Our Truffle Collection

  • whipped Honey Butter cloud

    whipped Honey Butter cloud

    Wildflower honey and salted butter whipped into an airy cumulus cloud-like ganache.

  • Magnolia Peach

    Magnolia Peach

    Peach & Magnolia flower infused in a Ecuador chocolate ganache. Beautifully floral and juicy. International Chocolate Awards World Silver

  • Arbequina Olive Oil

    Arbequina Olive Oil

    “Chuao” chocolate blended with a Spanish olive oil made from fruity “Arbequina” olives.

  • Dark Almond cluster

    Dark Almond cluster

    Layers of praline and Gianduja (hazelnut milk chocolate) topped with slow roasted almonds. Enrobed in dark chocolate.

  • Milk Almond cluster

    Milk Almond cluster

    Layers of praline and Gianduja (hazelnut milk chocolate) topped with slow roasted almonds. Enrobed in milk chocolate.

  • Brown Butter

    Brown Butter

    Fresh butter and vanilla is slow-cooked to a nutty brown colour and blended with dark chocolate.

  • Feuilletine Caramel

    Feuilletine Caramel

    Slow cooked, buttery, vanilla caramel enrobed in dark chocolate and tumbled in crispy feuilletine flakes.

  • Ginger Lemon

    Ginger Lemon

    Australian ginger and Meyer lemons. The sour and spiciness of the lemon and ginger balance the richness of dark Madagascar chocolate.

  • Caramel Kiss

    Caramel Kiss

    Caramel and milk chocolate ganache, sweet and creamy.

  • Sparky

    Sparky

    Gianduja (hazelnut milk chocolate) with a layer of pop rocks, the candy that explodes in your mouth…

  • Balsamic Vinegar

    Balsamic Vinegar

    The sweet & sour of aged balsamic vinegar is infused into a dark ganache made with Madagascar cacao.

  • Gianduja

    Gianduja

    Milk chocolate mixed with large "tonda e gentile" hazelnuts from Piedmonte, Italy. Piped.

  • Maya Dome

    Maya Dome

    The truffle version of our spicy hot chocolate infused with chili, ginger, orange peel, allspice and cinnamon.

  • Whisky

    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.

  • Jasmine

    Jasmine

    Truffle of the Month. 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.

  • Butter caramel with Sea Salt

    Butter caramel with Sea Salt

    A slow cooked, buttery, vanilla caramel enrobed in dark chocolate and finished with a pinch of Maldon Salt.

  • Pistachio Crisp

    Pistachio Crisp

    A crisp light praline with a nutty personality.

  • Roasted Cacao Bean

    Roasted Cacao Bean

    A single whole roasted cocoa bean encased in a dark chocolate.

  • Bergamot

    Bergamot

    Dark chocolate infused with the oil from the fragrant Bergamot orange. For reference Bergamot is the fresh, sweet flavour in Earl Grey tea.

  • Thai stick

    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

  • Pecan Butter Crunch

    Pecan Butter Crunch

    Crisp toffee with two gently toasted pecan halves enrobed in milk chocolate.

  • Vietnamese Coffee

    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.

  • Douglas Fir

    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.

  • Cherry Bomb

    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.

  • Blood Orange Marzipan

    Blood Orange Marzipan

    A classic marzipan mixed with bits of candied Blood Orange peel.

  • Papua New Guinea

    Papua New Guinea

    Distinctive and exotic taste of Java- smokey, cherries, tobacco

  • Jamaica

    Jamaica

    From a plantation in the South East growing region of St Thomas Parish -ripe raspberries and wildflower honey

  • Madagascar

    Madagascar

    Distinctive deep red chocolate from the Sambirano Valley- bright, pleasant acidity, citrus, raspberries

  • Ecuador

    Ecuador

    Chocolate from the farm of Camino Verde- baked brownies, toast, honey

  • Venezuela

    Venezuela

    A delicate chocolate from El Vigia, south of Lake Maracaibo- mild, nutty, roasted grains