A luxurious dark chocolate ganache infused with French lavender and bergamot tea, and finished with a touch of bergamot oil, transports your taste buds to a fragrant, floral paradise.
Toasted black sesame seed praline and zesty fresh ginger harmoniously merge within a rich dark chocolate ganache for an exotic and delightful flavor fusion.
A luxurious dark chocolate ganache infused with French lavender and bergamot tea, and finished with a touch of bergamot oil, transports your taste buds to a fragrant, floral paradise.
A rich layer of dulce de leche combined with a coconut milk white chocolate ganache, inspired by the flavors of coconut barfi for a sweet, indulgent twist on a classic treat
46% Bahibe chocolate ganache infused with Coconut Oolong tea with a Coconut Crunch
Rooibos Berry
A blend of Raspberry and Strawberry Inspiration chocolate ganache infused with South African bush Rooibos, hibiscus, and dried berries
Genmaicha Crunch
Caramelized Milk chocolate infused with Genmaicha with a layer of a dark chocolate puffed brown rice crunch
Saffron & Spice
Opalys White chocolate ganache infused with aromatics including saffron, citrus peels, and medicinal roots
Peach Blossom
40% Jivara Milk Chocolate Ganache infused with a flavorful, fruit forward white tea
Tumeric Ginger
A 70% Dark ganache infused with fresh tumeric and ginger root, with a ginger crunch
Hojicha Caramel
Roasted Green Tea Caramel with fluer de sel and finished with butter
CACAO & CARDAMOM HALLOWEEN COLLECTION
Introducing our delectable Candy Bar Bites, a tantalizing assortment of handcrafted bon-bons that pay homage to your favorite candy bars. Each piece in this exquisite collection is a labor of love, meticulously crafted by our master chocolatiers to capture the essence and flavors of these beloved childhood treats.
This lightly oxidized Oolong from Taiwan is made from the famous Qingxin tea cultivar, which presents a delicate plalate with aromas of liliac and orchid. It is a complex tea to make, as it is semi-oxdized and then rolled up in little balls.
Rooibos Berry
This vibrant red tea is made from an herbal scrub tree from South Africa.
Genmaicha Crunch
Genmaicha literally means "Brown Rice Tea," which is blended with green tea. The tea lends itself to a nutty flavor from the roasted brown rice. Because this tea was so commonly used by the poor to extend the volume of tea, it became known as "the people's tea".
Raspberry Matcha
Over a thousand years ago, matcha came to Japan as an aid to meditation practice. During long hours of sitting and meditating, monks would drink matcha to remain alert, yet calm.
Saffron & Spice
This saffron bitters "digestivo" blend is based on ancient Amari recipes from Italy. Amari is a category of bitter herbal liqueurs from Italy that have hundreds of years of botanical wisdom and food cultural relevance.
Peach Blossom
White tea is known to be one of the mold delicate tea varieties because it is so minimally processed. White tea is harvested before the tea plant's leaves open fully, when the young buds are still covered by fine hairs, hence the name "white" tea.
Tumeric Ginger
Growing up in a South Asian home, Ginger and Tumeric were staples of our household. Ginger was the base of many dishes, and Tumeric was the answer to almost any ailment. This dark chocolate infusion is an ode to my own own Mom and her influence on the flavors at C&C.
Hojicha Caramel
Hojicha came out of a desire to preserve the leftover stems, stalks,and twigs from mechanical harvesting of tea leaves in Japan. The roasting of the leaves lends itself to a unique smoky flavor that gives this caramel life.
Strawberry Szechuan
Strawberry pate de fruit + floral
peppercorn milk chocolate ganache.
A layer of a warm, spiced dark chocolate
ganache followed by a layer of house-made pistachio gianduja.
INGREDIENTS
70% Palenque Dark Chocolate
Housemade Garam Masala Spice Blend
Wildflower Honey
82% European Butter
Heavy Whipping Cream
Glucose
70% Palenque Dark Chocolate,
Housemade Garam Masala Spice Blend,
Wildflower Honey,
82% European Butter,
Heavy Whipping Cream,
Glucose
Earl Grey Lavender
A luxurious dark chocolate ganache infused with French lavender and bergamot tea, and finished with a touch of bergamot oil, transports your taste buds to a fragrant, floral paradise.
