Our 2026 menu comprises 30 chocolates that we rotate throughout the year.
We take tremendous pride in our chocolate creations — each one crafted with care, passion, and artistry.
As of January 2026, we are heavily depleted from the holiday season, so please excuse the (temporarily) limited choices.
Bergamot (Dark)
Blackberry Almond (Dark, Vegan)
Blueberry Goat Cheese (Dark)
Coconut Guava (Dark, Vegan)
Hazelnut Toffee (Dark)
Hot Honey (Dark)
Lemon Poppyseed (Dark)
Lychee Jasmine (Dark)
Marzipan (Dark, Vegan)
Mint Chip (Dark)
Orange Creamsicle (Dark)
Palet D'Or (Dark)
Passion Fruit Vanilla (Dark)
Pineapple Black Pepper (Dark)
Prickly Pear Mango (Dark)
Strawberry Vanilla (Dark)
Turkish Coffee (Dark)
Salted Caramel (Dark and Milk)
Apricot Parmesan (Milk)
Bananas Foster (Milk)
Cherry Pandan (Milk)
Chestnut Ginger (Milk)
Fennel Pistachio (Milk)
Genmaicha Plum (Milk)
Horchata (Milk)
Maple Latte (Milk)
Mexican Hot Chocolate (Milk)
Milk Crunch (Milk)
Pistachio Raspberry (Milk)
Thai Tea (Milk)
LA COLLECTION 2026
72% Dark
- Blackberry Almond: Blackberry pâte de fruits with an almond gianduja, Vegan
- Bergamot: Earl Grey tea ganache infused with orange
- Blueberry Goat Cheese: Blueberry pâte de fruits with a gentle goat cheese ganache
- Coconut Guava: Coconut ganache with a guava pâte de fruits, Vegan 2025 Honorable Mention, International Chocolate Salon, San Francisco
- Hazelnut Toffee: Toffee ganache with whole roasted hazelnet
- Hot Honey: Habanero infused ganache with a honey ganache
- Lemon Poppyseed: Lemon pâte de fruits with a poppyseed ganache
- Marzipan: Classic almond confection with Amaretto, Vegan
- Mint Chip: Fresh mint ganache with caramelized cacao nibs
- Orange Creamsicle: Mandarin orange pâte de fruits with a creme fraiche ganache
- Palet D'Or: Ganache made with a 64% Single Origin chocolate from Madagascar
- Passion Fruit Vanilla: Passion fruit ganache with a Madagascar vanilla ganache
2023 Silver medal winner/Academy of Chocolate, UK
- Pineapple Black Pepper: Pineapple pâte de fruits and a fresh black pepper ganache
2022 Bronze medal winner/Academy of Chocolate, UK
- Prickly Pear Mango: Prickly pear pâte de fruits with a mango ganache
2023 Silver medal winner/Academy of Chocolate, UK
- Strawberry Vanilla: Local strawberry pâte de fruits with a vanilla ganache
- Salted Caramel: Salted caramel ganache made with Maine sea salt
- Turkish Coffee: Local coffee ganache and a cardamom ganache
2021 Bronze medal winner/Academy of Chocolate, UK
41% Milk Chocolate
- Apricot Parmesan: Apricot pâte de fruits, parmesan and almond ganache
- Bananas Foster: Banana ganache with candied walnuts and rum
2021 Bronze medal winner/Academy of Chocolate, UK
- Cherry Pandan: Sour cherry pâte de fruits and a pandan leaf ganache
- Chestnut Ginger: Chestnut cream ganache and ginger caramel ganache
- Fennel Pistachio: Fennel ganache with pistachio and Meyer lemon crunch
- Genmaicha Plum: Plum pâte de fruits with a Genmaicha ganache
- Horchata: Toasted rice and cinnamon ganache
- Maple Latte: Coffee maple ganache
- Mexican Hot Chocolate: Dulce de leche with a spicy Mexican chocolate ganache
2021 commendation - Academy of Chocolate, UK
- Milk Crunch: Milk and dark chocolate ganaches with candied cocoa nibs
- Pistachio Raspberry: Pistachio ganache with raspberry pâte de fruits and a piece of candied Meyer lemon
2022 Gold medal winner, NW Chocolate Alliance Global Awards
2022 Silver medal winner/Academy of Chocolate, UK
- Salted Caramel: Salted caramel ganache made with Maine sea salt
- Thai Tea: Thai Tea infused ganache with lime and ginger
STORING YOUR CHOCOLATE
Keep your chocolates at cool room temperatures and eat them within 4 weeks. If indoor temperatures are above 75 degrees F, place them in the fridge in a plastic bag to preserve freshness. If you travel, keep the protective padding in place.
WE ONLY USE FAIR-TRADE CHOCOLATE
While most of the chocolate we use comes from E. Guittard, we also use Valrhona, Felchlin and Tcho chocolates. All four 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.