We coated dried physalis with 75% Cuban dark chocolate flavored with cinnamon blossom and sprinkled with cocoa powder.
We coated dried black cherries in 62% Madagascar milk chocolate flavoured with almond oil and then rolled them in our own dried scones.
After roasting our Madagascar cocoa beans, we caramelize them with a little cane sugar. We coat them with 62% Madagascar milk chocolate flavoured with raspberry vinegar and tonka bean, and finally we roll them in cocoa powder.
Light roasted Ethiopian coffee beans are coated with white chocolate flavoured with chai latte.
We coated caramelized pecans with tonka beans and Madagascar milk chocolate flavored with raspberry vinegar.
After caramelizing the pecans with cane sugar, we coated them little by little with our lemon-cinnamon white chocolate.