70% Palenque Dark Chocolate,Heavy
Whipping Cream,82% European Butter,Glucose, Honey, Lavender Flower, Earl Grey Tea, Bergamot
Oil
BLACK SESAME GINGER
Toasted black sesame seed praline and zesty fresh ginger harmoniously merge within a rich dark chocolate ganache for an exotic and delightful flavor fusion.
INGREDIENTS
68% Bolivia Dark Chocolate
Freshly grated Ginger
Wildflower Honey
Toasted Black Sesame Seeds
Housemade Caramel
Organic Tahini Paste
38% Lactee Superieure Milk Chocolate
Glucose
68% Bolivia Dark Chocolate,Freshly
grated Ginger,Wildflower Honey,Toasted Black Sesame Seeds,Housemade Caramel,Organic Tahini
Paste,38% Lactee Superieure Milk Chocolate,Glucose
PINEAPPLE FENNEL-CARAMEL
Flavorful fruity caramel steeped in
fennel seeds and finished off with pineapple puree.
INGREDIENTS
Boiron Pineapple Puree
Toasted Fennel
Heavy Whipping Cream
Housemade Caramel
82% European Butter
Glucose
Boiron Pineapple Puree,Toasted
Fennel,Heavy Whipping Cream,Housemade Caramel,82% European Butter,Glucose
CARDAMOM ROSE
A creamy 34% white chocolate ganache
infused with cardamom and finished with a touch of rose water encased in 64% dark chocolate
shell
INGREDIENTS
35% Ivoire White Chocolate
Green Indian Cardamom
Persian Rose Water
Heavy Whipping Cream
82% European Butter
Glucose
Wildflower Honey
35% Ivoire White Chocolate,Green
Indian Cardamom,Persian Rose Water,Heavy Whipping Cream,82% European
Butter,Glucose,Wildflower Honey
FIVE SPICE PRALINE
Hazelnut praline infused with a blend of spices based on the Chinese philosophy of balancing yin and yang for your taste buds.
Masala Chai-infused dulcey ganache, delicately layered with Parle-G cookie butter
INGREDIENTS
Opalys White Chocolate
Dulcey Chocolate
Sugar
Heavy Cream
European Butter
Masala Chai (Organic black tea, organic cinnamon, organic cardamom, organic ginger root, organic black pepper, organic clove)
Parle G Cookie
Opalys White Chocolate,
Dulcey Chocolate,
Sugar,
Heavy Cream,
European Butter,
Masala Chai (Organic black tea, organic cinnamon, organic cardamom, organic ginger root, organic black pepper, organic clove),
Parle G Cookie
COCONUT BARFI
Exquisite blend of dulce de leche and coconut in our white chocolate ganache, reminiscent of the beloved coconut barfi
INGREDIENTS
Dulce de Leche (Milk, Cane Sugar)
Opalys White Chocolate
Coconut Puree
Coconut Flakes
Sugar
Pectin
European Butter
Dulce de Leche (Milk, Cane Sugar),
Opalys White Chocolate,
Coconut Puree,
Coconut Flakes,
Sugar,
Pectin,
European Butter
MANGO LASSI
Tropical delight of mango pate de fruit paired harmoniously with a tangy yogurt ganache, reminiscent of the classic mango lassi
INGREDIENTS
Mango Puree
Sugar
Pectin
Glucose
Citric Acid
Green Cardamom Seeds
Sao Palme White Chocolate
Labne
Honey
Glucose
Sorbitol
Citric Acid
Green Cardamom Seeds
Mango Puree,
Sugar,
Pectin,
Glucose,
Citric Acid,
Green Cardamom Seeds,
Sao Palme White Chocolate,
Labne,
Honey,
Glucose,
Sorbitol,
Citric Acid,
Green Cardamom Seeds
PAAN
Delicate rose syrup with milk chocolate ganache infused with fennel, mint, betel leaves, cardamom, and rose petals
INGREDIENTS
PEANUT CHIKKI
Silky peanut caramel layered with a delightful crunch of puffed rice and peanuts caramelized with jaggery
Medool Date stuffed with a macadamia and coconut praline, dipped in white chocolate and finished with gold flake
INGREDIENTS
Organic Medjool Dates
Macadamias
White Chocolate
Coconut
Sugar Caramel
Organic Medjool Dates,
Macadamias,
White Chocolate,
Coconut,
Sugar Caramel
SPECULOOS
