flying noir is moving! closed until Tuesday November 5 reopening at 2570 Ninth St in Berkeley, inside Tarocco. Come join us for an inaugural day - show me your VOTE sticker / tell me your vote tale, I give you chocolate!
current boxes in these sizes are pictured after the bonbon listings below:
the 16pc grand, 12pc, 9pc, 6pc vegan, 4pc teaer, and handpainted 2pc & 4pc
contents include available seasonal creations -
and flavors from those listed below, will vary.
all are from the poetry & prose series:
no preservatives...for optimal flavor please enjoy within 3 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
current boxes in these sizes are pictured after the bonbon listings below:
the 16pc grand, 12pc, 9pc, 6pc vegan, 4pc teaer, and handpainted 2pc & 4pc
contents include available seasonal creations -
and flavors from those listed below, will vary.
all are from the poetry & prose series:
no preservatives...for optimal flavor please enjoy within 3 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
Assama
sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole dark milk 49% chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
the bears
one of pure wild criollo chocolate, 68%, the other Maracaibo Creole dark milk 49%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
chililico
fire roasted mild espelette chiles, licorice & orange zest in a 43% Pichincha dark milk chocolate ganache
I wish that I might be a thinking stone from Le Monocle de Mon Oncle by Wallace Stevens
depths
silky marriage of Dick Taylor Maya Moon co-op (Belize) 70% w Heaven’s Door cask strength bourbon
Truth doesn’t need any furniture, from Preludes by Tomas Tranströmer
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues
from a remix for remembrance by Kristiana Rae Colon
kokoro
a new vegan ganache in Conexion Bullaranga coconut milk 58% dark milk chocolate, plant butter & ginger,
lemon & lime pate de fruit, Plantation artesal rhum
With memory, kept by all the keepers' tills.
For what is absence? from Kokoro by D. J. Hughes
metila
luscious, creamy caramel ganache made w Dominican BioOrganic white chocolate 36% infused w Far Leaves jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing by Gottfried Benn
ooloo
bittersweet caramel ganache w Fabula’s Milan Phoenix Dancong oolong tea & Conexion Fortaleza 64% dark
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit ganache w a hint of fresh bay leaves & VS Bas Armagnac in Conexion
Fortaleza 64% dark - a surprising vegan ganache made w Califia Barista oat milk
I would kiss you right now but I can't stop eating peaches.
from how to survive a hotel fire by Angela Veronica Wong
pecandos
toasted organic pecans, ground to liquid w Pays d' Auge Calvados praline, a bit of John’s garden grown
chile mix & NZ airy, crisp fleur de sel in Conexion of Ecuador’s Puerto Quito 55% & Manabi 70%
Now I take up my life mid-sentence-wending syntax, drifting ellipses,
the irresistible punctuation of a sometime lover. Nothing keeps.
from After Sleep the Wild Morning by Angela Shaw
quatrain
crunchy praline of clove, mace, & Kampot blanc peppercorn & ginger in solid Conexion Puerto Quito 55%
& tres fleur de sel w a bit of fresh Murcott Mandarin zest
… And when I’ve cut/all the way to the center of the sun/ I see
flowers, flowers, flowers. from Cutting the Sun by Chitra Banerjee Divakaru
rooti
buttery Puerto Quito 55% bittersweet ganache w rooibos (South African) herbal tea, kuro Japanese
whiskey, a little grappa. Twice enrobed in 68% Cru Sauvage, but then tossed in organic sugar ground
fine w more rooibos
It sprang up wild along the chain link fence--thick, with glorious white and yellow summer blooms,
and green tips that we pinched and pulled for one. from Honeysuckle by Karla K. Morton
sakura
cherry blossoms & finest quality green tea in delicate balance w Felchlin Dominicana 36% Bio
Organic white chocolate caramel ganache
But there is a time of delicate petals which even a breeze may shatter;
from The Time of Delicate Petals by May Williams Wa
schis
a sweet tender caramel of the fabled five flavor berries & fresh mandarin zest
along with the wonderful wild blueberries, a particular favorite of local bears,
who risk all for a mouthful of heaven. from The Sentient House by Angela Conway
shi-yu
rich, luscious, a bit spicy! Shichimi togarashi (Japanese 7 spice blend: chiles, orange peel, ginger,
sesame seeds, sichuan peppercorns, poppy seeds, and nori) & yuzu olive oil in Felchlin Maracaibo Creole
dark milk 49% caramel ganache
