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.
Pistachio CardamomPistachio white chocolate ganache infused with cardamom and encased in premium white chocolate
Bananas FosterBanana and cream based caramel infused with cinnamon and finished with rum then encased in caramelized white chocolate
London FogEarl Grey tea and lavender infused into rich buttery fluid caramel then encapsulated in 70% dark chocolate.
Chambord and CreamCreamy white chocolate ganache blended with pureed raspberries and finished with Chambord.
Lemongrass Pear FrangipaniLemonrass and pear purees caramelized and encased in dark chocolate then bottomed with a blend of caramelized milk chocolate and almond couverture.
Masala Chai CaramelMy personal proprietary blend of chai masala and black tea infused into silky fluid caramel.
Blackberry SageRepublic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell.
Passionfruit Mango CaramelCaramel made with Passionfruit and Mango purée encased in premium white chocolate
Hazelnut MacchiatoEspresso infused caramel on top of a coffee hazelnut gianduja coated in Venezuelan white chocolate.
Persian SaffronPersian saffron and Madagascar
vanilla bean infused into heavy cream then blended into premium white chocolate and encased in 68% dark chocolate.
Salted Caramel No. 2Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in caramelized white chocolate.
Coconut Lemongrass65% Maracaibo ganache infused
with caramelized coconut and lemongrass purees and coated in a 68% dark chocolate shell.
Salted Caramel No. 1Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt
then encased in 68% dark chocolate.