A ganache of 68% Ghana dark chocolate and Ethiopian Yirgacheffe espresso enrobed in 71% Ecuadorian dark chocolate.
Sweet blueberry jelly in our own proprietary blend of 67% Madagascar Tango dark chocolate.
Farnham Hill Hard Cider, Cider syrup, and Mack’s Macoun apples in 43% Tikal milk chocolate.
Habanero Caramel in Nicaragua 80% dark chocolate
A chocolate fez of Moroccan spices, olive oil and mandarin orange. In Kenshi and Axiom chocolates.
Creamy apple & pear ganache with just a hint of coarse salt.