My annual trip to Montreux and Geneva, while always wonderful, someone exceeded all of my expectations this trip.  Perhaps it was because we mixed it up a bit this time trying a new airline on this particular route; tried a new hotel in Geneva; and visited some new locales on this trip.  As always, the focus was on traveling gluten-free from a luxury p.o.v.

I decided to keep the same format as I did with my Lima, Peru GF travel guide from my trip earlier this year and divide the guide into three main parts:

Part I: The Flights
Part II: The Hotels
Part III: The Food

So fasten, your seatbelts.  Make sure those seats are in the full upright and locked position and join me as we visit the Gluten-Free Swiss Riviera.

Part I: The Flights

We typically fly United (when it was Continental) on the New York to Geneva (GVA) nonstop run out of Newark Liberty.  However, this time we decided to try SWISS International Airlines JFK to GVA because the timing worked out to be much more agreeable and I, ever the aviation geek, wanted to try out the new SWISS business class on their A330-300 aircraft.

As always, I am warning you that this is a pretty comprehensive report on the flights as I am also sharing with some travel boards I frequent where like-minded travel enthusiasts congregate to read exactly these types of in-depth travelogues.  So here we go…

Check-in at JFK was extremely painless.  We had already pre-checked-in online prior to arriving at the airport so already had our boarding passes.  SWISS Business had two dedicated check-in lanes and the entire process took five minutes at the most.  All of our checked bags were priority tagged and then taken by a porter to the TSA bag drop.

The SWISS Business lounge, like many in Terminal 4, is pre-security which I always find strange but this is just something to keep in mind because even with a separate line for Business/First at the security checkpoint, it basically still requires a bit of queuing to get through screening.

The lounge itself is divided into two sections: First and Business.  The business section is the larger of the two and is actually quite nicely designed albeit if it did feel a bit crowded when we first arrived – though finding a comfortable place to sit was not a problem.

There are two self-serve bars with an okay range of spirits and wines – though nothing quite earth shattering.  There is also a selection of nibbles on hand (hot and cold) and as our flight was leaving around dinnertime there were a few more substantial choices on hand.  Most of the items were off limits to me as a food allergic traveler but I always prefer liquid nourishment over food at a lounge so was fine with a couple of glasses of red wine (the vodka selection left a bit to be desired).  My partner did sample a few of the items on-hand and said they were pretty meh.  It is just a lounge and we are not talking about full pre-flight dining as offered by other airlines – this was really just nibbles which was fine.

The lounge does afford a great view of the tarmac so I was a happy camper watching all the flight movements taking place – which was quite a bit given the time of day.

We eventually made our way to security and were through in about 15 minutes or so.  As mentioned earlier the lounge is pre-security so give yourself a bit of extra time.  The Business/First lane basically feeds into the main line closer to the actual checkpoint so there will be a bit of wait time regardless.

LX 23
JFK-GVA
A330-300
Seats: 10K and 11K (SWISS Business)

Boarding was on-time and very orderly.  We were greeted at the aircraft door with a smile and directed to our seats.  I had selected the single K seats for both legs of this trip.  The SWISS Business cabin is pretty much what you would expect from SWISS – clean, well-laid out, and very functional.  The staggered seating is, depending on row, 1-2-1 or 2-2-1 and the single A seats offer even more space on either side than the K seats but the K seats felt far more private.

Already at our seats was an amenity kit, blanket, noise canceling headphones, and pillow.  Being a Celiac traveler, I always confirm that my meal was loaded prior to departure and a very nice flight attendant checked with the galley and confirmed that my meal was in fact on-board.  Coats or jackets were swiftly placed on hangers and stowed in the closet.  While boarding was still taking place we were offered pre-departure drinks (water, orange juice, or champagne) served in proper glasses.  Once boarding was complete the flight attendants took to the aisles and offered a selection of reading materials and distributed menus.  The crew worked like a well-oiled machine and were extremely efficient and welcoming but not overly intrusive.  Meal requests were taking prior to departure.

Once airborne, pre-dinner cocktails were served along with a choice of cashews or chips.  Dinner service started soon thereafter and was served in appetizer/salad, then main course, then cheese and/or dessert order – so not a single tray service but not as drawn out as other airlines as most people just want to sleep anyway.  An expedited single-tray quick option was offered to those who really wanted to maximize their sleep time.  Breakfast was ordered at the same time as dinner and passengers simply checked off the items they wanted for breakfast and whether or not they wanted to be woken 2-hours prior to landing for a full service or opt for an express option 45 minutes prior to landing.

