Sucré Bleu!
Fellow foodie Blake Killian of Blakes Makes just wowed me with this sophisticated offering from his friends at New Orleans based Sucré. The bright, clean packaging really set the stage for a wonderful experience, and once I opened it, I was not disappointed. The jewel-like bon bons really do taste as sublime as they look! With flavors inspired by the culturally rich Big Easy, each offering is as diverse and sumptuous as the next. Among my favorites are: Magnolia-pecan ganache infused with praline liqueuer, Blangè- white chocolate ganache finished with banana and a hint of rum, and Avery-caramel and milk chocolate enhanced with salt from the Avery mines. The ganache is as smooth as it gets and they totally melt in your mouth. Definitely high up on my list, better than much of what I've tasted recently including the limited edition neuhaus truffles shipped directly from Belgium.