Chocolates of Vermont: A Facelift
Our legendary Chocolates of Vermont are perhaps our most signature line, created early on in Lake Champlain Chocolates’ history. The moulds were designed especially for us, each of the four pieces depicting a Vermont landscape – to represent the four seasons. With extraordinary Vermont ingredients laced into these fine creations, they’ve become a top-seller over the past two decades.
You’ll notice something a little different about them these days though. Sure, our packaging changes from time to time, but this year the whole line got a facelift.
Wrappers that used to be gold now vary, offering an assortment of rich earthy hues that look lovely in the new clear bags of Chocolates of Vermont. We now have an Assorted Twelve-piece Bag, an eight-piece Honey Caramel Bag and an eight-piece Maple Crunch Bag.
Our year-round box of Chocolates of Vermont now depicts an artistically rendered black dog in a red truck. The box is smaller and uses less packaging than our previous boxes, in an effort to continue our commitment to eco-friendly business practices.
Not only packaging, but the chocolate is improved as well. We’ve upgraded the Green Mountain, adding more delicious roasted almonds and dried currants to the sweet milk chocolate.
In case you’re not too familiar with this exceptional line, I’ve borrowed text from our new eight-piece assorted box
Honey Caramel After shedding their snowy winter coat, Vermont’s hillsides and meadows celebrate the coming of spring with an outburst of wildflowers. Bees are drawn to the banquet, and we pair the harvested honey with creamy caramel and dark chocolate.
Evergreen Mint On crisp winter mornings you can feel the air crackle around you, heightening each sensation. We captured that feeling in a sweet peppermint crunch wrapped in dark chocolate, and imprinted with the beauty of the moon rising serenely over the Green Mountains.
Green Mountain When you look out on some of the world’s most picturesque mountains every day, you can’t help but be inspired. Some artists express themselves on a canvas; we use rich milk chocolate, roasted almonds, and dried fruit. Creativity never tasted quite this good.
Maple Crunch In March, when the Vermont nights are cold and the days are warm, maple trees yield thousands of gallons of sweet sap, which is patiently distilled into the world’s finest maple syrup. We flavor buttercrunch with this liquid gold, and contrast its sweetness with dark chocolate.