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.
Part of our tribute to the cuisine of the Levant, this piece is inspired by the warm winter drink. White chocolate ganache infused with orange blossom, rose, cinnamon and nutmeg, encased in white chocolate. (GF, NF, PF)
Pomegranate molasses atop a vegan almond ganache, then encased in dark chocolate. (V, PF, GF)
Orange infused date syrup layered atop a crispy sesame praline then encased in dark chocolate. (V, GF, NF, PF)
Lemon caramel on top of a blueberry and lavender infused ganache, encased in dark chocolate.
Calamansi and tropical fruit puree, caramelized then encased in dark chocolate. (Contains a blend of tropical fruits including pineapple, mango, passionfruit and calamansi).
Strawberry and vanilla infused white chocolate ganache encased in dark chocolate.
Hazelnut milk chocolate ganache encased in dark chocolate.
Morello cherry caramel on top of lychee and rose infused white chocolate ganache, encased in dark chocolate.
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.
Madagascar vanilla infused marshmallow on top of a cold smoked cookie base, encased in dark chocolate. (NF, PF) (Contains cooked egg whites for the marshmallow. No gelatin)
Coconut & lemongrass purees caramelized and emulsified with 72% single origin dark chocolate from Venezuela. (contains sunflower butter) (V, GF, NF, PF)
Caramelized guava puree encapsulated in premium white chocolate. (NF, GF, PF)
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)
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 cookie butter, peanut praline and Biscoff cookies encased in dark chocolate. (contains gluten and peanuts). (V)
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)