Ingredients matter. The final product is only as good as the ingredients that went into it. The very best chocolates are every bit as complex and nuanced as the best wines and coffees. We use a number of chocolates from Belgium, France, Switzerland, and Venezuela, each of which is among the best. While it is our primary ingredient, we treat all of our ingredients with the same respect and reverence that we have for chocolate. We use only the best.
Technique matters. We make all of our chocolates and confections by hand, using traditional, time honored, artisanal techniques. Each chocolate and confection is made by hand, inspected by hand, and packaged by hand. This level of attention to detail produces chocolates that are unattainable by machines and automation.
Passion matters. Passion dictates that we use the best ingredients when lesser ingredients are cheaper and more easily attained. Passion drives us to make our products by hand instead of using machines that can mass produce at less expense. Passion requires far greater time and effort, but all of this is rewarded in the final product.
Milk and dark chocolate ganache blended with amaretto, layered on almond praline, and enrobed in dark chocolate
A milk chocolate ganache made with Bengal Spice Tea from Celestial Seasonings enrobed in a dark chocolate shell.
A sweet, dried cherry soaked in brandy and layered with cherry fondant and dark chocolate brandied cherry ganache
Caramel Pecan Turtle
Caramel with toasted pecans covered in dark chocolate and edible gold luster dust
Cookie butter ganache topped with house-made marshmallow cream in a dark chocolate shell.
Warm chai spices, heavy cream, caramel and milk chocolate combined inside a dark chocolate shell.
Fresh apple taste in a pâte de fruit layered on a cinnamon infused dark chocolate ganache and enrobed in dark chocolate.
Chocolate Caramel Fleur de Sel
Caramel layered with chocolate caramel and sea salt in a dark chocolate shell
A 72% dark chocolate ganache made with coconut cream and a bit of coconut Malibu Rum in a dark chocolate shell- a taste of the tropics done dairy free!
Soft caramel blended with Dulce de Leche liqueur layered with blond [caramelized white] chocolate ganache in a dark chocolate shell
Dark chocolate ganache infused with Italian roast espresso in a dark chocolate shell
Hazelnut and chocolate paste with a layer of espresso ganache, topped with a creamy vanilla bean white chocolate ganache
Key Lime Pie
White chocolate ganache infused with lime and topped with lime jelly in a white chocolate shell
Layers of Tahitian vanilla bean ganache, milk chocolate ganache and white and dark chocolate ganache in a dark chocolate shell
Dark chocolate, milk chocolate and white chocolate blended ganache infused with lavender in a dark chocolate shell
White chocolate ganache infused with lemon and topped with lemon jelly in a white chocolate shell
Dark chocolate ganache made with almond milk topped with a layer of marzipan in a dark chocolate shell – a dairy free option
Mexican Mole Caramel
Soft caramel infused with Mexican mole spices and a touch of habanero chili in a dark chocolate shell
Mint Chocolate Chip
White chocolate peppermint ganache with mini chocolate chips in a dark chocolate shell
Passion Fruit Honey
Milk chocolate ganache blended with passion fruit and honey in a dark chocolate shell
Peanut Butter Cup
Natural peanut butter blended with Colorado honey in a dark chocolate shell
Two layers of ganache, a dark chocolate and a white chocolate, both flavored with pistachio paste and enrobed in a dark chocolate shell.
Pomegranate dark chocolate ganache layered with Pomegranate pâté de fruit [fruit geleé or jelly] enrobed in dark chocolate
Dark chocolate ganache infused with raspberry in a dark chocolate shell
Richardo's Coffee Caramel
Caramel blended with Richardo’s Coffee Liqueur [made in Longmont, CO] in a dark chocolate shell
White chocolate ganache infused with rose petals, blended with rose caramel, in a dark chocolate shell
Strawberries & Cream
Strawberry purée blended with creamy white chocolate in a dark chocolate shell
Pineapple pâte de fruit on top of a creamy vanilla ganache enrobed in dark chocolate