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Bittersweet Baking Chocolate

Stun your guests with a dessert made using Zoe’s private blend of smooth 55% Bittersweet Baking Chocolate. (see video)

Ingredients: Dark Chocolate (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla)
8 oz bag.

 How To Make French Style Truffles:


8 oz heavy cream
2 lbs bittersweet chocolate
2 TBS butter, cut into small pieces or thinly sliced.
1 pinch fine salt
1 TBS liqueur of choice or more (optional)
Zoe's Chocolate Cocoa powder for rolling and/or toasted chopped hazelnuts, almond, sprinkles, cookie crumbs, etc.
This will make a mixture called "ganache."

If you use liqueur in your ganache, cut back your heavy cream by the same amount. 


1) Heat cream to scalding (small bubbles around the edges).
2) Pour over chocolate discs that have been placed in a separate bowl.
3) Add unsalted butter.
4) Use an inversion blender to combine the chocolate, cream, butter and salt. If you do not have an inversion blender, stir with whisk until mixture is smooth and all ingredients combined. Take care not to beat too much air into your ganache. Use a stirring, not whipping motion.
5) Once incorporated and smooth, add liqueur (optional), and incorporate well.
6) Refrigerate for up to one hour or until firm enough to roll.
7) Scoop out ganache with a teaspoon and roll in very clean hands to form a round ball about 1" in diameter or size of your choice. 
8) Roll in cocoa powder for classic French truffle or in the coating of your choice, like chopped roast nuts, sprinkles or cooke crumbles. Once finished, store truffles in the refrigerator and remove 10-15 minutes before service. If truffles get too soft, return to the refrigerator to firm up.

Enjoy 10% Off.