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A fan favorite from 2011 we doctored our recipe a little and improved upon how we enrobed it by creating a white chocolate shell to house this cool weather delight. Start with pumpkin, whipping in spices like clove, ginger, vanilla bean, a little bit of butter and white chocolate. We...
What began as a cake filling for a special order has evolved over the years. Starting with house made raspberry jam, combined with velvet creamy buttercream and wrapped in some decadence of a chocolate shell. This red raspberry buttercream bonbon is sure to satisfy some fruity cravings.
We create a lot of fantastic chocolates in this family shop and one oversight for far too long (in many opinions) is our homage to chocolate bark. Chocolate bark deceptively simple. Pick a chocolate, temper it for snap, add great ingredients of choice. The possibilities are limitless. To begin our...
Portable chocolate s'more? Yes please! After a year of trials and tasty errors we finally came up with something that we can agree on. Starting with our house made graham crackers we slather on a hot layer of fresh marshmallow, scorch it until black and bubbling and the coat the...
Milk chocolate lovers are always asking us to do more with milk chocolate. It's not that we don't appreciate a good milk chocolate--it's that a full bodied milk chocolate is hard to combine with other ideas in a non-flavor-competitive way. Rejoice though for Andy found a really nice combination for...
This is Andy's bad boy. Andy has wanted to do toffee for a while, he loves the stuff. Buttery, crunchy, omnomnom-lishious. This past years end the family was given the freedom to create any product they wanted with the full support of the family, guess what Andy made? After about...
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,...
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...