Kreuther Handcrafted Chocolate Flavors

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 chococolate.

dairy, soy and gluten (barley malt syrup)

Mexican Hot Chocolate

A homage to the first chocolate makers in the world, this piece was create 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 cocao nibs.

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. 

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. 

dairy, soy, sesame and gluten (barley malt syrup)

Apple Streudel

Our homage to the national pastry of Austria.

White chocolate ganache infused with Gala apples, dark rum topped with a breadcrumb and pecan cookie, enrobed with milk chocolate. 

alcohol, pecans, dairy, gluten and soy 

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. 

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.

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.

dairy and soy 

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. 

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. 

dairy, soy and gluten (barley malt syrup)

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. 

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.

dairy (butter) 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. 

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. 

dairy, soy and gluten (barley malt syrup)

PATE DE FRUIT & 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. 

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. 

peanuts, dairy, soy and gluten (barley malt syrup)

Cherry Cola & Vanilla

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.

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. 

alcohol, dairy and soy

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.

nuts (hazelnut and almond), peanut, sesame, dairy, soy and gluten (barley malt syrup)

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. 

nuts (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. 

alcohol, nuts (hazelnut and almond), peanut, dairy, soy and gluten

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. 

nuts (hazelnut and almond), sesame, 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. 

nuts (pistachio, hazelnut and almond), dairy, soy and gluten (barley malt syrup)