Fresh cinnamon rolls are blended into a white chocolate ganache fiillng.

Local craft english breakfast tea is steeped in cream and blended with dark chocolate.

Flavors of fruit loop cereal is made into a milky white chocolate filling.

Flying Goat coffee is steeped in cream and blended into a filling with fresh donuts.

Fresh squeezed pomegranate juice is added to champagne in a white chocolate filling.

True Vermont grade A maple syrup is added to a bacon caramel with cream and butter.

A rich toasted flavor with cinnamon, maple syrup, cream, butter, and white chocolate.

Fresh orange marmalade is layered with fresh ground sunflower seeds and milk chocolate.

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

Local Flying Goat Coffee is steeped in cream with butter and Solstice Madagascar chocolate.

Fresh 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, cream, butter, and white chocolate.

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

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

Ripe bananas are blended into a rich caramel with cream and butter.