An unexpected spicy-salty infusion of freshly ground szechuan peppercorns in a milk chocolate ganache.
A luscious milk caramel popular in South America with a touch of warming cinnamon encased in a dark chocolate shell.
garam masala pistachio
A layer of a warm, spiced dark chocolate ganache followed by a layer of house-made pistachio gianduja.
Homemade marshmallow layered with a crunchy graham cracker bottom and finished with a dark chocolate shell.
A milk chocolate maple syrup ganache with bits of roasted pecans enrobed in a dark chocolate shell.
A sweet, fragrant white chocolate ganache steeped in chamomile flowers, Madagascar vanilla bean, and a bit of lavender.
A dark chocolate coconut milk ganache infused with fragrant French Lavender flowers.
An American Classic, a light caramel with crunchy, salted pecans enrobed in dark chocolate.
Black Sesame Ginger
Toasted black sesame seeds coarsely ground and blended with a dark chocolate ganache infused with fresh ginger.
Pineapple Fennel Caramel
Flavorful fruity caramel steeped in fennel seeds and finished off with pineapple puree.
A butter ganache blended with guanduja and caramelized hazelnuts, and finished by hand dipping in dark chocolate.
A creamy 34% white chocolate ganache infused with cardamom and finished with a touch of rose water encased in 64% dark chocolate shell.
Blueberry puree blended with a 34% white chocolate and steeped in lime zest for a fruity, refreshing bite.
Five Spice Praline
Hazelnut praline infused with a blend of spices based on the Chinese philosophy of balancing yin and yang for your taste buds.
Tart passion fruit shines in this white chocolate ganache with the bright passion fruit puree.
An 85% dark chocolate infused with a blend of chipotle peppers and adobo sauce for smoky-spicy kick.
A dark chocolate coffee cup filled with a milk chocolate ganache infused with Java Pura’s whiskey barrel aged coffee beans.
A delicate lychee pate de fruit brightened with sweet basil in a milk chocolate ganache.
A fruity, tropical combination of guava puree, tangy tamarind, and white chocolate.
A tangy caramel with mango, passion fruit, and coconut milk, enrobed in a 38% milk chocolate.
Roasted and salted Macadamia nuts ground into a paste and blended with milk chocolate and enrobed in white chocolate.
A 64% Madagascar Dark Chocolate with a touch of ground cardamom, rolled in cocoa powder.
A coconut milk ganache with an infusion of a Jamaican curry spice made of turmeric, coriander, cumin, anise, and allspice.
A peanut butter milk chocolate gianduja layered with a strawberry balsamic butter ganache, creating our own twist to the classic PB&J.