My gluten-free meal consisted of: a cold meat starter and then salad, served with a main course of white fish with mixed vegetables and rice along with two wrapped rice-cakes.  Now, I also happen to be hyper-allergic to shellfish which only manifested itself about 15 years ago after a lifetime of enjoying shellfish without any issues.  Therefore, I tend not to eat any fish because I am fearful the same thing will happen.  As fish is sometimes braised with clam juice or seafood stock, I decided I did not want to take the chance at 35,000 feet so bypassed the main course.  I was not really that hungry and was able to supplement my main with other items so this was not a major issue and something I am completely used to.  After the main course a cheese course and dessert was offered along with a selection of Swiss chocolates and after dinner drinks, coffee, tea, or espresso.

The regular meal service consisted of:

First Course: Seasonal salad with balsamic vinaigrette

Main Course, choice of:
Seared beef filet with red wine demi-glace
Roasted potatoes, buttered broccolini and carrots
or
Chicken Dijon, mushroom sauce
Shallot bread pudding, grilled peppers and zucchini
or
Honey-glazed salmon filet, mustard cream sauce
Horseradish mashed potato, yellow and green beans
or
Smoke mozzarella tortellini with tomato sauce
Olives and pine nuts

Cheese Course: Selection of cheeses

Dessert: Vanilla mousse with Bourbon butter peaches
Crumbled almond biscotti
Swiss Chocolates

Breakfast prior to landing.

 

LX 22
GVA-JFK
A330-300
Seats: 9K and 10K (SWISS Business)

Check in at Geneva was a bit chaotic given a very large party in front of the SWISS Business check-in lines was literally checking at the very least a minimum of 60 pieces of luggage.  I had never seen flatbed trollies being used for transporting piles of baggage within the terminal.  The agents clearly had their hands full with this group so I spied the Web check-in desk a few counters down and headed over there (which is likely where I should have gone originally as I had already pre-checked-in).  A very pleasant agent (who was in clear sight of the large luggage situation) quickly checked us in, priority tagged our bags, and re-printed boarding passes to be sure that the barcodes would work on the fast track security lane.

The priority security lanes are amazing.  Scan your boarding pass, gates open, and you are routed to a truly dedicated lane that took all of two minutes to get through (unlike JFK).  We proceeded to the SWISS Business Lounge which I had actually been to before which is quite nice with plenty of seating, and self-service food and beverages.  My only tiny issue with this lounge is that the restrooms are outside of the lounge and down the hallway – not a major issue but just noting it.

As you need to clear passport control before getting to the gate area, we gave ourselves a bit of extra time to do some last minute duty free shopping and make it to the gate on-time.  We just had a coffee and my partner had a pastry in the lounge.  Once through passport control you must then give your passport to SWISS agents that are behind small stations (grouped Economy, Business, and First) for review and complete an emergency contact form.  There was then some random secondary screening for a few people while the majority of us filed into a rather tight waiting area that eventually became very crowded.  Boarding was a bit delayed but we were soon welcomed aboard by another very nice crew.

We took our seats and I once again asked about my gluten-free meal to which the flight attendant said they had been alerted during their briefing that there was a gluten-free meal in business but she would double-check – very nice follow through indeed – and it was, of course on-board.

Once again all the in-flight amenities were already neatly waiting for us at our seat.  Pre-departure cocktails were offered and menus distributed prior to taxi along with a selection of reading materials.  Departure was swift and we were soon on our way to JFK.

My gluten-free meal on this flight consisted of lunch and pre-arrival snack.  The gluten-free lunch was a cold meat starter complete with Bündnerfleisch and a selection of vegetable sticks and green salad.  The main course was a grilled chicken breast served with carrots, zucchini, broccoli, and spinach.  It was actually all very good but perhaps the piece de résistance was the two slices of gluten-free bread – yes gluten-free bread – that accompanied my meal.  On of the terrific flight attendants even asked if I wanted the bread heated – wow!  The main course was followed by a cheese selection and dessert (mine was fruit salad) that came complete with a freshly made espresso.  The pre-arrival snack was a sliced cold chicken breast with different mixed vegetables.  My fight attendant was more concerned than I was that there was no bread to accompany it – and to be honest I wasn’t expecting it so no biggie there.  While remarkable similar to my main course chicken breast, it did hit the spot and I can safely say that I did not go hungry on this flight.

