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SEASONAL FLAVORS

Raspberry

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

Peach

Local heirloom peaches are made into a filling with white chocolate

Blackberry

Fresh blackberries blended into Solstice dark chocolate with a cream and butter filling.

Cherry Tarragon

Tart montmorency cherries from a farm in Utah with tarragon herb is blended in cream, butter, and Solstice dark chocolate.

Rhubarb

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

Strawberry

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

Blueberry

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

Lychee Lavender

Fresh lychees are steeped with lavender and blended into a white chocolate filling and a dark chocolate shell.

REGULAR FLAVORS

Caramel

A dark rich caramel with a trace of fleur de sel saltfrom Camargue and Straus organic cream and butter.

Espresso

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

Hazelnut

Award-winning Ennis hazelnuts from Holmquist farm are freshly ground with fleur 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.chocolate shell.

Grapefruit With 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 Jam

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

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 fleur de sel salt.

Cookies & Cream

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

Sage Honey

Wild California sage honey from Gipson’s Golden is blended with 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.

Chili

Crushed red pepper flakes are steeped in organic cream, organic butter, and Solstice Madagascar chocolate.