$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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Caffe Corretto
A cafe corretto is steamy shot of espresso with a kiss of grappa. The grappa is Nardini's fruity and smooth Grappa Riserva, aged for 3 years in oak barrels
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Camomilla
The hugger of the boozys. Made by Poli, the famous distillery close to Bassano del Grappa in Italy. Flower heads are infused until honey gold in flavour and colour. Shamamole :)
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Prugna- Plum grappa
A sumptuous grappa with perfectly-ripe plummy notes and aromatic amaretti from the almond pits aging in the grappa.
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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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Dark & Stormy
Buttery and smooooth dark chocolate truffle with the zing of ginger, fresh tangy lime and deep dark rum.
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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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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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Brown Butter
Fresh butter and vanilla is slow-cooked to a nutty brown colour and blended with dark chocolate.
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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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Guasare, Venezuela
In the ‘90s on a small farm in northern Venezuela, cacao agronomist Humberto Reyes, discovered an old pure Criollo named after the Rio Guasare. Seedlings from Reyes' samples, with complex heritage Criollo flavours, shine in this truffle. -notes: malt, coffee and fig.
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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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