Our experienced chocolatiers are artisans that possess the utmost concern and ability for supplying flavor and quality for your optimum experience and pleasure. They have worked in the chocolate community for years and were initially trained in the very essence of chocolate, the cocoa bean itself by developing nuances and flavors from all the countries of origin. Working with world-renowned European confectioners considered as the truffle masters, our team honed their skills and abilities to make these incredible confections. Now these chocolate delicacies are available to all.

The unique combination of tradition, quality ingredients and largely artisanal creations will always be our standard of excellence to keep alive an undying passion for chocolate.

Suzanna Abbott made her name in fashion design and now loves developing new ideas for chocolate. Suzanna has always had a love for both Tantra and chocolate. She understands Tantra Chocolate must live up to a name that is all about the Art of Love. What an extraordinary partnership. Our motto is, "Share the Love!"

Our facility is located in Upstate New York.

HOW TO EAT CHOCOLATE

How to Eat an Exotic Truffle...
We suggest bringing the truffles to a cool room temperature in order to taste the “true” flavors of the spice, flower, root, herb or liqueur.  Tantra Chocolate products are all natural and use organic ingredients as often as possible.

First... read the story. Each  exotic tantra truffle comes with a story. This sets the stage. It allows you to paint the picture through your imagination, to conjure up the expectations as to how the chocolate will taste and the where you will transcend.

See... there should be a glossy shine to the truffle, this shows a good temper: a tight bond between the cocoa butter and the cacao mass.

Lick... the spice on top of the truffle. We always like to do this on the spice truffles because it gives us a hint of that is to come, a teaser.

Snap... quality chocolate should always be dry to the touch. If the chocolate is stored at ideal conditions, between 63-65 degrees Fahrenheit, when you take a bite you should hear a crisp, ringing snap breaking through the outside to reach the creamy ganache inside.

Taste... we always like to taste the truffle in two bites. In the first bite you are just getting to know the truffle and in the second, you delve deeper, searching out the flavors and nuances. You become immersed into the experience of the chocolate, your mouth and the sensation. The taste should have a long, lingering finish that is layered with its perfumed notes.