UNSHORE – Qing Xin Red tea ganache over blood orange paté de fruit, finished with a banglé marshmallow frog at … Read More

Devine Iodine • Montaigne Bleue ganache Finished in Puerto Rico 70% dark and Belize Pure Criollo Heirloom 45% sweet milk … Read More

Blueberry cloud caramel Finished in Itenez 65% dark milk and a dark chocolate blend tossed with bright chai Spices and … Read More

Hydrozoa • Blueberry cloud caramel finished in Mexico 37% white and Belize Pure Criollo Heirloom 45% sweet milk chocolate & … Read More

RED TEA BLUES – Qing Xin Red tea in Mr Phuoc’s Vietnam Heirloom no.18 dark chocolate, finished in Puerto Rico … Read More

Idle Remaining • Blueberry cloud caramel Finished in Itenez 65% dark milk and Criollo 45% sweet milk with powdered onza … Read More