Andrea’s Truffles Pairs with Cellar 3 For Valentines Day

Andrea’s Truffles will hosting a truffle making workshop at Cellar 3.

Purchase Event Tickets

Come hang with Andrea from Andrea’s Trufflles for a pre-Valentine’s Day Truffle Making Workshop at Cellar 3. Spend the afternoon with Andrea and get an in-depth truffle-making tutorial from San Diego’s most well known Truffleista.

Most importantly, as an attendee you will get to craft and create a dozen of their own truffles to take home for your valentine or yourself! Flavors will include Spicy Mexican Hot Chocolate with Azunia Tequila, Chambord w/ White Chocolate, and Milk Chocolate Feuilletine. Furthermore, you’ll get to customize your truffles anyway you like with an array of awesome toppings.

Tickets include the workshop with Andrea, three truffles & beer tastings during the class and a box of nine of your own handmade truffles to take home.

See a snippet of the new coverage below.

Andrea’s Truffles takes over 91x Radio

Chef Andrea Davis was featured on 91x and talks about her origins of pairing truffles with San Diego’s craft beer, specifically pairing her 5 year anniversary truffle with Monkey Paw’s “Truffle Shuffle” a beer specifically brewed to celebrate Andrea’s 5 year anniversary.

Listen to the interview here (in two parts).

San Diego Beer Week 2016

It’s the most wonderful time of year…and we aren’t talking about the holidays. Nope. It’s San Diego Beer Week!! And our Andrea’s Truffles team is not only celebrating the SD beer scene but our FIVE YEAR ANNIVERSARY! Help us celebrate, and join us at one of our sweet truffle and brew pairings during SDBW! We’re even serving up a special Orange Nutella Anniversary Truffle AND Truffle Shuffle Anniversary Brew (courtesy of our friends at Monkey Paw!)

We’ll be somewhere new every day of the week! So, what are you waiting for? Mark your calendars and we will see you soon!


Thank you to all of our 2016 San Diego Beer Week partners!
Hamilton’s Tavern, Thorn Street Brewery, Monkey Paw Brewery, Alesmith Brewing Co., Bolt Brewery, Mission Brewery, Gordon Biersch, Next Door Craft Beer and Wine Bar, Mike Hess Brewing, Bay City Brewing, Groundswell Brewing, Green Flash Brewing

Citrus Sinsation Fall Flavors

It’s time to “fall” in love with these brand new seasonal flavors. But be forwarned, they are sinfully delicious! Our brand new Citrus Sinsation Truffle Box—available soon online—is a beautiful compilation of fresh fall flavors with Chef Andrea’s signature twist! Dipped is luscious 70% dark chocolate, we are certain won’t want to skip a flavor! Try them out and let us know what you think!

Citrus Sinsation Fall Flavors
Vanilla Bean Lemon + Mocha Orange + Spicy Cinnamon with Tequila and Lime



Truffles + Beer Tasting at Mission

On August 25, Andrea’s Truffles was onsite at the fantastic Mission Brewery for a beer + chocolate pairing for the ages. We sold out of our 4-packs of truffles, but those who made it in time to snag a box and flight of beer got quite the sweet treat.  Thank you to everyone who stopped by! Can’t wait to join our friends at Mission Brewery again!

Andrea’s Truffles + DMB

What an honor! Chef Andrea Davis specially crafted a limited-time truffle for the one-and-only Dave Matthews on his recent visit to San Diego! Not only a fan of his music, a fan of his Crushed Red Wine, it wasn’t difficult for Chef Andrea to come up with this unique tasting truffle. The end result of her love of DMB and creativity the Dave Matthews Edition Truffle made with Dreaming Tree Crush Red Wine | Gorgonzola Cheese | Spices | Praline Pecan Topping. This truffle was not made for sale, but created for Dave Matthews and his bandmates.

Andrea’s Truffles & San Diego Pride

Chef Andrea Davis and team were thrilled to support the San Diego Pride kickoff as part of the Robert Benzon Foundation Launch Party. Andrea not only showcased some of her most popular truffles, but created a special Pride truffle crafted with Hillcrest Brewing “All You Need is Love” beer and topped with handmade shortbread rainbow cookies. It was an amazing event and it was an honor to be a part of it!

