Fresh raspberries are blended into Solstice dark chocolate with cream and butter.
Local heirloom peaches are made into a filling with white chocolate.
Fresh blackberries blended into a Solstice dark chocolate with a cream and butter filling.
Tart montmorency cherries from a farm in Utah with tarragon herb is blended in cream, butter, and Solstice dark chocolate.
Fresh rhubarb is chopped and blended into a light caramel filling with a Solstice dark chocolate shell.
Locally grown strawberries are blended into a creamy filling and encased in Solstice dark chocolate.
Fresh blueberries are blended into a caramel with Solstice dark chocolate.
Fresh lychees are steeped with lavender and blended into a white chocolate filing and a dark chocolate shell.
A dark rich caramel with a trace of fleur de sel salt from Camargue and organic cream and butter.
Local Flying Goat Coffee is steeped in organic cream with organic butter and Solstice Madagascar chocolate.
Fresh local lemon zest and juice is mixed with organic cream and butter.
True Sicilian pistachios from Bronte are slowly roasted and mixed with organic cream and butter.
Dark Chocolate Salted Caramel
Fresh local rosemary sprigs are used in a caramel made with fresh-squeezed organic ruby red grapefruits.
Fresh Madagascar vanilla beans are cut open then added to dark rum, organic cream, organic butter, and white chocolate.
Peanut Butter & Strawberry
75% Dark Chocolate
In-house made peanut brittle is ground into a smooth peanut butter with fleur de sel salt.
Cookies & Cream
Oreos are ground up then blended into organic cream, organic butter, and white chocolate.
Passion Fruit Caramel
Fresh tangy New Zealand passion fruit juice is made into dark caramel with a Solstice dark chocolate shell.
Crushed red pepper flakes are steeped in organic cream, organic butter, and Solstice Madagascar chocolate.