Butter toffee praline infused in Peruvian Piura dark chocolate

Vanilla Caramel with Apple-rum syrup in dark and milk chocolates.

Toffee, almond and Peruvian Piura milk chocolate filling in 60% Axiom dark chocolate

A smooth ganache of persimmon, pineapple and Imperial Sichuan peppercorn dipped in 60% Axiom dark chocolate.

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.