Let me take you for a ride / Make your heartstrings hum like mad…
from Simply Heavenly by Langston Hughes
songa
a very special caramel ganache combo of Maracaibo Creole 49% dark milk & Felchlin Cru Sauvage 68% wild, w Armagnac & a bit of fresh blackberry puree
I hold the dogwood blossom,
eat the pear, and watch the nettle from Double Elegy by Michael S. Harper
spp moon
Dick Taylor Belize 70% (sourced from the Maya Moon co-op) ganache a bit of strawberry, mostly for
texture, w a single salted Kampot peppercorn Domaine Tariquet. 12 yr folle blanche Bas-Armagnac
how we’re carpet-making / by the river / a long dream to unroll /
and somehow time to pole / a boat. from His Carpets Flowered / William Morris by Lorine Niedecker
ingredients in this box: 68% Cru Sauvage wild criollo dark chocolate, Dick Taylor Maya Moon Belize 70%, Conexion Manabi 70%, Fortelaza 64%, Conexion Bullaranga coconut milk 58% dark milk, Puerto Quito bittersweet 55% & Pichincha 43%; Felchlin Dominican BioOrganic white 36%; Felchlin Cru Sauvage 68% & Maracaibo Creole 49% dark milk chocolates, organic sugar, cream & butter; plant butter (CASHEWS, sunflower oil), HAZELNUTS, PECANS, coconut oil, California orange blossom honey, orange & mandarin zest, Schisandra berries, blackberries, strawberries, ginger, lemon, lime, licorice, chiles, yuzu olive oil, SESAME seeds, tea, espresso, spirits, spices & salts from around the world, natural colored cocoa butter, mica.
enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
kokoro
new vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter
in Conexion Bullaranga coconut dark milk 58% chocolate w a smidgeon of mezcal & brown chipotle
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
metila
luscious caramel ganache w Dominicana BioOrganic white chocolate 36%, deeply infused w Imperial jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing. by Gottfried Benn
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w High Mountain Shan Lin Xi oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit ganache w a hint of fresh bay leaves & VS Bas Armagnac in Conexion Fortaleza 64% dark - a surprising vegan ganache made w Califia Barista oat milk
I would kiss you right now but I can't stop eating peaches.
from how to survive a hotel fire by Angela Veronica Wong
pecananon
toasted pecans, ground to liquid w Heaven’s Door bourbon praline & Dick Taylor Belize 70%
from Maya Moon co-op w a bit of chile, New Zealand airy, crisp fleur de sel
Now I take up my life mid-sentence-wending syntax, drifting ellipses,
the irresistible punctuation of a sometime lover. Nothing keeps.
from After Sleep the Wild Morning by Angela Shaw
puersk
DickTaylor Belize 70% w Maya Moon cacao w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
taisim
intriguing caramel ganache of fresh Seville orange zest, star anise & Sichuan peppercorn in Conexion
Puerto Quito bittersweet 55%
... He was a true poet, viewing all subjects through an innocent and honest lens.
from On Poetry by Ai Weiwei
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole dark milk 49% chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
the bears
one of pure wild criollo chocolate, 68%, the other Maracaibo Creole dark milk 49%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
chililico
fire roasted mild espelette chiles, licorice & orange zest in a 43% Pichincha dark milk chocolate ganache
I wish that I might be a thinking stone from Le Monocle de Mon Oncle by Wallace Stevens
depths
silky marriage of Dick Taylor Maya Moon co-op (Belize) 70% w Heaven’s Door cask strength bourbon
Truth doesn’t need any furniture, from Preludes by Tomas Tranströmer
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues
from a remix for remembrance by Kristiana Rae Colon
kokoro
a new vegan ganache in Conexion Bullaranga coconut milk 58% dark milk chocolate, plant butter & ginger,
lemon & lime pate de fruit, Plantation artesal rhum
With memory, kept by all the keepers' tills.
For what is absence? from Kokoro by D. J. Hughes
metila
luscious, creamy caramel ganache made w Dominican BioOrganic white chocolate 36% infused w Far Leaves jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing by Gottfried Benn
ooloo
bittersweet caramel ganache w Fabula’s Milan Phoenix Dancong oolong tea & Conexion Fortaleza 64% dark
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit ganache w a hint of fresh bay leaves & VS Bas Armagnac in Conexion
Fortaleza 64% dark - a surprising vegan ganache made w Califia Barista oat milk
I would kiss you right now but I can't stop eating peaches.
