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 white chocolate ganache infused with cardamom and encased in premium white chocolate
Bananas Foster
Banana and cream based caramel infused with cinnamon and finished with rum then encased in caramelized white chocolate
London Fog
Earl Grey tea and lavender infused into rich buttery fluid caramel then encapsulated in 70% dark chocolate.
Chambord and Cream
Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord.
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
Fresh spearmint, peppermint and green tea infused into creamy milk chocolate ganache.
Masala Chai Caramel
My personal proprietary blend of chai masala and black tea infused into silky fluid caramel.
Blackberry Sage
Republic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell.
Passionfruit Mango Caramel
Caramel made with Passionfruit and Mango purée encased in premium white chocolate
Hazelnut Macchiato
Espresso infused caramel on top of a coffee hazelnut gianduja coated in Venezuelan white chocolate.
Cardamom Pear
Pear puree infused with cardamom then caramelized and mixed into white chocolate.
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
Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in caramelized white chocolate.
Sayari Cocoa
90% dark chocolate ganache encased in 65% dark chocolate.
Coconut Lemongrass
65% Maracaibo ganache infused
with caramelized coconut and lemongrass purees and coated in a 68% dark chocolate shell.
Earl Grey
Bergamot tea infused into 65% Peruvian dark chocolate ganache.
Hazelnut Praline
Milk chocolate and Hazelnut Praliné mixed with crispy croquant (contains gluten)
Salted Caramel No. 1
Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt
then encased in 68% dark chocolate.
Turkish Coffee
Strong and bold flavors of Venezuelan chocolate are infused with espresso and cardamom.
Roseberry
Caramelized raspberry puree infused with rose water and encased in 68% dark chocolate.
More Flavors

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London Fog

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