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Anna Tolazzi
 

Anna Tolazzi

Artisan Chocolates
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Abracadabra

Homemade orange marzipan layered with a Grand Marnier ganache sprinkled with dried orange zest
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Agapi

Semi-sweet ganache with a puree of strawberries infused in pomegranate liqueur
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Anna

A traditional dark, French truffle
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Aquarius

A very lean bittersweet cardamom-lemon ganache topped with walnut marzipan
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Avignon

Orange-vanilla ganache layered over a white chocolate nut and wafer crisp
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Bee Hive

Milk ganache with local apple blossom honey filled with liquid apple blossom honey
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Belgian Horses

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Black Velvet

A malted milk ganache dusted with malted hot chocolate
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Queen of Diamonds

Blackcurrant coulis paired with a cedar infused bittersweet ganache sealed with pine nut praline
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Bush Cord (4'x4'x8')

Bittersweet ganache with port-fused currants rolled in maple glazed walnuts and crushed maple flakes
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The Chambermaid

Cinnamon butter truffle on a bed of hazelnut gianduja, dusted with cinnamon sugar
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Chicken or the Egg

Wildflower honey milk ganache layered over white vanilla ganache
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Circus Act

Rasperry coulis flavoured with anise and mint paired with a vanilla ganache
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Coconut Bar

Organic coconut in a light and airy frappe paired on top of a vegan semi-sweet coconut ganache
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Coffee Klatsch

Soft caramel with a creamy espresso ganache
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Coffee-Klatsch

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Creme Brule

White, rich vanilla ganache with a caramelized sugar crust
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Crocodile Tears

Bittersweet Kirsch ganache topped with walnut marzipan and a dried sour cherry
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Diva

90% extra-bitter ganache
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The Royal Seal

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Dragon-Heart-787x373

Whipped Raspberry and basil coulis paired with a jasmine tea ganache and rolled in a mix of wafers, roasted pecans, sesame and almonds
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Eve

Black Mission figs, freshly squeezed lemon juice and vanilla in 60% chocolate topped with a caramelized heart nut – vegan, just fruit, nuts and chocolate
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Extra Brute

Semi-sweet ganache with an generous helping of extra brut cocoa
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Finishing School

Three layers: Almond/hazelnut gianduja, pureed dried apricots, bittersweet ganache with coconut oil decorated with a slice of dried apricot
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Gold Digger

A bittersweet ganache infused with premium Earl Grey tea topped with a thin layer of freshly made orange marmelade
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Helios

Four layers: Vanilla caramel – Lime zest mousse – coffee ganache – caramelized pecan gianduja
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Hirohito

Green tea and vanilla
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Hopeless Romantic

Vanilla infused, creamy, buttery milk ganache
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Kingpin

Mango caramel ganache with blueberry honey and lemon zest
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Magneto

Lavender ganache on a base of hazelnut and pop rock
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Mata Hari

Coconut ganache with grapefruit oil
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Mayfair Rubble

Browned butter truffle on a bed of cinnamon flavoured, ground chocolate
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One Plus One

A liquid caramel ganache paired with a firm ganache, both made from Peruvian single origin chocolate
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Tropicana

Orange ganache and a soft, salted caramel with a little sprinkling of cocoa croquant
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Philae-524x373

80% Ugandan single origin chocolate with a fine, local chevre
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Lucky Number 15

Kalamansi caramel paired with a pink peppercorn and honey ganache on top of a sesame and hazelnut base
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Red Ridinghood

Milk ganache infused with lots of orange zest and vanilla, a dash of Grand Marnier layered over a bed of hemp heart gianduja
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Redhead

Cherry jelly paired with a vanilla ganache infused very lightly with tonka beans
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Release the Hounds

Clotted cream truffle with a subtle infusion of lemon zest
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Rio

Pink Grapefruit and pink peppercorn pate paired with an Earl Grey ganache
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Riptide

Lime caramel layered over a salted tequila ganache
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Salt and Pepper

Soft, salted caramel paired with a dark ganache infused with long green chili pepper
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Sherlock

Triple layered: Double roasted coffee ganache over vanilla ganache layered over hazelnut and almond gianduja
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Space Dust

Tangerine and Yuzu coulis paired with a cinnamon and allspice infused ganache.
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Starpower

Ginger ganache layered with a lime-vanilla caramel
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Sumo

Caramel deglazed with homemade Bailey’s, a sprinkling of cocoa crumble, topped with a ginger ganache
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Time is Money

Spiced cookie crunch layered with a dark coffee ganache and topped with a spiced orange and lemon marmelade
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Taipei

Mandarin caramel ganache with powdered seaweed on a bed of hazelnut gianduja
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Tea and Oranges

A light blood orange ganache infused with Earl Grey tea with a slight hint of Turkish rose oil
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The Bee's Knees

Milk truffle with blueberry honey
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The Places You'll Go

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Senator

Bittersweet gooseberry ganache paired with a soft vanilla caramel, topped with roasted sesame seeds
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Tokyo-Rome

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Tree of Life

Hazelnut nougat layered with an espresso ganache
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Tula

Malted ganache with a liquid centre of reduced birch syrup
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Wilhelm Tell

Crabapple coulis paired with cinnamon caramel
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Yokohama - Valentine's Edition

Sour Cherry coulis paired with a cinnamon flavoured white chocolate and pistachio ganache
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Zero Megahertz

A white vanilla-chocolate caramel with the faintest hint of spearmint paired with a wild strawberry and rhubarb jelly

Contact Us

Chocolate studio located in Kitchener-Waterloo

Retail outlet located at the Kitchener Market at 300 King Street East

Hours of operation: Saturdays from 7am to 2pm

 

Anna Tolazzi

Artisan Chocolates

Katharina Ortner, Chocolatier

Tel: 519.342.8264

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