Handmade Chocolates

With everything hand crafted we want to deliver a product that we know will be as good as when it left us. We’ve had great success sending our chocolates all around the US. If you are wanting to ship overseas please inquire as we are looking to explore this more.


Caramelized Cacao Nibs & Espresso Chocolate Bark

from $ 13.50

Caramelized Cacao Nibs & Espresso Chocolate Bark

We're all coffee lovers at The Secret Chocolatier. While we can't pan our own espresso beans (yet!) we did decide to make a wonderful chocolate bark with Magnolia Coffee Company.   We begin by taking organic madagascar cacao nibs and caramelizing them quickly at 305'. This brings out a roasted chocolate element with a hint of sweetness.  It also helps them develop a remarkable crunch. This process is then applied to crushed espresso beans for...

Vanilla Bean Bon Bon

from $ 18.00

Vanilla Bean Bon Bon

 Robin's been crafting some really amazing flavor compositions that will be introduced as our new line of Bon Bon's.  Her debut bon bon is a 60% chocolate swirling shell filled with a light and fluffy vanilla bean buttercream.

Chocolate Marshmallows

from $ 6.00

Chocolate Marshmallows

You wanted them, we made them, now it's time to devour them. We start with our own sticky, chewy, utterly devour-able marshmallows and dunk, dunk, dunk them in chocolate for your delight.  We pack 8 of them to a bag and will ship them to where you are!

Strawberry Balsamic Bon Bon

from $ 18.00

Strawberry Balsamic Bon Bon

Robin created this after a fan recommendation. Strawberry jam made fresh from Carolina strawberries, blended fast and well with white chocolate and given a little aged balsamic then packed in a chocolate shell.  Oh-La-La! We even add some dehydrated strawberries to the top to bring it all home.  If you want a little something different, fruity, creamy with a great balsamic balance this must be tried.

Chocolate Drizzled Coconut Macaroon

from $ 6.00

Chocolate Drizzled Coconut Macaroon

Coconut lovers everywhere finally rejoiced that we started making coconut macaroons. We take angle flaked coconut and soak it in coconut cream, folded with very stiff egg whites and baked until crispy on the outside.  Once cooled we smother the bottom in our 55% chocolate and drizzle more on top delivering a beautifully moist coconut macaroon.