Using a mixture of 54.5% dark chocolate and 33.6% milk chocolate combined with fresh mango and passion fruit puree to create a well balanced, fresh ganache.

Using a mixture of 54.5% dark chocolate and 33.6% milk chocolate combined with fresh mango and passion fruit puree to create a well balanced, fresh ganache.
A fresh raspberry collins cocktail combined with 33.6% milk chocolate rolled in 28% white chocolate and freeze dried raspberries.
28% white chocolate and fresh Tahitian vanilla.
A smooth caramel combined with a date puree and milk chocolate, this desert classic makes a fantastic truffle.
A well known Irish cream combined with 28% white chocolate rolled in 54.5% dark chocolate and toasted coconut.
A 54.5% dark chocolate ganache with dried sour cherries and kirsch, rolled in 28% white chocolate.
Made with mint infused double cream and 28% white chocolate in 33.6% milk chocolate, a mint lovers’ dream.
Tequila sunrise cocktail combined with 33.6% milk chocolate, this is a lovely ganache to remind you of those days away.
Our homemade raspberry jam is combined with an almond ganache and rolled in toasted almonds.
A well known Irish cream combined with vodka cream and freshly grated nutmeg and 29% white chocolate, this is a beautifully smooth ganache with a kick.
Our homemade Seville marmalade combined with a 54.5% dark chocolate.
A freshly prepared carrot puree combined with smooth caramel and 33.6% milk chocolate and spices, this ganache is just like eating a piece of cake.
Using a Komodo Dragon Chilli, this smooth caramel starts with a lovely fresh lime flavour followed by the warmth of this chilli measuring 1.4 million on the Scoville chart.
33.6% milk chocolate with a fresh apple and vanilla puree, and a buttery crumble to provide texture.
A well balanced smooth caramel made with fresh cream containing 33.6% milk chocolate encased in a 54.5% dark chocolate shell. Not forgetting a little tot of bourbon.
A well balanced, smooth caramel made with fresh cream containing 33.6% milk chocolate encased in a 54.5% dark chocolate shell.
28% milk chocolate and smooth caramel encased in a 54.5% dark chocolate shell. A slightly unusual flavour, but we think it works really well. A lovely smokey flavour comes through at the end of this chocolate.
A classic rum and mint cocktail is added to a mixture of milk and dark chocolate to give this ganache its familiar flavour.
A well balanced, smooth caramel made with fresh cream containing using cornish sea salt 33.6% milk chocolate encased in a 54.5% dark chocolate shell.
Black currant puree infused with fresh liquorice, combined with 40.5% Ghanian milk chocolate, encased in a 54.4% Dark chocolate