Current Origins + Styles

Our chocolates are soy- and gluten-free, but are crafted in a kitchen that utilizes nuts, soy, coconut, and dairy ingredients. While we uphold strict sanitation protocols between batches, the possibility of cross-contact exists.

Öko Caribe, Dominican Republic: 35% White

  Light sweetness, creamy.

  Flavors: nutty, milky, vanilla, cereal, honey

Cahabón, Guatemala: 70% Dark

  Lightly bitter, fruity finish. 

  Flavors: cocoa, berries (blue, black, cherry), almond

Cahabón, Guatemala: 55% Dark Milk

  Moderately sweet, buttery, rich.

  Flavors: chocolate chip cookie, brown butter

Guatuso, Costa Rica: 80% Dark

  Light acidity, fruity sweetness, moderate bitterness, long finish. 

  Flavors: ripe banana, mango, chocolate chip muffin.

Guatuso, Costa Rica: 70% Dark

  Light acidity, moderate bitterness, long finish.

  Flavors: fruity (citrus, melon, mango, raspberry), roasted brownie edges

Guatuso, Costa Rica: 55% Dark Milk

  Subtle acidity and bitterness; moderate sweetness.

  Flavors: coconut, mango, fresh dairy cream

Chaparral, Colombia: 68% Dark

  Moderate bitterness, slow melting.

  Flavors: fudge, roasted marshmallow, toasted walnut

Chaparral, Colombia: 45% Milk

  Moderate bitterness, sweet finish.

  Flavors: caramel, brown butter, chocolate cake

Esmeraldas, Ecuador: 65% Dark

  Moderate bitterness and sweetness.

  Flavors: cocoa cereal, floral (rose), sweet spice

Piura Blanco, Peru: 65% Dark Milk

  Bright acidity, low bitterness.

  Flavors: malted milk, toasted almond, ripe berries, brownie

San Martin, Peru: 35% White

   Sweet, creamy, subtle acidity.

   Flavors: cream cheese, cheesecake, vanilla

Alto Beni, Bolivia: 45% Milk 

   Subtle bitterness, forward sweetness.

   Flavors: stone fruit, caramel milk, buttery chocolate cookie

Dak Nong, Vietnam: 70% Dark

  Moderate-high bitterness, subtle sweetness.

  Flavors: rich cocoa, oak barrel, dried fig, baking spices

Malah Na Bulong, Philippines: 73% Dark

  Moderate bitterness, subtle sweetness. 

  Flavors: almond butter, fudgy brownie, baking spices.

Malah Na Bulong, Philippines: 55% Dark Milk

  Moderate bitterness, rounded sweetness.

  Flavors: panela, cedar, clove, hot cocoa, marshmallow

Kokoa Kamili, Tanzania: 35% White

  Moderate sweetness, full bodied and creamy.

  Flavors: intense tropical fruit, butterscotch, mocha latte

Our bonbons are gluten-free, but are crafted in a kitchen that utilizes nuts, soy, coconut, and dairy ingredients. While we uphold strict sanitation protocols between batches, the possibility of cross-contact exists. Vegan options are listed where possible., please inquire about availability. 

Cépage Classic - single origin, vintage dated

Inside: traditional European cream and butter ganache of 65% Piura Blanco, Peru dark-milk chocolate. Beans from the Jan 2021 harvest.

Outside: 65% Piura Blanco, Peru dark-milk chocolate.
 

Berry Blossom Cheesecake

Inside: cream and cream cheese ganache of 35% San Martin, Peru white chocolate, infused with butterfly pea flower, lemongrass, rose hips, hibiscus, and orange blossom honey.

Outside: 70% Lachau, Guatemala dark chocolate.

Cinnamon Chai vegan option

Inside: cinnamon chai-infused cream ganache of 45% Chaparral, Colombia milk chocolate.

Outside: 65% Piura Blanco, Peru dark-milk chocolate.

Vegan option: coconut cream ganache, 64% Madagascar dark chocolate inside and out.

Orange Blossom

Inside: cream ganache of 65% Esmeraldas, Ecuador dark chocolate, infused with mandarin orange zest and orange blossom honey. 

Outside: 65% Camino Verde, Ecuador dark chocolate.

Cranberry Fig  vegan

Inside: fruit ganache of cranberry reduction, Smyrna fig, and 70% Guatuso, Costa Rica dark chocolate.

Outside: 65% Camino Verde, Ecuador dark chocolate top. 35% Öko Caribe, Dominican Republic white chocolate bottom.

Spiced Pear

Inside: bartlett pear juice and cream ganache of 70% Cahabón, Guatemala dark chocolate, infused with ginger, nutmeg, and orange blossom honey.

Outside: 70% Dak Nong, Vietnam dark chocolate.

Heirloom Peppermint  

Inside: cream ganache of 70% Dak Nong, Vietnam dark chocolate infused with heirloom Black Mitcham peppermint.

Outside: 70% Dak Nong, Vietnam dark chocolate.

Vanilla Sea Salt Caramel

Inside: buttercream caramel, Île de Ré fleur de sel..

Outside: 65% Piura Blanco, Peru dark-milk chocolate.

Raspberry Caramel

Inside: buttercream caramel, freeze dried raspberry powder, Île de Ré fleur de sel..

Outside: 55% Cahabón, Guatemala dark-milk chocolate.
 

Hazelnut Butter Vegan

Inside: lightly roasted hazelnuts blended with Dominican Republic cocoa butter, accented with Hawaiian Rose Pearl sea salt.

Outside: 73% Malah Na Bulong, Philippines dark chocolate.

Peanut Butter Praliné Vegan 

Inside: dark roasted peanut purée mixed with peanut praliné crunch, Dominican Republic cocoa butter, and Île de Ré fleur de sel.

Outside: 73% Malah Na Bulong, Philippines dark chocolate.

Peanut Gianduja

Inside: gianduja of crunchy peanut praliné and 35% Kokoa Kamili, Tanzania white chocolate.

Outside: 55% Malah Na Bulong, Philippines dark chocolate.

Pistachio Gianduja

Inside: gianduja of crunchy pistachio praliné and 35% Öko Caribe, Dominican Republic white chocolate, infused with lemon zest.

Outside: 55% Cahabón, Guatemala dark-milk chocolate.