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.
Guava caramel encased in premium white chocolate.
Keylime caramel on top of a crunchy shortbread crust then encased in 68% dark chocolate.
Peach caramel on top of a crunchy shortbread base then encased in 68% dark chocolate.
Dark chocolate crisp pearls embedded in our made strawberry marshmallow. (Contains beef gelatin, has gluten).
Caramel made with Passionfruit and Mango purée encased in premium white chocolate. (GF, NF, PF)
Morello cherry caramel infused with lychee and rose on top of a vanilla white chocolate ganache then encased in dark chocolate.
White chocolate ganache infused with Madagascar vanilla bean and lychee then encased in 68% dark chocolate.
Lemongrass and pear purees caramelized and encased in dark chocolate then bottomed with almond couverture. (contains almond) (PF, GF)
Pistachio paste and rose water ganache encased in white chocolate. (GF, NF, PF)
Ube (purple yam) and coconut ganache encased in premium white chocolate and colored naturally with Ube. (GF, NF, PF)
Raspberry jam on top of rose and lychee ganache.
Coffee and Cardamom infused single origin Venezuelan dark chocolate ganache encased in dark chocolate.
Creamy white chocolate ganache infused with blackberries, elderflower and lemon, then encased in dark chocolate.
Creamy white chocolate ganache infused with lavender flowers, bergamot, grapefruit and lemon.
Coffee infused caramel encased in 68% dark chocolate. (NF, PF, GF)
Calamansi and tropical fruits caramelized then encased in premium white chocolate. (GF, 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)
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)
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)