View the monthly menu to see what I have available now. You can also order a dozen or more of your favorite from the menu below.

	Ancho chili- The addition of chili in chocolate in an old Mexican tradition, the smoky flavor of the Ancho chili brings out the chocolate flavors with overwhelming your taste buds. So rich and warming.
	Dulche de Leche – Rich, milky caramel and chocolate what could be better?
	Wild Turkey - An American twist on a European classic. Instead of Cognac or fine liquor, this truffle is flavored with a healthy dose of Wild Turkey bourbon.
	Strawberry Balsamic- This one is inspired by one of my favorite summer time salads! Strawberry avocado salad with balsamic vinaigrette! I held the avocados. and created a strawberry ganache with slight tang from the balsamic vinegar.
	Glogg – Mulled wine, with undertones of orange and clove.
	Lemon Basil- a classic French flavor mix, lemon fresh zest and basil infused ganache make this a moth watering experience.
	Fleur de Sel Caramel- Fleur de Sel, Translate as “flower of salt”. It is harvested in a special way in France and has softer flavor which enhances the caramel flavor without taking over.
	Lavender and Sea Salt- Putting to good use the lavender growing in my yard was the impetus for this confection. All the fragrance and magic of French lavender blended with a dash of sea salt in an extra dark chocolate ganache.
	Chai spice- I fell in love with chai tea while living in a meditation center in India. The memory of sipping chai in silence in the early morning before meditation brought about this special truffle. The cardamom, ginger, cinnamon and clove add warmth and vigor to the chocolate.
	Raspberry Sage – Sweet raspberries tempered and locally-grown sage in a dark chocolate shell. Amazingly delicious!
	Panam Extra Dark- An extra dark ganache made with 80% chocolate from Panama, rolled in cocoa powder for as much chocolate intensity as can be found in a mouthful.
	Hazelnut Latte – Hazelnut, coffee, chocolate a classic smooth blend.
	Rosemary Mandarin – Rosemary from my yard with the brightness of mandarin zest.
	Cinnamon Hazelnut- Hazelnut praline is made from caramelized sugar and roasted hazelnut then blended to a paste and mixed into a cinnamon ganache. Warm and rich.
	Almond Gianduja- Gianduja is a classic chocolater delight. I make my own roasted almond paste; add pure dark chocolate for a melt in your mouth experience.