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.

Cookie Butter (NF, PF)

Speculoos cookie ganache encased in white chocolate. (contains gluten) (NF, PF)

Pili Pili (Pepper) (GF, NF, PF)_edited

This is spicy hot. Carolina Reaper and Fatalii peppers, and cinnamon infused into buttery caramel then encased in daerk chocolate, (GF, NF, PF)

Kalamansi Caramel (GF, NF, PF)

Kalamansi puree, blended with pineapple, passionfruit and mango purees, caramelized then encased in dark chocolate. (GF, NF, PF)

Sahlep (GF

White chocolate ganache infused with cinnamon, orange blossom water, rose water and Madagascan vanilla, in a white chocolate shell. (GF, NF, PF)

Ube & Coconut (GF, PF, NF)

Ube (purple yam) and coconut white chocolate ganache encased in white chocolate. (GF, NF, PF)

Nazareth

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.

Passionfruit Mango Caramel

Caramel made with Passionfruit and Mango purée encased in premium white chocolate. (GF, NF, PF)

Lemongrass Pear Frangipane

Lemongrass and pear purees caramelized and encased in dark chocolate then bottomed with almond couverture. (contains almond) (PF, GF, V)

Pistachio Rose

Pistachio paste and rose water ganache encased in white chocolate. (GF, PF)

Turkish Coffee (GF, NF)

Coffee and Cardamom infused single origin Venezuelan dark chocolate ganache encased in dark chocolate.

Morello Cherry

Morello cherry puree caramelized and encased in 68% dark chocolate. (NF, PF, GF)

Coffee Creme Brulee

Caramelized sugar on top of a coffee and vanilla bean infused white chocolate ganache, encapsulated in white chocolate. (NF, PF, GF)

Blackberry Sage

Republic of Tea Blackberry Sage Tea infused into Venezuelan dark chocolate ganache in a dark chocolate shell. (GF, NF, PF)

Blue Violet

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)

Chambord and Cream

Creamy white chocolate ganache blended with pureed raspberries and finished with Chambord. (GF, NF, PF)

Hazelnut Praline

Milk chocolate and Hazelnut Praliné mixed with crispy croquant then encased in dark chocolate. (contains gluten) (PF)

Roseberry

Caramelized raspberry puree infused with rose water and encased in 68% dark chocolate. (GF, NF, PF)

Persian Saffron

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)

Peanut Butter Cup (V, GF, Sugar Free)

Peanut filling inside of 55% dark sugar free chocolate.

Cardamom Pear

Pear puree infused with cardamom then caramelized and encased in premium white chocolate. (GF, NF, PF)

Salted Caramel No. 1

Caramel infused with Madagascar vanilla bean and finished with Maldon sea salt then encased in 68% dark chocolate. (GF, NF, PF)