Andrea’s Truffles in West Coaster

Everyday I’m Trufflin’

By , West Coaster
December 8, 2015

Somehow, I’d never heard of Andrea. It’s possible that you haven’t either. But after a San Diego Beer Week campaign that saw her collaborate with such big name venues as Gordon Biersch, Mike Hess Brewing, KnB Wine Cellars, Monkey Paw and South Park Brewing, loads of craft beer enthusiasts are now familiar not only with her name, but with her confectionery handiwork as the namesake sweets maven behind local business, Andrea’s Truffles. It’s fitting she should collaborate with craft brewers. It’s their entrepreneurial spirit that partially inspired her to start her own business.

“I graduated from the California Culinary Academy in 1999, but left the biz in 2006 to have a normal life,”Andrea Davis recalls with a chuckle. “But when I revamped my truffle recipe, it was something everyone seemed to want. It seemed like everyone was starting their own business. It was such a great time and awesome vibe, so I just went for it.”

Her first and staunchest supporters early on were Hanis Cavin and Sara Stroud, the co-owner couple behind the Carnitas’ Snack Shack chain. Eateries that champion craft beer as passionately as they do pork in all its delicious forms, the provided Andrea a nice introduction and indoctrination into the flavorful ales being brewed throughout San Diego. The symbiosis that could be attained between those beers and her sweets fast became obvious.

andrea's truffles“When I first started trufflin’, I spend a lot of time at Carnitas’ Snack Shack in North Park. Different brewers were always in and out of there. Hanis would always give them a truffle and a new relationship would begin,” says Andrea. “When they got their beer-and-wine license, Hanis handed me two bottles of Green Flash Double Stout to make truffles with. After that, it was all over…in a good way. There is such a sense of community with my beer-centric pals, so much support and love.”

From Valentine’s Day beer-and-truffle pairings at Mike Hess Brewing in North Park to a Truffles On Tap pairing series forThe Patio Restaurant Group to custom truffles built around the flavor profiles of specific beers, she is like a sugar-fueled whirlwind swirling all over San Diego County. Andrea is wild about all of her craft beer collaborators, but says her latest source of pride and joy is a carrot cake truffle commissioned by beer bar baron Scot Blair to pair with a beer his brewpub, Monkey Paw, had a hand in producing with Escondido’s Stone Brewing Co. and award-winning local homebrewer Juli Goldenberg called 24 Carrot Golden Ale.

A Belgian strong ale brewed with lactose, carrot juice, raisins and spices, it was billed as carrot cake in a glass. The truffle’s white chocolate coating creates a creamy, buttery component to mirror the cream cheese frosting elements of the beer while actual carrot cake, cinnamon, ginger and raisins take care of the rest. It’s a tasty example of Andrea’s creativity and ability to step up to even the most challenging and outlandish of beers.

A trio of holiday-ready recipes (including the one for those carrot cake truffles) are the gift of this generous dessertier this yuletide season. Further evidence of her giving nature will be provided onDecember 11 at the newly debuted AleSmith Brewing Co. tasting room in Miramar when her specially crafted gingerbread truffles are paired with AleSmith Noël, a traditional Belgian-style Christmas ale brewed to support the Beer to the Rescue anti-lupus fundraising campaign. Consider them sweets from the sweet.

Basic Chocolate Truffles
Yield: 16 truffles

16 oz. heavy cream, room temperature
8 oz. semisweet chocolate
2 oz. unsalted butter, cubed
16 oz. dark chocolate (preferably 70% cacao)

Mix the cream and semisweet chocolate in the top vessel of a double boiler over low heat. When the chocolate is almost melted, turn off the heat and whisk until completely incorporated. Whisk the butter into the mixture, several cubes at a time. When the ingredients are completely incorporated, pour the chocolate into a foil pan lined with plastic. Place the pan in the refrigerator and let cool for at least 12 hours.

Remove the pan from the refrigerator and cut the chocolate into squares or use a ball-scooper to dole into equal-sized segments. Melt the dark chocolate in the top vessel of a double boiler over low heat. When the chocolate reaches 80 degrees Fahrenheit, maintain that temperature, being sure not to overheat it. One at a time, dip the truffles in the chocolate to coat then place on a Sil-Pat lined sheet pan to cool and set. Serve.

