I thought I’d share my birthday “cake” with everyone. It is also my celebration of the completion of my new book The Splendid Indulgence of Chocolate Truffles. I hope you will see the delight and versatility of truffles; that the photos inspire you and provide eye candy to help you mentally taste the nutty slightly chewy hazelnut  marzipan clinging to a depth of a dark cloud of chocolate softened by creamy white chocolate and tangy pie cherries bursting their flavor and melding with deep dark bittersweet chocolate…

This gluten free “cake”  is really a giant truffle.  It is a combination of 5 layers, most of which I gave you in  previous recipes, but with a difference – different configuration and some different ingredients:  The bottom first layer is dark chocolate ganache made with half Sharffen Berger 99% Cacao and half Ghirardelli 100% Cacao sweetened with blue agave nectar, a low glycemic natural sweetener. The two chocolates balance beautifully with a wonderful richness.

The second layer was a gel made from dried pie cherries soaked in some of my personal homemade Cherry wine (Cherry Pie Wine made with pie cherries and wild dark cherries)  some Bing cherry juice and agar for the gelling agent. (See the recipe for Bing cherry gel for the technique)

The  third layer is a creamy white chocolate ganache spiked with Frangelico Liqueur.

The fourth and top layer is  a dark chocolate ganache made of Sharffen Berger 99% Cacao  sweetened with blue agave nectar. The giant truffle is made in a spring pan lined with a circle of parchment paper on the bottom and a strip of parchment around the sides..

The  entire truffle wrapped in a layer of blue agave nectar hazelnut marzipan (a double recipe) rolled out between sheets of plastic.  The diameter of the marzipan should be at least the diameter of the spring pan plus twice the height of the side of the finished truffle.  The top plastic is removed and the marzipan is slid onto a large plate with the bottom plastic on the plate.

The technique for wrapping the truffle in Marzipan

The truffle is removed from the spring pan and the side strip of parchment is removed.  The  truffle is inverted so that the top of the truffle is placed onto the center of the marzipan.  The bottom circle of parchment is removed.  The truffle is now upside-down on the marzipan which is on a plate. Gather the marzipan around the truffle sides.  Using a dinner knife (don’t use a sharp knife),  Cut the marzipan at the bottom edge of the truffle.  I do this by holding the marzipan sheet (on the plastic) with my hand against the side and pressing the dull knife into the marzipan against my palm.

Then I peel the excess marzipan from the plastic wrap.  Do a few inches at a time until the marzipan is neatly trimmed to the base of the truffle.  Use any excess marzipan to repair any gaps.   Peel back the plastic from the sides only.  Place a serving plate onto the top of the truffle’s bottom and carefully invert the truffle onto the serving plate.  Remove the plastic wrap  from the top of the truffle.  Leave plain or decorate with hazelnut halves.

Since I didn’t want to mar the look of the cake I did without traditional candles.  Instead, I made an extra cake to share with my co-workers.

For information on the recipes, see Cherry Hazelnut Marzipan Layered Dark Chocolate Petit Fours Truffle.  For the white chocolate layer:  In a the top of a double boiler melt 12 ounces of good quality white chocolate with 1/4 cup of heavy cream. When melted, pour in 2 ounces of Frangelico Liqueur.

This truffle “cake” is so versatile  You can make the truffle layers with your favorite chocolate truffle ganache, using traditional truffles, or diabetic safe sugar-free  truffles sweetened with xylitol or blue agave nectar, low glycemic natural sweeteners.

There are plenty of recipes to choose from  in my new book The Splendid Indulgence of Chocolate Truffles. There are also full directions and techniques for each of the types of truffles:  Traditional, Blue Agave Nectar, Sugar-free Xylitol , White Chocolate and Double Chocolate Truffles.  All  the recipes in this book are gluten free and egg free.  At least half of the recipes have a low glycemic index and approximately a quarter of the recipes are sugar free.    With the exception of the white chocolate recipes, the recipes use only dark chocolate, as it is the healthiest, rich with anti-antioxidants so good for your health. There are vegan truffles and substitutes for making truffles vegan.  There is something for anyone who loves chocolate truffles.  I’ve done all the hard work to make it easier for you.

