Chocolat

Description

Approaching her 25th year in business this April, Duke has made liquid-center chocolates with over 150 storied beverages including legends like Frangelico, Amaretto, Crown Royal, Crème de Menthe, Hennessy Cognac, various Kentucky Bourbons, Tequila, and Tennessee Whiskey plus wines of the world including Champagne, Bordeaux, Pinot Noir, Syrah, and Port. Her specialty is custom-made spirits and wine liquid center chocolates, making this perhaps the only company in the American marketplace with such capability. Her recent appearance at the National Candy Show in Atlantic City stirred enough buzz to attract producers from the Food Network.

Quintessential Chocolates Co. Inc. introduced to the US confectionary market, a new product based on centuries old European process. We became the sole American producer of this fine chocolate confectionary process known as Liquid Praline (liquid center chocolates). After apprenticing under a Swiss master Chocolatier to learn this centuries old process, we added an American twist: flavors suited to the American palate, an unprecedented and original approach. We also believe, we were the first chocolatier worldwide to create a liquid center filled with both a wide spectrum of wine varietals and non-alcoholic liquid centers. Each batch of Quintessential Chocolates is handcrafted using our own variation of the Swiss technique of casting the liquid center. Spinning a fine sugar shell, only a few crystals thick, around the liquid center creates an edible moisture barrier that traps the liquid, allowing for and preserving a thinner chocolate shell while creating a larger volume of liquid inside. The sugar enhances the flavor to such a degree that you are able to distinguish between two straight bourbons, knowing which one is hand made.

Quintessential Chocolates specializes in the centuries old art form of casting “Liqueur Praliné” or the European style Liquid Center Chocolates (“with a sugar crust”). The process we use is almost 200 years old. For 18 years, we were the only US Manufacturer of this specialty confection and we have been creating these chocolates since 1984.

"I’ve just eaten an Expresso Liquid Praline in Chocolat. The rich chocolate with just the right sweetness has given way to an explosion of intense coffee. I close my eyes to savor the flavors with what I know must be a grin of delight. Whatever I expected in Fredericksburg, it wasn’t European quality chocolate. As odd as it sounds, Chocolat is the sole American producer of confectionary process known as Liquid Praline (liquid center chocolates). These aren't the mass produced injection-filled chocolates Americans have been eating for decades. Lecia Duke studied under a Swiss master Chocolatier to learn how to create a thin sugar shell which is then filled with luscious flavors ranging from Expresso to Texas Orange Liqueur . The filled shell is then enrobed in rich, delicious chocolate. Although noted for these delicacies, the store also sells fudge made of two ingredients – chocolate and cream.

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