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.
ALLERGEN KEY:
GF = gluten free.
NF = nut free.
PF = peanut free.
V = vegan/made without ingredients derived from animals.
Please keep in mind that we are not a gluten free, nut free or peanut free facility.
White chocolate ganache infused with ceremonial grade matcha, lychee and Jasmine flowers then encased in dark chocolate. (GF, NF, PF)
Pistachio paste and rose water ganache encased in white chocolate. (GF, NF, PF)
Browned butter, Ceylon cinnamon, nutmeg, Madagascan vanilla bean and rum infused into a caramelized white chocolate ganache then encased in white chocolate. (GF, NF, PF)
Keylime caramel on top of a crunchy cookie base then encased in 68% dark chocolate. (NF, PF)
Morello cherry puree caramelized and encased in 68% dark chocolate. (NF, PF, GF)
Caramelized sugar on top of a coffee and vanilla bean infused white chocolate ganache, encapsulated in white chocolate. (NF, PF, GF)
A spot of condensed milk sits on top of an Earl Grey infused dark chocolate ganache. (NF, PF, GF)
Lemongrass and pear purees caramelized and encased in dark chocolate then bottomed with almond couverture. (contains almond) (PF, GF)
Republic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell. (GF, NF, PF)
Inspired by a confection we fell in love with on a trip to Gent, Belgium: the Cuberdon this unique piece is a blend of caramelized blueberry and raspberry finished with creme de violette. (GF, NF, PF)
Caramel made with Passionfruit and Mango purée encased in premium white chocolate. (GF, NF, PF)
Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord. (GF, NF, PF)
Milk chocolate and Hazelnut Praliné mixed with crispy croquant then encased in dark chocolate. (contains gluten) (PF)
Caramelized raspberry puree infused with rose water and encased in 68% dark chocolate. (GF, NF, PF)
Persian saffron and Madagascar vanilla bean infused into heavy cream then blended into premium white chocolate and encased in 68% dark chocolate. (GF, NF, PF)
Our version of a peanut butter cup with Biscoff cookie butter, peanut and Biscoff cookies encased in dark chocolate. (contains gluten and peanuts). (V, GF)
Spearmint, peppermint and green tea infused into creamy milk chocolate ganache then encased in dark chocolate. (GF, NF, PF)
Pear puree infused with cardamom then caramelized and encased in premium white chocolate. (GF, NF, PF)
Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in 68% dark chocolate. (GF, NF, PF)