"The Espresso Liquid Praline from Chocolat was divine. The rich luscious chocolate with just the right sweetness had given way to an explosion of intense coffee. Savoring the flavors brought a grin of delight." LUSCIOUS EUROPEAN CHOCOLATES - Twitter.com/offbeattravel 2009

Handmade Gourmet Chocolates - Truffles, Silk fudge™, Colettes™, Creams, Caramels, Turtles, Nut Clusters, Barks, and our specialty, Liquid Center Chocolates with Spirits, Wine, Nectars, or Coffee.

THE DIFFERENCE - THE "QUINTESSENTIAL" STORY

What sets Quintessential Liquid Center Chocolates apart from the rest? The European process of a Liqueur Praline (sugar crust). There are two kinds of liquid center chocolates: injection molded and liqueur praline (sugar crust).

Quintessential Chocolates specializes in the centuries old art form of casting “Liqueur Praliné” or the European style Liquid Center Chocolates (“with a sugar crust”). The process we use is almost 200 years old. For 18 years, we were the only US Manufacturer of this specialty confection and we have been creating these chocolates since 1984.

Europeans primarily make Brandy filled chocolates. Since Americans do not typically drink Kirschwasser as a rule, we created liquid center chocolates filled with premium spirits, wines, coffees and fruit nectars…flavors that cater to American tastes. We may have been the first company worldwide to create such a wide spectrum of wine varietals and may even be the only manufacturer in the world to create non-alcohol liquid centers made with coffees and fruit nectars.

These confections are all handmade in the traditional centuries-old way. We cast the liquid centers into freshly made cornstarch molds. Cornstarch works in the kitchen to thicken sauces by absorbing water. In this process it actually pulls the water out of the liquid. For every One molecule of water, there are Three molecules of sugar, so when the water is removed, the sugar crystals literally lock together, forming a crystalline shell only a few sugar crystals thick. This forms an edible moisture barrier to prohibit the chocolate from pulling the flavor, and the alcohol out of the liquid center (or allowing it to evaporate through the wall of chocolate. Because of this, you truly do have a large volume of liquid inside a very thin chocolate shell. You must place the entire product within your mouth (or “you will be wearing it, and your chin will have all the fun!

The other exciting aspect of this sugar shell is the way it actually enhances the flavor within. Just as sugar on sliced strawberries will bring out the flavor, this sugar shell intensifies the liquid flavor. It is so good at this that you can do a taste test between two bourbons – a sour mash and a straight – and you will be able to distinguish the difference. You can even tell the difference between two straight bourbons, where one is a 10 year old handmade Kentucky bourbon. It is so distinctive that we have even had Vintner’s identify the wine within.

From start to finish the process takes 3-5 days to complete. Because the wines, coffees and nectars have more suspended solids (pectins, botanicals, etc) within, they can get in the way of the sugar shell formation. When they get in between the sugar crystals bonding to sugar crystals, then it makes for a more fragile shell. These products will actually require additional time to air dry or toughen up so that we will be able to pick them up. Once the liquid capsules are formed, all of the cornstarch is removed (and recycled – the more it is used, the better it is!), then the capsules are enrobed (literally covered in chocolate).

Lecia Duke, Chocolat Diva

"Lecia Duke founded and incorporated Quintessential Chocolates in 1984, a specialty chocolate company producing exquisite Liqueur Praliné chocolates under its own brand, under license from well recognized market leaders, and for select clients, under their own private label. After being trained by a Swiss Master Chocolatiér, she became the first food group licensed by Brown Forman Beverages to produce a Jack Daniel’s Whiskey filled Chocolate utilizing the centuries old European process referred to as “Limoba” (Liquid Moisture Barrier). She focused on creating these European style confections with an American twist: unprecedented flavors suited to American tastes, to date over 200 distinctively different flavors have been made including numerous spirits, wine varietals, non-alcohol coffee and fruit nectars."

Quintessential Chocolates Co. Inc. introduced to the US confectionary market, a new product based on centuries old European process. We became the sole American producer of this fine chocolate confectionary process known as Liquid Praline (liquid center chocolates). After apprenticing under a Swiss master Chocolatier to learn this centuries old process, we added an American twist: flavors suited to the American palate, an unprecedented and original approach. We also believe, we were the first chocolatier worldwide to create a liquid center filled with both a wide spectrum of wine varietals and non-alcoholic liquid centers. Each batch of Quintessential Chocolates is handcrafted using our own variation of the Swiss technique of casting the liquid center. Spinning a fine sugar shell, only a few crystals thick, around the liquid center creates an edible moisture barrier that traps the liquid, allowing for and preserving a thinner chocolate shell while creating a larger volume of liquid inside. The sugar enhances the flavor to such a degree that you are able to distinguish between two straight bourbons, knowing which one is hand made.