Medool Date stuffed with speculoos cookie butter praline, dipped in dark chocolate
INGREDIENTS
Organic Medjool Dates
Biscoff Cookie Butter
Hazelnut Praline
Milk Chocolate
Dark Chocolate
Cocoa Butter
Salt
Organic Medjool Dates,
Biscoff Cookie Butter,
Hazelnut Praline,
Milk Chocolate,
Dark Chocolate,
Cocoa Butter,
Salt
APRICOT CARDAMOM
Apricot Pate de fruit layered with a dark chocolate ganache infused with freshly ground green cardamom
INGREDIENTS
Dark Chocolate
Honey
Cardamom
Cocoa Butter
European Butter
Apricot Puree
Sugar
Pectic
Citric Acid
Glucose
Heavy Cream
Dark Chocolate,
Honey,
Cardamom,
Cocoa Butter,
European Butter,
Apricot Puree,
Sugar ,
Pectic,
Citric Acid,
Glucose,
Heavy Cream
ADVOCAAT
Opalys ganache made with housemade advocaat, vanilla, and nutmeg; topped with brandy
Fun Fact
Origin : Netherlands
A Traditional Dutch alcoholic beverage made from eggs, sugar, and brandy-->essentially American Eggnog
MONT BLANC
A layer of pureed chestnuts topped with marshmallow and finished with a shortbread crust
Fun Fact
Origin : France
A French dessert made with pureed, sweetened chestnuts topped with whipped cream, resembling the mountain Mont Blanc.
LEBKUKEN
German spiced butter ganache with crystallized ginger and candied orange and bits of speculoos
Fun Fact
Origin : Germany
A traditional German cookie made during Christmas with lots of spices, candied fruit, and toasted nuts.
TURRON
Roasted honey glazed almonds ground into a praline with bits of crunchy almonds with a layer of a dark chocolate honey ganache
Fun Fact
Origin : Spain
Originally from the Moorish Conquest of the early middle ages, Turron is very popular during the festive season in Spain, a delicious honeyed almond nougat
MAKOWKI
Crunchy Poppy Seed Orelys Ganache layered with a Walnut Crunch
Fun Fact
Origin : Poland
Exclusively served on Christmas Eve in Poland, makowki is a poppy seed bread pudding made by boiling poppy seeds in milk and sugar
GLUHWEIN
A Dark chocolate ganache made with a blended red wine, cinnamon, cloves, and oranges
Fun Fact
Origin : Austrian
Germany & Austria’s favorite Christmas drink is a spiced, mulled wine that literally means “Glow Wine” derived from the red hot irons used to heat the wine across the country to be sipped during the outdoor Christmas markets
BUÑUELO
A dulcey chocolate ganache with housemade fried dough finished with cinnamon
Fun Fact
Origin : Mexico
Has Gluten
PEPPERMINT OREO CRUNCH
White chocolate ganache infused with organic peppermint leaves layered with an oreo crunch
Fun Fact
Origin : USA
Peppermint Candy canes adorn the trees during the holidays and have come to be a symbol of the holidays around the world
CHERRY CORDIAL
Amarena Cherries in a cordial syrup encased in a dark chocolate shell
Fun Fact
Origin : USA
Cherry cordials have a long history as a medicinal drink starting in the 1400’s, making its way to France as a boozy chocolate and then landing in the US as a traditional holiday confection
CRANBERRY ROSEMARY
Cranberries infused with fresh rosemary and blended with a milk caramel in a white chocolate shell
Fun Fact
Origin : USA
Hundreds of years ago cranberries were a mainstay of the daily American diet, coming from the sandy bogs of New England, but now they’re synonymous with a tart sauce on the dinner table during the holiday
CHERRY CORDIAL
Amarena Cherries in a cordial syrup encased in a dark chocolate shell, a fruity holiday classic
Crunchy Pecan Praline layered with a smoked Pecan Wood Maple ganache.
