We were featured on WCAX's "The :30" on January 30, 2012. Take a look!

Erlé LaBounty first started making chocolate truffles with friends and family at the holidays out of his grandfather’s farmhouse. Not only were his confections a great addition to the holiday table, but they also made perfect gifts. As each consecutive holiday season arrived, his following expanded, and as Erlé’s love of food and his passion for working with fine chocolate grew, so did the notion of Farmhouse Truffles and E.R. LaBounty Confections.
E.R. LaBounty Confections has been producing Farmhouse Truffles for the last fourteen years. Erlé LaBounty is a graduate of the New England Culinary Institute, and has also studied and worked in France and in restaurants and hotels in Italy. In addition to creating beautiful chocolates for Farmhouse Truffles, he spent six years as the Sous and Pastry Chef at osteria pane e salute in Woodstock, Vermont.

November 2009, Farmhouse Truffles participated in the Festival of Sweets in South Burlington, Vermont. The confectioners' show was held inside the Double Tree Hotel and included many other vendors from throughout VT and NY. There were also chocolate demonstrations and chocolate sculptures. For an overview of the 2008 Vermont Chocolate Show visit: www.7dvt.com To see the article go to www.7dvt.com/2008it-all-good

Is It All Good?

A cacao connoisseur grazes at the Vermont Chocolate Show
BY TIM BROOKES [05.21.08]

My favorite exhibitor of the day was Farmhouse Truffles by Erle LaBounty, the product made in the kitchen of the LaBounty home on Main Street in Waterbury. Truffles are so strong in taste that they are always in danger of becoming simply too dense: part confection, part blunt weapon. Farmhouse's truffles are rolled rather than poured, and they whispered their flavor, powdery, not intense.
Farmhouse also went for truly adventurous taste combinations, rather than simply the good-on-good. I tried the lavender, which reminded me of a lavender truffle I'd sampled at the Choco-Musée in Québec City. If anything, LaBounty's was subtler; no added sugar, no excessive aftertaste, just something like the memory of a summer garden.
I told the LaBountys that I'd been blown away by Québecois truffles that included chiles. They exchanged glances and, like Prohibition speakeasy owners reaching under the bar for the real Scotch, produced a nutmeg-and-Sicilian-hot-pepper truffle. That was it. The chocolate hit first, then the nutmeg, and that seemed to be all she wrote until I swallowed, and then the pepper warmed my gullet all the way down.