Over the past 30 years I have seen many truly ingenious and innovative methods for making this all-time favorite, the Truffle. I have seen fat ones, skinny ones, molded ones, and square ones, all of which are beautiful and much easier to produce. Call me a glutton for punishment, but when it comes to our truffles, we won’t change a thing. I have stuck to my Father’s recipe, exactly the way he always made them, and exactly the way it was handed down to him. The soft, melt-in-your-mouth truffle center requires the utmost precision in its execution. From there we go on to hand-roll each center, and then hand-dip each one in either Milk, White, or Dark Dark Semi-Sweet Chocolate. They are individually decorated by hand, then hand-trimmed, and hand-packed before they are ready for sale. Labor intensive, yet a Labor of Love.