The regular meal service consisted of:

First Course: Air-dried beef with potato and Trögligen Alpine goats cheese timbale; Smoked tout tartlet with pearl barley salad and vegetables with Horseradish vinaigrette; Seasonal Salad with egg and croutons

Main Course, choice of:
Grilled beef filet with truffle jus
Celeriac pureé, glazed yellow beetroot
or
Chicken breast with almond cranberry crust, port wine jus
Sweet potato and mascarpone pureé, baked apple
or
Filet of sole with Swabian potato dumplings and saffron sauce
Creamed Savoy cabbage, artichokes with olives
or
Pumpkin ravioli with cream sauce, tomato confit

Cheese Course: Selection of cheese from Switzerland and the canton of Solothurn

Dessert: Solothurn hazelnut and almond mousse with raspberry coulis
Fresh fruit salad

The new SWISS Business is the epitome of style with the traditional focus on service excellence.  The crews on both of my flights were both professional but took the time to engage their guests on a more personal level.  Both Maître de Cabine ran extremely efficient ships but they too took time to chat with guests and really made sure that guests were well taken care of.  The new business seats are extremely comfortable, inclusive of massage function, and are proper full-flat beds.  Power and USB connections were available and on-demand IFE was also very good with a range of programming options.

On arrival our we were through immigration, picked up our bags, and cleared customs in 15 minutes tops. The fastest I have ever managed at JFK. Priority tagged bags actually arrived first on the belt in both GVA and JFK which I have found to be hit or miss with other airlines. SWISS service is most definitely consistent on both sides of the Atlantic.

One of the decadent finds on my recent trip to Switzerland was found at an amazing organic market (Urban Bio, 19, Rue des Alpes) that I literally stumbled across while walking around Geneva a day before heading home to the United States.  I typically do a bit of research prior to any trip but as the majority of my trip was in my familiar stomping ground of Montreux, I thought I would wing-it for our final night in Geneva.  I have a few other goodies that I picked-up in Geneva and will be reviewing them soon.  Now on to the chocolate fondant…

This was an amazingly rich and organic tart that was really more like a small round brownie.  It contained just five simple organic ingredients: a buckwheat and rice flour blend; cane sugar, eggs, chocolate, and vegetable oil.  While the ingredients were incredibly simple the cake itself was wonderfully complex.  It had a rich, nutty, chocolate flavor that had only a very subtle sweetness allowing the chocolate to have the spotlight.  It was wonderfully moist but was still dense enough to not be overly fragile – I actually threw this in my carry-on on my way home and it arrived in one piece.

So once again a great gluten-free find popped-up when I wasn’t even looking once again proving that you can get out there and, even without major planning, still navigate successfully as a gluten-free traveler.  If you happen to be in Geneva, definitely stop-by Urban Bio as there gluten-free selection was truly amazing.

Just part of the gluten-free section at Urban Bio.

My friends at O’Doughs sent me their new Bagel Thins a while back before I left for Switzerland and I have been meaning to review them for a while.  I did however, want to first eat my way through each variety before reviewing them.

I received all of their flavors: Original (Plain); Sprouted Whole Gain Flax; and Apple Cranberry.  They arrived perfectly frozen so I was able to toss them right into my freezer.  Perhaps the first thing you will notice is that these are 100 calories per bagel thin.  No, that is not a typo – they are indeed all 100 calories per thin.  This alone intrigued me beyond belief because those of you that love gluten-free breads, rolls, and bagels know that they more often than not come with a proverbial side of calories.  They also just happen to be Non-GMO, Kosher, and preservative-free – nice!  Okay, so these are 100 calories but how do they taste?

Being a bagel purist, I went straight for the Plain variety first.  Refreshing these bagels thins couldn’t be easier – you can pop them straight into your toaster from the freezer or let them thaw a bit before toasting.  Either way they take very little time to prep.  The plain variety is everything you want in a bagel – just slightly chewy even when the bagel is toasted – which is exactly what I look for in a bagel (thin or otherwise).  At first bite you immediately get the rich doughy flavor you want in a bagel with the distinct hint of sweetness , that, in my opinion, makes a bagel perfect.  Simply buttered with a schmear of jam made this variety one of my favorite morning treats.

