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Flavors - Meet the Truffles |
Telluride Truffle Store Online
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I have always been against making any chocolates that were “sugar free” because I felt that it just wasn't possible to make a chocolate taste good without sugar. But I have found a “no added sugar” chocolate that is absolutely fabulous.
Telluride Truffles announces “no sugar added” truffles. These truffles are made in bittersweet and milk chocolate and taste very nearly like the truffles so many of our customers have come to enjoy. The sweetener used is “Maltitol” and is an approved substance by Whole Foods Grocery. Therefore products containing “Maltitol” are allowed to be sold in Whole Foods, a store which does not allow artificial coloring or flavoring in any of the products it sells. Which makes us, here at Telluride Truffle, feel comfortable using the product.
However, if you are buying the truffles for someone abstaining from sugar for medical reasons, please have them consult with their doctor to make sure that Maltitol is an approved by their doctor.
Chocolate Truffle Sauce: |
We call our chocolate sauce Chocolate Truffle Liquor because it is made with the same ingredients as our truffles: organic cream, chocolate couveture, and flavored with natural oils and fruits or fine liquors. Not to be compared with most other chocolate sauces made with corn syrup and cocoa powder. There is no comparison.
Pour it over ice cream, use as a fondue or just eat it off a spoon. This is not factory sealed therefore it must be refrigerated upon receipt. Due to no preservatives, we suggest it be used within the month – usually not a problem.
Available
in the same flavors as the truffles:
Price: $16.00
Note: Must be refrigerated immediately & will keep for 1 month.
The Trio: (3 oz.) |
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3 large truffles Price: $12.00 |
Seventh Heaven: (almost a half pound) |
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7 large truffles Price: $25.00 |
The Fourteener: (nearly a pound) |
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14 large truffles Price: $44.00 |
Note: Malitol is a hydrogenated disaccharide obtained by the catalytic hydrogenation of maltose. Hydrogenatoin of a maltose syrup results in a malitol syrup that is then purified, crystallized and dehydrated.