Our unique and delicious truffles are made by hand in Tatamagouche, located in the heart of Nova Scotia’s maple and wild blueberry country. We started making these in a small cabin in Appleton, Nova Scotia, within the Wentworth Valley in 1997.

We start by boiling up a big pot of maple syrup and sugar to make a soft and creamy fondant and then we knead in local berries, fruits, nuts and other premium ingredients. We roll out the centres by hand and then we dip each one – twice – in a thick coat of Belgian Milk, Belgian White or French Dark chocolate.

Finally we hand-wrap each truffle in coloured foils, each flavour with its own colour, and they are ready to be packaged.