We’ve got a special two-for-all going right now -  If you pre-purchase the spiral bound copy of The Splendid Indulgence of Chocolate Truffles, you will get a free copy of the E-book.  We expect the printed copies to  be ready to go by 1 December this year . Just in time for Christmas!  These will make awesome gifts.  Don’t forget to get one for yourself, too.  As Julia would say, Bon Appetite!

Everyone knows that hazelnuts and chocolate go splendidly together.   While toasting the hazelnuts brings  out the full flavor of the nut, they are also excellent untoasted.  Some might tell you they are better for you raw.  I will leave that to your discernment. Enjoy.

Hazelnut Cream

¾ cup raw pesticide free whole hazelnuts,  remove shells or purchase shelled nuts

1½ -2½ cups water – pure, with no chlorine or fluoride

If possible (although it is not necessary)  soak hazelnut in 1½ cups water for about 2 hours or overnight, drain. Soaking can improve digestibility.

Combine nuts and 1½ cups water in a blender and liquefy until smooth.  Strain if desired.  Remember that there are no preservatives, so use promptly.

Chocolate Hazelnut Cream Truffles

Sugar-free, Gluten free, Dairy Free, Vegan

1½ cup Hazelnut cream (Recipe above.)

¾ cup xylitol

2 teaspoons vegetable glycerin

1 tablespoon Hazelnut oil (optional, but makes a richer product)

12 ounces good quality unsweetened chocolate, chopped fine or grated.

¾ cup finely chopped toasted hazelnut (or raw hazelnuts for raw foods)

Making the Truffles:

Please Note:  This process should be followed as directed to achieve a smooth texture and smooth consistency.

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.

The bottom of the top pan should not touch the water.  Do not cover.

I f using toasted hazelnuts, preheat the oven to 375° F (190° C).  When heated, toast hazelnut in single layer for 5 – 7 minutes.  Cool, then finely chop.

Warm the Hazelnut cream in the top of an uncovered double boiler until hot.  Add the xylitol and glycerin to the Hazelnut cream and stir until the xylitol is fully dissolved.  Only after the xylitol has completely dissolved, add the Hazelnut oil. When mixture cools or heats to 115° – 118° F (46° F – 48° C), remove the top of the double boiler and add the chopped chocolate and vanilla into the top of the double boiler.  Stir until chocolate is just melted and smooth.  Add the chopped hazelnut.  Stir until uniformly mixed in.

Allow the ganache to cool and set up for several hours.

Scoop out level tablespoon quantities, or smaller, and set on a plate.

Roll the truffles into balls.  If too soft, place in refrigerator until set.  If desired, coat the palms of your hands with a dusting of cocoa powder to make the rolling easier.

Dip the rolled truffles in a good quality, tempered chocolate; or roll the truffles in cocoa powder, finely chopped chocolate or finely chopped toasted hazelnut, coating the entire surface.

Keep chilled until ready to serve.  Serve in paper or foil cups for an elegant presentation.

200 pounds of red ripe cherries!  What in the world would you do with that many cherries?  The day after I pick, I wine in more ways than one, and eat cherries all day long as I rinse off the fruit and remove any stems.  The first 160 or so pounds go into various buckets to make several varieties of cherry wine using different yeasts to bring out different qualities and subtleties in each wine.  Cherry wine is one of my favorites.

So, I took a trip to Eastern Washington this past Thursday to pick around 200 pounds of the most delectable fresh Bing cherries. They are dark wine colored, rich, juicy and delectably ripe, right off the trees; unsprayed, pesticide free fruits.  The cherries are even more of a treat this warm July day, as over 80% of the previous year’s crop was lost to an unseasonably cold spring and several inhospitable freezes.

