Our Vision

 Our Company Values

Each piece of Ganache & Panache chocolate has a character all its own because it is rolled, cut, dipped and decorated by human hands in small batches. Our hand crafted truffles and chocolate treats are coated with the finest quality Belgian chocolate and use the freshest, most natural ingredients available. At Ganache & Panache we believe that using the best ingredients available shines through in an uncompromising flavour.

The Chocolate

All of our products use premium Callebaut couverture, which provides a foundation of rich chocolate to compliment the flavors and fillings we add. Callebaut sources their chocolate from around the world like most chocolate companies to create their blended product. For our dark chocolate products we use 811 NV with 53.8% cocoa solids that has a well-rounded bitter cocoa taste and a smooth mouth feel.  Our milk chocolate products use 823 NV with 33.6% cocoa solids and 21.8% milk solids that has a balanced milk, cocoa and caramel taste.  For the white chocolate lover, we have selected a less sweet couverture, Zephyr, providing a perfect balance of whole milk and cocoa butter with an outstanding roundness. 

Shelf Life

Our products have a much shorter shelf life than commercially produced chocolates and confections as they do not contain any chemicals or preservatives. As such, they are meant to be consumed rapidly (but I don’t think that the package will be open for very long before its empty once you taste them). Our truffles, molded chocolates and other confections have a shelf life of approximately 4 weeks from the date of manufacture. The manon creams have a shelf like of 6-8 weeks. Our barks, melt aways, tablets, tasting squares and lollipops have a shelf life of 6 months to 12 months from the date of manufacture. Please consume before the best before date listed on your product.

Allergen Information

All of the products produced by Ganache & Panache are free of gluten. Our products may contain traces of peanuts and/or other tree nuts, dairy, coconut, eggs and sulfides. We cannot guarantee that cross-contamination does not occur in our kitchen where we work with some of these products.