$0.00Our Truffle Collection
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Mint Hazelnut Cremino
Buttery peppermint truffle sandwiched with Gianduja made by smooshing the most beautiful hazelnuts in the world from Piedmonte, Italy with Chocolate.
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May Chang Caramel
May Chang is a wild harvested mountain pepper with crisp lemony notes of calamansi, lemongrass & soft undertones of spice. Infused into fresh perfectly cooked butter caramel.
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Pomegranate Walnut
A buttery tangy chocolate, a pomegranate truffle layer floats above crunchy walnut pralines. Topped with a whole roasted walnut.
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Yuzu Toki Whisky
A vibrant Yuzu jam is suspended above a luscious chocolate ganache spiked with Suntory Toki Whisky.
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Honey Butter Cloud
a fluffy whipped ganache with Stirling Creamery butter, Rosewood Estates honey and a twinkle of Newfoundland Salt Company crystals.
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Brown Butter
Fresh butter and vanilla is slow-cooked to a nutty brown colour and blended with dark chocolate.
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Feuilletine Caramel
Slow cooked, buttery, vanilla caramel enrobed in dark chocolate and tumbled in crispy feuilletine flakes.
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Ginger Lemon
Australian ginger and Meyer lemons. The sour and spiciness of the lemon and ginger balance the richness of dark Madagascar chocolate.
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Caramel Kiss
Caramel and milk chocolate ganache, sweet and creamy.
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Sparky
Gianduja (hazelnut milk chocolate) with a layer of pop rocks, the candy that explodes in your mouth…
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Balsamic Vinegar
The sweet & sour of aged balsamic vinegar is infused into a dark ganache made with Madagascar cacao.
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Gianduja
Milk chocolate mixed with large "tonda e gentile" hazelnuts from Piedmonte, Italy. Piped. International Chocolate Awards World Bronze
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Maya Dome
The truffle version of our spicy hot chocolate infused with chili, ginger, orange peel, allspice and cinnamon.
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Whisky
A boozy whisky truffle dusted with dark cocoa powder. Inspired by our building’s first incarnation as a tank house for a whisky distillery.
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Jasmine
Jasmine can sometimes have a polarizing aroma but when brewed in a bath of cream it mellows out nicely providing a launch pad into a series of exotic tangents.
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Butter caramel with Sea Salt
A slow cooked, buttery, vanilla caramel enrobed in dark chocolate and finished with a pinch of Maldon Salt.
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Arbequina Olive Oil
Chocolate blended with a Spanish olive oil made from fruity “Arbequina” olives.
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Pistachio Crisp
A crisp light praline with a nutty personality.
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Roasted Cacao Bean
A single whole roasted cocoa bean encased in a dark chocolate.
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Bergamot
Dark chocolate infused with the oil from the fragrant Bergamot orange. For reference Bergamot is the fresh, sweet flavour in Earl Grey tea.
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Thai stick
White chocolate, coconut milk, ginger and the zip of lemongrass, chili and lime. Aromatic and assertive with a warming effect much like slurping back a big steamy bowl of Thai Coconut soup. International Chocolate Awards World Silver
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Pecan Butter Crunch
Crisp toffee with two gently toasted pecan halves enrobed in milk chocolate.
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Vietnamese Coffee
Black as night coffee infused dark chocolate layer made with our “arcana” chocolate on top of a milky sweet layer of white chocolate ganache. A play on contrasts.
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Douglas Fir
A fruity chocolate from the Dominican Republic infused with the natural oils of the Douglas Fir tree. Think of eating chocolate in the middle of a Canadian Pine forest.
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Cherry Bomb
A layer of wild cherry jelly and a layer of milk chocolate ganache with a cherry on top is enrobed with dark chocolate.
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Orange Marzipan
A classic marzipan mixed with bits of candied Orange peel. Almond Citrus fabulousness
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Magnolia Peach
Peach & Magnolia flower infused in a Ecuador chocolate ganache. Beautifully floral and juicy. International Chocolate Awards World Silver
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Almond Cluster Dark
Layers of praline and Gianduja (hazelnut milk chocolate) topped with slow roasted almonds. Enrobed in dark chocolate.
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Almond Cluster Milk
Layers of praline and Gianduja (hazelnut milk chocolate) topped with slow roasted almonds. Enrobed in milk chocolate.
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Pink Grapefruit Caramel
Richly tart and fresh with a twinkle of Himalayan Pink Salt
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Costa Esmeraldas, Ecuador
Grown on the Emerald coast interspersed with mango, papaya, plantain & bananas trees to feed the people on the farm. —notes: cacao, lemon, bread, cherries, balsamic vinegar, chocolate cake
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Semuliki, Uganda
Grown by 500 smallholder farmers in the lush growing region of Bundibugyo in Uganda. Grown at the base of a mountain—notes: currants, figs, chocolate cake, walnuts, vanilla
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Bejofo, Madagascar
Everything about this origin is red, the beans are red, the chocolate we make is red and the taste sings of bright red fruity notes —notes: raspberry, cherry, peanut butter, pomelo
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Tien Giang
Sourced from small farms along the Mekong Delta, beans are brought to a central fermentary by boat through the vast network of small canals. —notes: cinnamon, persimmon, nutmeg, molasses
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Porcelana, Venezuela
Porcelana is a special cacao grown south of Lake Maracaibo. We waited over 12 yrs to find this rare cacao.—notes: almonds, cream, figs, cashews, strawberries, coconut, honey
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