Weasel Picked Coffee Truffles
Want to taste one of the most expensive coffee beans in the world but don’t want to pay $200 a pound? Now you can try it in my Coffee and Almond truffle. These coffee truffles were made using the old fashioned Vietnamese style of brewing to give it a nice deep flavor and aroma, plus a tad of grit. Paired with Valrhona Alpaco dark chocolate from Ecuador and organic almond extract. Yum!

So why is weasel picked coffee so good? From Wikipedia:

A popular and intuitive hypothesis to justify this coffee’s reputation proposes that the beans are of superior quality before they are even ingested. At any given point during a harvest, some coffee berries are not quite ripe or overripe, while others are just right. The palm civet (weasel) evolved as an omnivore that naturally eats fruit and passes undigested material as a natural link to disperse seeds in a forest ecosystem. Where coffee plants have been introduced into their habitat, civets only forage on the most ripe berries, digest the fleshy outer layer, and later excrete the seeds eventually used for human consumption. Thus, when the fruit is at its peak, the seeds (or beans) within are equally so, with the expectation that this will come through in the taste of a freshly brewed cup.

Human Picked Yuzu Truffles
Made with Yuzu juice from Japan and dark chocolate from the Caribbean! The fruit was most likely picked by human hands. This fruit is something of a blend between a grapefruit and a mandarin orange. Sour and aromatic, it is used a lot in cooking. Ingredients: Fair-Trade & Pesticide-Free Valrhona Caraibe 66% Dark Chocolate from the Caribbean, organic heavy cream, organic butter, yuzu juice from Japan, unsweetened cocoa powder, and lots of love. Enjoy!