Our 2024 menu above describes above all the chocolates we will introduce or rotate in the coming year.  Some are highly seasonal and available only when their ingredients make their fleeting appearance in our region, while others show up to celebrate a new season, or Valentine Day, or just because...

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 Fall Collection comprises 20 chocolates as described below.  As with all our confections, our chocolates are made with local cream and butter, and organic citrus.

LA COLLECTION, Fall 2024:

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!

Cherry Almond:  a Morello cherry pâte de fruits with griottines is perfectly balanced with a intense almond ganache.

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

Marzipan:  this beautiful almond confection has a perfect not too sweet balance because of its dark chocolate shell.  Vegan.

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.

Prickly Pear Mango:  a prickly pear pâte de fruits is perfectly balanced by a mango ganache. 2023 Silver medal winner/Academy of Chocolate, UK.

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.

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:

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.

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

Crème de Poire: Poire Williams in all its glory, with both a pear pâte de fruits and a pear ganache.

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

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

Milk Crunch:  a milk chocolate ganache is 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.