Next up was the Spouted Whole Grain Flax Seed.  Now, I have to be honest, I am not nor have I ever been a fan of flax seeds in any shape or form.  There is something about the smell and flavor that I have always found off-putting – just a personal preference of mine.  This bagel thin flavor was actually the first flaxy bread product I have been able to eat.  Yes, there was still the slight olfactory note of flax but when toasted it seemed to dissipate to far more tolerable levels.  This was actually a pretty complex flavor being more on the nutty side thanks to the addition of both poppy and sesame seeds to the mix.  While these are definitely more hearty than the other varieties I still found that they paired well with anything I topped them with from cream cheese to a cheese burger.

The final flavor was the Apple Cranberry.  These made for a nice change as they had the wonderful sweetness from, you guessed it, apples and cranberries with the subtle undertones of raisins, orange, and spicy cinnamon.  These reminded me of my beloved cinnamon raisin bagels back in my pre-Celiac diagnosis days.  Top them with either butter or cream cheese and you are really good to go – their flavor is just robust enough that anything other than a simple topping would likely be a mistake on these.

I am glad that O’Doughs not only made a calorie-sensitive bagels for us Celiacs but made them taste like the real-deal.  Oh, and while these are “thins” don’t think thin-thin.  While they are thin (and one side when split is thinner than the other – important to note when toasting to avoid burning) they have decent body to them so are ideal for a range of ideas from sandwiches to bagel thin pizzas.  You can check out where to find O’Dough’s products on their Web site and a few online gluten-free retailers are carrying the bagel thins as well.

Another Italian gluten-free find from my excursion to Arthur Avenue here in New York City was these Galbusera Zero Grano Plus con Gocce di Puro Cioccolato cookies.  These come in six portion controlled individual bags which makes indulging a little less guilt-ridden.

The first thing you will notice about these cookies is that they have a very subtle sweetness that allows the rich deep chocolate notes to really come through.  Throw in delectable tiny chocolate morsels and any chocolate lover will be one happy camper.  But wait, that’s not all.  You see if these were just chocolate on their own they would still be a homerun.  However, you will also notice a very subtle hint of hazelnut and honey that play absolutely perfectly off of the chocolate.

I have been seeing the Galbusera brand popping up in more and more specialty markets so be sure to look for them next time your are at your local market.  Additionally, there are several online retailers that import them here in the Unites States and will ship them right to your door.  Check out Shop Italy Online which has a range of Galbusera products available for shipping.

A recent visit to the Little Italy of the Bronx known as Arthur Avenue yielded a host of delicious gluten-free products from Italy.  I was familiar with the Galbusera brand thanks to an Italian friend who introduced me to the brand years ago.  Ever since then I am always excited when I come across the brand here in the United States.

These cookies are chocolate sandwich cookies filled with a sweet vanilla cream.  The cookies themselves are mildly sweet with a rich cocoa undertone.  There delicate subtle sweetness allows for the rich vanilla cream to be the real standout.  The vanilla cream perfectly complements the cocoa flavor of the cookies.  If you are thinking Oreos, think again.  These are far smaller and more sophisticated cookies but they are still filling so three or four and you are good to go without having to feel guilty about indulging your sweet tooth.

As for where to purchase these in the United States, definitely check out your local Italian market if you have one.  If not, simply pop online where several stores such as Shop Italy Online carry a range of products (gluten-free and otherwise) imported directly from Italy and shipped to your front door.

This review has been a while in the making as I wanted to work my way through all of the products I received before posting my review.  My friends at Columbus Foods sent me a lovely sampling of some of their salami that I have to say were out of this world.  These were rather large salamis so it has taken me up until now to work my way through all of them as I had to pace myself.  I received their: Chorizo; Toscano; Italian Dry; All Natural Pepper; and All Natural Sopressata varieties. Now, before we begin, let’s clear up any confusion about salami vs. salame vs. salumi. Salami is the plural of salame and salumi is really a grouping for any cured meat product usually made from pork but my favorite cured beef or bresaola is also included in there. Hope that helps.