So what has this got to do with chocolate?

After making hundreds (maybe thousands) of various truffles to perfect and retest recipes for my latest book The Splendid Indulgence of Chocolate Truffles, I am continuing to experiment.  The book will be available as soon as the photos are edited and the index is complete.

I’ve been toying with a different way to make truffles that is incredibly easier and quicker.  Instead of filling the truffles, I am layering them.  They are very attractive to look at and delicious to eat.

With fresh cherries to play with, I couldn’t resist a layered chocolate truffle with a layer of cherries.  I should have a recipe to share with you by next week.

For now, phyto-nutrient rich cherries dipped in tempered chocolate or fondue sounds superb.  They taste so good and are good for you.  Its a fresh fruit, gluten-free, low glycemic,  depending on the chocolate you use,  and what you use to sweeten it with, if anything.

Fresh Bing Cherries Stuffed with White Chocolate, Dipped in Dark Chocolate

Select  a pound of nice plump ripe Bing cherries with stems.  Leave the stems on the cherries and carefully pit them.  Stuff a good quality white chocolate chip into the pit-cavity and dip into tempered chocolate (below) or chocolate fondue ( blog from 06.07.2009) http://www.sichocolatetruffles.com/2009/06

Tempering Dark Chocolate

1 pound (16 ounces) of good quality dark, semisweet, or bittersweet chocolate, finely chopped or shaved.  I use Sharffen Berger 99%.  For coatings, I don’t add any sweetener, but you could if you desire to.  Blue agave is the easiest to add a tablespoon or two of and stir into the melted chocolate.  Don’t use chocolate chips for the dipping chocolate. They contain other ingredients and will not temper properly

Put about an inch of water in the bottom of a double boiler ( 5/30/09 Blog: http://www.sichocolatetruffles.com/2009/05/ ) and bring to a simmer.  Place chopped chocolate in the top of the double boiler. Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover the top pan.

Melt 12 ounces of the chopped chocolate in the top of an uncovered double boiler, reserving 4 ounces.

Put a candy thermometer in the chocolate and do not allow the temperature to exceed 100° F (38° C).  Keeping the temperature lower than 99° F (37° C) is best to ensure that the cocoa and cocoa butter won’t separate.

Heat the chocolate over the barely simmering water until it is melted or when the thermometer reads 95° – 100° F (35° – 38°C).

Immediately remove the pan from the burner and remove the top of the double boiler from over the water.  Add 2 ounces (half) of the reserved chopped chocolate to help the molecular structuring.  Stir until the chocolate is fully melted. Add the remaining chocolate and continue stirring until all the chocolate is melted.

Cool until the temperature of the chocolate reaches 83° F (28° C).  Stirring will speed the cooling process.

To complete the tempering process, it is necessary to reheat the chocolate one last time.  Return the top of the double boiler over the hot water and allow the temperature to rise to 90° F (32° C).  The chocolate is now tempered and good for dipping.  Make sure to keep the temperature between 85° and 90° F (29° – 32° C). (White and Milk chocolate should only be brought back to 84° – 86° F (29° – 30° C) for optimal results.)

To help maintain the optimal dipping temperatures, you can alternately remove and replace the top of the double boiler to try to keep the temperature around 86° – 88° F (30° – 31° C) or you’ll lose the temper.  If that happens, you need to cool and then re-temper the chocolate.  If you do you’ll need about 2 – 4 more ounces of chopped un-melted chocolate to assist the structuring process again.

To determine if the chocolate is tempered, drizzle a thin line of the chocolate from the spoon on to a glass plate or stainless steel surface.  The chocolate should set up firm and dry with a matte finish within a few minutes.  Un-tempered or improperly tempered chocolate will remain soft and won’t harden.