Chocolate Atlas

Photo Left - Lecia Duke, Chocolate Diva

"Offering me a finished product, Duke said, “Pop the whole chocolate in your mouth. You'll be able to taste and recognize the liquor and savor its flavor. That’s the difference.” We enjoyed the “wow” sensation as the chocolate gave way to the Sam Houston Bourbon. Exquisite!" Chocolate Atlas - Sandra Scott is a frequent contributor to travel publications and to Creators Syndicate and has co-authored two books on local history.

LIQUID CENTER CHOCOLATES

Truffles, Colettes, Silk Fudge™ and Creams

GIFT BOXES AND TRAYS

Handmade Gourmet Chocolates - Truffles, Silk fudge™, Colettes™, Creams, Caramels, Turtles, Nut Clusters, Barks, and our specialty, Liquid Center Chocolates with Spirits, Wine, Nectars, or Coffee.

THE DIFFERENCE - THE "QUINTESSENTIAL" STORY

Lecia Duke, Chocolat Diva

Chocolate Atlas

CONNOISSEUR COLLECTION

SINGLE MALT SCOTS WHISKY

GARRISON BROTHERS

ANEJO TEQUILA

CHERRY BOURBON

BOURBON TENDER

Private Label Chocolates

LOG IN \| REGISTER View Your Basket Empty Total: $0.00 USD click here to SHOP ONLINE Online Shopping Spirited Chocolates Connoisseur Collection Wine Chocolates Coffee Chocolates Fruit Nectar Chocolates Assorted Chocolates Gift Cards Toll Free: 800.842.3382 Phone: 830.990.9382 Fax: 830.997.0811 Chocolat 251 West Main Street PO Box 687 Fredericksburg, TX 78624 Hours: Monday - Saturday, 10 - 6 Sunday, 12 - 4 LIQUID CENTER CHOCOLATES Our liquid center chocolates are created using the age old European tradition of casting. A thin sugar shell encapsulates the liquid insuring the integrity of the liquid as well as the fine chocolate. Select from Spirit, Wine, or non-alcohol. Click Here to Learn More > Truffles, Colettes, Silk Fudge™ and Creams Created in small batches, the creamy ganache base which fills our Truffles, Colettes™ (open Truffles), Silk Fudge™ and Creams is just chocolate and cream - no extenders or extra sugar is ever used. Each piece is hand piped and hand detailed! GIFT BOXES AND TRAYS At Chocolat you can create your own Gift Boxes and Trays. Choose from our wonderful selection of handmade gourmet chocolates - Truffles, Silk Fudge™, Colettes™, Creams, Caramels, Turtles, Nut clusters, Barks, and our specialty Liquid Center Chocolates in Spirits, Wines, Nectars and Coffees. Click Here to Learn More >	"The Espresso Liquid Praline from Chocolat was divine. The rich luscious chocolate with just the right sweetness had given way to an explosion of intense coffee. Savoring the flavors brought a grin of delight." LUSCIOUS EUROPEAN CHOCOLATES - Twitter.com/offbeattravel 2009 Handmade Gourmet Chocolates - Truffles, Silk fudge™, Colettes™, Creams, Caramels, Turtles, Nut Clusters, Barks, and our specialty, Liquid Center Chocolates with Spirits, Wine, Nectars, or Coffee. THE DIFFERENCE - THE "QUINTESSENTIAL" STORY What sets Quintessential Liquid Center Chocolates apart from the rest? The European process of a Liqueur Praline (sugar crust). There are two kinds of liquid center chocolates: injection molded and liqueur praline (sugar crust). Quintessential Chocolates specializes in the centuries old art form of casting “Liqueur Praliné” or the European style Liquid Center Chocolates (“with a sugar crust”). The process we use is almost 200 years old. For 18 years, we were the only US Manufacturer of this specialty confection and we have been creating these chocolates since 1984. Europeans primarily make Brandy filled chocolates. Since Americans do not typically drink Kirschwasser as a rule, we created liquid center chocolates filled with premium spirits, wines, coffees and fruit nectars…flavors that cater to American tastes. We may have been the first company worldwide to create such a wide spectrum of wine varietals and may even be the only manufacturer in the world to create non-alcohol liquid centers made with coffees and fruit nectars. These confections are all handmade in the traditional centuries-old way. We cast the liquid centers into freshly made cornstarch molds. Cornstarch works in the kitchen to thicken sauces by absorbing water. In this process it actually pulls the water out of the liquid. For every One molecule of water, there are Three molecules of sugar, so when the water is removed, the sugar crystals literally lock together, forming a crystalline shell only a few sugar crystals thick. This forms an edible moisture barrier to prohibit the chocolate from pulling the flavor, and the alcohol out of the liquid center (or allowing it to evaporate through the wall of chocolate. Because of