFER HAND CRAFTED, ARTISAN CHOCOLATES FILLED WITH A VARIETY OF DELICIOUS GANACHES, GIANDUJAS, FONDANTS, MARZIPAN & CARAMELS. WE ALSO OFFER VARIOUS CHOCOLATE
COVERED FRUITS, ASSORTED CHOCOLATE BARKS, AS WELL AS OUR SIGNATURE HAZELNUT ALMOND DRAGEES CAPPUCCINO CUPS.
TRUFFLES |
DESCRIPTION |
| GINGER SQUARES | SUBTLE GINGER FLAVOR TOPPED WITH A GINGER PIECE |
| RED PEPPER TRUFFLE | DISCREET AFTER BURN OF CAYENNE PEPPER |
| PISTACHIO TRUFFLE | CRUSHED PISTACHIOS IN WHITE CHOCOLATE, ENROBED IN DARK CHOCOLATE |
| PRALINOSA TRUFFLE | HAZELNUT BITS IN SMOOTH PRALINE PASTE |
| CHEESECAKE TRUFFLE | TASTY CREAM CHEESE WITH A SUBTLE CHEESE CAKE BOUQUET |
| DARK CHOCOLATE | SMOOTH DARK GANACHE WITH 62% CHOCOLATE & WITH COCOA DUSTING |
| MILK CHOCOLATE | SMOOTH MILK GANACHE WITH RED ACRYLIC POLISHING |
| CAPPUCCINO TRUFFLE | DELIGHTFUL CAPPUCCINO PASTE IN CHOCOLATE GANACHE |
| CRÈME BRULE TRUFFLE | TANTALIZING BUTTER CREAM WITH CRÈME BRULE FLAVORING CROWNED WITH NUGGET DISK |
| CHAMPAIGN TRUFFLE | SMOOTH DARK GANACHE WITH 62% CHOCOLATE & WITH CHAMPAIGN |
| MINT TRUFFLE | SUBTLE MINT FLAVORING IN SMOOTH WHITE CHOC. GANACHE |
| RASPBERRY TRUFFLE | IMMERSED RASPBERRY PURÉE IN DARK CHOC. GANACHE |
| ORANGE ZEST TRUFFLE | ORANGE PEEL ZEST IMMERSED IN WHITE CHOCOLATE GANACHE |
| CARAMEL TRUFFLE | RICH CARAMEL WITH A HINT OF CORVALLIS LIQUOR |
| PUMPKIN PIE TRUFFLE | DELIGHTFUL PUMPKIN PASTE IN CHOCOLATE GANACHE |
| TAMARIND TRUFFLE | RICH SOUTH ASIAN TAMARIND IN MILK CHOCOLATE GANACHE |
| COGNAC TRUFFLE | TASTEFULLY SUBTLE COGNAC IN DARK CHOCOLATE GANACHE |
| ANCORA | HAZELNUT & TARTUFU FILLING |
| EXTRAS/MISC. | |
| CAPPUCCINO CUPS | STIMULATING CAPPUCCINO PASTE & FROTHY COCONUT GIANDUJA |
| NUT CLUSTERS | CRUNCHY PECAN & RICH SALTY CARAMEL |
| ORANGE SLICES | REAL ORANGES TREATED WITH ENDEARING SOFTENING PROCESS |
| GINGER SLICES | REAL GINGER TREATED WITH ENDEARING SOFTENING PROCESS |
| NOUGOT MONTALIMAR | NOUGOT COMBINED WITH PISTACCHIO, ALMONDS & CHERRIES |
| CHECKERBOARD PRALINE SQ. | PRALINE WITH WHITE & DARK CHOCOLATE STRATIFIED TO COMPOSE A CHECKERBOARD |
| FLORENTINE AU CHOCOLAT | HONEY & NUT NOUGOT DISK WITH A CHOCOLATE DISK ATTACHED |
| CHOCOLATE STRAWBERRIES | TUXEDO OR STRIPPED DESIGN ON STRAWBERRIES |
| BON BONS | |
| BRITTLE TOFFEE W/ GANACHE | SMALL BITS OF TOFFEE & NUTS WITH RED PEPPER GANACHE |
| MARZIPAN | SMALL LAYER OF MARZIPAN ACCOMPANIED WITH A LAYER OF CHOC. GANACHE |
| FIG JAM | RED TEAR DROP ON CHOC. MOLD W/ FIG JAM |
| SOFT CARAMEL | SMOOTH SOFT CARAMEL WITH A BIT OF SALT |
| PASSION FRUIT/MANGO | PASSION FRUIT & MANGO BUTTER CREAM |
| BUTTER CREAM CRUNCH | TASTY BUTTER CREAM WITH BUTTER FINGER CRUNCH |
| LEMONCELLO | WHITE CHOCOLATE GANACHE W/ SICILIAN LEMONCELLO |
| HONEY COMB | AUTHENTIC HONEY COMB PLACED IN A BEAUTIFUL CHOCOLATE MOLD |
