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November Nut Allergy Box

November is here – the leaves are falling, the air is crisp, and everything has been pumpkin-spiced. Jack-o-lanterns are replaced by turkeys, and somehow the smell of December’s pine is already wafting around. It is a beautiful month, full of food and love and laughter.

The flavors this month are extremely autumnal. I based several of the flavors on Thanksgiving dishes, with other cozy flavors to make up the rest of the list. It is time to put on a sweater, make a cup of tea, and cuddle up under a blanket with these chocolates! I changed out some of the flavors to avoid any nuts, so I hope you enjoy!

This Month's Flavors

Andromeda Galaxy

Vanilla Caramel with Chocolate Nougat

Milky Way was always a favorite for me. I loved the texture of the nougat, and have always been a sucker for anything with caramel in it. I can’t get the texture exactly the same, but I do love the soft and chewy chocolate nougat in this chocolate! My caramel is also darker than a traditional candy bar, so there is a lovely hint of bitterness. I see stars while eating these, for sure!

Feast

Cranberry and Lemon White Chocolate Ganache

I based this flavor on the cranberry sauce my mom makes every year for Thanksgiving, and a lovely cranberry lemon florentine cookie I used to make. You get lots of bright citrus, tart cranberry, and a mellow white chocolate sweetness. Yum!

Gather

Apple Cider Caramel

Apples are a very fall flavor. There is apple picking, bobbing for apples, and warm apple cider. This caramel is lightly spiced like mulled cider, while being very apple forward. The honey sweetness of Honeycrisp apple cider, the light bitterness of caramel, and the warmth of mulling spices add up to a lovely mouthful.

50K

Puffed Rice with Vanilla Caramel

The 100 Grand Bar was often overlooked, in my opinion. It was considered a kinda lame choice by my friends, but I always though they were pretty great. You get crunchy puffed rice and a bunch of caramel. What’s not to like? The puffed rice here is coated in milk chocolate to bring extra sweetness and to keep them crisp, and the caramel is a bit bitter and luscious. I think it is at least twice as good as the original, at half the size!

Plenty

Dulce de Leche with Coffee Milk Chocolate Ganache

I actually made my own dulce de leche for this chocolate! Traditionally, dulce de leche is made by cooking milk and sugar for hours until you get a thick, spreadable light brown paste. Dulce de leche is found in different forms throughout Latin America. This is most similar to Uruguayan dulce de leche, made with only milk and sugar. Pairing it with an intense coffee ganache cuts through the sugar and you get a caramel latte effect, only better!

Gourd

Pumpkin Caramel Milk Chocolate Ganache

Of course, I had to have something pumpkin this month. The caramel in this ganache is made with pumpkin puree and spices. I really like that you can actually taste the vegetable itself here. You end up with a pumpkin pie flavor, with all the spices and the vegetal sweetness of pumpkin!