Opalys ganache made with housemade advocaat, vanilla, and nutmeg; topped with brandy
A Traditional Dutch alcoholic beverage made from eggs, sugar, and brandy --> essentially American Eggnog
A layer of pureed chestnuts topped with marshmallow and finished with a shortbread crust
A French dessert made with pureed, sweetened chestnuts topped with whipped cream, resembling the mountain Mont Blanc.
German spiced butter ganache with crystallized ginger and candied orange and bits of speculoos
A traditional German cookie made during Christmas with lots of spices, candied fruit, and toasted nuts.
Roasted honey glazed almonds ground into a praline with bits of crunchy almonds with a layer of a dark chocolate honey ganache
Originally from the Moorish Conquest of the early middle ages, Turron is very popular during the festive season in Spain, a delicious honeyed almond nougat
Crunchy Poppy Seed Orelys Ganache layered with a Walnut Crunch
Exclusively served on Christmas Eve in Poland, makowki is a poppy seed bread pudding made by boiling poppy seeds in milk and sugar
A Dark chocolate ganache made with a blended red wine, cinnamon, cloves, and oranges
Germany & Austria’s favorite Christmas drink is a spiced, mulled wine that literally means “Glow Wine” derived from the red hot irons used to heat the wine across the country to be sipped during the outdoor Christmas markets
A milk chocolate ganache with biscuits, figs, and oranges layered with a dark chocolate clove ganache.
A staple on a British Christmas table, Figgy Pudding is steamed pudding like cake with dried fruits, suet, and spices with a lot of history
White chocolate ganache infused with organic peppermint leaves layered with an oreo crunch
Peppermint Candy canes adorn the trees during the holidays and have come to be a symbol of the holidays around the world
Amarena Cherries in a cordial syrup encased in a dark chocolate shell
Cherry cordials have a long history as a medicinal drink starting in the 1400’s, making its way to France as a boozy chocolate and then landing in the US as a traditional holiday confection
Cranberries infused with fresh rosemary and blended with a milk caramel in a white chocolate shell
Hundreds of years ago cranberries were a mainstay of the daily American diet, coming from the sandy bogs of New England, but now they’re synonymous with a tart sauce on the dinner table during the holiday
Strawberry pate de fruit + floral peppercorn milk chocolate ganache.
A layer of a warm, spiced dark chocolate ganache followed by a layer of house-made pistachio gianduja.
A dark chocolate coconut milk ganache infused with fragrant French Lavender flowers.
Toasted black sesame seeds coarsely ground and blended with a dark chocolate ganache infused with fresh ginger.
Flavorful fruity caramel steeped in fennel seeds and finished off with pineapple puree.
A creamy 34% white chocolate ganache infused with cardamom and finished with a touch of rose water encased in 64% dark chocolate shell
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.
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.
A coconut milk ganache with an infusion of a Jamaican curry spice made of turmeric, coriander, cumin, anise, and allspice.
Caramelized Cashews ground into a paste and finished with milk chocolate and Vietnamese Cinnamon
A butter ganache infused with Masala Chai and blended with a caramelized white chocolate
A luscious milk caramel popular in South America with a touch of warming cinnamon encased in a dark chocolate shell
Homemade marshmallow layered with a crunchy graham cracker bottom and finished with a dark chocolate shell.
Crunchy Pecan Praline layered with a smoked Pecan Wood Maple ganache.
A sweet, fragrant white chocolate ganache steeped in chamomile flowers, Madagascar vanilla bean, and a bit of lavender.
An American Classic, a light caramel with crunchy, salted pecans enrobed in dark chocolate
A butter ganache blended with guanduja and caramelized hazelnuts, and finished by hand dipping in dark chocolate.
Blueberry puree blended with a 34% white chocolate and steeped in lime zest for a fruity, refreshing bite.
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.
Roasted Macadamias ground into a smooth praline with vegan milk chocolate and crunchy nibs.
A peanut butter milk chocolate gianduja layered with a strawberry balsamic butter ganache, creating our own twist to the classic PB&J.
Crunchy Cookie Butter Praline enrobed in Dark Chocolate
85% Colombian dark chocolate with roasted cocoa nibs
Smooth, Silky 72% Venezuelan Dark Chocolate, with notes of chestnut and currants
70% Guanaja Chocolate blended with house roasted hazelnuts finished with fluer de sel
68% Wild Bolivian Cacao with pieces of candied orange
66% Caribbean dark chocolate infused with Java Pura Espresso Beans
46% Dominican Republic milk chocolate, giving between the sweetness of milk and the intensity of cocoa
32% Caramelized White Chocolate laced with roasted cocoa nibs
Caramel milk couverture made with high quality caramelized sugar and finest Swiss milk
A 64% Madagascar Dark Chocolate with a touch of ground cardamom, rolled in cocoa powder.
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