I went to MoRoCo today and sampled a dozen or so of their truffles.
Overall, quite nice!
Visually, they were shiny with colorful designs.
In terms of flavor, truffles involving spices or herbs (e.g. cardamom, curry, chai, basil, etc.) were more successful in terms of harmony and balance of the flavors. I may actually have preferred a bit more spice in some of them.
Truffles involving fruits (orange, raspberry, passionfruit, cherry, etc.) were a little too tart, which was overpowering on the palate.
Physically, the exteriors were of appropriate thickness (quite thin) but were a little too hard and brittle. Often, the shell would separate from the interior after being bitten, and I would feel the sharp edges of the chocolate on my tongue. The fillings themselves had an appropriate range of textures, with only one or two being too sticky or thick.
The girl who helped me out was knowledgeable about their line of truffles, and also about their development process (which truffles had recently been improved, which ones were currently under review). She was also very enthusiastic about chocolate and conspicuously cheerful.