this, you truly do have a large volume of liquid inside a very thin chocolate shell. You must place the entire product within your mouth (or “you will be wearing it, and your chin will have all the fun! The other exciting aspect of this sugar shell is the way it actually enhances the flavor within. Just as sugar on sliced strawberries will bring out the flavor, this sugar shell intensifies the liquid flavor. It is so good at this that you can do a taste test between two bourbons – a sour mash and a straight – and you will be able to distinguish the difference. You can even tell the difference between two straight bourbons, where one is a 10 year old handmade Kentucky bourbon. It is so distinctive that we have even had Vintner’s identify the wine within. From start to finish the process takes 3-5 days to complete. Because the wines, coffees and nectars have more suspended solids (pectins, botanicals, etc) within, they can get in the way of the sugar shell formation. When they get in between the sugar crystals bonding to sugar crystals, then it makes for a more fragile shell. These products will actually require additional time to air dry or toughen up so that we will be able to pick them up. Once the liquid capsules are formed, all of the cornstarch is removed (and recycled – the more it is used, the better it is!), then the capsules are enrobed (literally covered in chocolate). Lecia Duke, Chocolat Diva "Lecia Duke founded and incorporated Quintessential Chocolates in 1984, a specialty chocolate company producing exquisite Liqueur Praliné chocolates under its own brand, under license from well recognized market leaders, and for select clients, under their own private label. After being trained by a Swiss Master Chocolatiér, she became the first food group licensed by Brown Forman Beverages to produce a Jack Daniel’s Whiskey filled Chocolate utilizing the centuries old European process referred to as “Limoba” (Liquid Moisture Barrier). She focused on creating these European style confections with an American twist: unprecedented flavors suited to American tastes, to date over 200 distinctively different flavors have been made including numerous spirits, wine varietals, non-alcohol coffee and fruit nectars." Quintessential Chocolates Co. Inc. introduced to the US confectionary market, a new product based on centuries old European process. We became the sole American producer of this fine chocolate confectionary process known as Liquid Praline (liquid center chocolates). After apprenticing under a Swiss master Chocolatier to learn this centuries old process, we added an American twist: flavors suited to the American palate, an unprecedented and original approach. We also believe, we were the first chocolatier worldwide to create a liquid center filled with both a wide spectrum of wine varietals and non-alcoholic liquid centers. Each batch of Quintessential Chocolates is handcrafted using our own variation of the Swiss technique of casting the liquid center. Spinning a fine sugar shell, only a few crystals thick, around the liquid center creates an edible moisture barrier that traps the liquid, allowing for and preserving a thinner chocolate shell while creating a larger volume of liquid inside. The sugar enhances the flavor to such a degree that you are able to distinguish between two straight bourbons, knowing which one is hand made. Chocolate Atlas Photo Left - Lecia Duke, Chocolate Diva "Offering me a finished product, Duke said, “Pop the whole chocolate in your mouth. You'll be able to taste and recognize the liquor and savor its flavor. That’s the difference.” We enjoyed the “wow” sensation as the chocolate gave way to the Sam Houston Bourbon. Exquisite!" Chocolate Atlas - Sandra Scott is a frequent contributor to travel publications and to Creators Syndicate and has co-authored two books on local history.	CONNOISSEUR COLLECTION Your DRINK of CHOICE is now your CHOICE DESSERT! Order Online > SINGLE MALT SCOTS WHISKY Single Malt Scots Whisky Filled Chocolates - The Connoisseur Collection GARRISON BROTHERS Texas Bourbon Filled Chocolates - The Connoisseur Collection ANEJO TEQUILA Anejo Tequila Filled Chocolates - The Connoisseur Collection CHERRY BOURBON Cherry Bourbon Filled Chocolates - The Connoisseur Collection BOURBON TENDER Small Batch Bourbon Filled Chocolates - The Connoisseur Collection Private Label Chocolates Our Private Label Program has been well received by wineries, distilleries, corporations, and prestigious hotels nationally. Your "Brand", our DIVINE hand crafted chocolate!