Our menu above describes 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...
As of October 2022, our collection includes 15 chocolates, 3 pralinés, and one marzipan. As with all our confections, our chocolates are made with organic cream/ butter/ citrus/ honey. Note that the Pralinés contain gluten.
LA COLLECTION, October 2022:
72% Guittard dark chocolate shells:
Almond Marzipan: our artisan marzipan gems have a dark chocolate shell, which gives the beautiful almond confection a perfect not too sweet balance. Vegan.
Almond Praliné: caramelized Marcona almonds and crepe cookie flakes make up this fragrant chocolate. Contains gluten.
Bergamot: we combine a French Earl Grey tea with orange zest for the perfect citrusy ganache.
Cassis Orange: a blackcurrant pâte de fruits is a beautiful companion for a dark chocolate orange ganache.
Coconut: both an organic coconut cream and organic toasted coconut, paired with a dark chocolate, make up this delicious vegan ganache.
Hazelnut Praliné: our smooth hazelnut paste is made into a gianduja with chocolate, to which we add caramelized nuts and crepe cookie flakes. Contains gluten.
Palet d'Or: we make this classic dark chocolate ganache with a beautiful Valrhona 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.
Strawberry Lemon: made with beautiful strawberries from Cape Elizabeth, done two ways with a pâte de fruits and a ganache, and balanced with a piece of candied organic Sorrento or Meyer lemon peel.
Turkish Coffee: a beautiful balance between a Coffee by Design Azteca medium roast ganache, and a gentle cardamom ganache made with infused green pods. Bronze medal winner/Academy of Chocolate, UK.
41% Guittard milk chocolate shells:
Bananas Foster: bananas and candied walnuts are flavored with a bit of rum and vanilla. Bronze medal winner/Academy of Chocolate, UK.
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 Chai:: after steeping a special blend of chai tea in cream, we add small pieces of candied Australian ginger to yield this fragrant and gently spicy chocolate.
Mexican Hot Chocolate: another of our spicy but not too hot chocolates, with heat from Annato seed, Mexican cinnamon, Mexican vanilla and cayenne pepper.
Pear Rosemary: we steep fresh rosemary in cream to make a fragrant and gentle ganache, and pair it with a pear Williams pâte de fruits for a gorgeous combination.
Pistachio Praliné: we make a gianduja with our pistachio paste, and add roasted and caramelized nuts and crepe cookie flakes. Contains gluten.
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. Silver medal winner, International Chocolate Awards/Americas competition, New York.
Salted Caramel: the milk version of our classic described in the dark section.