Being in the heart of Maple and Wild Blueberry country it seemed only appropriate for someone to combine these delights. Today we use the same recipe to make 13 different and equally delicious, non-traditional truffle.

After boiling up a large pot of maple syrup and sugar into our unique maple fondant, which is kind of like maple cream, we mix in wild blueberries, cherries, cranberries, ginger, dark rum, black currants, walnuts, and coffee and hand form into balls. On the same day they are rolled they get their first bath in delicious French Dark Chocolate, Belgian Milk Chocolate, or Belgian White Chocolate. After being hand dipped they sit to harden, generally sitting for a whole day. They get another thick coat of chocolate before resting once again and then being wrapped individually, by hand, in coloured foils.