from how to survive a hotel fire by Angela Veronica Wong
pecandos
toasted organic pecans, ground to liquid w Pays d' Auge Calvados praline, a bit of John’s garden grown
chile mix & NZ airy, crisp fleur de sel in Conexion of Ecuador’s Puerto Quito 55% & Manabi 70%
Now I take up my life mid-sentence-wending syntax, drifting ellipses,
the irresistible punctuation of a sometime lover. Nothing keeps.
from After Sleep the Wild Morning by Angela Shaw
quatrain
crunchy praline of clove, mace, & Kampot blanc peppercorn & ginger in solid Conexion Puerto Quito 55%
& tres fleur de sel w a bit of fresh Murcott Mandarin zest
… And when I’ve cut/all the way to the center of the sun/ I see
flowers, flowers, flowers. from Cutting the Sun by Chitra Banerjee Divakaru
rooti
buttery Puerto Quito 55% bittersweet ganache w rooibos (South African) herbal tea, kuro Japanese
whiskey, a little grappa. Twice enrobed in 68% Cru Sauvage, but then tossed in organic sugar ground
fine w more rooibos
It sprang up wild along the chain link fence--thick, with glorious white and yellow summer blooms,
and green tips that we pinched and pulled for one. from Honeysuckle by Karla K. Morton
sakura
cherry blossoms & finest quality green tea in delicate balance w Felchlin Dominicana 36% Bio
Organic white chocolate caramel ganache
But there is a time of delicate petals which even a breeze may shatter;
from The Time of Delicate Petals by May Williams Wa
schis
a sweet tender caramel of the fabled five flavor berries & fresh mandarin zest
along with the wonderful wild blueberries, a particular favorite of local bears,
who risk all for a mouthful of heaven. from The Sentient House by Angela Conway
shi-yu
rich, luscious, a bit spicy! Shichimi togarashi (Japanese 7 spice blend: chiles, orange peel, ginger,
sesame seeds, sichuan peppercorns, poppy seeds, and nori) & yuzu olive oil in Felchlin Maracaibo Creole
dark milk 49% caramel ganache
Let me take you for a ride / Make your heartstrings hum like mad…
from Simply Heavenly by Langston Hughes
songa
a very special caramel ganache combo of Maracaibo Creole 49% dark milk & Felchlin Cru Sauvage 68% wild, w Armagnac & a bit of fresh blackberry puree
I hold the dogwood blossom,
eat the pear, and watch the nettle from Double Elegy by Michael S. Harper
spp moon
Dick Taylor Belize 70% (sourced from the Maya Moon co-op) ganache a bit of strawberry, mostly for
texture, w a single salted Kampot peppercorn Domaine Tariquet. 12 yr folle blanche Bas-Armagnac
how we’re carpet-making / by the river / a long dream to unroll /
and somehow time to pole / a boat. from His Carpets Flowered / William Morris by Lorine Niedecker
ingredients in this box: 68% Cru Sauvage wild criollo dark chocolate, Dick Taylor Maya Moon Belize 70%, Conexion Manabi 70%, Fortelaza 64%, Conexion Bullaranga coconut milk 58% dark milk, Puerto Quito bittersweet 55% & Pichincha 43%; Felchlin Dominican BioOrganic white 36%; Felchlin Cru Sauvage 68% & Maracaibo Creole 49% dark milk chocolates, organic sugar, cream & butter; plant butter (CASHEWS, sunflower oil), HAZELNUTS, PECANS, coconut oil, California orange blossom honey, orange & mandarin zest, Schisandra berries, blackberries, strawberries, ginger, lemon, lime, licorice, chiles, yuzu olive oil, SESAME seeds, tea, espresso, spirits, spices & salts from around the world, natural colored cocoa butter, mica.
enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
kokoro
new vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter
in Conexion Bullaranga coconut dark milk 58% chocolate w a smidgeon of mezcal & brown chipotle
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
metila
luscious caramel ganache w Dominicana BioOrganic white chocolate 36%, deeply infused w Imperial jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing. by Gottfried Benn
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w High Mountain Shan Lin Xi oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit ganache w a hint of fresh bay leaves & VS Bas Armagnac in Conexion Fortaleza 64% dark - a surprising vegan ganache made w Califia Barista oat milk
I would kiss you right now but I can't stop eating peaches.
from how to survive a hotel fire by Angela Veronica Wong
pecananon
toasted pecans, ground to liquid w Heaven’s Door bourbon praline & Dick Taylor Belize 70%
from Maya Moon co-op w a bit of chile, New Zealand airy, crisp fleur de sel
Now I take up my life mid-sentence-wending syntax, drifting ellipses,
the irresistible punctuation of a sometime lover. Nothing keeps.