I wasn’t as nutritionally aware of all of the alternatives in those days, despite having a bachelors’ degree in nutrition with a rebel attitude toward the wonders of soft white “Wonder Bread”.  There was no internet to surf on to learn the latest, cutting edge research and information.  Unless you lived in a big city with a good library and knowledgeable research librarian, or working in that field, you were unlikely to know the “latest.”  Boy do I love the convenience of technology (once I learn how to use it.)

I had been growing and using Stevia for a while, but the leaf and the commercial forms available ten years ago were bitter-sweet and altered the taste of the food.  Not good enough even though Stevia is good for us.  [More on this in another blog.  There is newer products and techniques.]

Xylitol has no known toxicity to humans…

Xylitol is not safe for dogs and  may not be safe for other small animals.

Enter xylitol.  When my friend Julie, who gave me my first bag of xylitol to create a sugar-free, diabetic friendly truffle, I was intrigued. What is xylitol, I wondered? My husband who manages to keep up with many of the cutting edge nutritional research, had purchased some Xlear^TM nasal spray with xylitol because it was supposed to inhibit the attachment of infection-causing bacteria and help wash away bacteria, pollens, dander, molds, allergens and other irritants that cause nasal congestion.

So I investigated xylitol on-line and found some pleasantly surprising research that made me double my efforts to create a sugar-free truffle that rivaled the taste and texture of normal regular truffles.

So, what is xylitol, where does it come from and how did we find it?

Xylitol is a naturally occurring sweetener found in and extracted from the fibers of many fruits and vegetables, including various berries, corn husks, birch trees, oats, and mushrooms.  It is a natural, intermediate product of glucose metabolism in man, some animals, several plants and micro-organisms. Our bodies can extract and use up to 15 grams of xylitol per day from the foods we eat and our normal carbohydrate metabolism. Of course, the amount depends on the foods we eat.

Xylitol is considered a sugar alcohol or polyol.  It is slowly absorbed into the blood stream.  It is not digested and processed in the body as a carbohydrate, and so doesn’t directly impact blood sugar.  It has a low glycemic index of 7, compared to sucrose also know as white sugar or table sugar, which has a glycemic index ranging from 60 – 80.  This means it doesn’t cause a sugar high and subsequent energy slump.

Xylitol metabolism doesn’t require insulin.  This may be an advantage for the increasing number of people with diabetes.  Xylitol doesn’t contribute to high blood sugar levels or the resulting hyperglycemia caused by an insufficient insulin response.

The downside of xylitol is that it can have a mild laxative effect. Tolerances (i.e. how much xylitol which can be eaten before experiencing the laxative effect) vary, ranging from as low as 3 grams to as high as 60 grams per day.

Xylitol has 40% less calories, only 2.4 calories per gram as compared to 4 calories per gram for other sugars such as cane sugar or honey.

The truffle recipes containing xylitol in The Splendid Indulgence of Chocolate Truffles have approximately 3 – 5 grams of xylitol per ½ ounce truffle, weighed prior to finishing.

Emil Fischer, a German chemist discovered xylitol could be made from wood sugars in 1891. During the 1930’s organic chemists worked out the process for extracting the Xylitol from the birch sugar concentrated in xylan-rich fibers of birch branches.

The Finns rediscovered xylitol during World War II.  Finland had no domestic source of table sugar, and because of the war, they were unable to import any. Finland was searching for an alternative source of sugar.  Birch trees are indigenous to Finland and so they began to make and use xylitol instead of sugar to sweeten their foods.

In 1963, the US Food and Drug Administration (FDA) approved xylitol use as a “special dietary and nutritional additive.”

Finnish scientists conducted studies to determine the effects of xylitol, sucrose and fructose (a fruit sugar commonly found in corn and other fruits) on dental caries.  They also researched the physiology of xylitol in the body and discovered that xylitol did not require insulin for independent nature was also

A Finnish company began putting xylitol in their gum in 1975.  It took another 15 years for the Americans to add small amounts of Xylitol to our gums.  [Please note that the most popular brands of gum that contain xylitol, also contain sorbitol and manitol, other sugar alcohols which have almost no dental benefits.  ALL contain aspartame on their ingredient list! I was shocked to discover this while reading the ingredient lists on the various xylitol gums while waiting my turn to check out at the store.

