Our 2025 menu has added seven new chocolates to the roster, for a total collection of 30 that were created by the entire team. We will introduce and rotate them throughout the coming year.

Using only ethical chocolate is essential to us, and has been our practice since Catherine started the company in 2014:  while 90% of the chocolate we use comes from E. Guittard, we also use Valrhona's Manjari from Madagascar and Felchlin's caramelized white.  All three of our chocolate providers exceed Fair Trade standards, which ensures there is NEVER child labor, provides fair wages for the farmers, and helps farmers build sustainable agricultural practices.  We will never use a chocolate that hasn't been vetted for those standards.

The entire April Collection comprises the chocolates described below. As with all our confections, our chocolates are made with local cream and butter, and organic citrus.

LA COLLECTION, April 2025: 

72% Guittard dark chocolate shells:

NEW!  Blueberry Goat Cheese:  a blueberry pâte de fruits is offset by the zing of a gentle goat cheese ganache.

NEW!  Coconut Guava:  a coconut ganache and a guava pâte de fruits create the perfect tropical chocolate. Vegan.

Hazelnut Toffee:  a whole roasted Oregon hazelnut encased in a toffee ganache.

NEW!  Lemon Poppyseed:  a tart lemon pâte de fruits offset with a poppyseed  ganache.

NEW!  Lychee Jasmine:  a lychee pâte de fruits with a gentle jasmine tea infused ganache.

Orange Creamsicle:  an orange and mandarin pâte de fruits balanced by a crème fraîche ganache.

Palet d'Or: we make this classic dark chocolate ganache with a beautiful Valrhona Madagascar Criollo.  One for chocolate purists.

Passion Fruit Vanilla:  this chocolate has two ganaches:  a tart passion fruit ganache and a mellow Madagascar vanilla ganache. 2023 Silver medal winner/Academy of Chocolate, UK.

Pineapple Black Pepper: this chocolate has a pineapple pâte de fruits and a fresh black pepper ganache. 2022 Bronze medal winner/Academy of Chocolate, UK.

Salted Caramel:  our bittersweet salted caramel ganache is made with local cream and butter.  This chocolate also contains Madagascar vanilla and Guérande fleur de sel.

Turkish Coffee:  a beautiful balance between a local coffee ganache and a gentle cardamom ganache. 2021 Bronze medal winner/Academy of Chocolate, UK.

41% Guittard milk chocolate shells:

Bananas Foster:  a bananas ganache and candied walnuts are flavored with a bit of rum and vanilla. 2021 Bronze medal winner/Academy of Chocolate, UK.

NEW! Fennel Pistachio:  Provence in a bite!  Gentle liquorice notes come from a fresh fennel ganache, with the crunch of pistachios and candied Meyer lemon.

Mexican Hot Chocolate:  another of our spicy but not too hot chocolates, with heat from annatto seed, cayenne pepper, Mexican cinnamon, and Mexican vanilla. 2021 commendation - Academy of Chocolate, UK.

Milk Crunch:  milk and dark chocolate ganaches paired with candied cocoa nibs for the perfect crunch.

Pistachio Raspberry:  this chocolate has three components: a pistachio ganache made with organic pistachios, which we grind smooth in our stone grinder; a raspberry pâte de fruits; and a small piece of organic candied Meyer lemon.  2022 Gold medal winner, NW Chocolate Alliance Global Awards. 2022 Silver medal winner/Academy of Chocolate, UK.

Salted Caramel:  the milk version of our classic described in the dark section.

Thai Tea:  a beautiful Thai tea infused ganache with lime and ginger.