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Anna Tolazzi
 

Anna Tolazzi

Artisan Chocolates
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Cardaman

Bittersweet butter truffle on a bed of cardamom-spiced caramelized pecans
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Alcatraz

Hazelnut and almond gianduja with cinnamon, cardamom, cayenne pepper and crushed caramel topped with a cube of dried papaya
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High Horse

Almond Irish whiskey cream with maple syrup
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Amadeus - Anniversary Edition

Apricot brandy ganache topped with a layer of walnut marzipan
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Azadeh

White pistachio gianduja topped with a bittersweet ganache, then layered with a spiced, honey-glazed pistachio milk-gianduja
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Barcelona

Almond marzipan with Remy Martin cognac topped with hazelnut marzipan ganache, also with cognac
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Bee Mine

Pecan croquant with cinnamon blossom and buckwheat honey
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Caspian Sea

A balsamic and sour cherry ganache with a heart of walnut caramel
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Conquistador

Chocolate dipped, roasted hazelnut embedded in hazelnut chocolate mousse
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Enough Already

Almond wafers with a touch of sesame oil topped with a white balsamic vinegar and vanilla ganache
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Galileo

Caramel-coffee ganache with homemade Kahlua and a center of a roasted hazelnut
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Holy Hazelnut

Port-infused currants embedded in hazelnut marzipan topped with slow-roasted hazelnut
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Inukshuck

Chocolate nougat topped in layers with a glazed pecan and salted caramel, sprinkled with roasted pecan bits
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Jailbird

Kahlua chocolate caramel paired with a pecan giandjua topped with a caramelized pecan
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January Blues

Hazelnut vinegar and vanilla white chocolate ganache on hazelnut/almond/sesame gianduja
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Leatherwood

Soft Almond/Hazelnut croquant with leatherwood honey and freeze-dried pineapple topped with dried mango
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Long Distance Runner

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Marco Polo

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Marzipan Birds

Birds molded out of handmade marzipan, dusted with organic, vanilla infused powdered sugar
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Mechanico

Special edition ‘Mechanics’: bittersweet nougat with hazelnuts, pistachios and almonds coated in bittersweet chocolate and topped with caramelized almond slivers
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Mechanics

Bittersweet chocolate nougat with roasted pistachios, hazelnuts, and almonds
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The Comissioner

Pine nut, pistachio and ginger croquant
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Natalie

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Rattan

A caramel ganache with Grand Marnier layered over a creamy hazelnut caramel
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Rembrandt

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Salty Bob

Hazelnut and Almond gianduja with chunks of salted, roasted almonds
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Seabiscuit

Amaretto ganache with walnut oil topped with walnut praline and vanilla biscuit, then topped with walnut gianduja
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Spartacus

Hazelnut-almond-sesame gianduja layered over tonka bean ganache
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Space-Cadet

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Starstruck

A lightly salted, creamy sesame ganache
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The Good, the Bad and the Ugly

Hazelnut and almond gianduja topped with a lemon-ginger ganache, then topped with lemon pate
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The-Nutcracker

Hazelnut chocolate caramel with cinnamon, cloves, and cardamom
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Viceroy

Soft marzipan ganache with Cognac
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The Starlett

Walnut croquant
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Walnut Cream

Walnut-maple cream ganache rolled in powdered maple flakes
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Yokohama

Pistachio and cinnamon ganache topped with sour cherry pate
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Space Cadet

Hazelnut gianduja with finely chopped candied lemon and a hint on gin topped with rice crispies
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A87

A butter truffle with caramel and spices topped with a slow-roasted pecan
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Rembrandt

Lemon marzipan topped with sour cherry pate and gold leaf

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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