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OUR FLAVORS
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| Cherry Kirsch |
Mint "Crème de Menthe" in a fondant sugar filling Dark chocolate and mint pare so well together |
Pear
Williams Belgium buttery caramel recipe with the addition of Marie Brizzard Pear liquor |
Cointreau Orange Triple sec caramel with the addition of dried candied orange peels. |
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| Cognac Almond paste |
Praline Lime Almond and Hazelnut praline with Belgium Lime chocolate and biter notes of lemon cello with lemon dried candied peels |
Praline
Orange Almond and Hazelnut praline with Belgium orange chocolate and orange dried candied peels |
Saronni Amaretto | ||||||
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| Bossa Nova Rum-Coco | Caramel - Flower Salt | Honey |
Gianduja Caramelized hazelnut cream mixed with milk chocolate with roasted hazelnuts |
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Peanut Butter Almond and Hazelnut praline mixed with natural peanut butter cream |
Rubis (strawberry-basilica) | Oriental | Pistachio | ||||||
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| Cinnamon |
Old Rum Silky white chocolate ganache enhanced with old rum liquor |
Peach-Lavender | Apricot-Rosemary | ||||||
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