Continuing with our annual tradition of giving handmade chocolates for Christmas, I present the 2006 line from Chocolaterie Chez Henders.  For 2006 we invested in several professional polycarbonate molds and got a little more adventurous with the flavourings. 

Clockwise from top:

Almond Rochers Roasted slivered almonds, bittersweet couverture, and a hint of Kirschwasser Ginger Bites (squares) Ginger infused cream, crystalized ginger, and bittersweet couverture Mocha Diamonds Espresso, bittersweet and milk couverture, lightly dusted with cocoa powder Caramel Rum Drops (tear drop shells) Dry caramel shards, dark rum, and bittersweet couverture Gianduja Nougat Logs Gianduja and milk couverture on a honey nougat base Blood Orange Jewels Blood orange puree, Grand Marnier, and bittersweet couverture Whiskey Points (cones) Aged Canadian whiskey and milk couverture Saronno Truffles Amaretto di Saronno, bittersweet and milk couverture, and espresso in an Amaretti cookie coating Pistachio Shells (round shells) Pistachio paste, roasted pistachios, Kirschwasser, and bittersweet couverture