TOP ROW, FROM LEFT:
Malted milk palet d'or: Luscious little coins of milk chocolate ganache infused with malt and coated in a shell of the adorable printed chocolate you see here.
Avery: My personal favorite, this is a ganache of chocolate (mixed milk and dark) and caramel, swirled on, covered in a thin layer of chocolate, and topped with a succulent flake of salt from the Avery mines here in Louisiana.
Gianduja crunch: I keep making a mental note to send in a request for something creamy and hazelnutty, but since there's nothing of the like currently at Sucré, this is what I always get to satisfy my hazelnut-chocolate craving. What's inside are caramelized cacao nibs, hazelnut gianduja, and something crispy -- essentially a crunchy, wafer-y, dense inside, coated in dark chocolate.
Bolivian palet d'or: A monthly staple, this is plain and simple bliss. Silky dark-dark chocolate ganache that's thisclose to being a liquid (so yummy), swathed in a matching outer layer of Bolivian dark chocolate.
MIDDLE ROW, FROM LEFT:
A space formerly occupied by the Crown: One of Sucré's more popular chocolates is the Magnolia, which is distinguished by the flawless pecan half that tops each one. I've tried it and, while it is of a lovely quality, never really fell in love -- I like nut flavors but am despicably and involuntarily deterred by nuts themselves (how many times have I tried to enjoy snacking on almonds!). That said, this Mardi Gras-time special is really just wonderful, and I wish they'd carry it year-round. The inside is silken pecan ganache starred with bits of caramelized pecan, and it's all inside that cute little dark chocolate crown. It's yummmyyy and Southern.
A space formerly occupied by the Wedding cake: In case I wasn't obsessed enough with weddings as is (totally impractical, as I'm not even finished with high school), I tasted this for the first time this month. Predictably, I fell in love, not only with the wedding association but also with the flavor: the inside is smooth, creamy white chocolate, infused with the flavoring of lightly toasted almonds, and it's all housed in this utterly adorable white chocolate sculpture that looks like a wedding cake for a mouse.
A space formerly occupied by the Gianduja crunch
BOTTOM ROW, FROM LEFT:
Meunière: This is another Sucré classic, and while I don't love it enough to stock up on it every month, I do find it quite delicious and I was inspired to get it this month. It's named after sauce meunière, a New Orleans native brown butter sauce. Sucré's version is a brown butter and white chocolate ganache inside of a dark chocolate fleur de lis, New Orleans' symbol. I like to eat it in TINY nibbles (wait, what am I saying? I like to eat all good chocolate this way) so I can look at the pretty ganache on the inside.
Je ne sais pas.
As I was packing up this lovely little mint-colored box of joy, my eyes fell upon the passionfruit and I realized I'd totally forgotten to get one of my favorites. To me, of course, this was cause to get an entirely new and additional box:
The green ones are Sicilian pistachio, recently remodeled so that they're taller and more square shaped. This means that the ganache filling (white chocolate infused with pistachio flavoring and, thankfully, a hint of cinnamon) is denser and more abundant.
The yellow ones are Passionfruit, which, if you couldn't tell, now comes in the same proportions as the Sicilian. This one, though, is initially more subtle, and when you first bite in, it tastes and feels like any top-notch dark chocolate ganache. But don't be fooled. Wait for it... and ah, yes, after a second, you get this yummy pang of passionfruit, enough that you are pleasantly surprised but not overpowered.
$46 dollars later, I am a happy foodie.