Founded in 1984, we introduced to the US confectionary market, a new product based on centuries old European process. We became the sole American producer of this fine chocolate confectionary process known as Liquid Pralińe (liquid center chocolates). After apprenticing under a Swiss master Chocolatier to learn this centuries old process, we added an American twist: flavors suited to the American palate, an unprecedented and original approach. We also believe, we were the first chocolatier worldwide to create a liquid center filled with both a wide spectrum of wine varietals and non-alcoholic liquid centers. Each batch of Quintessential Chocolates is handcrafted using our own variation of the Swiss technique of casting the liquid center. Spinning a fine sugar shell, only a few crystals thick, around the liquid center creates an edible moisture barrier that traps the liquid, allowing for and preserving a thinner chocolate shell while creating a larger volume of liquid inside. The sugar enhances the flavor to such a degree that you are able to distinguish between two straight bourbons, knowing which one is hand made.

Our Spirited Collection includes Chocolate Liqueur, Crème de Menthe, Cutty Sark® Scots Whiskey, Kentucky Bourbon, Peach Schnapps, Russian Vodka Ohranj (Orange), Spiced Rum, Sam Houston™ Straight Kentucky Bourbon, Tennessee Whiskey, and Toffee Liqueur. Our signature piece, the Crema d'Almendrado Tequila, is unique. It is the only liqueur praline to have a progression of three distinctive flavors: first Almond, then Tequila, and finally Chocolate.

Our Wine Filled Selection originally included California Cabernet, French Cognac, Australian Tawny Port and Raspberry Wine, but the line has expanded to include several private label wines. These include Cabernet Sauvignon, Port, Spiced Red Wine, Orange Muscat and Muscat Hamburg from Fredericksburg Winery plus the Strawberry Wine and Blackberry Wine from Poteet Country Winery, both Texas Wineries.

Contrary to the original thinking regarding the liquid center process, it is possible to create this product without the aid of liquor; we have been doing it since 1993. Our Non-Alcoholic selection includes several coffees and fruit nectars: Cappuccino Coffee; Southern Pecan Coffee, Espresso Coffee, Mesquite Roasted Coffee, Peach Nectar, Cranberry Nectar, Black Cherry and Raspberry Nectar.

Our Private Label Program has been well received by wineries, distilleries, corporations, and prestigious hotels nationally. This is due primarily to the process maintaining the integrity of the rich dark chocolate shell while preserving the distinctive taste characteristics of the wine or spirit within. Private label products have included a variety of wines: Merlots, Zinfandels, Ports, Muscats, Muscadine, Chardonnay and Dessert (fruit) Wines. Private Label Spirits have included Sake, Special Reserve Rums, Single Malt Scotches, Flavored Schnapps, Vodkas and Grappas, exotic spirits and custom blends.

What sets Quintessential Liquid Center Chocolates apart from the rest? The European process of a Liqueur Praline (sugar crust). There are two kinds of liquid center chocolates: injection molded and liqueur praline (sugar crust).

Injected molded begins with a thick walled, pre-shaped chocolate shell with no identifiable liquid center. It is filled with the liquid and capped off with chocolate. In some cases it is dipped or enrobed again to completely seal it in chocolate (to attempt to prevent leaks). This increases the thickness of the shell, creating a smaller volume of liquid. The reason for the thick wall of chocolate is that the chocolate will absorb liquid over time and eventually create channels through the wall of chocolate where liquid can seep out and alcohol can evaporate. This makes the chocolate shell become soft and spongy over time and it can allow the alcohol to evaporate, leaving little or no liquid center.

Liqueur Praline is a confectionary art form that boasts being almost 200 years old. It was perfected by Rudolf Sprungli and was known as the LIMOBA process, standing for the Liquid Moisture Barrier Technique. Spinning a sugar shell around the liquid center creates a moisture barrier to trap the liquid inside, allowing for a thinner chocolate coating and a large volume of liquid inside. The thin chocolate shell remains crisp and clean, until it is crushed, when it can mingle delightfully in your mouth with the rush of liquid released.