2025 Valentine Flavors
16-piece Box:
Passion Fruit Coconut: Is passion fruit the GOAT fruit? We think it could be. This passion fruit pâte de fruit with a coconut creme is one of our all-time favorites.
Mexican Hot Chocolate (NEW!): A caramel dark chocolate ganache cooked with cinnamon, vanilla, almond, and some cayenne for a little kick in the finish.
Lemon Custard: When I was a kid my family would sometimes drive over the hill to visit the beaches in Santa Cruz, and we'd often stop at Marianne's Ice Cream for a treat. I always got the lemon custard and it's been a favorite flavor of mine ever since. Recreated here in a creme center.
Strawberry Dragon Fruit (NEW!): These flavors pair very well together. The mild dragon fruit shines as a pâte de fruit paired with the strawberry creme. Our first time using dragon fruit!
Chonky Monkey (NEW!): Inspired by the Chunky Monkey ice cream from Ben & Jerry's, this is a banana creme with a peanut gianduja with chopped roasted peanuts. Our 13 year-old calls everything "chonky". Hence, "chonky monkey." :)
Sparks (NEW!): It's a mixed berry pâte de fruit with an almond gianduja that has popping candy in it. Similar to "pop rocks", if you remember those. Not an explosion, more of a gentle sizzle as it melts in your mouth. :)
Butter Mint: We've been doing this one since the beginning, and still get lots of compliments about it. Like the butter mints you'd get after dinner at a random restaurant. A gentle buttery mint. A classic!
Red Hot Peanut Butter: A hot cinnamon creme with a peanut gianduja. Inspired by our (pre-vegan days) family road trips when Judy would eat peanut m&ms with hot tamales at the same time. Turns out it's an amazing combination.
Sudachi (NEW!): Sudachi is a Japanese citrus similar to yuzu or lime. Sour, slightly bitter, and irresistible, the sudachi pâte de fruit is paired with a vanilla bean creme. We were first introduced to Sudachi when it was served to us as an ice cream flavor at a fancy restaurant for a birthday dinner. We loved it and wrote it down as a possible flavor for chocolates. When we found a purée of it in San Diego, we knew we had to try it!
Mango Sticky Rice: There's a new design for this flavor which has quickly become a customer (and family) favorite. A mango pâte de fruit paired with a rice and coconut creme. Just like the common desert at Thai restaurants the memory of this one sticks with you.
El Corazon (NEW!): This one is a creme made with a fruit purée mix of pomegranate, blood orange, and passion fruit. The name of the mix is "El Corazon", which seemed appropriate for the Valentine collection.
Pineapple Caramel (NEW!): We ran across a purée of "caramelized pineapple" and thought that sounded delicious. We were right and we cooked it into a caramel! So it's a caramelized pineapple caramel!
Watermelon: We've done this one before, and we'll probably do it again. It doesn't sound like watermelon belongs in a chocolate, but we beg to differ. Hints of lime are in here too, a creme center made from real watermelon juice.
Apricot Almond (NEW!): An apricot pâte de fruit with an almond creme. We've done apricot before in a creme, but this is the first time in a pâte de fruit which gives the flavor some extra punch. Paired with our classic almond creme this one is a delight. Any design similarities to the Mastercard logo are unintentional and in no way imply that these bonbons can be used for credit. (or maybe they can?)
Ube: A new design this time for the popular ube creme. Ube is a purple potato common in The Philippines where it's often used in both savory and sweet dishes. We're big ube fans here!
Guava Mangosteen (NEW!): A tropical delight with two amazing flavors that go so well together. This is a guava pâte de fruit with a mangosteen creme.
4-piece Box (no nuts):
Fudge: A classic dark chocolate fudge. We love this creamy melt-in-your-mouth goodness.
Kiwi Brown Sugar Rum (NEW!): A kiwi pâte de fruit with a rum-flavored brown sugar creme. Rich and flavorful this one is a great combination.
Raspberry: Raspberry just goes so well with chocolate. Perfectly well. This creme center is flavored with powdered freeze dried raspberries that really bring the flavor.
Mango Caramel (NEW!): We can't get enough mango over here. This is a mango purée cooked into a soft caramel.
