Our individual Truffles & Pralines
We are passionate about Scotland - its beauty, culture, and amazing food and drink - and try to use as many of our favourite Scottish flavours in our chocolate. We're delighted that our website is able to offer you the ability to choose your own selection, so here's a short guide to our handmade chocolates.
All our ingredients and allergen information is also available to help you choose.
You can also find out more about the amazing Scottish food and drink we use in our products
Individual pralines and truffles ingredients:
Blueberry & vanilla truffle - The forests around Braemar are carpeted with blaeberries (also called European blueberries). We'd have loved to use these as they are sweeter and tastier than blueberries (a different family of fruit). But! They are important food for our local wildlife, so we've gone with good old blueberries instead.
Caithness Raiders Rum & raisin truffle - made by the Ice and Fire Distillery near Wick, Raiders Rum is lighter in body and more delicate than traditional dark spiced rums, but packs in a lot of flavour, a solid punch of vanilla. We think it brings a whole new dimension to the classic rum and raisin, especially when paired with a beautiful single origin milk chocolate - Caribe. With more than a hint of caramel in this single origin, we think our Raiders Rum & raisin truffles are slightly addictive!
Cranachan truffle - We couldn't miss our local whisky from our range, and so are delighted to include it in our tribute to the most Scottish of desserts. We make a tangy raspberry pate de fruit, and top it with a beautiful white chocolate ganache made velvet white at 32% cocoa solids - this is a beautiful white. To this we add two local gems - Royal Lochnagar 12-yr old and Braemar honey. We dip the two contrasting layers of tangy fruit and creamy ganache in more white chocolate and topped with our handmade oat crunch.
Fresh mint & Juniper praline - Right here just outside of Braemar Morrone Birkwood. It is regarded as one of the finest examples of 'downy' birchwoods in the UK and with vast areas of juniper. We love its flavour, but it is currently under threat by loss of habitat and disease. So we only use commercially available juniper, and use it very sparingly in this classic pairing of mint and juniper.
Now an award winner - getting a bronze at the Scotland Retail Food & Drink Awards in 2022!
Glasgow roastery truffle - Based on the south side of Glasgow this coffee roaster knows how to do it - brilliantly. We LOVE their coffee and use their St Vincent Roast in this plant-based ruffle and our Glasgow Roastery bar.They have an incredible range of coffee and tea too - an amazing quality range
Galloway Gin praline - One of the rare gins in Scotland to be distilled with its own spirit, it has hints of forest fir, with a subtle scent of the shore.This multi-award winner pairs perfectly with our strong milk chocolate, making this beautiful praline both smooth and beautifully aromatic.
Isle of Skye whisky truffle - It's hard to know where to start with Talisker. Skye is a magical place and this distillery is in one of the most amazing corners of the island. From the oldest distillery on Skye this a strong whisky with a distinct peated smoky flavour.It needs nothing added so works incredibly well in this beautifully smooth plant-based dark chocolate truffle.
Lemon posset praline - Our summer special to celebrate the Queen's Platinum Jubilee is our take on what is widely known to be a favourite dessert in the Royal Family. White chocolate filled with a lemon ganache and a drop of tangy lemon reduction.
Passionfruit & heather honey praline - The Heather Hills Farm is based just down the road from us - at Bridge of Cally - and has around 1,300 hives in Perthshire and Deeside. We love their heather honey, using its beautifully floral flavour in this praline, a beautiful pairing with the passionfruit.
Port & Blue Murder praline - Blue Murder cheese is a wonderfully creamy blue cheese - salty, spicy, even a little sweet - made by the incredible Highland Fine Cheeses. They make lots of amazing cheeses, including traditional Scottish Crowdie, but this blue works incredibly well with both port and dark chocolate in what is probably our most controversial chocolate.
Now an award winner - getting a bronze at the Scotland Retail Food & Drink Awards in 2022!
Raspberry praline - Just to the south of us are Angus and Perthshire - famous for producing beautiful fruit, including the raspberry - probably Scotland's most famous. It likes the conditions in this area of Scotland, developing a beautiful deep flavour which we pair simply with dark chocolate in this plant-based classic.
Salted caramel praline - Hand-harvested from Shetland's nutrient rich waters, we make small batches of caramel to create this classic praline.
Smoked & salted caramel praline - A slight twist on salted caramel, with both smoked and salted caramel, in rich dark chocolate, but still using the same beautiful hand-harvested salt from Shetland.
Smoked gianduja truffle - We originally included a classic gianduja truffle becasue it is our chocolatiers favourite chocolate - just quality milk chocolate and Piedmont hazelnuts. But with a little more digging we discovered that Scots in Mesolitihic ate a lot of hazelnuts and would roast them in fires. We like to think we've added what a tiny touch of Mesolithic Scotland to each truffle with a roasted and smoked hazelnut in each truffle. Braemar is so close to some incredible forests, we just had to use some of our Scots pine. After the winter snow we were very happy to use the fallen storm-damaged branches to smoke our hazelnuts.
Speyside whisky truffle - Benromach Organic single malt whisky was one of the first organic single malts and we love it! It is sweet and malty, a beautifully creamy whisky. This pairs perfectly with our strong milk chocolate, helping to make our luxurious Speyside truffle.
Strawberry & black pepper vinegar praline - This beautifully fruity strawberry is made with vinegar - but this is no ordinary vinegar! No infusion, no shortcuts. We believe this vinegar gives a beautiful tang to this plant-based praline.
Toast & marmalade truffle - Inspired by one of our favourite breakfasts - Sourdough toast, almond butter and marmalade, this truffle uses a rich almond butter and dark chocolate ganache as its base. We top this with a marmalade pate de fruit and dip in dark chocolate, We've even managed to dehydrate some of the toast we eat every day, from the amazing Wild Hearth Bakery, to give this a salty sourdough crunch on top!
NEW!! Vodka espresso praline - We are SO excited to introduce this into our range. This brings together two amazing Scottish ingredients - Thomson's coffee and Ogilvy vodka. Both are top-quality products that give a distinctly Scottish twist to this classic cocktail in a chocolate. Milk chocolate shell filled with dark chocolate espresso ganache, with Ogilvy Vodka made in Forfar. This is a beautifully smooth and creamy vodka, made from potatoes by the Ogilvy family on their family estate.
Ginger Caramel - we were asked for so long to make a ginger chocolate - so here it is. Caramel with stem ginger... light as a feather, super gingery and totally moreish!