A spiral of cream caramel dipped in Axiom dark chocolate, then enrobed in Ecuador raw organic cocoa butter.

A baton of hazelnut cremosa crafted with Valrhona’s Illanka Peruvian Piura dark chocolate.

Violet-scented black tea ganache dotted with hazelnut cremosa.

A cool cluster of peanuts, apricots, Nicaraguan 100% dark chocolate, and sea salt in Kenshi 70% Dark Milk Chocolate

Rich butter caramel in Ecuador raw organic 70% dark chocolate.

Blood orange syrup with micro-batch Puerto Rican 100% dark criollo chocolate from Canovanas. Starts bitter, then turns bright and chocolaty!