7:3 Chocolates Ingredients

7:3 Chocolates uses only the finest ingredients in its truffles to ensure that your chocolate experience is delicious and additive-free. We use bittersweet chocolate to enrobe all our chocolates. The bittersweet chocolate is composed of 70% chocolate liquor and 30% cocoa butter (and that's also, incidentally, how we got our name). The ganache fillings of the truffles use 70% bittersweet chocolate, milk, or white chocolate. The ingredients for each flavor may be found below:

Fresh bittersweet - Bittersweet chocolate, heavy cream, butter, invert sugar.

Fresh au lait milk chocolate - Bittersweet chocolate, milk chocolate, heavy cream, butter, invert sugar.

Domino white chocolate vanilla - Bittersweet chocolate, white chocolate, vanilla bean, heavy cream, butter, invert sugar.


Taj cardamom - Bittersweet chocolate, ground cardamom, heavy cream, butter, invert sugar.

Raj curry - Bittersweet chocolate, ground curry, heavy cream, butter, invert sugar.

Swizzle star anise - Bittersweet chocolate, ground star anise, heavy cream, butter, invert sugar.

The Movie Star ginger - Bittersweet chocolate, fresh ginger, crystallized ginger, heavy cream, butter, invert sugar.

Vinie pink peppercorn - Bittersweet chocolate, cracked pink peppercorn, heavy cream, butter, invert sugar.

Dali thyme and honey - Bittersweet chocolate, milk chocolate, thyme, honey, heavy cream, butter, invert sugar.

Jitters espresso - Bitterwseet chocolate, milk chocolate, french roast espresso, heavy cream, butter, invert sugar.

Play It Cool peppermint - Bittersweet chocolate, fresh peppermint leaves, heavy cream, butter, invert sugar.

Ricky cinnamon basil - Bittersweet chocolate, white chocolate, cinnamon basil, cinnamon, heavy cream, butter, invert sugar.


Largo lime - Bittersweet chocolate, lime zest, lime juice, candied lime peel, heavy cream, butter, invert sugar.

Ruby red grapefruit - Bittersweet chocolate, ruby red grapefruit zest, ruby red grapefruit juice, candied grapefruit peel, heavy cream, butter, invert sugar.

Sacre du orange and lavender - Bitterwseet chocolate, milk chocolate, orange zest, orange juice, lavender, heavy cream, butter, invert sugar.

Razzmary raspberry and rosemary - Bitterwseet chocolate, white chocolate, raspberry puree, dried rosemary, dried raspberry, heavy cream, butter, invert sugar.

Tuscan Red strawberry and balsamic - Bittersweet chocolate, white chocolate, strawberry puree, balsamic vinegar, dried strawberry, heavy cream, butter, invert sugar.

Purple Rain blackberry - Bittersweet chocolate, blackberry puree, dried blackberry, heavy cream, butter, invert sugar.

Boo! pumpkin spice - Bitterwseet chocolate, white chocolate, pumpkin puree, ground nutmeg, ground cloves, ground cinnamon, ground allspice, pumpkin seeds, heavy cream, butter, invert sugar.

Fuzz kiwi and black pepper - Bitterwseet chocolate, white chocolate, kiwi puree, black pepper, confectioner's sugar (for dusting), heavy cream, butter, invert sugar.

A Liban fig - Bittersweet chocolate, fig puree, dried fig, heavy cream, butter, invert sugar.

Rex caramelized banana - Bitterwseet chocolate, milk chocolate, caramelized banana (made with brown sugar and butter), dried banana, heavy cream, butter, invert sugar.


Warrant cherry and almond - Bittersweet chocolate, cherry puree, almond paste (almonds, simple syrup), dried cherry, heavy cream, butter, invert sugar.

Persephone in Green pomegranate and pistachio - Bittersweet chocolate, pomegranate molasses (pomegranate juice, sugar), pistachio paste (pistachios, simple syrup), heavy cream, butter, invert sugar.

Indochine Chinese five spice and hazelnut - Bitterwseet chocolate, milk chocolate, Chinese five spice powder, hazelnut paste (hazelnuts, simple syrup), hazelnuts, heavy cream, butter, invert sugar.

Ifo mango and macadamia - Bittersweet chocolate, mango puree, macadamia paste (macadamias, simple syrup), macadamias, heavy cream, butter, invert sugar.

Pilgrim cranberry and chestnut - Bittersweet chocolate, cranberry puree, chestnut paste (chestnuts, simple syrup), chestnuts, heavy cream, butter, invert sugar.

A Little Bit of Soul clove and pecan - Bitterwseet chocolate, milk chocolate, ground cloves, pecan paste (pecans, simple syrup), pecans, heavy cream, butter, invert sugar.


Limonello lemon caramel - Bitterwseet chocolate, lemon zest, sugar, glucose, heavy cream, butter.

Habana habanero caramel - Bitterwseet chocolate, habanero pepper, sugar, glucose, heavy cream, butter.

Obsessed passion fruit caramel - Bitterwseet chocolate, passion fruit juice, sugar, candied passion fruit seeds, glucose, heavy cream, butter.

Eos rose water caramel - Bitterwseet chocolate, rosewater, sugar, candied rose petal, glucose, heavy cream, butter.

Simsim sesame caramel - Bitterwseet chocolate, sesame oil, sugar, sesame seeds, glucose, heavy cream, butter.

Meditate apricot caramel - Bitterwseet chocolate, apricot juice, sugar, dried apricot, glucose, heavy cream, butter.


Bubble pink champagne - Bitterwseet chocolate, milk chocolate, pink champagne, marc du champagne, gold leaf, heavy cream, butter, invert sugar.

Trouble spiced rum - Bitterwseet chocolate, spiced rum, chili powder, heavy cream, butter, invert sugar.

Port au Poire port and pear - Bitterwseet chocolate, pear puree, port, dried pear, heavy cream, butter, invert sugar.

Bad Fairy sugarplum and brandy - Bitterwseet chocolate, milk chocolate, sugarplum puree, brandy, dried plum, heavy cream, butter, invert sugar.

77 bourbon, lemon, and lime - Bitterwseet chocolate, lemon zest, lime zest, lemon juice, lime juice, bourbon, candied lemon peel, heavy cream, butter, invert sugar.


7:3 Chocolates Preparation

7:3 Chocolates are handmade and made to order. Using the finest fresh ingredients we create ganaches of bittersweet chocolate, heavy cream and fruit juices, extracts, and spices. The ganache is then enrobed in tempered bittersweet chocolate which creates the crisp shell of the chocolate. Tempering is a method by which the chocolate is heated and cooled to form stable crystals. These crystals assure that the chocolate will be firm at room temperature. We would like to add that a little bit of love and a whole lot of sass is added to our chocolates during preparation, but this is, of course, a wholly unscientific process.