These Neo Cocoa rectangular truffles were lightly dusted with dark cocoa powder, had a roasted coffee (espresso) and cinnamon (cassia) aroma, a creamy, velvety texture, and a rich 72% dark chocolate flavor.
I paired these silky chocolate pieces with a snack "opposite:" a Larabar Nut and Seed Maple and Cinnamon Crunchy Bar.* Both were great with fresh fruit.
The company specializes in the heart of truffles, meaning the lovely silky smooth chocolate "insides" of some chocolates covered with a harder chocolate shell or couverture.
Neo Cocoa founder Christine Doerr was trained as a chef and worked as a graphic designer, but she was eventually drawn to chocolate. With the help of La Cocina (a kitchen incubator in San Francisco) she launched her own company, offering soft, shell-less truffles (the "hearts of truffles") in a variety of delicious flavors.
*This Larabar Maple and Cinnamon Crunchy Bar did not contain any chocolate.