Vibrant Yuzu butter caramel from Dad Tango’s yuzu tree finished in Tango 67%.

Dark cranberry espresso ganache with a toasted hazelnut dipped in Ivoire white chocolate and finished with an espresso bean!

Plantains slow-cooked in browned butter & brown sugar with a pinch of allspice and blended with Danta Grenada 40% white chocolate.

Tangerine caramel from Mom Tango’s tangerines lightly enrobed in Tango 67% dark chocolate.

Mom Tango’s fresh tangerines in caramel dusted with Riverwalk Roaster’s espresso & Pacari raw organic cocoa powder. Sold by the pair.

Ganache of espresso and fresh cranberries in Patric 67% Peruvian dark chocolate.

Truffle made from Australian Murray River salt & Tequila in Kenshi 70% Dark Milk Chocolate