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SEASONAL FLAVORS

Peach Bellini

Champagne and local heirloom peaches are made into a filling with white chocolate.

Blackberry

Fresh local blackberries are blended into a Solstice dark chocolate, organic butter, and cream ganache filling.

Cherry

Tart montmorency cherries from a farm in Utah are blended in Straus cream, organic butter, and Solstice dark chocolate.

Rhubarb

Fresh rhubarb is chopped and blended into a light caramel filling with a Solstice dark chocolate shell.

Banana Split

Ripe bananas, pineapple, and Utah tart cherries are made into a caramel and mixed with a vanilla white chocolate filling.

Fig & Chabrin Reserve

Fresh figs are blended into a caramel filling with a french Chabrin Reserve goat’s milk cheese and Solstice dark chocolate.

Cantaloupe & Bacon

Fresh cantaloupe is blended and made into a caramel with grilled bacon.

Strawberry

Locally grown strawberries are blended into a creamy filling and encased in Solstice dark chocolate.

Sweet Corn

Fresh sweet corn is cut off the cob and steeped in cream to make a white chocolate filling with a Solstice dark chocolate shell.

Double Skull Taleggio & Wine

A red Port wine caramel is paired with Caputo’s Cave Aged Double Skull Taleggio cheese and encased in Solstice dark chocolate.

Blueberry

Fresh blueberries are blended with Straus organic cream and butter with Solstice dark chocolate.

Henhouse Saison

A local craft beer saison from henhouse is made into a chocolate ganache filling with Solstice chocolate.

Honey & Parmigiano Reggiano

Honey is blended with a 5-year aged Parmigiano Reggiano cheese and white chocolate with a Solstice dark chocolate shell.

Lavender Mint

Fresh mint leaves are steeped with lavender and blended into a white chocolate filling and a dark chocolate shell.ell.

Berryessa IIPA

A local craft Berryessa Beer called Diminished Returns IIPA is made into a chocolate ganache filling with Solstice chocolate.

REGULAR FLAVORS

Caramel

A dark rich caramel with a trace of fleur de sel salt from Camargue and Strauss organic cream and butter.

Espresso

Local Flying Goat Coffee is steeped in fresh-farm Strauss cream with organic butter and Solstice Madagascar chocolate.

Hazelnut

Award-winning Ennis hazelnuts from Holmquist farm are freshly ground with eur de sel salt.

Lemon

Fresh local lemon zest and juice is mixed with Straus organic cream and butter.

Pistachio

True Sicilian pistachios from Bronte are slowly roasted and mixed with organic Straus cream and butter.

Dark Chocolate Salted Caramel

A salted burnt caramel made with Straus organic cream and butter in a Solstice dark chocolate shell.

Grapefruit Rosemary

Fresh local rosemary sprigs are used in a caramel made with fresh-squeezed organic ruby red grapefruits.

Vanilla Rum

Fresh Madagascar vanilla beans are cut open then added to dark rum, Straus organic cream, organic butter, and white chocolate.

Peanut Butter & Strawberry

Smoothly ground peanut butter with eur de sel salt is layered with house-made organic strawberry jam.

75% Dark Chocolate

Single origin Solstice Madagascar dark chocolate is blended with Straus organic cream and butter.

PB Crunch

In-house made peanut brittle is ground into a smooth peanut butter with eur de sel salt.

Cookies & Cream

Oreos are ground up and blended into Straus organic cream, organic butter, and white chocolate

Sage Honey

Wild California sage honey from Gipson’s Golden is blended with Straus organic cream and butter.

Passion Fruit Caramel

Fresh tangy New Zealand passion fruit juice is made into dark caramel with a Solstice dark chocolate shell.

Raspberry

Fresh raspberries are blended into Solstice dark chocolate with Straus organic cream and organic butter.  .