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 Solstice dark chocolate with a cream and butter filling.

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

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 with Straus organic cream and butter with Solstice dark chocolate.

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

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

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

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

Fresh local 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, Straus organic cream, organic butter, and white chocolate.

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

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