What happens when a veteran pastry chef turns her considerable talents to making chocolate confections? Dolcetta Artisan Sweets and its delightful, handcrafted truffles, chocolate bars, caramels, and bon bons.
Seattle-based Andrea Terrenzio, Docetta’s owner and chief chocolatier, served as pastry chef for a number of the city’s favorite restaurants like Restaurant Zoe, Quinn’s, Rover’s and Campagne. We met Andrea at the Oregon Chocolate Festival held annually in March in Ashland, Oregon. RFT Editor served as a judge at the festival and she and her fellow chocolate expert judges awarded Dolcetta’s Salty Caramel Truffle first place in Best Traditional Use of Chocolate.
And not only will you love Dolcetta’s products, you can feel good about eating them because they donate 10% of sales income to the local nonprofit Food Lifeline.
RFT’s tasting panel sampled two Dolcetta offerings:
Salty Caramel Truffles– Dolcetta’s truffles are little squares of ganache dusted with cocoa. Simple and delectable with deep flavors and rich, silky centers.
This award winner isn’t caramel enrobed in chocolate. Instead it’s chocolate ganache with a buttery caramel flavor.
Peanut Crisp Truffles– This truffle is 49% milk chocolate, peanut butter, crispy flakes, and salt all coated in cocoa. It’s not overly sweet and features a peanutty flavor with a crispy texture. This one is a Kit Kat on steroids! We loved it and were glad we had a whole box to enjoy. — Bobbie Hasselbring, RFT Editor; photos Anne Weaver, RFT Editor