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.
Douglas Fir Pine infused into our rich buttery caramel recipe then encased in our amazing dark chocolate.
I use egg nog from Sassy Cow Creamery as the base for this caramel, then finish it with J. Henry Bourbon's Bellefontaine Reserve (my last bottle), then encase it in white chocolate.
Inspired by my favorite ice cream flavor, I infused fresh spearmint leaves and organic peppermint oil into heavy cream before blending it into a rich creamy white chocolate and finishing it with dark chocolate bits.
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.
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.
Part of our 2021 ugly sweater collection, we kept this one simple. Our award winning caramel, without the salt, just silky, creamy, buttery caramel in dark chocolate.
Ugly sweaters never tasted so good! Calamansi, mango, passionfruit and pineapple, caramelized then encased in dark chocolate.
We decided that deer in confectionery form are hazelnut. Silky creamy milk chocolate hazelnut ganache in a dark chocolate shell.
Part of our 2021 Hanukkah collection. Our award winning Morello cherry caramel all dressed up to honor Hanukkah.
Caramelized sugar on top of a coffee and vanilla bean infused white chocolate ganache, encapsulated in white chocolate decorated with chocolate spray.
Coffee and cardamom infused caramel on top of crispy hazelnut praline encased in dark chocolate. A 2019 AoC Gold winner.
Caramel finished with a generous amount of Libertine Absinthe 72% from the Alsace-Lorraine range in France
Caramel infused with a proprietary blend of comforting spices encapsulated in caramelized white chocolate.
A spot of condensed milk sits on top of an Earl Grey infused dark chocolate ganache.
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.
Lemongrass 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 milk and white chocolate ganache encased in milk chocolate.
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.
Caramelized coconut and lemongrass dark chocolate vegan ganache encased in dark chocolate.
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.