A selection of 6 flavours.
Lemon and Rosemary- Lemon jelly with Rosemary infused ganache.
Ancho Chile- Cacao from Rayen Cooperative in Soconusco, Chiapas, Ancho infused ganache, roasted cacao nibs.
Black Currant- Black currant jam with Vietnamese 70%cacao
Dulse de Leche- Dulse-infused caramel with OK Sea salt.
Bourbon Maple Pecan- Roasted pecan, Giizhigat Maple syrup, bourbon ganache.
Black Sesame Gianduja- 30% black sesame seeds, 70% Chocolate made from beans from Honduras, Peru, and Vietnam. Sumac.
Chocolate is made from the bean in small batches with organic cane sugar. Learn about sourcing and our process by clicking the button on our home page.
We roast fermented cacao beans, crack them, remove the shell (winnowing), and then grind them in a stone grinder for 24 hours then temper to make a smooth and delicious chocolate.