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.
Pistachio & rose ganache encased in white chocolate.
Pistachio ganache infused with rose water and encased in premium white chocolate.
Guava caramel ganache encased in single origin white chocolate from Ecuador.
Caramelized sugar on top of a coffee and vanilla bean infused white chocolate ganache, encapsulated in white chocolate decorated with chocolate spray.
Ube (purple yam) and coconut white chocolate ganache encased in white chocolate and colored naturally with purple yam.
A spot of condensed milk sits on top of an Earl Grey infused dark chocolate ganache.
Morello cherry caramel encased in dark chocolate.
Lemongrass and pear purees caramelized and encased in dark chocolate then bottomed with a blend of caramelized milk chocolate and almond couverture.
Republic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell.
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.
Caramel made with Passionfruit and Mango purée encased in premium white chocolate
Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord.
Milk chocolate and Hazelnut Praliné mixed with crispy croquant (contains gluten)
Caramelized raspberry puree infused with rose water and encased in 68% dark chocolate.
Persian saffron and Madagascar vanilla bean infused into heavy cream then blended into premium white chocolate and encased in 68% dark chocolate.
Coffee and cardamom infused caramel on top of crispy hazelnut praline encased in dark chocolate. A 2019 AoC Gold winner.
Our award winning caramel on top of a green apple pate de fruit (fruit jelly), encased in caramelized white chocolate with a dark chocolate bottom.
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
Caramel finished with a generous amount of Libertine Absinthe 72% from the Alsace-Lorraine range in France
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 milk and white chocolate ganache encased in milk 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.
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.
Caramelized coconut and lemongrass dark chocolate vegan ganache encased in dark chocolate.
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.