Lula Mann learned the art of confection making as a young girl in rural Wyoming. But it was marriage and a move to Salt Lake City that sparked her entrepreneurial spirit. In the 1930s, her husband Grant converted their basement into a candy kitchen – a tribute to Lula’s passion and talent. Soon she was selling Mrs. Lund’s Personality Chocolates.
Though Lula retired from commercial candy-making in the 1970s, she never stopped sharing her sweets. Grandson Scott Lund learned the craft in that same basement kitchen, making chocolate with Lula and his uncle.
Continuing the Tradition
Lula passed away in 2000, just shy of 100 years old – but her candy legacy wasn’t finished. Scott continued making chocolates for friends and family. Then in 2002, he was asked to provide confections for some VIP events during the Salt Lake City Winter Olympics. The response was so enthusiastic, he knew it was time to follow in Lula’s footsteps.
Major Milestone
Scott moved back to California’s Monterey Peninsula and opened his first factory and store in 2006. Today, in addition to his retail stores in Carmel, Lula’s Chocolates are found online and in boutiques, grocery stores, and specialty shops throughout California and the Pacific Northwest.
Point of Pride
At Lula’s, tradition lives on through handcrafted confections – cut, dipped and finished with care.
Sweet Resilience
When COVID closed stores, Scott pivoted, hosting hundreds of virtual chocolate tastings and classes.
Why Peter’s® Chocolate?
“Lula started with Peter’s Chocolate, and we’ve never used anything else. It’s the best chocolate, and that sets us apart from the rest.”
INGREDIENTS
Basic truffle ingredients:
8 ounces Peter’s® Lenior™ semisweet
chocolate, grated or chopped into
small pieces
1/2 cup of heavy whipping cream
Truffle coatings:
Cocoa powder
Powdered sugar
Finely chopped walnuts, pecans, or
almonds
Coconut flakes
Nonpareils or sprinkles
METHOD
Prepare Chocolate: Cut chocolate into small pieces, place in heavy glass mixing bowl.
Heat cream: In a small, heavy saucepan bring the cream to a scald/simmer. Stir constantly. Do NOT boil. Once you see small bubbles on the sides of the pan, remove from heat. *Add vanilla or any optional flavoring.
Melt chocolate: Pour hot cream over chocolate and mix with spatula until smooth – the consistency of chocolate pudding. Melt ALL of the chocolate pieces until mixture is smooth. If necessary, make a double steamer using the saucepan and mixing bowl to help melt the chocolate until smooth.
Crystalize: Allow chocolate to crystalize overnight in the dish UNCOVERED in a cool dry place (do NOT refrigerate).
Cover: The next day, cover with plastic wrap. Place in the refrigerator if you are not forming truffles this day. Leave at room temperature if you are ready to form the truffles.
Form Truffles: Remove pieces from dish and form into ½ oz balls. Place balls on parchment paper lined baking sheet. If necessary, place baking sheet in refrigerator for a short time.
Cover Truffle (two options):
Option 1: Put truffle coating in small bowl and roll truffles in coating to cover evenly. Place covered truffles in black glassine cups. Cover in plastic, keep in cool dark place, approx. 65 °F, until you serve them. It is best NOT to refrigerate coated truffles. Bring the truffles to room temperature before serving. Must be served within a few hours, before the chocolates get stale and hard.
Option 2: Hand dip ganache into tempered Peter’s® chocolate or enrobe the truffle ganache center. Only make the amount of truffles you plan to eat the same day. Place any remaining ganache in a plastic bag, press out all the air, seal tightly, and refrigerate up to 2 months.
Prep time: 10 minutes
Cook time: 10 minutes
Crystallization Time: Overnight
Rolling time: 15 minutes
Yield: Makes approx. 20 chocolate truffles
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