Prickly Pear Caramel
Soft caramel made with prickly pear cactus fruit.
Enrobed in our 69% “Monsoon Blend” dark chocolate.
Soft caramel center infused with Mezcal Vago Espadin.
Dark chocolate ganache infused with chiltepin pepper.
Coconut Dark ∞ vegan
Dark chocolate ganache made with coconut cream and a cashew-based butter.
Whiskey del Bac Dorado
2 Layers. Buttery caramel and a rich dark chocolate ganache, both infused with Hamilton Distillers’ mesquite-smoked whiskey.
Lemon Curd & Shortbread
3 Layers. Lemon curd, dark chocolate ganache, and gluten free shortbread cookie.
Passionfruit Lime ∞ vegan
Passionfruit ganache made with just coconut cream and lime oil.
Spiced Pumpkin Caramel (seasonal)
Soft caramel made with pumpkin and infused with spices.
Exo Coffee Truffle
Dark chocolate ganache infused with Exo Roast Co.’s Monsoon Blend (Mexico, Ethiopia, Colombia).
Salted Caramel & Dark Chocolate Ganache
Two Layers. Soft caramel made with Guatemalan sea salt, and dark chocolate ganache.
Black Pepper / Rose Petal
Two layers. Soft caramel infused with black pepper, and white chocolate ganache infused with rose petal.
Masala Chai ∞ vegan
Dark chocolate ganache made with coconut cream and a cashew-based butter, infused with masala chai tea.
Blood Orange Dulce de Leche
Caramelized white chocolate and blood orange ganache.
Roasted pecan butter blended with dark chocolate ganache.
Blueberry / Oat / Cardamom
3 layers. Blueberry caramel, gluten free oat crumble, cardamom white chocolate ganache.