SELEUSS - ROSA MUNDI - ROSE INFUSED TRUFFLES
BATCH 1203 (01-282022)
One of our signature Rose chocolate truffles, made with organic cream, Damask Rose petals (Rosa Damascena), and a specially formulated 53%+ dark milk chocolate. Enrobed in a 76%+ MORETTA™ Dark Chocolate and sprinkled with either, crushed Rose petals, SilverViolet Sugar, GoldenLuster Sugar or HibiscusRose Sugar. (B1338, 1339, 1340) Pairing: Rosé, Syrah, Red Burgundy, Sonatina, Glenmorangie Quninta Ruban. International Chocolate Salon 2015, 2017: GOLD. Superior Taste Award 2022 & 2023, 2-STARS
Our signature chocolate truffle, named after Rosamund Clifford, often referred to as “Fair Rosamund” or the “Rose of the World” (Rosa Mundi), she was a mistress of King Henry II and reputedly one of the great English beauties of the 12th century, inspiring ballads, poems, stories and paintings.
SUB ROSA: The Rose has often signified secrecy since ancient Greece. When sharing our Rosa Mundi Truffles with one another, consider yourselves “Sub Rosa” or “Under the Rose”, and the conversations shall remain a SECRET or OFF THE RECORD!
INGREDIENTS: Chocolate (Cacao Beans, Sugar, FULL CREAM MILK, LACTOSE, Cacao Butter, soy & Sunflower Lecithin, Vanilla), Organic Cream, sugar, rose petals, Glucose, sodium benzoate (for freshness, <0.003%). Sprinkled with either: crushed rose petals, silver-violet-sugar (sugar, corn starch, mica-based pearlescent pigment, artificial aroma, red cabbage extract, silicon dioxide, water, trisodium citrate, citric acid, maltodextrin, glucose syrup), Golden-luster-sugar (POWDERED SUGAR, MICA-BASED PEARLESCENT PIGMENT, CORN STARCH, SILICON DIOXIDE, iron dioxide) or hibiscus-rose-sugar (hibiscus, sugar, water, rose oil, natural color, anthocyanin extract, maltodextrain, citric acid). CONTAINS: soy, mILK, LACTOSE. THIS PRODUCT IS PROCESSED IN A FACILITY THAT CONTAINS MILK, EGGS, WHEAT, HAZELNUTS, AND OTHER NUTS.
STORAGE: [ PERISHABLE ITEM ] Please refrigerate chocolates in an airtight container or plastic bag to prevent the chocolates from absorbing other aromas that might be present in the refrigerator. PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-15 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolates.
Is granted the SUPERIOR TASTE AWARD by the Taste Institute
Is granted the SUPERIOR TASTE AWARD by the Taste Institute
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