ganache
Gingerbread
Honoring Chef Kreuther's Alsatian childhood memories of their traditional spiced bread, pain d'epices.
Milk and dark chocolate ganache infused with pain d'epices and ginger juice, enrobed with dark chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
Mexican Hot Chocolate
A homage to the first chocolate makers in the world, this piece was created from an Aztec recipe dating back to 1644.
Milk and dark chocolate ganache infused with aromatic spices, enrobed in dark chocolate and topped with caramelized cacao nibs.
Allergens: dairy and soy
salted butter caramel
Delicate and creamy caramel with a touch of sea salt, recreate this rich, buttery American classic.
Milk chocolate caramel ganache made with small-batch Vermont butter and fleur de sel, enrobed with milk chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
seaweed sesame
Inspired by the traditional Korean seaweed snack enjoyed by Chef Angela in her youth.
Milk and dark chocolate ganache infused with toasted seaweed, topped caramelized sesame seeds and enrobed with dark chocolate.
Allergens: dairy, soy, sesame and gluten (barley malt syrup)
apple strudel
Our homage to the national pastry of Austria.
White chocolate ganache infused with Gala apples, dark rum topped with a bread crumb and pecan cookie, enrobed with milk chocolate.
Allergens: pecans, dairy, gluten and soy. Contains alcohol.
Sicilian pistachio
The aromatic and intense flavor of the Sicilian pistachio inspired us to create this chocolate.
Milk and dark chocolate ganache infused with Sicilian pistachios, enrobed with milk chocolate.
Allergens: pistachios, dairy, soy and gluten (barley malt syrup)
Vietnamese Coffee
Inspired by the popular Vietnamese drink processed from French press coffee and condensed milk.
Milk and dark chocolate ganache made from condensed milk infused with coffee and enrobed in dark chocolate.
Allergens: dairy and soy
raspberry hibiscus
A pairing of raspberry and hibiscus for a bright, fruity flavor for winter.
Pure raspberry ganache with a hint of heavy cream, infused with hibiscus and enrobed in dark chocolate.
Allergens: dairy and soy
mint
Our take on the common pairing of mint and chocolate with the intent of creating a bright and fresh experience.
Milk and dark chocolate ganache infused with fresh mint juice, enrobed with dark chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
meyer lemonade
New Zealand's distinct flavor of Meyer lemons, a hybrid of lemons and mandarin oranges were the inspiration for this bright citrus chocolate.
A ganache of pure citrus juice from fresh Meyer lemons and white chocolate infused with lemon zest and Tahitian vanilla beans, enrobed with dark chocolate and topped with lemon zest.
Allergens: dairy (butter) and soy
honey saffron
The first chocolate of our shop created as an homage to Chef Marc's mother who grew up picking saffron threads in Valencia, Spain.
Milk and dark chocolate ganache infused with local New York state wildflower honey and saffron, enrobed with dark chocolate and topped with a saffron thread.
Allergens: dairy, soy and gluten (barley malt syrup)
kumaru
The South American spice of kumaru, with notes of vanilla, cinnamon and nutmeg, inspired this distinct chocolate.
Milk chocolate ganache infused with kumaru, enrobed with dark chocolate.
Allergens: dairy and soy
Tahitian vanilla
Luxurious and exotic vanilla beans from Tahiti inspired the intense, pure vanilla flavor of this chocolate.
Milk and dark chocolate ganache infused with Tahitian vanilla beans, enrobed with dark chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
horchata
The popular, sweet Mexican drink reimagined as chocolate.
Milk chocolate ganache from condensed milk infused with rice, cinnamon, cloves and coconut, enrobed with milk chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
pate de fruit and ganache
carrot cake
Classic American carrot cake reimagined in chocolate.
Spiced carrot pate de fruit layered on white chocolate cream cheese ganache, enrobed with milk chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
banana peanut
A childhood favorite reimagined as chocolate.
Banana pate de fruit layered on milk chocolate peanut butter ganache, enrobed with dark chocolate.
Allergens: peanuts, dairy, soy and gluten (barley malt syrup)
grape gin & tonic
Inspired by the cocktail Chef Angela and her husband enjoyed in Barcelona.
Grape pate de fruit layered on milk and dark chocolate gin and tonic ganache, enrobed with dark chocolate.
Allergens: dairy and soy. Contains alcohol
cherry cola & vaniilla
This international Chocolate Award winner captures the effervescent sensation of Cherry Cola, the classic fountain drink.
Cherry Cola pate de fruit layered on milk and dark chocolate vanilla ganache, enrobed with dark chocolate.
Allergens: dairy, soy and gluten (barley malt syrup)
praline & ganache
pumpkin sesame mole
Our Mexican mole sauce comes from Jackson Heights, a community of diverse latin culture, the inspiration for this International Chocolate Award winner.
Pumpkin and sesame seed praline layered on milk and dark chocolate Mexican mole ganache, enrobed with dark chocolate.
Allergens: nuts (hazelnut and almond), peanut, sesame, dairy, soy and gluten
oatmeal cookie
We sought out to capture the flavor of the classic American oatmeal cookie, without the cookie and created this International Chocolate Award winner.
Praline made from maple syrup infused oats and caramelized almonds layered on milk and dark chocolate cinnamon ganache, topped with dried currants, enrobed with dark chocolate.
Allergens: nuts (hazelnut and almond), dairy, soy and gluten (barley malt syrup)
taggiasca olive pistachio balsamic
All the native ingredients of the Mediterranean inspired the unique flavors of this chocolate.
Taggiasca olive and caramelized almond praline layered on milk and dark chocolate Sicilian pistachio and balsamic vinegar ganache, enrobed with dark chocolate.
Allergens: nuts (pistachio, hazelnut and almond), dairy, soy and gluten (barley malt syrup)
peanut beer pretzel
We've combined the stadium favorites of peanuts, beer and pretzels, enjoyed during America's favorite pastime of baseball.
Praline made from caramelized peanuts and layered on milk and dark chocolate lager ganache, enrobed with milk chocolate.
Allergens: nuts (hazelnut and almond), peanut, dairy, egg, soy and gluten. Contains alcohol
misugaru honey
Inspired by Chef Angela's memories of her Korean childhood drinking misugaru; a nutritious multigrain beverage.
Misugaru praline layered on milk and dark chocolate New York state wildflower honey ganache, enrobed with dark chocolate, topped with sesame seeds and puffed rice.
