The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
The Boroughs + Monsieur Truffe
3057

The Boroughs + Monsieur Truffe

 

We've been collaborating with chocolatier Samanta Bakker from Monsieur Truffe for over five years.

In that time Samanta has created the most delicious chocolates for us with a diverse range of flavour inspirations, Japenese, Italian and Australian Bush foods. Samanta has an almost innate understanding of how flavours combined with chocolate will taste. This ability comes from years of experience and love of her craft. We are so fortunate to have Samanta as our neighbour.

All our chocolates are made with organic ingredients, single-origin Fairtrade or Cacao-Trace cacao, most are Vegan and Gluten-free. 

There are a changing array of flavours in the store, some limited editions, others with us for a little longer, this is our current selection.

In the order they appear:

Bush Finger Lime, Sandlewood nut and caramel specs - tangy native lime contrasted with creamy nut and lightly sweetened with caramel specs for a little texture, blended with a softly flavoured 45% Vietnamese milk chocolate base.  Wrapper art - Sarah Allen

Tsukemono - A Japanese inspired flavour combination of pickled beetroot and raspberry. The beetroot supplies sweetness and the raspberry a fruity tang. The flavours are brought together in a fruity single origin 70% dark chocolate. Read the review in our blog.
Wrapper art - Paper Geishas

Salty Miso and Popcorn - a salty-sweet combination of caramel-coated popcorn with native wattle seed for crunch, dusted in Miso and blended with a softly flavoured 45% Vietnamese milk chocolate base. Wrapper art - Candy Ng

Strawberry and Sage with native riberry pepper - sage complements the strawberry, blended with a fruity 65% dark chocolate base. Native riberry pepper adding a little sparkle to the palette. Wrapper art - Isabel Nina Young

Cherry and Coconut - celebrates the history of chocolate making in Melbourne. First launched in 1935 by MacRobertson's in Fitzroy. We've updated the original with European sour cherry and organic coconut blended into a 70% dark chocolate. Wrapper art - Michelle Macintosh

Native Granola - puffed, gluten-free granola is mixed with Kakadu Plum and Wattleseed in 66% dark chocolate. It's topped with slices of freeze-dried Davidson Plum. Wrapper art - Edith Rewa

Tasmanian Pepper Berry - Pepper Berry adds fruitiness and crunch to this already fruity tasting single-origin dark chocolate. Wrapper art - Utopia Goods

Yuzu Spritz - tangy pieces of citrus honeycomb are contrasted against a warm 66% dark chocolate. Wrapper art - Hiki Komura


Each bar is hand packaged in greaseproof paper, covered with foil and finished with a custom-designed wrapper

Size: L 155 mm x W 80 mm approximately

Weight: 100 grams approx