Calvados Caramels: Dark chocolate shells filled with dark chocolate caramel dosed with French apple brandy.
		Champagne Cognac “Kisses”: This bittersweet ganache is flavored with a very smooth Champagne Cognac, shaped into “kisses” and dipped in dark chocolate.
		Cinnamon-Sichuan Pepper: Mexican cinnamon sticks and peppercorns are toasted and infused to give a spicy note to bittersweet chocolate. The truffles are rolled in a blend of cocoa and Saigon cinnamon.
		Hazelnut Praline Crispies: A classic combination of Milk Chocolate and homemade hazelnut praline with feuilletine for crunch and dipped in dark chocolate.
		Raspberry Tea: Dark chocolate ganache infused with Raspberry Rooibos Tea and dipped in dark chocolate.
Passion-fruit Ganache: Pureed passion fruit gives an exotic note to a mixture of milk and bittersweet chocolate.
		Himalayan Salt Caramels: Dark chocolate caramels dipped in dark chocolate and sprinkled with Himalayan Pink Salt.

Vanilla Tea Ganache: An infusion of a vanilla-scented tea from the famous tea merchants Mariage-Freres of Paris. It includes floral and coconut notes and is then blended with dark and milk chocolate for a smooth ganache.

Seasonal Flavors:

Aphrodites: Rum-soaked raisins and candied almonds are folded into white chocolate for a sweet and crunchy candy.

Candied Orange and Grapefruit peel, dipped in dark chocolate.

Chambord Dark Chocolate: Chambord, a raspberry liqueur, flavors this smooth bittersweet ganache.

Coconut-Rum Ganache: White chocolate is flavored with rum and sweet coconut, then rolled in toasted coconut.

Ginger Ganache: Fresh grated ginger is infused and blended with bittersweet chocolate, then folded in with a brunoise of candied ginger.

Lavender: Dark chocolate shells filled with white chocolate infused with fragrant Lavender blossoms.

Lime Ganache: Fresh lime juice and grated lime zest add a fresh citrus note to a dark chocolate ganache, which is then molded for an elegant finish.

Mendiants: “Little Beggars” are discs of bittersweet chocolate which are dotted with candied fruits and toasted nuts. Very addictive!

Muscadines: Rich coffee is infused to make a mocha ganache, which is lightly flavored with orange liqueur.

Nadia's S'mores: A layer of hazelnut praline, topped with homemade marshmallow and dipped in dark chocolate.

Saffron: Dark chocolate ganache infused with Spanish Saffron, dipped in dark chocolate and brushed with gold dust.

White Banana Ganache: Dark chocolate molds are filled with a white chocolate ganache which is flavored with fresh bananas, rum and cinnamon.

Preservation: Because only the freshest ingredients are used, we recommend you store the chocolates for no longer than three weeks after purchase. Please store them in an airtight container, in a cool, dry environment.