These are some of the beautifully finished and rather delicious gourmet chocolates made by Iain Burnett. Please note that it is not comprehensive and that they may differ slightly from the photographs. Each chocolate is individually hand-crafted so the Chocolatier is always making delicate adjustments to the recipe and finished designs.
Truffles
Iain Burnett is an award-winning truffle specialist – he makes the signature truffle for the Scottish Hotel Chef of the Year, and for Holyrood Palace. They are all made with fresh cream from a local farm infused with different flavours and spices, except for the lime, the raspberry and the strawberry ones which are made with real crushed fruit instead of cream.
Pralinés
He also makes some unusual spiced hazelnut pralines or giandujas. The pralines which are cut square have crunchy textures – with roasted flakes or cocoa nibs.
Dipped Fruits
The chocolate-dipped, candied fruits are also quite special – Pineapple Slices, Whole Clementines, Whole Cherries, and Orange Slices. They are not like common glace fruit – dry, sugar-crusted and without flavour. These candied fruits take 7 days to make, slowly drawing in the sugar by osmosis to preserve the original juices and flavour – if you cut open the Clementine you will find it is full of juice! They are neither bitter & tough, nor sugary jelly – they have the tang and firmness of real fruit.
Cocoa Dusted Velvet Truffles
These won the Scotland Food & Drink Excellence Award. Supplied to Gleneagles, these are unique petit fours for dinner parties and events. The Velvet Truffle™ is special because it is pure truffle, without a chocolate shell. The flavour and silky-smooth texture took Iain 3 years to perfect and 120 adjustments to the recipe. Their short shelf life means that they not available in boxed selections with other chocolates, and must be specially ordered. They can be delivered in boxes of 18, 32, 50, 84 or 192 presented together with special wooden truffle forks for 6, 10, 16, 30, 60 people respectively. Most people will eat 3 or 4. It is the same as the inside of the Milk Velvet Truffle – a blend of chocolates.
The Range
| In Dark Chocolate | In Milk Chocolate | Other Chocolate |
 Dark Velvet - signature truffle of fresh cream & intense São Tomé flavours |
 Milk Velvet - the famous silky truffle of Scottish cream & rich chocolate |
 White Velvet - creamy white chocolate ganache and Madagascan vanilla |
 Raspberry Truffle - crushed fruit purée with a hint of black pepper |
 Chai Truffle - creamy infusion of Assam tea & green cardamom |
 Florentines - cranberries & apricot on milk chocolate; or pistachios & almonds or Chinese root ginger on dark |
 Orange Truffle - dark chocolate, orange & clove in fresh cream |
 Mocha Truffle - milk chocolate, fresh cream & Perthshire coffee |
 Langue du Chat - elegant tasters of São Tomé island 70% dark chocolate, caramel noted milk chocolate, or creamy white chocolate |
 Ginger Truffle - Chinese root ginger with fresh Scottish cream |
 Strawberry truffle - pure fruit coulis infused with star anise |
 Orange Sunrise - tangy slices of crystallized real orange dressed in chocolate |
 Espresso Truffle - dark ganache & local roasted espresso beans |
 Praline - smooth gianduja of pure hazelnut praliné & chocolate |
 Red Cherries - whole candied cherries dipped in chocolate |
 Garden Mint Truffle - a refreshing infusion with garden mint |
 Cinnamon & Clove - sweet praline with a rich spice infusion |
 Whole Clementines - juicy candied fruit dipped & dressed for dinner |
 Lime Truffle - tangy lime & chilli crush in white chocolate |
 Heart of Gold - milk chocolate filled with smooth golden caramel |
 Pinapple Slices - candied rings dipped in dark chocolate |
 Praline - smooth gianduja of pure hazelnut praliné & chocolate |
 Marzipan - pure German marzipan dipped & crowned with a whole almond |
 Cocoa Dusted Velvet Truffle - the award-winning pure chocolate truffle petit fours |
 Marzipan - pure German marzipan dipped & crowned with a whole almond |
 Orange Crunch - orange, chocolate & hazelnut with crunchy flakes |
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 Cocoa Nib - crunchy nibs in a hazelnut praliné on a layer of marzipan |
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 Lemongrass - and lime infused into a unique citrus praline |
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 Coffee Praline - hazelnut Gianduja with freshly ground coffee |