Your Valentine deserves the very best. These 12 cute and classy designs are not all show. There are 9 new flavours and 3 favourites that they will adore. Descriptions ordered according to the unboxed collection photo from top row left to right, then next row left to right. Substitutions available for the 2 flavours with alcohol., just add a note in your cart.
Champagne: Celebrate with real champagne pate de fruits resting above an almond popping candy base providing a fun unique experience. Molded in white chocolate and Valrhona's almond inspirations couverture. Flavour substitution available if you prefer no alcohol. Just add a note in your cart.
Honey Nut: Western Canadian honey caramel ganache floats above a peanut, milk chocolate gianduja sprinkled with crunchy oat cookies. Molded in a 62% dark chocolate shell.
Yuzu Matcha Me: Yuzu purée melds with the highest quality matcha green tea in a luscious white chocolate shell.
Raspberry Pistachio: Sweet yet tart raspberry caramel lays on top of a super-smooth pistachio praline base. Encased in a white chocolate shell.
Red Wine Dark Chocolate: Real Cabernet Sauvignon pate de fruits rests on top of a silky-smooth 70% dark Cabernet Sauvignon ganache all enveloped in a 62% dark chocolate shell. Flavour substitution available if you prefer no alcohol. Just add a note in your cart.
Apple Crisp: A top layer of cinnamon-infused, tangy pate de fruits lays atop a lower layer of caramelized biscuit, all in a molded muscovado sugar shell.
Hazelnut Latte: A smooth coffee ganache rests above a creamy hazelnut gianduja. Molded in a 62% dark shell.
Dark Salted Caramel: Creamy, rich caramel infused with Maldon sea salt. Molded in a delectable 62% dark shell.
Pineapple Cheesecake: Sweet and tangy pineapple pate de fruits rests on top of a layer of cream cheese ganache and a graham cookie base. Molded in white chocolate.
Cinna bunbon: All the cinnamon bun flavour without the sticky fingers. A layer of cinnamon caramel rests above a layer of cream cheese ganache and a base of cinnamon brioche ganache. Encased in a muscovado sugar shell.
Strawberries & Cream: A ganache made with strawberry purée and Valrhona’s strawberry inspiration couverture sits above a crispy strawberry almond layer with embedded freeze-dried strawberry pieces. Encased in strawberry and white chocolate couverture.
Hottie: This bug has bite. It's filled with a 72% Peruvian dark chocolate ganache that’s infused with Serrano chili peppers. Encased in a 62% dark shell.