Michele was inspired make chocolates her career after seeing the chocolates in a tea salon in the Auvergne region of France.
To make her truffles, Michele uses heavy cream from local Arruda’s Dairy and chocolate produced for nearly a century in the small village of Tain L’Hermitage, France.
Michele’s husband, architect Cyril De Luca-Verley, designed the kitchen atelier, converting their old barn into a sleek new workspace for La Maison de COCO.
Truffles in nearly a dozen varieties are infused with different delicate tea blends, like La Vie en Rose with its subtle expression of summer roses finishing with a hint of mint