INGREDIENTS
70% Palenque Dark Chocolate
Roasted Texas Pecans
Housemade Caramel
Runamok Smoked Maple Syrup
Heavy Whipping Cream
82% European Butter
Glucose
Pink Himalayan Salt
70% Palenque Dark Chocolate, Roasted Texas Pecans, Housemade Caramel, Runamok Smoked Maple Syrup, Heavy Whipping Cream, 82% European Butter, Glucose, Pink Himalayan Salt
CHAMOMILE-VANILLA
A sweet, fragrant white chocolate ganache steeped in chamomile flowers, Madagascar vanilla bean, and a bit of lavender.
INGREDIENTS
34% Zephyr White Chocolate
Heavy Whipping Cream
82% European Butter
Tahitian Vanilla Bean
Egyptian Chamomile
French Lavendar
34% Zephyr White Chocolate, Heavy Whipping Cream, 82% European Butter, Tahitian Vanilla Bean, Egyptian Chamomile, French Lavendar
TURTLE
An American Classic, a light caramel with crunchy, salted pecans enrobed in dark chocolate
INGREDIENTS
Toasted Texas Pecan
Housemade Caramel
Heavy Whipping Cream
Fluer de Sel
82% European Butter
Toasted Texas Pecan, Housemade Caramel, Heavy Whipping Cream, Fluer de Sel, 82% European Butter
HAZELNUT CRUNCH
A luscious dark chocolate hazelnut paste ganache complemented by caramelized hazelnuts for an irresistibly nutty delight.
INGREDIENTS
82% European Butter
Roasted Hazelnut Paste
Dark Chocolate Gianduja
82% European Butter Roasted Hazelnut Paste Dark Chocolate Gianduja
BLUEBERRY LIME
Blueberry puree blended with a 34% white chocolate and steeped in lime zest for a fruity, refreshing bite.
INGREDIENTS
Boiron Blueberry Puree
Freshly Squeezed Lime Juice
34% Zephyr White Chocolate
Heavy Whipping Cream
82% European Butter
Glucose
Lime Zest
Sugar Cane
Pectin
Citric Acid
Boiron Blueberry Puree, Freshly Squeezed Lime Juice, 34% Zephyr White Chocolate, Heavy Whipping Cream, 82% European Butter, Glucose, Lime Zest, Sugar Cane, Pectin, Citric Acid
CHIPOTLE
An 85% dark chocolate infused with a blend of chipotle peppers and adobo sauce for smoky-spicy kick.
INGREDIENTS
70% Satilia Dark Chocolate
Smokey Chipotle Peppers
Ancho Chili Peppers
Guajillo Peppers
Heavy Whipping Cream
70% Satilia Dark Chocolate, Smokey Chipotle Peppers, Ancho Chili Peppers, Guajillo Peppers, Heavy Whipping Cream
CAFE LATTE
A dark chocolate coffee cup filled with a milk chocolate ganache infused with Java Pura’s whiskey barrel aged coffee beans.
INGREDIENTS
70% Palenque Dark Chocoalte
Dark Chocolate Gianduja
82% European Butter
Java Pura Espresso
70% Palenque Dark Chocoalte, Dark Chocolate Gianduja, 82% European Butter, Java Pura Espresso
MACADAMIA PRALINE
Roasted Macadamias ground into a smooth praline with vegan milk chocolate and crunchy nibs.
Our Popcorn & Butter chocolate is a savory treat that's perfect for those who love a little bit of saltiness with their sweetness.
INGREDIENTS
Buttery caramel layered with a popcorn praline crunch
CHAMPAGNE & STRAWBERRIES
The Champagne & Strawberries chocolate features a smooth and creamy milk chocolate infused with the effervescence of champagne and the sweet tang of strawberries.
The Mango & Tajin chocolate pairs the tropical sweetness of mango with the spicy kick of Tajin for a truly unique flavor.
