Fresh lime, tequila, and triple sec are blended into a white chocolate filling with a dark chocolate shell.

Fresh ruby red grapefruit, cranberry juice, and local craft vodka are blended with Solstice chocolate.

Japanese yuzu citrus is blended with organic cream, organic butter and Solstice chocolate.

Kaffir lime leaves are steeped in organic cream and blended with Solstice chocolate.

Fresh pineapple is pureed into a light caramel with a Solstice chocolate shell.

Fresh bananas are pureed into a dark caramel with nutmeg and dark rum.

Coconut is blended into a light caramel with white chocolate and a dark chocolate shell.

Fresh ground peanut butter is layered with a light banana caramel with a milk chocolate shell.

Key lime juice is blended with organic cream, organic butter, and Solstice dark chocolate.

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.

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

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

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

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.