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.
Hazelnut and coffee infused dark milk chocolate ganache encased in dark chocolate. (GF, PF)
Tart keylime caramel on top of shortbread crust. (NF, PF)
70% single origin dark chocolate from Ecuador infused with peppermint, Madagascar vanilla bean and spearmint. (GF, NF, PF)
Our valentine's edition of this popular vegan piece. Strawberry caramel infused with fresh basil, encased in dark chocolate. (V, GF, PF, NF)
Grapefruit and elderberry caramel ganache encased in white chocolate. (GF, NF, PF)
Strawberry jam on top of vanilla bean and strawberry infused white chocolate ganache. (GF, NF, PF)
Mixed berry jam on top of peanut praline, encased in dark chocolate. (GF, NF, V)
Fruity guava caramel encased in white chocolate.
Blend of green and black teas, peppermint and spearmint infused into a dark milk chocolate ganache then encased in dark chocolate. (PF, NF, GF)
Dulce de leche and banana ganache bottomed with a biscuit crust. (NF, PF)
Peanut butter and cookie butter, tempered with vegan milk chocolate and crushed speculoos cookies encased in dark chocolate. (V, NF)
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 infused 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, V)
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)
