“After completing her work for Monsieur, she made some of the specialties she'd developed at her shop in Amalfi, including her gianduiotto, raspberry truffles, and lemon-shaped sfusato amalfitano truffles dusted with sea salt. She tucked these into gold paper-covered boxes, along with her delicately flavored violet truffles, the blood orange and roasted pistachio truffles, and the basil, mint, and limoncello in dark chocolate. On the top layer, she nestled her chocolate stars.” ItalianFlavorsChocolatesTrufflesFillings Book:The Chocolatier Source: The Chocolatier
“Scents of raspberry and apricot teased her nose. With a deft hand, she nestled each silky delicacy with care into a cardboard box. Celina had grown up with the aroma of chocolate wafting through her home. As a young woman, her mother had studied at a chocolaterie in Paris before the war, and she had taught Celina how to make handcrafted praliné or truffles, the molded or rounded chocolates filled with delectable centers, such as caramelized nut paste of noisettes or amandes. For her, Celina often chose apricot, cherry, salted caramel, cream liqueurs- or any other filling that might catch her fancy. Lately, she had been experimenting with the delicate flavor of green tea she'd found in San Francisco's Chinatown.” MotherFruitsChocolatesFillingsExperimenting Book:The Chocolatier Source: The Chocolatier