"Our mission is to use the best ingredients on the planet. Ours is a painstaking search for quality ingredients without regard for price, accessibility, or convenience."
Chocolatier Blue is the premier producer of filled chocolates. By using premium ingredients including local Utah Solstice Chocolate chocolate for every confection, the world's best butter, Fleur de Sel salt from France, and the finest and freshest ingredients, this chocolatier has raised the bar for chocolate confections worldwide. Each chocolate is treated as a fine dessert. The greatest care and attention is given throughout the enitre production process. The end result is an impeccably balanced and nuanced flavor that compliments the chocolate shell perfectly.
These chocolates are perfect for gift giving and even better for hiding in hard to reach corners of the pantry for an indulgent treat.
Due to the nature of our ever changing inventory and changing flavors for the season's, we cannot guarantee any specific flavors in any box. Customers are welcome to request specific flavors and we will do our best to fill each box accordingly; however, we cannot guarantee an exact match to requests. Please feel free to add requests in the order notes. Each box with contain twelve assorted chocolate confections from the following:
Year Round Flavors
Caramel: a classic flavor taken to new heights with a trace of fleur de sel sea salt and an outrageously creamy caramel in a milk chocolate shell.
Passion Fruit Caramel: fresh tangy New Zealand passion fruit juice is finished into a creamy decadent caramel in a milk chocolate shell.
Hazelnut: award-winning Ennis hazelnuts are meticulously roasted with fleur de sel sea salt and blended into a flawless textured filling.
Sage Honey: wild California sage honey is blended into white chocolate and encased in dark chocolate for a perfect harmony of flavors.
Pistachio: highly esteemed true Sicilian pistachios are slowly roasted and delicately blended into a smooth, creamy filling with milk chocolate.
Espresso: California Flying Goat Coffee is steeped in fresh farm cream then blended with organic butter and a rich dark chocolate creating a perfect luxury
Grapefruit with Rosemary: fresh rosemary is used to craft a creamy caramel with fresh farm cream and fresh ruby red grapefruit for a combination that is second to none
Peanut Butter and Strawberry Jam: a little milk chocolate with fresh grund peanut butter is layered with fresh strawberry jam for an instant summer flash regardless of the time of year
Chili: crushed red pepper flakes are steeped in fresh farm cream and blended with organic butter for a fiery dark chocolate creation
Lemon: fresh local lemon zest and juice is intermingled with rich milk chocolate for a perfect balance of tart and sweet
75% dark chocolate: Sambirano single origin dark chocolate from Domori blended with cream and organic butter.
Summer peach: Pureed peaches are made into a light caramel with a milk chocolate shell. Caramels preserve the ripe fruit.
Banana split- Three layers- one layer of Utah grown Montmorency cherries that we make into jam, a layer of Madagascar vanilla bean white chocolate ganache filling, and a layer of banana caramel. This is the fourth year that we have made this chocolate and it is extremely popular. Milk chocolate shell
Blueberry: We grind local blueberries into a puree and make a light caramel with it. We do not strain the blueberries, so it has little pieces of the blueberry skin in the caramel. Dark chocolate shell.
Raspberry: this is a dark chocolate ganache with a dark chocolate shell. We use fresh raspberry puree and framboise liqueur (raspberry alcohol) with cream, butter and dark chocolate to make a ganache filling.
Mojito: This has a dark chocolate shell. We use fresh mint that is steeped in the cream, lime juice & zest, and white rum in a white chocolate filling.
S’mores: Dark chocolate shell. We make our own vanilla bean marshmallows for a white chocolate filling. House-made graham cracker dough is cooked on a grill with cherry wood, so it will have a campfire smoke flavor. The graham cracker is ground and sprinkled into the moulds. Also, the fourth year and we have had this chocolate.
Sweet corn: dark chocolate shell. We use fresh sweet corn and cut it off the cob and grind it into the cream to cook. We then strain the corn and add the cream to white chocolate, butter and add fresh ground black pepper.
Coconut: dark chocolate shell. This is a white chocolate filling made with coconut puree instead of cream and we toast shredded coconut and add a little rum.
Vanilla rum: Dark chocolate shell. White chocolate filling with a lot of Madagascar vanilla beans and dark spiced rum.
Strawberry rhubarb: dark chocolate shell. We roast rhubarb and puree local fresh strawberries and make a caramel with it.
Kaffir lime: dark chocolate shell. Kaffir lime leaves are used a lot in thai cooking and curries. It has a grassy yet limey taste. We use fresh kaffir lime leaves that we steep into the cream and make a white chocolate filling.
Cherries Jubilee: Dark chocolate shell. We get Montmorency cherry puree from a farm in Utah (Woodyatt Cherry Farm) and make a white chocolate filling with spiced dark rum.