About our Flavors
Because we work with a lot of seasonal ingredients, our flavors change seasonally. I'm also frequently developing new flavors - some of which may not appear on the guide below. To keep up with our latest developments, follow us on Instagram and Facebook where you can read more about the stories behind the flavors. Each one has a unique and special story about how they came to be, and I love sharing them.
Morello cherry caramel encased in dark chocolate.
Our version of a peanut butter cup with Biscoff cookie butter, peanut and Biscoff cookies encased in dark chocolate.
Banana and cream based caramel infused with cinnamon and finished with rum then encased in caramelized white chocolate
Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord.
Lemonrass and pear purees caramelized and encased in dark chocolate then bottomed with a blend of caramelized milk chocolate and almond couverture.
Fresh spearmint, peppermint and green tea infused into creamy milk chocolate ganache.
My personal proprietary blend of chai masala and black tea infused into silky fluid caramel.
Republic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell.
Caramel made with Passionfruit and Mango purée encased in premium white chocolate
Espresso infused caramel on top of a coffee hazelnut gianduja coated in Venezuelan white chocolate.
Pear puree infused with cardamom then caramelized and mixed into white chocolate.
Persian saffron and Madagascar vanilla bean infused into heavy cream then blended into premium white chocolate and encased in 68% dark chocolate.
Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in caramelized white chocolate.
90% dark chocolate ganache encased in 65% dark chocolate.
65% Maracaibo ganache infused with caramelized coconut and lemongrass purees and coated in a 68% dark chocolate shell.
Milk chocolate and Hazelnut Praliné mixed with crispy croquant (contains gluten)
Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in 68% dark chocolate.
Strong and bold flavors of Venezuelan chocolate are infused with espresso and cardamom.
Caramelized raspberry puree infused with rose water and encased in 68% dark chocolate.