Hello World!

by Coco-luxe Confections on January 31, 2011

Hi everyone, it’s Max Cherney from @accumbenscorp. Stephanie has employed my organization to help sell her super yummy chocolates. Whenever I can I’ll post video updates and cool deals and contests and other fun stuff. Yay! mcherney@accumbens.net is how to reach me for any reason. I’m also @chernandburn

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Filbert for Fall: chocolate hazelnut truffles

by Heather on October 21, 2009

A visit to the Coco-luxe Boutique revealed the new flavor of the month, the Filbert Truffle! (For those that don’t know, filberts are the same thing as hazelnuts.)

I immediately snapped a photo…these truffles look so delicious with the filbert pressed carefully into the top.

We Americans tend not to grow up with the taste of hazelnuts. It is, however, a quintessential European flavor, coming in all sorts of chocolate bars with hazelnut, truffles with hazelnut, hazelnut wafer cookies, and the ever-popular Nutella chocolate hazelnut spread.

So if you happened to be born in Europe, RUSH YOURSELF over to the Coco-luxe Boutique for a taste of home, but with local freshness! Coco-luxe makes all their candies in the Bay Area, and they’re served very fresh at the Coco-luxe Boutique.

And for all of us non-Euros too, it is a great time to enjoy the wonderful filbert flavor, which eases us so perfectly into fall with its rich nutty sweetness. I ate my Filbert hazelnut truffles after dinner with a cognac, but they’re wonderful with coffee or cocoa as well. :)

Coco-luxe’s Filbert Truffle has a whipped hazelnut ganache filling, enrobed in dark dark chocolate, and garnished with one perfect filbert. They are available only in the Coco-luxe Boutique at 1673 Haight Street (@ Cole). They’ll be gone by Thanksgiving so try the delicious Filbert Truffle soon!

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hot cocoa ideas

August 9, 2009
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Its been warm in the city lately but as usual we have our foggy days  and that’s when a nice cup-o hot cocoa is perfect!  So I was thinking about this the other day and decided I want to take a stab at expanding our hot cocoa flavors (like I did with our frozen mousses).  [...]

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Enrobed today

July 29, 2009
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We coated our praline caramels in milk chocolate today,
ah, so good.  I had to ‘test’ a few before they were coated to
make sure they were as yummy as usual…

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