Well, our stove doesn’t have a pilot light, but I trust you get my point. It’s almost time to start caramelling and chocolatiering again, and I invite your ideas on what flavors I should consider.

On the caramels side, I’m thinking chocolate-espresso caramels ... maybe rum caramels. Thoughts on those ideas? Any other suggestions?

For the truffles, I have been threatened with permanent bodily harm if I don’t make my mint julep truffles again, so that’s a given. If your brain needs a refresher on other flavors considered and created, a search here for “truffles” or “chocolate” might turn up all the old flavors and conversations (if not, running google through just this domain may pull out more). New ideas are welcome too—but please keep in mind I do not aim to compete with the likes of Godiva, Lindt, et al.; my focus is on creating flavors that you won’t find anywhere else.

The comment box is yours ... with one last word: previous customers’ feedback will be given more consideration than new folks’.