We are so thrilled to introduce you to our 2025 menu!  We have 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 January Collection comprises just 18 chocolates as described below. While we would prefer more variety, we are heavily depleted because of the Holiday season. We will add to the list as chocolates become available.

As with all our confections, our chocolates are made with local cream and butter, and organic citrus.

LA COLLECTION, January 2025:

72% Guittard dark chocolate shells:

Bergamot: a ganache made with a French Earl Grey tea is enhanced with orange zest for a citrusy delight.  This is the favorite chocolate of Andrew Ross, the Portland Press Herald food critic!

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 is encased in a hazelnut toffee ganache.

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

Orange Creamsicle:  an orange and mandarin pâte de fruits is 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 very 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 Coffee by Design Azteca medium roast ganache, and a gentle cardamom ganache made with infused green pods. 2021 Bronze medal winner/Academy of Chocolate, UK.

41% Guittard milk chocolate shells:

Brown Butter Pecan:  a brown butter ganache and candied pecans are flavored with a bit of scotch whiskey.

Ginger Chai:  candied Australian ginger is paired with a beautiful chai ganache.

NEW!  Maple Latte: Coffee added to a smooth maple ganache creates the perfect not too sweet balance.

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 are 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 dulce de leche, lime and ginger.