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

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

Wild California sage honey from Gipson’s Golden is blended with Straus organic cream and butter.

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

Fresh raspberries are blended into Solstice dark chocolate with Straus organic cream and organic butter.

Champange and local heirloom peaches are made into a filling with white chocolate.

Fresh local blackberries are blended into a Solstice dark chocolate, organic butter, and cream ganache filling.

Tart montmorency cherries from a farm in Utah are blended in Straus cream, organic butter, and Solstice dark chocolate.

Fresh rhubarb is chopped and blended into a light caramel filling with a Solstice dark chocolate shell.

Ripe bananas, pineapple, and Utah tart cherries are made into a caramel and mixed with a vanilla white chocolate filling.

Fresh figs are blended into a caramel filling with a french Chabrin Reserve goat’s milk cheese and Solstice dark chocolate.

Fresh cantaloupe is blended and made into a caramel with grilled bacon.

Locally grown strawberries are blended into a creamy filling and encased in Solstice dark chocolate.

Fresh sweet corn is cut off the cob and steeped in cream to make a white chocolate filling with a Solstice dark chocolate shell.

A red Port wine caramel is paired with Caputo’s Cave Aged Double Skull Taleggio cheese and encased in Solstice dark chocolate.

Fresh blueberries are blended with Straus organic cream and butter with Solstice dark chocolate.

A local craft beer saison from henhouse is made into a chocolate ganache filling with Solstice chocolate.

Honey is blended with a 5-year aged Parmigiano Reggiano cheese and white chocolate with a Solstice dark chocolate shell.

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

A local craft berryessa beer called diminished returns IIPA is made into a chocolate ganache filling with Solstice chocolate.

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.