| CHAI TEA GANACHE | CHOCOLATE GANACHE IMMERSED WITH CHAI TEA |
| KIRSCH CHERRIES | FONDANT FILLING WITH A WHOLE KIRSCH & FLAVORING |
| AMBROSIA | GANACHE MIXED WITH ALMOND & HAZELNUT GIANDUJIA |
| MACADAMIA CREAM | MACADAMIA GIANDUJIA CREAM |
| HAZELNUT GIANDUJIA | GIANDUJIA WITH MILK CHOCOLATE CRISPY CRUNCH |
| PRALINE & COCONUT | CHOCOLATE GANACHE WITH A DISCREET PORTION OF MEATY COCONUT |
| AMARENA GANACHE | DARK CHOCOLATE W/ STRONG CHERRY (AMARENA) SAUCE |
| LEVANTHIUM | HAZELNUT & CHOCOLATE GANACHE |
| IRISH CREAM | FONDANT FILLING WITH IRISH CREAM FLAVORING |
| CRÈME DE TIRAMISU | DARK CHOCOLATE W/ TIRAMISU FLAVORING SAUCE |
| CHERRY CREAM | FONDANT FILLING WITH KIRSCH & CHERRY FLAVORING |
| POMEGRANATE & CHERRY | FONDANT FILLING WITH POMEGRANATE & CHERRY FLAVORING |
| IVORY SQUARE | SPLENDID WHITE CHOCOLATE & BUTTER MIX |
| PAPAYA | FONDANT & PAPAYA SAUCE |
| TOFFEE CREAM | TOFFEE BUTTER CREAM |
| RUM RAISIN | RUM SOAKED RAISINS & FONDANT AND RUM FLAVORING |
| WHITE CHOCOLATE GANACHE | WHITE CHOCOLATE GANACHE IN A MILK CHOCOLATE MOLD |
| VANILLA CREAM | VANILLA CREAM IN APPLE SHAPED & POLISHED MOLD |
| COFFEE SQUARE | ESPRESSO IN INFUSED IN DARK CHOCOLATE GANACHE |
| GANACHE AU TROIS | THREE LAYERS OF CHOCOLATE, MILK & WHITE GANACHE |
| STRAWBERRY CREAM | STRAWBERRY BUTTER CREAM PLANTED IN A BEAUTIFUL CHOCOLATE ROSE MOLD |
| DATE W/ KING TUT | REAL DATES IN A GOLD POLISHED KING TUT MOLD |
| BANANA FOSTER | BANANA GELATO FLAVORING IN FONDANT |
| NOUGOT & GIANDUJA | PRALINE IN A TRIANGLE NOUGAT SHELL |
| PRALINE CREAM | SMOOTH PRALINE CREAM IN A MILK CHOCOLATE MOLD |
| ALMOND GIANDUJA | ALMOND PASTE W/ GIANDUJA IN A MILK CHOCOLATE MOLD |
| BLACK WALNUT | SMOOTH BLACK WALNUT BUTTER CREAM W/ A SEASONED DESIGN |
| POMEGRANATE & RASPBERRY | LOVELY POMEGRANATE & RASPBERRY PUREE MIXED IN FONDANT |
| DOLCE DE LECHE (LATTE) | HAZELNUT & MILK CHOCOLATE TOPPED WITH A CARAMEL BUTTER CREAM |
| FRUITI DI BOSCO | PURÉED BERRIES OF THE FOREST MIXED IN A DARK CHOCOLATE GANACHE |
| PLAIN DARK OLYMPIAN SQUARE | LOVELY 62% DARK CHOCOLATE |
| STRAWBERRY & CARAMEL | TASTY CARAMEL MIXED WITH STRAWBERRY |
| GIANDUJA SQUARE | DARK CHOCOLATE GANACHE INFUSED WITH ALMOND PASTE |
| GIANDUJA FEUILLETINE | ALMOND PASTE W/ COOKIE CRUMBS |
| COCONUT CREAM | MEATY COCONUT IN A DOME SHAPED MILK CHOCOLATE MOLD |
| PEANUT BUTTER | DELICIOUS PEANUT BUTTER IN A DARK CHOCOLATE MOLD |
| LOWER KINGDOM CHOCOLATE | WHITE CHOC.CREAM W/ PISTACHIO IN A SILVER POLISHED PYRAMID SHAPED MOLD |
| PAPAYA GANACHE | GANACHE MIXED WITH PAPAYA GELATO SAUCE |
| GRAN MARNIER | FONDANT FILLING W/ GRAN MARNIER FLAVORING |
| RHAPSODY | RASPBERRY BUTTER CREAM W/ SIMPLE BUTTER CREAM TOPPING |
| CARAMEL SQUARES | FIRM & CHEWY CARAMEL W/ SPRINKLES OF SALT |
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