A MID Wales company is buzzing after supplying honey to create special chocolate truffles for the Queen’s 90th birthday celebrations.

Raw Welsh Wildflower Honey from Hilltop Honey, based at Caersws, near Machynlleth, was chosen by Iain Burnett, the Highland Chocolatier from Perthshire, Scotland, as the Welsh ingredient to make The Sandringham Velvet Truffle®, a blackcurrant and cream truffle.

Blackcurrants from the royal gardens at Sandringham Estate, Scottish cream from a single Perthshire herd, butter from Northern Ireland and Welsh Wildflower Honey were used to create the dark chocolate treat, which was presented to the Queen on her birthday.

Ninety boxes of the chocolates were also sold with a specially commissioned commemorative postage stamp at Selfridges to mark the first day of issue of the Queen’s 90th birthday postage stamps on a limited edition souvenir card.

An additional 90 chocolates were sold in New York City through Li-Lac Chocolates.

“It was a massive honour to be asked to supply the Welsh ingredient for the Queen’s birthday truffles,” said Hilltop Honey’s managing director Scott Davies, pictured.

“The international publicity associated with the truffles can only be good for business and I hope the Queen enjoyed them.”

See this week’s south editions for the full story, in shops and online on Wednesday