Our final bonbon. Pineapple espresso cloud caramel in Bolivia Alto Ben 75% dark chocolate. Painted by chocolatier Kiki Bagley. Everything … Read More

Highest donation: $1000; Lowest donation still in the running: $120. Donate now for your chance at the last bonbons and … Read More

Costa Rica pink pineapple cloud caramel with fenugreek, anise, and a splash of Fuji Japanese whiskey cast in Curry dark … Read More

House made oat, nut, and dried fruit granola layered with (vegan) coconut caramel and cast in Bolivia dark blend. Grape … Read More

THREE VISIONS – Red bean & dark chocolate (Bolivia Alto Beni 75%) nougat layered with Granola Gianduja (Pecans, maple, all … Read More

Hojicha tea from Sakarai Japanese Tea Experience paired with citrussy Puerto Rico 56% dark milk chocolate, finished in Belize Pure … Read More

Hojicha tea from Sakarai Japanese Tea Experience (thank you Angela and William) blended with Puerto Rico 56% dark milk chocolate … Read More