About our Flavors
Because we work with a lot of seasonal ingredients, our flavors change seasonally. We’re also frequently developing new flavors - some 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.
ALC = contains alcohol.
Please keep in mind that we are not a gluten free, nut free or peanut free facility.
Fresh strawberry purée infused with fresh basil then encased in dark chocolate. (V, NF, PF, GF)
Matcha and lychee infused white chocolate ganache encased in dark chocolate. (GF, NF, PF)
Calamansi, pineapple, mango, passionfruit and guava caramelized and encased in dark chocolate. (GF, NF, PF)
Caramelized cherry on top of a white chocolate ganache infused with lychee and rose.
Bright and fruity peach caramel ganache on top of a layer of shortbread then encased in 68% dark chocolate.
A caramelized guava encased in premium white chocolate.
Keylime caramel on top of a buttery short crust.
Caramelized blueberry on top of a shortbread crust. Tastes JUST like blueberry pie! (NF, PF)
This is spicy hot. Carolina Reaper and Fatalii peppers, and cinnamon infused into buttery caramel then encased in daerk chocolate, (GF, NF, PF)
Ube (purple yam) and coconut white chocolate ganache encased in white chocolate. (GF, NF, PF)
Caramel on top of pistachio praline, both infused with Palestinian olive oil from Nabali and Kalamata olives. Made in collaboration with Olive Odyssey, you can read about the farmers who produce these oils at oliveodyssey.com.
Caramel made with Passionfruit and Mango purée encased in premium white chocolate. (GF, NF, PF)
Lemongrass and pear purees caramelized and encased in dark chocolate then bottomed with almond couverture. (contains almond) (PF, GF, V)
Pistachio paste and rose water ganache encased in white chocolate. (GF, PF)
Coffee and Cardamom infused single origin Venezuelan dark chocolate ganache encased in dark chocolate.
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)
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)
Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord. (GF, NF, PF)
Vegan milk chocolate and Hazelnut Praliné mixed with crispy croquant then encased in dark chocolate. (contains gluten) (V, 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)
Crunchy vegan peanut praline encased in premium dark chocolate. (V, GF, PF) contains peanuts
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)
