Chocolate Brett Wilson

Brett’s 2003 Christmas Chocolate

Licorice Cream

El Rey Icoa with anise

54 @ 24oz

Almond Caramel

Michel Cluizel Chocolat au Lait (45%) coating

48 @ 33oz.

Hazelnut Gianduja

Valrhona Noisette Noir Gianduja (29%)

62 @ 28.5oz.

Candied Ginger

Scharffen-Berger bittersweet (70%) coating

25 @ 6.75oz.

Raspberry

El Rey Icoa coating

Valrhona Équatoriale filling with raspberry

40 @ 37.5oz.

Grand Marnier

Callebaut 815 (56.4%) filling with Grand Marnier

Callebaut 70-30-38 (70.5%) coating

Production photos

53 @ 47.5oz.

Marzipan Truffle

El Rey Mijao (61%) with amaretto and marzipan

90 @ 36oz.

Grandma’s Mint

El Rey Mijao (61%) with fresh mint

Production photos

101 @ 30.75oz.

Los Ancones Truffle

Michel Cluizel Première Cru Los Ancones (67%)

132 @ 48.5oz.

Midnight Lemon

Valrhona Caraïbe (66%) with lemon

72 @ 34.5oz.

Earl Gray

Michel Cluizel (60%) filling with Earl Gray tea

Michel Cluizel Madagascar (72%) coating

168 @ 43.25oz.

Box of chocolate

845 pieces in 23 pounds, 3 ounces

23 large boxes (pictured)
9 medium boxes
9 tiny boxes

More photos

Copyright © 2003 Brett Wilson