First up was the Chorizo.  I am a huge fan of chorizo.  Being married to a Bermudian (which has a large Portuguese population) I know a little something about good chorizo.  Let me tell you that this chorizo is right up there with the best that I have come across.  It is wonderfully spicy but it is more of a controlled heat that will not leave you running for a drink to calm the spice.  The rich paprika notes help elevate this to a whole different level perfectly completing the flavor of the natural flavor of the pork.  I enjoyed this all on its own or paired with cheese but perhaps my crowning achievement was dicing and frying a bit up in a puttanseca-esque type sauce I made one evening and served over gluten-free pasta.

Next in line was the Toscano.  This was the leanest of the salami sampled and was actually quite a surprising salami.  It has a nice kick to it that you are not necessarily expecting.  Not at all spicy like the chorizo this flavorful salami boasted subtle notes of garlic that were elevated by the addition of wine to this variety.  It was indeed lean but still quite flavorful and paired extremely will with a range of cheese that I served it with.  I’ll also confess that I fried up a bit, drained it, and added it to an omelet with a bit of grated Parmigiano-Reggiano for a truly decadent brunch one morning.

Which brings us to the Italian Dry salame.  This, like all the others was exceptional.  This slow-cured variety boast a rich flavor that is perfectly salty and slight sweet at the same time.  It is ideal in a sandwich with a bit of Provolone and a bit of spicy Dijon mustard.  It’s a more mild flavored salami so you can pair it with more robust flavored items without having to worry about it overpowering what it’s accompanying.

Moving right along, the Natural Uncured Sopressata was next.  Sopressata has long been one of my favorite salamis.  These is just something about it that takes me back to my childhood having grown up in an Italian family.  I always find that people seem intimidated by sopressata because all they see is fat.  Well, if you have never tried it, please do.  It’s a coarsely ground salame (hence the larger bits of fat) but its all about the flavor with this one.  It is an extremely rich-bodied salami that slowly melts in your mouth and is the perfect accompaniment for wonderfully salty cheeses or olives.

And last but certainly not least was the Natural Pepper salame.  Now I have to be honest, I was never a fan of anything wrapped in peppercorns or herbs.  Well, that was until I tried this variety of salame.  I was a bit apprehensive at first and I will admit that this was in fact the very last salame I tried.  I kept putting it off because in my min all I saw a peppercorns and the thought of chewing on a crunchy peppery-wrapped piece of salame kind of put me off.  Let me be the first to say I was wrong.  These were far better than I had expected and the raked black peppercorns were in fact perfectly sized so that when sliced you were not hit with a mouthful of peppercorns.  Instead your palate was met with a robust salame that used the peppercorns to compliment rather than dominate the flavor of the pork.  Slice a bit of this up while enjoying a nice glass of Sangiovese red and it will be gone before you know it.

All in all I have to say that these salami were outstanding.  It is easy to see why the company has been around since 1917.  You can view their complete product portfolio on their Web site and also find a retailer near you where you can try some of their products for yourself.  All of their salumi are gluten-free, contain no MSG, and 0% trans fat.

Ever the snack food aficionado, I came across these Late July Organic’s Dude Ranch Tortilla chips at my local Whole Foods.  This was a new brand for me so I though why not give it ago after seeing that they were in fact gluten-free.

The first thing you notice about these is that they are not your typical corn chips but multigrain including corn, brown rice, flax, amaranth, quinoa and chia seeds – definitely an interesting mix.  The chips themselves have a heart consistency with a solid crunch and isn’t that was snack food junkies are always looking for?  The flavor is really unique because it is actually quite complex with acidic notes playing perfectly against subtle notes of sweetness.  You get wonderfully tart and tangy notes from the sour cream and cheese that are elevated by the subtle acidic kick of tomato paired with a hint of spice from onion and garlic powder.

Aside from the taste, I love these chips because they are: organic; non-GMO; whole grain; high in Omega 3s; and free from artificial flavors, preservatives, and colors.  Hey, if you are going to snack you might was well do it well.  The other thing that really makes Late July stand out is that they donate 10% of all profits to summer camp scholarships.

So let’s recap shall we?  Great tasting – check.  Great ingredients – check.  Great cause – check.  Trust me, you simply cannot go wrong with these.  I cannot wait to pick-up and try come of their other varieties.

You can check out Late July’s complete product line on their Web site where you can also find a store new you who carries them.

