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| A chewy butter caramel that we make in house, dipped in dark chocolate and sprinkle with flakes of French Fleur de Sel (sea salt) from the Camargue. |
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| A red hand-painted hemisphere filled with a smoky warm ancho chile and cinnamon ganache, suitable for even the most cautious chocolate lover, as the spiciness takes a backseat to the warmth. |
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| An orange hand-painted hemisphere filled with a soft blood orange dark chocolate ganache. Blood orange is a naturally sweeter and darker orange, perfectly combined with dark chocolate ganache. |
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| A yellow hand-painted hemisphere filled with our South American soft caramel (dulce de leche), dark chocolate, and heavy cream. |
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| A green hand-painted hemisphere filled with a peppermint dark chocolate soft ganache. |
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| A blue hand-painted hemisphere filled with a milk chocolate ganache. A great option for all chocolate lovers. |
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| Our melted dark chocolate combined with heavy cream. Dusted with a chocolate cocoa powder, it is a true French flavor ganache. |
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| This is our French-style raspberry dark chocolate truffle ganache that we then roll in powdered raspberry |
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| We use our locally roasted BLU Boy espresso to make this mocha dark chocolate ganache. It's the perfect afternoon pick me up! We use locally roasted espresso from Brown County Coffee. |
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| We combine our strawberry dark chocolate ganache with Minus8 ice wine vinegar. Minus8 is a naturally sweet, slightly tart vinegar made from ice wine.
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| Fiori di Sicilia is an Italian floral essence used in Italian baking. We combine a small amount with our dark chocolate ganache for a subtle floral quality with slight citrus overtones. |
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| Our high-percentage milk chocolate and heavy cream ganache surrounded by a dark chocolate shell. It's a combination that will satisfy milk and dark chocolate lovers alike. |
