This collection comprises a combination of favourites and new creations. See below for the flavours included in each size of box, as it is different for each size.
4 Piece:
Creme Brûlée: Crispy caramelized sugar rests on top of a silky smooth Madagascar vanilla bean, white chocolate ganache. Molded in a white chocolate shell.
Dark Chocolate Salted Caramel: Creamy, rich caramel infused with Maldon sea salt. Molded in a delectable 62% dark shell.
Orange Hazelnut: A tangy-yet-sweet orange gel floats on top of a smooth milk chocolate, hazelnut gianduja. Molded in a 62% dark shell.
Tiramisu: Made with Fair Trade Colombian coffee beans roasted on Vancouver Island. Layers of smooth white and dark chocolate mingle with coffee and caramelized cacao nibs to form a textural adventure for your senses. Molded in a white chocolate shell.
8 Piece: flavours above plus these 4 additional flavours:
Dark Chocolate Ganache: Smooth dark chocolate ganache. 66% made from cacao sourced from the Caribbean islands. It’s fruity and aromatic with a long finish, and exudes notes of almond and coffee
Mango Passion Fruit Caramel & Black Sesame: Sweet, tangy, and creamy caramel sits on top of a caramelized black sesame seed gianduja. (s) Molded in a milk chocolate shell.
Marzipan: Features a marzipan ganache layer over a traditional cut marzipan base, for a fun textural distinction. Made with German Lubeca Lübecker marzipan and encased in a 62% dark shell.
Milk Chocolate Salted Caramel: Creamy, rich caramel infused with Maldon sea salt. Molded in a silky smooth 40% milk shell.
12 Piece: flavours above plus these 4 additional flavours:
Coconut Delight: This creamy, coconut ganache has a delightful melt-in-your-mouth feel. Molded with Valrhona’s Amatika vegan ‘milk’ couverture.
Honey Caramel & Crunchy Cookie Peanut Butter: Western Canadian honey caramel floats above a peanut, milk chocolate gianduja sprinkled with crunchy oat cookies. Molded in a dark milk chocolate shell.
Milk Chocolate Ganache: Made from 46% cacao sourced from the Dominican Republic. Not your typical milk chocolate, it’s rich and complex with a fruity tanginess.
Raspberry Pumpkin Seed: Boldly bursting with flavor, a raspberry caramel rests on top of a caramelized pumpkin seed praline. This bonbon is molded in a 62% dark chocolate shell.
Specific to the 12 Piece, Mango Passion Fruit Caramel & Black Sesame is replaced with:
Mango Mango Passion Fruit Coconut: A mango passion fruit caramel rests on top of a smooth coconut ganache.
24 Piece, 4 each of the below 6 flavours:
Coconut Delight: This creamy, coconut ganache has a delightful melt-in-your-mouth feel. Molded with Valrhona’s Amatika vegan ‘milk’ couverture.
Pineapple Crisp: Fresh and tangy pineapple pâte de fruits sits on top of a caramelized biscuit Gianduja. This flavor creation is housed in a shell molded with Valrhona Inspirations Almond couverture.
Raspberry Pumpkin Seed: Boldly bursting with flavor, a raspberry caramel rests on top of a caramelized pumpkin seed praline. This bonbon is molded in a 62% dark chocolate shell.
Passion-nut: A creamy, almond ganache infused with vanilla and maple floats above a crunchy caramelized pecan praline. This creation is housed in a shell molded from Valrhona Inspirations passion fruit couverture.
Dark Chocolate Salted Caramel: Creamy, rich caramel infused with Maldon sea salt. Molded in a delectable 62% dark shell.
Milk Chocolate Ganache: Made from 46% cacao sourced from the Dominican Republic. Not your typical milk chocolate, it’s rich and complex with a fruity tanginess.