Chocolate

ARTISTRY

The artistry of chocolate means everything to us at Norman Love Confections. The result is excellence in every detail, in every chocolate we produce.

Signature

FLAVORS

Like all discerning chefs, we begin with superior ingredients, including the world’s finest chocolate, and in reverence to flavor we leave out the preservatives. Then we proceed with an uncommon blend of creativity and precision to transform simple but wonderful ingredients into true culinary works of art. 

Caramel Passion

Buttery caramel infused with bright passion fruit and a hint of vanilla, enrobed in smooth milk chocolate

Café Latte

Rich coffee and delicious cream

Crème Brulee

The flavors of creamy classic créme brûlée enrobed in a milk chocolate shell

PB&J

A nostalgic staple reimagined in chocolate

Sicilian Pistachio

Salted pistachios and sweet white chocolate ganache

Tahitian Caramel

Vanilla, buttery caramel, and creamy milk chocolate

Crunchy Peanut Butter Cup

Creamy peanut butter with a delicate, crunchy texture, enrobed in smooth milk chocolate

German Chocolate Cake

Layers of rich chocolate ganache and sweet coconut, inspired by the beloved cake

Hazelnut Praline

A smooth praline center blended with roasted hazelnuts, wrapped in rich milk chocolate

Mexican Hot Chocolate

Bold dark chocolate infused with warming chili, aromatic cinnamon, and a touch of vanilla

Chocolate Dipped Cherry

A tangy sour cherry white chocolate ganache wrapped in a rich dark chocolate shell

Tiramisu

Dark espresso atop fluffy mascarpone cream

Coconut

Bold dark chocolate and sweet coconut cream

Bittersweet Chocolate

A perfectly balanced blend of rich dark chocolate with deep cocoa notes and a smooth, refined finish

Raspberry

Tart raspberry and dark chocolate

Florida Orange

Fresh-squeezed Florida orange and a splash of vanilla

Key Lime Pie

A tangy classic made with fresh-squeezed Key Limes and crumbly graham cracker

Passion Panna-Cotta

A light buttermilk ganache layered with passionfruit and vanilla jam

White Chocolate Raspberry

Tart fresh raspberries swirled into creamy white chocolate ganache

New York Cheesecake

Fresh-baked New York style cheesecake in white chocolate for a bite of big city flavor

Strawberry

A heavenly couverture saturated with bright strawberries

Mango

Sweet, tropical mango ganache accented with a touch of vanilla, encased in white chocolate

Dark Chocolate Cream Truffle

Rich 49% Venezuelan dark chocolate

Sea Salt Caramel Truffle

A perfectly balanced truffle filled with golden caramel and topped with red and pink sea salt

Lemon Truffle

Bright, tart lemon ganache perfectly balanced with the bitterness of dark chocolate

The peak of perfection isn’t easily reached, and going the “extra mile” isn’t always sufficient. We journeyed thousands of miles to develop the ultra-premium single- origin collection, Norman Love Confections BLACK™, searching the world over to identify the top five growing regions to represent in this five-part collection.

Jiquilisco Bay
Cocoa Mass: 97% Origin: El Salvador
Jiquilisco Bay
Cocoa Mass: 97% Origin: El Salvador

Cacao was first planted in the luscious sandy loam soil of Hacienda La Carrera near Jiquilisco Bay about 100 years ago. The criollo influence in these beans, along with the near-sea level terroir, creates a chocolate mellow enough to eat as a 97%. Starting with a floral approach, this chocolate develops with grassy, slight spice, black tea, and hints of berry fruit flavor notes. Acquired through “Fair to Farmer”, a direct trade relationship established by Mesocacao, a chocolate startup specializing in Centeral American flavors.

Maracaibo
Cocoa Mass: 88% Origin: Venezuela
Maracaibo
Cocoa Mass: 88% Origin: Venezuela

From the region Sur del Lago, Maracaibo, Venezuela,the high percentage of cacao provides Maracaibo 88% with an intensive flavor experience. The strong cacao taste is pleasantly supplemented through a licorice note which then transfers into a roasted coffee flavor rounded by a hint of prune. A black tea note accompanies the slow and intensive finish.

Vietnam
Cocoa Mass: 73% Origin: Vietnam
Vietnam
Cocoa Mass: 73% Origin: Vietnam

This dark chocolate fills the senses with the pronounced taste of the Trinitario cocoa bean with zesty citrus notes, light mocha, and the warm undertones of wood. It hails from Vietnam’s Mekong Delta region and highlands, which is considered Asia’s “Little Venice.” The dark chocolate couverture is famous for its unique dark citrusy and acidic flavor profile.

Araguani
Cocoa Mass: 72% Origin: Venezuela
Araguani
Cocoa Mass: 72% Origin: Venezuela

Made from rare Venezuelan cocoa beans, Araguani is strongly tannic with a long lasting finish. Its rich flavor profile features notes of currants, chestnuts and licorice with hints of honey and freshly baked bread. Sur del Lago is a Venezuelan region known for being home to a rich soil that lends Araguani all its aromatic complexity.

Nyangbo
Cocoa Mass: 68% Origin: Ghana
Nyangbo
Cocoa Mass: 68% Origin: Ghana

Cacao farming has been a tradition in southern Ghana for over a century. The beans that grow in this hot and sunny yet fertile and humid climate are the foundation for the Valrhona Grand Cru de Terroir called NYANGBO Pure Ghana. Farmers grow one of Africa’s best cacaos in the soil constantly swelled by tropical rains located between the beaches of the Gulf of Guinea and Lake Volta. It is distinguished by a subtle acidity that allows a note of round chocolate warmth to develop, followed by a soft and sweet spiciness.