| ALBA WHITE CHOCOLATE GANACHE MADE OF RARE HONEY INFUSED WITH WHITE TRUFFLES FROM ALBA, ITALY AND PIECES OF CANDIED BLACK TRUFFLES FROM PERIGORD, FRANCE. DIPPED IN WHITE CHOCOLATE AND GARNISHED WIT A CRACKLING OF TELLICHERRY PEPPER FROM THE MALABAR COAST OF INDIA. FLAVOR PROFILE: UNCTUOUS TRUFFLE FLAVOR, EARTHY VANILLA NOTES, FRUITY BURSTS OF PEPPER, BEMUSING BUTTERSCOTCH FLAVOR TEXTURE OUTLINE) DIAPHANOUS TEXTURE INTERRUPTED WITH TENDER PIECES OF TRUFFLE |
| LEATHERWOOD BITTERSWEET CHOCOLATE GANACHE FOLDED WITH CARAMELIZED HONEY HARVESTED FROM LEATHERWOOD FLOWERS IN A TASMANIAN RAINFOREST. DIPPED IN BITTERSWEET CHOCOLATE AND GARNISHED WITH BEE POLLEN AND GRAINS OF SEA SALT. FLAVOR PROFILE: INTOXICATING FRAGRANCE AND FLAVOR OF TROPICAL FLOWERS, PERFECT BALANCE OF SWEET AND SALT, ABSCONDED WOODSY EVEN EARTHY TONES IN AN ADAMANTLY FRUITY FLAVOR TEXTURE OUTLINE) LIKE WOVEN SILK, A RICH YET DELICATE MOUTHFEEL |
| CASSIUS BUTTERSCOTCH CARAMEL MADE WITH AN EIGHTEEN YEAR OLD SINGLE MALT SCOTCH, (THAT CHANGES AT OUR WHIM) DIPPED IN BITTERSWEET CHOCOLATE AND GARNISHED WITH 24 KARAT GOLD LEAF. FLAVOR PROFILE: STRONG VANILLA UNDERTONES FLEX WITH FLAVOR AND COMPLEXITY, SUGGESTION OF PEAT, ABSTEMIOUS SMOKE, BUT NOT HEAVY TEXTURE OUTLINE: SUPPLE WITH MEDIUM BODIED VISCOSITY |
| ARAMINTA WHITE CHOCOLATE GANACHE WITH NORTHWESTERN BLUEBERRIES, TAHITIAN VANILLA, AND FRAGRANT EGYPTIAN JASMINE. DIPPED IN WHITE CHOCOLATE AND GARNISHED WITH A TRANSLUSCENT BLUEBERRY CROQUANT FLAVOR PROFILE: VIGOROUS FRUIT, WARM EARTHY, WITH AN ETHEREAL FLORAL NAUTRE TEXTURE OUTLINE: AIRY TEXTURE INTERRUPTED WITH CHEWY BLUEBERRIES AND CRISP CROQUANT |
| BEURRE FULL BODIED, ARTISAN BUTTER WHIPPED WITH BITTERSWEET CHOCOLATE, AN HORS D' AGE BAS ARMANGNAC FROM A SMALL PRODUCER IN LANNEMAIGNAN, FRANCE WHICH IS AGED A MINIMUM OF TEN YEARS AS IS TRADITIONALLY HAS BEEN FOR HUNDREDS OF YEARS WITHOUT REDUCTION OR ADDITIVES. DIPPED IN BITTERSWEET CHOCOLATE AND ROLLED IN FRENCH EXTRA BRUT COCOA POWDER. FLAVOR PROFILE: RICH BUTTERY FLAVOR, ABUNDANT OAK, DEMURE LICORICE AND PLUM, HERBAL FINISH TEXUTRE OUTLINE: LIKE BITING INTO BITTERSWEET AIR |
| MIEL A LA LAVANDE BITTERSWEET GANACHE INFUSED WITH FRESH FRENCH LAVENDER PETALS AND FOLDED WITH CARAMELIZED LAVENDER HONEY FOR PROVENCE, WHERE HONEY IS COLLECTED FROM HIVES SURROUNDING FIELDS OF LAVENDER. DIPPED IN BITTERSWEET CHOCOLATE AND GARNISHED WITH LAVENDER PETALS AND POWDER. FLAVOR PROFILE: BOLD, SOOTHING, HERBAL FLAVORS WITH LIGHT FLOARL NOTES. TEXTURE OUTLINE: SILKY, DECADENTLY SMOOTH |
| VAL DE LOIRE MILK CHOCOLATE GANACHE FOLDED WITH FRESH RASPBERRIES, PURE TURKISH ROSE OIL, AND A SPLASH OF CHAMBORD,A RASPBERRY LIQUER FROM THE LOIRE VALLEY. DIPPED IN MILK CHOCOLATE AND ROLLED IN PULVERIZED ROSE PETALS AND ROASTED RASPBERRIES. FLAVOR PROFILE: RIPE RACY ACERBITY AND FRUIT, ROUNDED FLORAL NOTES TEXUTRE OUTLINE: LUSH AND VELVETY |
