Probably not the best idea to read if you're even the slightest bit hungry. The pics alone will have you out the door in a sec.
She uses multiple types of couverture to create her treats. She uses Callebaut bittersweet and semisweet to create ganache, or soft filling, for her bonbons. “Those are blended chocolates, in other words the beans don’t come from one single-origin,” she says. “Those are our workhorse chocolates.” She also uses two single-origin chocolates, produced by the small, upscale company Felchlin: Cacao Maracaibo (with beans sourced from Venezuela) and Ghana Accra (with beans from Ghana) to make the truffles’ shells.