Select Page

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 a 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 into a caramel with Solstice dark chocolate.

Lychee Lavender

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

REGULAR FLAVORS

Caramel

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

Espresso

Local Flying Goat Coffee is steeped in organic 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 organic cream and butter.

Pistachio

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

Dark Chocolate Salted Caramel

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

Grapefruit 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, organic cream, organic butter, and white chocolate.

Peanut Butter & Strawberry

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 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.