It's all made in small batches, three pounds at a time. Norman works with dark, milk, and white chocolate-she uses a French brand called DGF for the shells-and makes 15 different fillings, such as strawberry, raspberry, banana, blood orange, and lemon, which tastes like lemon-meringue pie. She also does elegant almond clusters bound together with a bit of chocolate and hand-cut pat de fruit, a jellied fruit paste that's like an upmarket Chuckle. Some of the chocolates are textured, and some have cocoa-butter transfers with geometric designs giving them a 3-D effect. Besides being crafted in small batches, Blue Moon chocolates are smaller and more delicate than the typical filled bonbon-Norman uses special molds.