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.
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.