Handmade Truffles

Each truffle individually made. Every filling carefully prepared. Every coating finished by hand.

Made One at a Time

Chokoholic's truffles are never produced on a conveyor belt or finished by machine. Each one is made individually - the filling prepared from scratch, cooled and set, then shaped, dipped and finished by hand. The result is a truffle with genuine character: slight variations in shape, a coating with depth and texture, and a centre made with care rather than convenience.

Jamie Wake approaches truffle-making as a chocolatier working with couverture chocolate - selecting high-quality chocolate as the foundation, then layering flavour, texture and finish on top. The process from filling to final coat could take more than one day, and no two batches are identical.

A Range of Styles

Chokoholic makes truffles in a number of different styles, each requiring a different technique and producing a distinct finished result. The style chosen depends on the occasion, the filling and the desired presentation.

Truffle Styles

Ganache truffles — a smooth, emulsified centre with a clean chocolate coating
Rolled truffles — hand-shaped from a set ganache and finished with cocoa powder or a light coating
Dipped truffles — centres enrobed in tempered couverture for a glossy shell
Cocoa-dusted truffles — a classic finish, coating the outside in fine, dark cocoa
Decorated truffles — finished with transfer sheets, flaked gold, dried fruit or hand-piped detail
Seasonal and bespoke combinations — flavours and finishes created for a specific occasion or commission

Texture, Flavour and the Handmade Difference

A handmade truffle is not a perfect sphere. The coating may be slightly thicker on one side, the dusting uneven, the surface marked where a dipping fork left its trace. These are not flaws. They are the evidence of a process done by hand rather than by machine — and they are what give each truffle its individual character.

Flavour balance in a truffle depends on the relationship between the ganache centre and the chocolate shell. Too thick a shell and the filling is lost; too thin and the structure collapses. Jamie works to find that balance — adjusting the chocolate-to-cream ratio, the setting temperature and the thickness of each dip to arrive at a truffle that tasts right as well as looked right.

Seasonal flavours, bespoke commissions and small experimental batches meant that our truffle range is never static. What Chokoholic makes in one season might never be made again — which is part of what makes each collection worth keeping.

Past Truffle Collections

A selection of Chokoholic's handmade truffles, presentation boxes and finished collections.

Cocoa-dusted dark chocolate truffles on dark slate

Close-up of a single hand-dipped truffle

Decorated truffles with gold leaf and dried raspberry

Presentation box of assorted truffles in cream tissue

Rolled ganache truffles being dusted with cocoa powder

Truffle cut in half showing ganache centre

Seasonal truffle collection in gift box with ribbon

Hands dipping a truffle into tempered dark couverture

Explore More Chokoholic Creations

Truffles are just one part of the Chokoholic collection. Discover our handmade bonbons, filled chocolates and bespoke commissions that complete the range.