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SELEUSS - TRUFFLE ARTISTRY AWARDS 2018

SELEUSS, SEATTLE, NOVEMBER 12TH, 2018:  Finally got around to posting this and other awards from almost 2 years ago.  Here is our submission to The International Chocolate Salon’s 5th Annual Truffle Artistry Awards in 2018.

https://www.internationalchocolatesalon.com/5th-annual-chocolate-truffle-awards-announced/

We are proud to present the results of the 5th Annual TRUFFLE ARTISTRY AWARDS Competition.

The International Chocolate Salon Awards for the 5th Annual CHOCOLATE TRUFFLE ARTISTRY AWARDS are based on the combined total number of votes received by each entrant from the Judging Panel.

The Judging Panel consists of National and Regional Magazines, Newspaper and Blog Editors, plus Topic Experts, Local Chefs and Food Gurus.

SELEUSS:  We submitted 3 different truffles to this competition, each with its own unique taste profile and wine pairing intent. 

Bourbon Whiskey Maple:  Made with Crown Maple’s Bourbon Barrel-Aged Organic Maple Syrup, fresh organic cream, our specially formulated 47%+ fine dark milk chocolate and Maker’s Mark, Kentucky Straight Bourbon whisky.  Truffle: The Bourbon Whiskey Maple Ganache is typically encased in a 52% semisweet chocolate first and then enrobed in our Moretta™ 75%+ dark chocolate. Topped with either Crown Maple’s organic Maple Pearls or Maple Sugar. Pairing: Bourbons, Whiskeys, Ruby Ports, Glenmorangie Quinta Ruban,  or contrast pairing with Lattes or milk teas. Crown Maple’s Madava Farm: 800 acres of pristine, sustainably managed land in Dutchess County, New York, located in the heart of the Hudson Valley. Less than 80 miles from New York City, its century-old sugar and red maples have ideal terroir and seasonal weather conditions to produce a superior sap for maple sugaring. www.CrownMaple.com 

Hibiscus & Violet Cream:  The Crème de Hibiscus is derived from the gentle maceration of hibiscus flowers in organic cream, to achieve a vibrant magenta cream with tastes of tart cherries and fruity bouquets. To this, a specially formulated 38%+ fine milk chocolate is folded in along with Rothman & Winter’s Crème de Violette to create a balanced ganache of tart Hibiscus and sweet Violet. Truffle: The ganache is typically enrobed in our 60%+ COLOMBINA™ Semisweet Dark Chocolate or one of our fine chocolates below and topped with either violet sugar or crystallized violet flower petals.   Pairing: Lambrusco, Sangue di Giuda,  Cabernet Sauvignon-Syrah, Syrah, Viognier, American Riesling, Pouilly-Fumé, Champagne, Glenmorangie - La Santa.  History: Among the native wildflowers found in the Alps are the Queen Charlotte and March Violets. Rothman & Winter Crème de Violette captures their fragrance and taste on a robust brandy base. This is a true expression, without any added vanilla or fruit. www.alpenz.com  

Saffroncello(TM): This exotic “Golden Yellow” colored chocolate ganache is achieved by the gentle maceration of “Special Grade” Pure Persian Saffron (CyrusSaffron.com) in local organic cream, it is further infused with premium Italian Limoncello, along with our specially formulated 31%+ light white chocolate, for that perfect balance between Saffron’s floral honey taste and Limoncello’s fresh citrus flavor. Truffle:  The SaffronCello™ chocolate ganache is typically enrobed in our 40%+ Bauta White Chocolate or one of our fine chocolates below and topped with either; Marigold flowers, Safflower, Barberries (Zereshk) or granulated orange peels. Pairing: Perfect with Chardonnays, Champagnes, or your favorite Limoncello Cocktail: Limoncello & Bubbles, Stirred Sour, or Limoncello Collins. 

SELEUSS Chocolates is located at the Thompson Hotel Seattle complex in downtown Seattle right above the Pike Place Market on the corner of 1st Ave and Stewart street.  

1910 1st Ave, Seattle, WA 98101 www.SELEUSS.com www.SELEUSSChocolates.com

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