Blood orange syrup with micro-batch Puerto Rican 100% dark criollo chocolate from Canovanas. Starts bitter, then turns bright and chocolaty!
Silky Guatemalan “Finca Los Ujuxtes” 60% dark chocolate ganache with traditional chocolate spices.
Spanish smoked paprika caramel truffle with “Cru Sauvage” wild Bolivian chocolate finished in coarse sugar and Cayman sea salt.
Buttery smoked Spanish paprika caramel delicately enrobed in Axiom 60% dark chocolate.
Dark Ecuador chocolate citrus ganache wrapped with delicate marshmallow and enrobed in Ecuador dark and Ivoire or just Ivoire chocolate.
Bright minneola tangerine confit in Pacari raw organic 70% Ecuador dark chocolate finished in Ecuador.