For over seven years Cocoa Bean of Vermont has been making chocolates the old fashioned way.
At our mini chocolate making factory in Montpelier, VT we blend Vermont dairy cream and sugar with imported Belgian chocolate and then mix and blend with our two chocolate wheels.
Vermont' Cocoa Bean's two chocolate wheels spin for many hours at a constant temperature to produce a rich, creamy gourmet texture and taste.
From the rich melted chocolate that is mixed by this process we then pour and produce our chocolates by hand.
Chocolates are made nearly every day in small batches to assure the finest in quality and freshness.
Locally Sourced and Gourmet Ingredients
Aside from our finer chocolate mixing process, Cocoa Bean of Vermont also uses superior quality ingredients for that rich gourmet taste
We source locally produced dairy and maple syrup, along with local fruits and jams.
Vermont dairy is a part of every chocolate that we make. Meanwhile, you'll find pure Vermont maple syrup in our Maple Mouse Truffle, Toasted Maple Walnut Truffle, Maple Cayenne Truffle and our Maple Macaroon Truffle.
Honey made in Vermont is another ingredient sourced from local honey farms. For chocolates made with Vermont honey choose from the EVOO Orange and Honey Truffle, Honey Cognac & Mint Truffle Ballotin and the Lavender and Honey Truffle.
Various cognacs and liqueurs added to assorted chocolates and truffles at Cocoa Bean of Vermont include Chambord, a raspberry liqueur, and Creme de Menthe.
We also use Vermont coffee as a flavoring in most of our coffee and java flavored truffles. For our Cappuccino Truffle we brew Espresso for that true cappuccino flavor.