Andrea’s Tricks to Trufflin’

  • Whatever liquid you add to your melted chocolate, cream and butter mixture (i.e., stout, liquor), make sure you are taking the same amount of heavy cream. You do not want a runny mixture.
  • While cooking a stout down to thicken before incorporating into the chocolate mixture, add a little brown sugar. And don’t be afraid to cook the stout down to an almost tar-like consistency. A 64-ounce growler of beer should reduce into no more than 3 or 4 ounces of liquid. When adding it to your chocolate mixture, add a little at a time. This way it won’t clump up.
  • If you don’t have a thermometer, a good way of tell if the chocolate is the proper temperature is if it is warm like a the serving temperature for a baby’s bottle.

Carrot Cake (AKA “Blair-rot Cake”) Truffles
Yield: 50 truffles
Paired with Juli Goldenberg / Monkey Paw / Stone 24 Carrot Golden Ale

20 oz. white chocolate (preferably Callebout)
8 oz. cream cheese, softened
3 Tbsp heavy cream
1 tsp ground ginger
1 tsp pure vanilla extract
pinch kosher salt
1 Tbsp plus pinch ground cinnamon
prepared carrot cake (preferably produced using Betty Crocker’s carrot cake recipe), cut into chunks
1 lb. white chocolate, for coating
1 cup raisins (optional)
1 cup walnuts (optional)
sea salt flakes (optional)

In a large stainless steel bowl, combine 20 oz. of white chocolate with the cream cheese, heavy cream, ginger, vanilla, salt and 1 tablespoon of the cinnamon. Transfer the mixture to the top vessel of a double boiler over low heat and stir occasionally until the ingredients are completely incorporated. Remove from heat and transfer the mixture to a sheet pan lined with parchment paper. Spread the mixture into an even layer, then gently push chunks of the cake into the chocolate. Cover snugly with plastic wrap and refrigerate overnight.

Remove the pan from the refrigerator. Remove the plastic wrap then invert the chocolate-coated cake onto a Sil-Pat-lined baking sheet with a one-inch lip. In the top vessel of a double boiler, heat half the remaining white chocolate and cinnamon. When the mixture is melted, turn off the heat and stir in the rest of the chocolate. When the mixture is smooth and lukewarm, drizzle the white chocolate over the carrot cake or cut the cake into equal-sized square portions and dip in the melted white chocolate, one at a time, returning each truffle to the pan to cool once coated. Garnish with raisins, walnuts and sea salt, and serve.

Vanilla Hazelnuts
Yield: 14 ounces

8 oz. granulated sugar
1 tsp pure vanilla extract
pinch salt (preferably from La Jolla Salt Co.)
14 oz. blanched hazelnuts, whole or pieces

Mix the sugar, vanilla and salt together in a sauté pan over medium heat. When the mixture is halfway melted, stir in the nuts and continue stirring until the mixture takes on a golden-brown color and there is a shiny gloss over the nuts. Remove from heat and spread the mixture over a sheet pan lined with parchment paper. Let cool. Serve or transfer the nuts to an airtight container for storage.

Andrea’s Truffles in Dining Out San Diego

Master of the Craft: Andrea Davis of Andrea’s Truffles

“Andrea Davis’ inspiring career path proves that sometimes when you fly by the seat of your pants, you land exactly where you belong. Davis, who owns Andrea’s Truffles (and recently joined The Patio Restaurant Group), says she never expected to enjoy this much success.”


Published November 3, 2015

View Full Article

Andrea’s Truffles Seen in San Diego Food Stuff

Thank you so much to Caron Golden for spending time with me, and for such a beautiful write-up!

Getting the Dirt on Truffle Making from Andrea Davis
By Caron Golden, San Diego Food Stuff
Wed, August 7, 2013

Andrea Davis of Andrea’s Truffles is your typical overnight success — in that while the San Diego food obsessed are now suddenly raving about her deeply rich chocolate truffles with the crazy flavor profiles, the San Diego native actually spent many years working in kitchens like The Prado, The Dakota, Pacifica Del Mar, and La Valencia. She started making truffles in 2003, and thanks to mentors and customers like Chef Hanis Cavin, Specialty Produce, and Catalina Offshore Products, now finds herself in wild demand.

Overnight success indeed.

