Our Custom Flavors Include:

White Covertures (35%)

• Green Peppercorn (35%)—The strong vanilla hints and sweetness of our Ivore chocolate balance perfectly the strength of the green peppercorns to provide a delightful harmony.
• Pistachio (35%)—100% pure pistachios are used to obtain this sublime nut creation. The vanilla in the Ivore serves to accentuate the deliciously sweet taste of the nut.

• Salt Caramel (33%)—Imploring the best of both culinary worlds we have paired the finest sea salt with our 33% Tanariva Lactee and its gentle caramel notes to best emphasize the harmony of this sweet and salty creation.
• Caramel (40%)—The natural Jivara Lactee caramel and vanilla aromas are enhanced by a delicate butterscotch caramel.
• Passion Fruit (40%)—The Tangy notes of the Passion Fruit are gently offset by the sweetness of the Jivara milk chocolate creating a beautiful harmony to the palate.
• Rocher (40%)—Joining harmoniously Jivara Lactee milk chocolate, Gianduja and a creamy Hazelnut Praline accentuating the chocolate's natural caramel and vanilla hints.
• Ginger (40%)—Fresh Ginger lends its flavor ever so slightly to the Jivara Lactee caramel and vanilla aromas to produce a gentle cleansing ginger taste.

• Blackcurrant (64%)—A delightful combination of a gentle Blackcurrant Pate de Fruit and a smooth Blackcurrant ganache. The red fruit notes of the 64% Manjari chocolate accentuate the natural  aromas of the fruit.
• Raspberry (64%)—In order to best extend the raspberries we have paired them with the red fruit scented Madagascar 64% chocolate, in order to provide and extra layer of flavor we have incorporated a hint of Fraboise.
• Illy Coffee (66%)—A simple but yet sophisticated blend of Illy coffee and the most aromatic Caribe 66% chocolate, conveys a smooth and delicate coffee flavor.
• Coconut (72%)—A strong layer of Araguany 72% chocolate offers a strong base, which emphasizes the flavor of the natural coconut which is carried through with a white Ganache and accentuated with a hint of Malibu rum.
• Raspberry (40%)—For a sweeter take on a Raspberry we have implored the sweetening properties of French Raspberry Pate de Fruit and a smooth Raspberry Ganache with a splash of Framboise.
• Earl Grey Tea (70%)—The finest and most aromatic first flush Earl Grey tea is paired with a delicate balance of Guanaja 70% chocolate and fresh milk to achieve critical harmony between bitterness and aroma.
• Lavender (70%)—Using the freshest locally grown lavender a smooth white chocolate Ganache is infused, and delicately enrobed with a very aromatic Guanaja chocolate.