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.

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.

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.