Our Victoria Patty is a larger version of one of the old family cream recipes we still make today. The smooth cream center is mixed with finely chopped walnuts soaked in brandy, formed into a generous patty, and dipped in Guittard chocolate.

The recipe comes from a family candy-making book dating to the 1800s and is the same Victoria center we use in our smaller cream bonbons. The larger patty simply gives you more of it in each piece.

Available in milk or dark chocolate.