Buyer beware!  If you don’t choose to have aspartame in your gum, buy The Splendid Indulgence of Chocolate Truffles and get your healthy xylitol in healthy chocolate!

Dentistry became interested in xylitol in the 1970s when those studies showed a drastic reduction in dental caries (cavities) when xylitol was used instead of sucrose. Fructose also reduced caries but not as substantially. Additional Research on Xylitol shows dramatic reductions in new tooth decay and plaque formation:

Oral bacteria, including the cavity-promoting streptococci mutans and lactobacilli can’t digest or use xylitol as a food source.  That doesn’t stop the bacteria from eating it – and so it starves them.  Xylitol does not effectively ferment.  The bacteria can’t convert the xylitol into acid or plaque. This helps the pH level in the mouth remain neutral – a friendlier environment for healthy teeth.  Xylitol can also have the added benefit of reversing the unsafe fall of pH levels in the mouth. When a person chews xylitol-sweetened gum, for instance, the oral pH is raised to a safer level and saliva flow is stimulated, helping to neutralize any acids that may have formed.

Another tremendous benefit is that saliva contains the minerals calcium and phosphate which aid the re-mineralization of early cavities in the neutral pH environment.  Xylitol dramatically helps reduce tooth decay, helps inhibit plaque buildup, and helps retard loss of tooth enamel.  Xylitol can also used to reduce infections in the nose and throat.

Marilynn Rothen, RDH, BS, of the University of Washington has a wonderfully informative series of articles on the history and dental benefits of xylitol on Dimensions of Dental Hygiene’s On-line Journal at http://www.dimensionsofdentalhygiene.com/ddhright.aspx?id=765, if you would like more detailed information than I have shared here.

Where to get Xylitol

Your local health food store is sure to have it, or to have it delivered to you door,

http://www.xlear.com/xylosweet/articles/sweetener.aspx

http://www.EmeraldForestXylitol.com

Coming Soon to this Website!

The Splendid Indulgence of Chocolate Truffles

Decadent Truffles You Can Make at Home

Using Low Glycemic Natural Sweeteners or Sugar

Food for thought, Science News Online

OK, as you can see by the statistics above, one thing the Swiss are not neutral on is Chocolate!  Since apparently, some of us haven’t been doing our share, I thought I’d provide a recipe for you that will provide a simple dazzling nutritious dessert year round, a spectacular pot luck dessert or a great topping for ice cream.

The Swiss invented the delectable tradition of fondue.  Dunking bread and crudités into cheeses melted until creamy, spiked with wine and a splash of liqueur.  And since they placed  first in their dedication to chocolate – A chocolate fondue is only appropriate.

There are three versions of the recipe:  One is the traditional easy version with whatever sugar is already added to the chocolate by the manufacturer.  The other two recipes use unsweetened chocolate and then add a natural low glycemic sweetener -  xylitol for a sugar-free fondue, and blue agave nectar for a low glycemic fondue.

Served with fresh fruit, such as berries, nectarines, fresh pineapple, banana, tangerine, orange segments, pears, fresh coconut, even dried fruit or other nuts, if eaten in moderation, makes a healthy dessert that also happens to be gluten-free if you stick with the fruit and nuts.

While serving in a fondue pot isn’t mandatory, it adds elegance and using a fondue pot, with a little flame underneath it serves to keep the chocolate in a fluid state for dipping.  If you don’t have a fondue pot, heat the cream and chocolate in a double boiler or a bowl that fits tightly over a saucepan with approximately an inch of simmering water.  Another option, handy for pot lucks is a small crock pot.  I’ve got one called the Rival “Little Dipper.”  You have to set it on low and watch the temperatures, because crock pots weren’t really designed for the extra low temps required for chocolate.

