Lecia Duke, Chocolate Diva
“Offering me a finished product, Duke said, ‘Pop the whole chocolate in your mouth. You’ll be able to taste and recognize the liquor and savor its flavor. That’s the difference.’ We enjoyed the ‘wow’ sensation as the chocolate gave way to the Sam Houston Bourbon. Exquisite!”
Chocolate Atlas – Sandra Scott is a frequent contributor to travel publications and to Creators Syndicate and has co-authored two books on local history.
“Lecia Duke founded and incorporated Quintessential Chocolates in 1984, a specialty chocolate company producing exquisite Liqueur Praliné chocolates under its own brand, under license from well recognized market leaders, and for select clients, under their own private label.
After being trained by a Swiss Master Chocolatiér, she became the first food group licensed by Brown Forman Beverages to produce a Jack Daniel’s Whiskey filled Chocolate utilizing the centuries old European process referred to as “Limoba” (Liquid Moisture Barrier).
She focused on creating these European style confections with an American twist: unprecedented flavors suited to American tastes, to date over 300 distinctively different flavors have been made including numerous spirits, wine varietals, non-alcohol coffee and fruit nectars.
Quintessential Chocolates Co. Inc. introduced to the US confectionery market, a new product based on centuries old European process. They became the sole American producer of this fine chocolate confectionery process known as Liquid Praline (liquid center chocolates).
After apprenticing under a Swiss master Chocolatier to learn this centuries old process, they added an American twist: flavors suited to the American palate, an unprecedented and original approach. They also believe, they were the first chocolatier worldwide to create a liquid center filled with both a wide spectrum of wine varietals and non-alcoholic liquid centers.
Each batch of Quintessential Chocolates is handcrafted using their own variation of the Swiss technique of casting the liquid center. Spinning a fine sugar shell, only a few crystals thick, around the liquid center creates an edible moisture barrier that traps the liquid, allowing for and preserving a thinner chocolate shell while creating a larger volume of liquid inside.
The sugar enhances the flavor to such a degree that you are able to distinguish between two straight bourbons, knowing which one is handmade.”