| EK-CHUAH "THE MAYAN PATRON SAINT OF CHOCOLATE" THIS PIECE PAYS HOMAGE TO THE CLASSIC MEXICAN PAIRING OF CHOCOLATE, CINNAMON, CORN, AND ALMOND. MILK CHOCOLATE GANACHE IS FOLDED WITH SICILIAN FRESH ALMOND PUREE AND CEYLON CINNAMON. DIPPED IN MILK CHOCOLATE AND GARNISHED WITH A CORQUANT OF ORGANIC BLUE AGAVE NECTAR, SWEET ROASTED CORN, AND TOASTED ALMONDS. FLAVOR PROFILE: DISTINCT CHERRY FROM THE ALMONDS, COMPLEX CITRUS NOTES, BASHFUL HINTS OF TOASTED MARSHMALLOW. TEXTURE OUTLINE: SOFT AND CREAMY WITH BIT OF CRISP CORQUANT |
| SIRENA BITTERSWEET CHOCOALTE GANACHE FLAOVRED WITH PURE ORANGE BLOSSOM OIL, KUMQUAT CONSOMME, ORGANIC CRYSTALLIZED GINGER, AND JAMAICAN ALLSPICE. DIPPED IN BITTERSWEET CHOCOLATE AND GARNISHED WITH A CROSS SECTION OF CANDIED KUMQUAT. FLAVOR PROFILE: PLUSH CITRUS TONES, DELICATE HINTS OF WARM SPICE, AND THE HEAT OF CRYSTALLIZED GINGER TEXUTRE OUTLINE: DENSER TEXTURE WITH CRUNCHY BITES OF CRYSTALLIZED GINGER |
| TURKISH COFFEE SEMISWEET GANACHE FOLDED WITH FRESHLY BREWED ESPRESSO, PISTACHIO PUREE, AND FRESH CARDAMOM ( A SPICE USED TO FLAVOR COFFEE IN THE MIDDLE EAST AND NORTHERN AFRICA, IT HAS A COMPELLING UNIQUE FLAVOR AND AROMA WITH DELICATE SWEET, YET POWERFUL CHARACTERISTICS). DIPPED IN BITTERSWEET CHOCOLATE AND GARNISHED WITH A PRLAINE OF PISTACHIO AND CARDAMOM. FLAVOR PROFILE: ROBUST ESPRESSO FLAVOR FASTIDIOUSLY INTERTWINED WITH FRUITY PISTACHIO AND LINGERING FRESH TONES OF CARDAMOM TEXTURE OUTLINE: SMOOTH CREAMY WITH CRISPY BITS OF PRALINE |
| PEGGY SUE MALTS WERE PRIMARILY USED IN BEER PRODUCTION BUT DURING PROHIBITION THIS INDUSTRY WAS FORCED TO REFOCUS, LEADING AMERICA TO DISCOVER THE MALTED MILK SHAKE. MILK CHOCOLATE GANACHE FLAVORED WITH THE FINEST ENGLISH AMBER BREWER'S MALT AND A SPLASH OF SINGLE BARREL BOURBON. DIPPED IN MILK CHOCOLATE AND GARNISHED WITH A STRIP OF CHERRY TUILE. FLAVOR PROFILE: SLIGHT NUTTINESS WITH HINTS OF CARAMEL TEXTURE OUTLINE: SMOOTH TEXTURE WITH EVEN CONSISTENCY |
| FIGUE/NOISETTE Our own in house custom blended milk chocolate, rich roasted Italian hazelnut puree, and Turkish figs, garnished with cocoa powder. A consuming hazelnut flavor, interrupted by bursts of fig, as their crispy seeds pop tenderly between your teeth |
| CALVADOS A brandy hand crafted from apples that ripen on trees in Normandy, this Calvados has a warming apple undertone. Brown sugar is caramelized and mixed with milk chocolate, and Calvados, then rolled in apple powder. Intense caramel flavors with hints of apple and spice. |
| POTIRON/PLANTAIN Inspired by traditional Mexican flavors, bittersweet chocolate, with a puree of pumpkinseeds, Ceylon cinnamon, and plantain, rolled in cocoa powder. Intensely smoky pumpkinseed flavor with delicate hints of cinnamon, and beautiful banana flavor. |
| EPICE/PECAN Bittersweet chocolate ganache infused with warm Jamaican allspice and North African cardamom, studded with roasted pecan, and rolled in brown sugar. Intense roasted nutty flavor, mingles with warm spices and rich brown sugar. |