Unfortunately, prices had to rise this year as raw chocolate costs nearly 4x what it did this time last year. Not to mention the cost of the other ingredients… don’t worry, it’s not 4x more this year! I tried to keep the increases as low as possible and hope that the cost increases for raw chocolate will soon stabilize as the major influence on price has been futures speculation (not related to crop failures which occurred in 2022 and 2023. 2024 was better).
Enjoy and share my love of chocolate!! The ginger ganache with single origin Tanzanian, the earthy Nyangbo in the coffee orange (beans from the Tarkwa and Assin Fosu districts of Ghana) and the tang of the fruity Guanaja blend in the Kalamansi with pommes cuites au four bonbons are to be savoured! The new galaxy effect was achieved with the help of assistant Debbie, not a one person job!
Flavour choices: Chai caramel, Coffee orange, Cointreau caramel, Elderflower, Gianduja, Ginger, Pecan coconut, Sea buckthorn, Amaretto, Bergamot, Blackcurrant, Cherry, Espresso caramel, Kalamansi with pommes cuite au four, Mint, Quince with cubardon, Pistachio Matcha
ginger with ginger piece inside
Ginger
Cointreau Caramel
Cointreau Caramel
Chai caramel
Chai caramel
Chai Caramel
Bergamot
Quince with cubardon flavour
Amaretto
