In-House Recipies

Every once in a while you just want something fresh. Well, here at Peterbrooke, we agree. Check out these special recipes made fresh, in-house, from scratch. Can you say “Yum” just a few more times? Try not to drool on your keyboard.

Like everything Peterbrooke, custom orders are welcome and fun to make. Let us know what we can make for you!

Coconut Macaroons

Hand-made from scratch, Peterbrooke Coconut Macaroons are a wonder to behold. The crispy outside and the soft, sweet inside meld together in an encasement of wonderful chocolate goodness.

At only $3.00 each, these are incredibly delicious and affordable!

Red Chili Pistachio Bars

Another wonderful outcome of our partnership with the Spice and Tea Exchange right down the Avenue is this delicious recipe. Made with a New Mexico Red Chili, fresh pistachios, and Milk or Dark Peterbrooke Chocolate, these bars are the perfect blend of sweet, decadence, and spicy.

And don’t worry, they won’t burn your taste buds off! However, don’t be afraid to bring in your own chili powder or spices for some specially made bars just for you!

Each bar is only $4.00

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The Ultimate Truffle

Created from a home-made dark chocolate ganache, these squares from heaven are then dipped in dark chocolate and then rolled in cocoa powder. Perfect with wine, as an after dinner dessert, or just an every day treat.

Our chocolatiers work hard to hand make, dip, and roll each individual piece of this Peterbrooke classic. It takes three people to make, two days to freeze, and only one second to eat. Available in a 16 piece or an 8 piece box, it’s a great way to enjoy any morning, afternoon, or evening.

 Like all things Peterbrooke, custom orders are welcome and fun to make!

8 Piece Box: $18.00

16 Piece Box: $35.00

Call now to place your order, or drop by the store!

Peterbrooke Chocolatier of Winter Park

407-644-3200

300 South Park Avenue

Winter Park, Fl 32789

NOTE: To store, we recommend putting the truffles in a freezer or a cooler, as they are best served chilled. Ganache tends to melt easier than other chocolate. If left out and soft, place in the freezer to re-harden.