Davis trained at the California Culinary Academy in the Bay Area and then returned home to San Diego, where she started her professional cooking life with The Cohn Restaurant Group. She worked on the savory side of the kitchen until she landed at Pacifica Del Mar. She initially was a line cook, working pantry and sauté, but when a pastry chef left, she took that on to learn those skills. She then went on to La Valencia to focus on pantry and pastry and get more knowledge before moving to Brockton Villa and its sister restaurant Beaumont’s.

But Davis tired of restaurant life and escaped to Trader Joe’s, all the while playing around with truffle making. She brought a batch to her yoga class, and was asked to make truffles for each shakra. It was a chance meeting with Cavin a couple of years ago that got her to consider starting her own business, making truffles for Carnitas’ Snack Shack. And the Pannikin. She made truffles for Chad White’s initial pop up dinners.

Trader Joe’s is now just a place where she shops. Davis’s Andrea’s Truffles has become a full-time occupation. She makes 500 to 800 truffles a week, calling Flor Franco’s Indulge Contemporary Catering kitchen in Chula Vista home base. Now you can find her truffles at The Patio, Ripe, Specialty Produce, Mission Brewery, and, on occasion, Catalina Offshore Products.

I spent several hours with Davis this week, learning all sorts of great truffle-making tips. The first thing you’ll notice about Davis’s truffles is that, well, they’re not traditionally truffle shaped–as in round and dusted with cocoa powder to imitate truffles rooted out from the dank ground. Davis admits she was watching Alton Brown on TV making truffles and when saw him pour the ganache into a tray, then slice them up into squares like brownies she had an aha moment. “For years I’d been scooping them into balls, but this was much better. Much less labor intensive,” she says.

Davis works on several batches in different stages at a time — making the thick ganache that’s the base of the truffle, tempering chocolate chunks for dipping other batches that have set overnight in the walk-in, prepping ingredients like her homemade raspberry jam that will go into a truffle variety she makes for The Patio, and reducing beers and red wines for still other varieties.

While I was there she was focused on three projects: a batch of Raspberry Jam truffles for The Patio, batches of Bacon Whiskey and Ballast Point Sculpin Caramel truffles for Carnitas Snack Shack, and a batch of Spicy Cinnamon with Tequila truffles for the Specialty Produce farmers market bag. There was a double boiler holding chips and cocoa powder to melt and begin a ganache for the Raspberry Jams and another holding chunks of 72 percent chocolate that would be used for dipping the Bacon Whiskey and Spicy Cinnamon with Tequila. On still another burner, Davis was reducing the Sculpin to intensify the flavor.

Read More here…

Andrea’s Truffles at 2013 Catalina Offshore Products

This Saturday from 10am I will have a selection of chocolate truffles for sale at Catalina Offshore Products, including my Spicy Cinnamon, Tequila, Lime chocolate truffle. Stop by and say hello, see all their fresh seafood, and see what’s cooking!

Chambord, Raspberry, White Chocolate Truffle

Chambord, Raspberry, White Chocolate
Chocolate truffle blended with raspberry-flavored French liqueur & my homemade raspberry jam, covered in white chocolate, then topped with toasted pistachios.

Green Flash Double Stout, Vanilla Caramel chocolate truffle from Andrea's TrufflesSpicy Cinnamon, Tequila, Lime
Chocolate truffle blended with 100% blue agave tequila and fresh lime zest. Lightly dusted with spicy cayenne pepper. One of my most popular truffles!

Dark chocolate truffle blended with cognac and sprinkled with sustainably harvested, light grey Celtic sea salt. From Andrea's Truffles, San Diego.

Cognac, Sea Salt
Dark chocolate truffle blended with cognac & sprinkled with sustainably harvested, light grey Celtic sea salt.

Andrea’s Truffles – Now at Bine and Vine Bottle Shop

Green Flash Double Stout Chocolate Truffle

I’m pleased to announce that my Green Flash Double Stout chocolate truffles are now available for purchase at Bine and Vine Bottle Shop, in Normal Heights, San Diego.

Bine and Vine LogoBine and Vine is a bottle store for craft beers, hand-picked wines, artisan cider, mead, sake – and now Andrea’s Truffles! Located at 3334 Adams Avenue, San Diego, CA 92116. They are open Monday-Sunday, 10am-10pm.

