Lillie Belle Farms- Hand Made Chocolates

Lillie Belle Farms- Hand Made Chocolates Used to be a chocolate shop. For 24 years. Now exploring other artistic endeavors Please visit our shop in Southern Oregon and see how it's made!

Our award winning, artisan chocolates are completely hand-made using time-honored European techniques, but with a true American twist. Our luscious ganaches, bon-bons, caramels and gourmet chocolate gifts have been pleasing chocolate lovers for over 20 years. All of our exotic caramels, luxury truffles, and "Bean to Bar" chocolate bars are made with organic chocolate. From single origin bars for the purists, to the spicy cayenne caramels and absolutely decadent blue cheese truffles, find out for yourself why Lillie Belle Farms has been chosen as one of America's Top 10 Chocolatiers. Our artisan tasting room is open to the public and our kitchen is behind glass. Come watch our chocolate artists hard at work creating over 100 different flavors of chocolate delights.

The sea sponge is in play! Long way to go but feelin groovy
09/11/2026

The sea sponge is in play! Long way to go but feelin groovy

So if you find a couple of little paintings you started back in 1991 and they were not yet signed, it is OK to complete ...
08/19/2026

So if you find a couple of little paintings you started back in 1991 and they were not yet signed, it is OK to complete them 35 years later right?

Who is comin to the Britt tonight???
08/05/2026

Who is comin to the Britt tonight???

A new texture piece on the easel. “The Shallows” 12”x16” Acrylic on canvas.
07/29/2026

A new texture piece on the easel. “The Shallows” 12”x16” Acrylic on canvas.

07/24/2026

Next up on your summer staple is Baba Ganoush. A personal favorite when my eggplants are ripe. This morning I took 4 Japanese eggplants from my garden. I placed a small metal screen over a burner on my stove and set them on it. I turned them frequently and made sure the skin was charred all the way around and they were squishy. I put them in bowl and covered it to let them finish steaming all the way through. About 20 minutes.

I peeled the charred skin off and chopped those mushy innards up fine. Put them in a bowl with:

2 finely chopped garlic cloves
1 tblsp Tahini
1/2tsp salt
2tblsp olive oil
Juice from 1/2 a lemon
Pinch of cumin
Pinch of red pepper flakes
Adjust salt to taste

Then stirred the heck out of it. It became creamy and Smokey and wonderful. When serving you can top it with toasted pine nuts, chopped flat leaf parsley and some more olive oilYou can scoop it up with anything, carrots, celery, pita bread, what have you

Address

Central Point, OR

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm

Telephone

+15416642815

Website

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