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Our Chocolates

Our current collection includes twelve chocolates.  Among them are eight chocolates that we keep from season to season because they are simply too popular to ever banish!  To them we have just added four new taste experiences.  These twelve chocolates are available in our Squares, Tiny Planets, and Hearts.

LA COLLECTION:

72% Guittard dark chocolate shells:

Almond Citrus:   an intense almond ganache is paired with our organic candied pink grapefruit or organic candied orange.

Blueberry Quince:  a very fruity blueberry ganache contains a little piece of the classic French pâte de coings (quince paste)..

Dulce de Café:  a strong French roast infuses the ganache, which is tamed by an organic Dulce de Leche.

Mango Earl Grey: a deep Mango base is paired with a distinct Earl Grey infused ganache.

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

Passion Vanilla: this chocolate has two ganaches:  a very tart passion fruit ganache and a mellow Madagascar vanilla ganache.

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

41% Guittard milk chocolate shells:

Bananas Foster:  to honor Catherine's maternal great-grandfather, born in New Orleans in 1860.  Bananas and walnuts are flavored with a bit of rum, vanilla and cinnamon.

Brown Butter Pecan:  the beurre noisette we make from a beautiful cultured organic butter is the star of the ganache.  A pecan toasted in a bit of bourbon and spices provides a texture contrast.

Ginger Caramel:: we add a beautiful puree of young ginger shoots to a medium amber caramel.

Pistachio Raspberry:  this chocolate has three components: a pistachio ganache made with fresh pistachios, which we grind smooth in our stone grinder; a raspberry pâte de fruits; and a small piece of organic candied Meyer lemon.

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

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