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 Cardamom
Pistachio Cardamom

Pistachio white chocolate ganache infused with cardamom and encased in premium white chocolate

Bananas Foster
Bananas Foster

Banana and cream based caramel infused with cinnamon and finished with rum then encased in caramelized white chocolate

London Fog
London Fog

Earl Grey tea and lavender infused into rich buttery fluid caramel then encapsulated in 70% dark chocolate.

Chambord and Cream
Chambord and Cream

Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord.

Lemongrass Pear Frangipani
Lemongrass Pear Frangipani

Lemonrass and pear purees caramelized and encased in dark chocolate then bottomed with a blend of caramelized milk chocolate and almond couverture.

Moroccan Mint
Moroccan Mint

Fresh spearmint, peppermint and green tea infused into creamy milk chocolate ganache.

Masala Chai Caramel
Masala Chai Caramel

My personal proprietary blend of chai masala and black tea infused into silky fluid caramel.

Blackberry Sage
Blackberry Sage

Republic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell.

Passionfruit Mango Caramel
Passionfruit Mango Caramel

Caramel made with Passionfruit and Mango purée encased in premium white chocolate

Hazelnut Macchiato
Hazelnut Macchiato

Espresso infused caramel on top of a coffee hazelnut gianduja coated in Venezuelan white chocolate.

Cardamom Pear
Cardamom Pear

Pear puree infused with cardamom then caramelized and mixed into white chocolate.

Persian Saffron
Persian Saffron

Persian saffron and Madagascar vanilla bean infused into heavy cream then blended into premium white chocolate and encased in 68% dark chocolate.

Salted Caramel No. 2
Salted Caramel No. 2

Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in caramelized white chocolate.

Sayari Cocoa
Sayari Cocoa

90% dark chocolate ganache encased in 65% dark chocolate.

Coconut Lemongrass
Coconut Lemongrass

65% Maracaibo ganache infused with caramelized coconut and lemongrass purees and coated in a 68% dark chocolate shell.

Earl Grey
Earl Grey

Bergamot tea infused into 65% Peruvian dark chocolate ganache.

Hazelnut Praline
Hazelnut Praline

Milk chocolate and Hazelnut Praliné mixed with crispy croquant (contains gluten)

Salted Caramel No. 1
Salted Caramel No. 1

Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in 68% dark chocolate.

Turkish Coffee
Turkish Coffee

Strong and bold flavors of Venezuelan chocolate are infused with espresso and cardamom.

Roseberry
Roseberry

Caramelized raspberry puree infused with rose water and encased in 68% dark chocolate.