This recipe is flexible enough for children or adults, depending on the liquid added.

Easy Chocolate Fondue

1½ cups heavy cream

¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )

12 ounces your favorite dark chocolate, coarsely chopped

½ teaspoon real vanilla extract (optional)

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover.

Place the cream in the top section of the double boiler until warmed, 115°- 120° F (46° – 49° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.

Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).

Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.

If the fondue begins to feel a little stiff, add a tablespoon of heavy cream, allow to heat and stir.  This will help it be used to the last drop.  Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.

Healthy Dippers:

Fresh fruits, Dried fruits – Apricots are particularly delicious,Candied Ginger Slices

Slices of fresh coconut,Fresh Shelled Nuts

For the sugar-free chocolate fondue and the blue agave nectar fondue recipes, see below:

Sugar-Free Chocolate Fondue (Gluten-Free)

1 ½ cups heavy cream

¾ cup xylitol

2 teaspoons vegetable glycerin

¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )

12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)

½ teaspoon real vanilla extract (optional)

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover.

Place the cream, xylitol and vegetable glycerin in the top section of the double boiler and heat, stirring occasionally until xylitol is fully dissolved and the cream is warmed, 115°- 120° F (46° – 49° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and whisk until smooth and fully incorporated. Stir in the wine or brandy.

Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).

Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.

If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop.  Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.

Healthy Dippers:

Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices, Slices of fresh coconut, Fresh Shelled Nuts

Xylitol sources:

Your local health food store, or

http://www.xlear.com/xylosweet/articles/sweetener.aspx

www.EmeraldForestXylitol.com

Blue Agave Nectar Chocolate Fondue (Gluten-Free)

1 ¼ cups heavy cream

¾ cup blue agave nectar

¼ cup cherry wine or brandy (You can replace with cream for a children appropriate fondue or increase the amount of wine by ½ cup and reduce the cream by ½ cup for an “over 21″, low fat fondue. The alcohol will eventually evaporate. )

12 ounces unsweetened dark chocolate, coarsely chopped, such as Sharffen Berger 99% or Ghirardelli’s 100% cacao (I mix half of each)

½ teaspoon real vanilla extract (optional)

Put about an inch of water in the bottom of a double boiler and bring to a simmer.  Set the top pan over the simmering water.  The bottom of the top pan should not touch the water.  Do not cover.

Place the cream and blue agave nectar in the top section of the double boiler and heat, stirring occasionally until mixture is warmed, 115°- 120° F (46° – 49° C).  Turn off the heat.  Remove the top of the double boiler to the counter and add the chopped chocolate and the vanilla extract to the cream and agave and whisk until smooth and fully incorporated. Stir in the wine or brandy.

Immediately transfer mixture to a fondue pot heated at low or with a low flame, Crockpot heated to low, or serve straight from the top of the double boiler, after returning the top pan over the water to keep it warm, i.e. less than 115° F (46° C).

Arrange the fruit and other dipping tidbits on a platter or plates around the chocolate pot. Use fondue forks, bamboo skewers, seafood forks, or toothpicks or fingers to dip the fruit or other dippers into the hot melted chocolate fondue. Serve immediately.

If the fondue begins to feel a little stiff, add a tablespoon of cream , allow to heat and stir. This will help it be used to the last drop.  Try not to over cook the fondue if serving over a long period. Don’t expect to have a lot of it left.

Dippers:

Fresh fruits, Dried fruits – Apricots are particularly delicious, Candied Ginger Slices,Slices of fresh coconut, Fresh Shelled Nuts

Sources of Blue Agave Nectar

Your local health food store

http://oilgold.younglivingworld.com Product Catalog, Product Search: type in blue agave nectar

http://www.blueagavenectar.com

http://www.volcanicnectar.com