Andrea’s Truffles at Catalina Offshore Products This Weekend

Saturday from 10am I will have a selection of chocolate truffles for sale at Catalina Offshore Products, including my newest flavor, Strawberry, Balsamic.

Stop by and say hello, see all their fresh seafood, and see what’s cooking!

Strawberry, Balsamic truffles at Catalina Offshore Products

Strawberry, Balsamic
Spring is in the air! Dark chocolate truffle with fresh, local strawberries from Suzie’s Farm, blended with balsamic vinegar and topped with black Hawaiian sea salt. (Call for availability.)

St Agur, Zinfandel, Pecan
Chocolate truffle with zinfandel wine and Saint Agur blue cheese. Topped with toasted pecans. St Agur is a spicy blue from mountains of Auvergne, France.

Cognac, Sea Salt
Dark chocolate truffle blended with cognac & sprinkled with sustainably harvested, light grey Celtic sea salt.

Andreas Truffles in Riviera Magazine’s Fab 5

I’m so honored! My St Agur and Zinfandel truffles were listed #1 in Riviera Magazine’s “Fab Five” chocolates in San Diego. Thank you Riviera! Congratulations go to the other chocolatiers in the list: Chocolat, Chuao Chocolatier, Dalmann Confections and Eclipse Chocolate.

Fab 5: Sweet & Lowdown
By Amy Finley

Bacon and salted caramel are so last year! We dare you to resist these choclatiers pushing the ingredient envelop. —AF

1. Andrea’s Truffles
The blue cheese, red zin and pecans are addictive in the dark chocolate cheese truffle at Venissimo’s downtown shop.


St Agur, Zinfandel, Pecan
Chocolate truffle with zinfandel wine and Saint Agur blue cheese. Topped with toasted pecans. St Agur is a spicy blue from mountains of Auvergne, France, that I procure from Venissimo Cheese.

Andrea’s Truffles in Specialty Produce Farmers Boxes

Andrea’s Truffles are available in Specialty Produce Farmers’ Market Boxes!

Add some locally handcrafted chocolate truffles to your produce order — this we have week Cognac & Sea Salt! Chef Andrea Davis’ truffles are sold as an add-on, in quantities of two truffles per unit.


Andrea’s Truffles are available at Specialty Produce as delicious add-on to their popular, weekly Farmers’ Market Boxes.

Cognac, Sea Salt
Dark chocolate truffle blended with cognac & sprinkled with sustainably harvested, light grey Celtic sea salt.

To order, visit Specialty Produce website.

Buy Andrea’s Truffles at Catalina Offshore Products

Want to try some of my chocolate truffles?

Stop by Catalina Offshore Products this Saturday anytime from 10am-2pm. I’ll be selling several new flavors, including:

Irish Cream
Dark chocolate truffle with Irish cream liqueur, coated with Belgian milk chocolate and topped with Celtic sea salt and green fairy dust. Perfect for Saint Patrick’s Day!

Rum Rachel, with Coconut Caramel
Chocolate truffle with Whalers Rum and a layer of coconut caramel brittle. Covered in dark chocolate, then sprinkled with toasted coconut and grey Celtic sea salt.

Don’t forget – Andrea’s Truffles are now available as an add-on to Specialty Produce Farmers’ Market Boxes.

To order, visit Specialty Produce website.


Andrea’s Truffles Now Available in Specialty Produce Farmers’ Market Boxes

Andrea’s Truffles are now available in Specialty Produce Farmers’ Market Boxes!

Add some delicious chocolate truffles to your produce order this week. Chef Andrea Davis’ truffles are sold as an add-on, in quantities of two truffles per unit.


Andrea’s Truffles are available at Specialty Produce as delicious add-on to their popular, weekly Farmers’ Market Boxes.

Bacon, Whisky
An instant classic. Delicious chocolate truffle made with cocoa powder, brown sugar, cream, bacon fat, Maker’s Mark Kentucky straight bourbon whisky and hardwood-smoked Berkshire bacon. The same truffles we sell at Carnitas’ Snack Shack!

Spicy Cinnamon, Tequila, Lime
Made with chocolate, cocoa powder, cream, butter, 100% agave tequila, lime zest, cayenne pepper and cinnamon. These truffles are featured at Plancha Baja Med popup dinners by Chef Chad White.

To order, visit Specialty Produce website.