from After Sleep the Wild Morning by Angela Shaw
puersk
DickTaylor Belize 70% w Maya Moon cacao w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
taisim
intriguing caramel ganache of fresh Seville orange zest, star anise & Sichuan peppercorn in Conexion
Puerto Quito bittersweet 55%
... He was a true poet, viewing all subjects through an innocent and honest lens.
from On Poetry by Ai Weiwei
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
|
the grand box - 16pc15 - 16 pieces of current bonbons
contents vary as flavors change |
|
12 pc poetry & prose selectiontwo 6 pc boxes, each w different contents
- fitted into a matching sleeve - makes a sleek, striking presentation |
poetry & prose series 9 pc boxmin wt 75g
a selection from this series won top awards in the North America 2018 TRUFFLE ARTISTRY AWARD so poetry now in all boxes! |
|
|
the teaer box4 very special bonbons featuring fine teas in a handpainted box |
a quartet of bonbons, from the poetry & prose series
playing w tea & praslin - subtle tea flavors generally come last
playing w tea & praslin - subtle tea flavors generally come last
the teaer box
Assama sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole 49%. dark milk chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w Ti Kuan Yin oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
puersk
complex dark from the Manabi province, Ecuador 70% w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
roo
sumptuous Felchlin Edelweiss 36% white chocolate w intriguing rooibos tea praslin, warm notes of vanilla, honey
From up here in the leaves’ no-kidding goldishness
from Tomorrow, No, Tomorrower by Bradley Trumpfheller
ingredients in this box:
68% Cru Sauvage wild criollo chocolate, Conexion 70% Manabi dark, Felchlin Maracaibo Creole dark milk 49% & Edelweiss 36%, unsalted butter, cream & sugar; California orange blossom honey, spirits, fresh citrus, tea, spices & salts from around the world, natural colored cocoa butter & mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
Assama sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole 49%. dark milk chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w Ti Kuan Yin oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
puersk
complex dark from the Manabi province, Ecuador 70% w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
roo
sumptuous Felchlin Edelweiss 36% white chocolate w intriguing rooibos tea praslin, warm notes of vanilla, honey
From up here in the leaves’ no-kidding goldishness
from Tomorrow, No, Tomorrower by Bradley Trumpfheller
ingredients in this box:
68% Cru Sauvage wild criollo chocolate, Conexion 70% Manabi dark, Felchlin Maracaibo Creole dark milk 49% & Edelweiss 36%, unsalted butter, cream & sugar; California orange blossom honey, spirits, fresh citrus, tea, spices & salts from around the world, natural colored cocoa butter & mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the V'aria box:
this is the latest flying noir vegan selection....no cream or butter, tho as a micro batch chocolatier, simple equipment can carry over traces
a pair of Oregon Hazelnuts
crisp roasted & twice enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
pampa
Liz’s garden pink grapefruits: zested, caramelized, ground to subtle crunch w Madagascar clove buds, mace & Kampot rouge peppercorn in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
rangpur
First vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & a salted Kampot peppercorn as a last note
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
this is the latest flying noir vegan selection....no cream or butter, tho as a micro batch chocolatier, simple equipment can carry over traces
a pair of Oregon Hazelnuts
crisp roasted & twice enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
pampa
Liz’s garden pink grapefruits: zested, caramelized, ground to subtle crunch w Madagascar clove buds, mace & Kampot rouge peppercorn in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
rangpur
First vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & a salted Kampot peppercorn as a last note
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
6 pc current selection OUT OF COUNTRY Ed 2
UNAVAILABLE -CANNOT SOURCE VENEZUELAN INGREDIENTS
won top awards North America
TRUFFLE ARTISTRY AWARDS
six bonbons - each a part of the story
- all hand enrobed in chocolate -
organic Grand Cru Hacienda Elvesia
74% dark from the Dominican Republic
Aleppan Syria bits of chewy Aleppo chile flakes in caramel bittersweet ganache w
clove & Omani lemon as a rough truffle
Anahita Iran pistachio praslin in white chocolate ganache w hints of cognac au
rose & saffron
Haitian Haiti creamy combination ganache of dark milk and bittersweet w
honeyed cashew praline & just a little habanero
hawaj Yemen 38% dark milk solid chocolate w Yemeni spice blend & espresso
mezcalito Mexico Vida de San Luis del Rio, smoky pure agave Mezcal bittersweet
ganache infused w fire roasted petite golden chiles & a ginger surprise
Venezuelan Venezuela Santa Teresa Orange Rhum in a dense ganache w heavenly
38% Maracaibo Criolait