Originally Posted April 7, 2012
Another great Costco find was these Vegetarian Stuffed Grape Leaves from Frankly Fresh.  Not only are these gluten-free but also dairy-free as well.  Now, if you are thinking of those small, tightly wrapped grape leaves that you’ll typically find in tins – which I love, don’t get me wrong – these are a cut above and have a a really unique flavor, not to mention they are huge.

The complex stuffing contains: rice; onion; tomato; bell pepper; parsley; cilantro; dill; and mint.  The ingredients are perfectly balanced and complimented by extra virgin olive oil and a hint of lemon juice that gives the grape leaves just a slight acid kick.  Throw in a hint a tomato paste and dash of garlic powder to add another flavor dimension to these and you have, what in my opinion, are the most unique-tasting grape leave I have come across – and believe me, they are addictive.

Each package contains twenty over-sized grape leaves and come in a re-sealable container making it a practical option to keep in the refrigerator and use as an easy side or main course.  I highly recommend giving these grape leaves a try.  Their Web site appears to be undergoing a revision so you will have to check back to view their product portfolio.

Update August 12, 2012: I have since tried these grape leaves two additional times since a package I bought from Costco was moldy when opened.  Unfortunately, both of those went moldy almost immediately after opening.  Both of those had expiration dates well after their purchase date.  I am not certain why this is happening all of a sudden but I have received e-mails and comments that it is happening to other people as well.

I recently came across these Way Better Snacks Sprouted Sweet Chili Tortilla Chips and have to say that I was really impressed with them.  Snacks foods and Gluten Free Mike are pretty much synonymous and anytime I can find new, healthier options to get my snack fix on with – well, I am always game.

I know what your are thinking – more corn chips – just what we Celiacs need.  I have to say that I was of the same mindset until I really took a look at the ingredients.  These are so much more than just corn chips.  In fact they actually contain sprouted seeds and gluten-free gains which help add benefits that are sometimes lost when eating whole seeds or grains.  Way Better does a way better (pun intended) job of explaining the ins and outs of sprouting.  So on to the taste…

The first thing you notice about these chips is that they are light.  When you bit into them they are still wonderfully crunch but just have that airy feel to them.  Yes, corn is definitely in these chips but so is organic sprouted quinoa, brown rice flour, flax seed, chia seeds, broccoli seeds, and daikon radish seeds.  This blend makes for a complex flavor combination that is full of nutty, earthy notes that really make these chips a standout.  The Chili flavor is also one of the best I have come across in a long while.  It is spicy but not overpowering allowing the subtle undertones of sweet cane sugar to play off of the spicy cayenne pepper, onion, and garlic.  A slight tangy kick courtesy of apple cider vinegar and a hint of saltiness make this a truly addictive flavor in my book.

You can learn more about Way Better’s complete product portfolio on their Web site where can also find a store near you that carries them or order right online.  I know that I for one am looking forward to trying their other varieties.

I always love when places I frequent for shopping have new gluten-free items available.  Here in NYC (and some outlying areas) we have a grocery delivery service called Fresh Direct that I use quite often because they offer quality items inclusive of products from smaller companies – not to mention local produce – but I digress.  On a recent shopping expedition in Fresh Direct’s Gluten-Free section, I came across these granola bars from a company out of Colorado that was definitely new to me – Two Moms in the Raw.

Those of you that follow me regularly know that I am a huge granola person and I eat it not only for breakfast but pretty much on top of anything I can sprinkle it on.  Now I have to confess, I initially did not read the product description so assumed this was a loose granola – it is not.  These are wonderfully delicious granola bars that are actually large in size and perfectly portable for snacking on the go.  I picked-up their Organic Gojiberry variety and it was definitely love at first bite.  The first thing you notice about these bars is their texture and consistency.  They are incredibly robust with an organic gluten-free oat groat, buckwheat, and millet base that is peppered with a host of unique flavors and consistencies that truly make these a stand out.  In the seed department there’s sunflower, pumpkin, sesame, and flax seeds.  The fruit department features gojiberries and apples that are perfectly paired with pecans and almonds that add a deep nutty layer to the bars.  Toss in the subtle sweetness from agave, the spiciness of cinnamon, and just the right amount of sea salt and you have what is quite possible the most unique granola bars I have come across to-date.

Be sure to check out Two Moms in the Raw’s Web site where you can learn more about their full product portfolio and even order online.  their products can also be ordered on Amazon.com.  I know I cannot wait to get my hands of their Truffles.