Strawberries marinated in aged, Modena balsamic vinegar form the center of this intense chocolate ganache. The flavors start with a burst of floral and fruity notes. Towards the middle of the tasting, the deep oaky balsamic becomes more prominent. The finishing notes are of the bittersweet chocolate taming the balsamic's natural acidity.

We selected coffee beans from growers in Peru, Venezuela and Ethiopia, to create the fruity, yet smoky coffee flavor of this chocolate. A hint of fresh Vietnamese cinnamon begins the flavor mélange with a slight sweetness of citrus lingering at the finish.

This is the darkest chocolate in our collection with 75% cacao content. Although high in cacao, it retains an almost milk chocolate richness that imparts a creamy mouthfeel. A splash of champagne is added to the ganache to achieve a pleasing overall balance in flavors and add a fruity lingering finish.

White chocolate and fresh organic strawberries combine to form a luscious strawberry cream ganache. The exterior is also enrobed in a coat of Venezuelan white chocolate to form a simple yet elegant confection.

We only choose organic bananas to create the fresh tropical flavor in this chocolate. With the addition of Thai coconut milk and a splash of Caribbean rum, we bring together two tropics in a dark ganache. The result is a fruity punch from the banana, a lingering of Thai coconut and a delightful rum finish.

Fresh organic raspberries have a luscious richness that mixes wonderfully with dark chocolate. To achieve the best possible balance, we use cacao beans that have strong fruity undertones which further accentuate the raspberry’s natural flavor.

The vibrant purple flowers of Spanish lavender are picked during the spring and summer months when they are at their peak for flavor. Their scent always attracts honey bees seduced by the lavender's succulent allure. Following nature's guidance, we paired honey and lavender to produce a ganache with a heavenly floral flavor. Raw raspberry honey is a mild flowery honey that remains subtly present throughout the tasting and combines well with the lavender

Mint is a marvelous herb that pairs well with dark chocolate. During the warm weather months, we cut sprigs of its bright green leaves and infuse them in a dark ganache. The result is a fruity and cool flavored confection.

Once the rum has plumped the raisins, we gently boil them to remove the alcohol and strengthen the rum's flavor. Added to the natural, caramel richness of the milk ganache, the rum and raisin flavors bring out fruity notes in the confection.

We use whole vanilla pods to create this chocolate. The vanilla dotted ganache has the classic richness and caramel essence of a milk chocolate. Towards the latter half of the tasting, the chocolate flavor begins to yield to a citrus hued finish.

This chocolate brings together two unique Japanese flavors, fresh ginger and toasted sesame. Fresh Japanese ginger has a sweetness that mixes wonderfully in chocolate. Added to this are undertones of toasted sesame that exemplify the natural nut flavors from the cacao beans used in this ganache.

Picked upon flower topped hills in Spain, saffron is a pure sensory explosion. It adds a floral scent, flavor and color to the white ganache that we pair it with. By enrobing it in a milk couverture, we can increase the cacao mouthfeel without detracting from the saffron white ganache.