INGREDIENTS
Opalys 33%, Passionfruit Inspiration, Mango Puree, Sugar, Fruit Pectin, Heavy Cream,European Butter, Tajin, Guajillo, Chipotle, Citric Acid
MILK & CEREAL
Our Milk & Cereal chocolate is a nostalgic treat that brings back childhood memories of eating Cinnamon Toast Crunch and saving the delicious milk for your last sip
INGREDIENTS
Opalys 33%, Heavy Cream, Vanilla Powder, Cinnamon Toast Crunch cereal, Saigon Cinnamon, Cocoa Butter, Granulated Sugar, Fluer de Sel
RASPBERRY & CHEESECAKE
The Raspberry & Cheesecake chocolate offers a balance of sweet and creamy flavors. This bon-bon is a heavenly pairing of tangy raspberries and cheescake.
INGREDIENTS
Opalys 33%, Raspberry Puree, Fruit Pectin, Granulated Sugar, Citric Acid, Cream Cheese, Heavy Cream, Sour Cream, Glucose Syrup, Vanilla Bean Powder, Graham Crackers, Cocoa Butter, Siagon Cinnamon, Himilayan Salt
PEANUT BUTTER & JELLY
For those who love a classic, our Peanut Butter & Jelly bon-bon is an ode to the beloved sandwich.
Fig & Goat Cheese chocolate is an unexpected pairing of sweet figs and tangy goat cheese.
INGREDIENTS
Satilia 62%, Lactee Superier 38%, Vermont Goat Cheese, European Butter,Fluer de Sel, Fig Jam, Roasted Hazelnut Nibs
CARAMEL & SEA SALT
Caramel & Sea Salt is a caramel lover's favorite. The sea salt adds a subtle, but distinct, salty flavor that enhances the sweetness of the caramel and creates a rich, complex taste.
INGREDIENTS
Satilia 62%, Palenque 70%, Caramelia 36%,Granulated Sugar, Glucose Syrup, Heavy Cream, European Butter, Fluer de Sel, Vanilla Bean Powder
COOKIES & CREAM
The Cookies & Cream chocolate is a classic combination of velvety white chocolate and crushed cookies.
INGREDIENTS
Opalys 33%, Heavy Cream, Oreo Creme Filling, Fluer de Sel, Oreo Cookies, Cocoa Butter
COFFEE & CARDAMOM
Coffee & Cardamom chocolate is a sophisticated twist on a morning pick-me-up for Coffee Lovers
INGREDIENTS
Satilia 62%, Palenque 70%, Dark Gianduja, Heavy Cream, Instant Espresso, Cardamom Seed, Cocoa Butter, Rice Puff Cereal
FIG & GINGERSNAP
A layer of Calymirna Fig jam paired our housemade gingersnap cookie butter praline, providing a delightful crunch and a subtle hint of warm, aromatic ginger.
Velvety, cinnamon-spiced rice milk ganache, evoking the creamy richness of traditional horchata; Layered with a caramelized Dulcey rice crunch, offering a perfect contrast of textures and a caramelized sweetness.
Mandarin pate de fruit paired with a silky, pecan paste created from the finest caramelized pecans, ground to perfection and infused with the essence of orange zest.
Silky, buttery toffee caramel complemented by a velvety date cake ganache, evoking the moist, date-infused cake that is the heart of this beloved dessert.
INGREDIENTS
40% Jivara
Sugar
Heavy Cream
European Butter
Housemade Date Cake
Cinnamon
40% Jivara, Sugar, Heavy Cream, European Butter, Housemade Date Cake, Cinnamon
SUNFLOWER BUTTER
Smooth sunflower butter gianduja, delivering the rich, nutty essence of sunflower seeds with a layer of crunchy, maple-caramelized sunflower seeds.
INGREDIENTS
Sunflower Butter
40% Jivara
Sunflower Seeds
Runamok Maple Syrup
Sunflower Butter, 40% Jivara, Sunflower Seeds, Runamok Maple Syrup
PSL (Pumpkin Spice Latte)
A silky pumpkin puree-infused ganache, layered with espresso and pumpkin spice, encased in smooth white chocolate.
INGREDIENTS
Pumpkin Puree
Sugar
Heavy Cream
40% Jivara
Pumpkin Spice
Glucose
Pumpkin Puree, Sugar, Heavy Cream, 40% Jivara, Pumpkin Spice, Glucose
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