You have no items in your stash.
Choose the chocolates to make up a box of 20. The chocolates may not appear in your box in the same order as on the screen. In the event that we run out of one or more of the chocolates you have handpicked, we will contact you to suggest replacements.
I may look timid and bashful but I pack a flavoursome punch more interestingly exotic and delicious than my cousin the lemon.
I may originate from a fiery volcanic island but I have taken its best bits and transformed myself into a smooth velvety treat with notes of hay and smoke.
Just by adding milk to my ganache my complex flavour takes on a whole new identity now producing creamier notes of vanilla and butter.
With notes of red fruits, my dark ganache centre is as pure as they get. With no added flavours I let the chocolate do all the work giving you the chance to get an experience of what chocolate can achieve on its own.
According to Greek mythology, Apollo sent a crow to fetch him water who was distracted by a fig tree and as punishment was thrown into the sky now forming the constellation Corvus. We too were captured by the sweet soft virtues of the fig and have teamed it with walnuts to make my unusual soft nougat centre.
Made using beaten egg whites and honey, my traditional soft and chewy centre comes with an extra bite in the form of pistachios.
Using the same hazelnut base as our house praline, I have had roasted coconut added to enhance my flavour and give a different dimension to my all ready luscious centre making me even more addictive.
These warm, aromatic seeds are used with my hazelnut praline centre to add additional notes of citrus and spice. Unusual yet delicious.
My flavour may be part of the mint family however I have much softer, more floral notes culminating in a soothing even relaxing sensation.
My perfect blend of half an aromatic yet slightly bitter rosemary infused ganache and pure marzipan creates an unbelievable combination with each flavour working well together yet remaining separately distinctive.
Normally moulded into fanciful objects like fruit and animals, my marzipan centre in made with 70% almonds resulting in a very soft moist experience.
With almond and hazelnut pralines sandwiched between wafers and seasoned with ginger, clove, nutmeg and cinnamon, I will arouse feelings associated with Christmas and winter, those warm comfortable nights curled up by the fire.
Customarily made with almonds, we prefer the sweeter more creamy notes brought by hazelnuts. This allows us to reduce the sugar content and create my more unrefined textured centre using old-fashioned methods.
Unlike its cousin, green cardamom, this scented spice brings a hint of smokiness to my ganache by virtue of its traditional drying practice over open flames.
Don‚Äôt be misled by my name, I am a creamy adaptation of the ancient Aztec chocolate drink. Often mistaken for peppercorns, Szechuan peppers are dried berries that produce a distinctive yet intense aromatic flavour.
Known in India as the ‚ÄúQueen of Spices‚ÄĚ, green cardamom has strong, unique and intensely aromatic notes which it brings to my ganache in waves of warmth and comfort.
Pungent and spicy, grated fresh ginger brings a special and zesty quality to my milk chocolate ganache.
My flavour derives from a South American plant that can live for up to 1000 years so savour my vanilla and bitter almond notes like a well aged wine.
Used in hot chocolate since the 18th century, I capture the essence of this glorious drink with sweet slightly piquant notes.
The perfect combination of sweet and salt, chewy yet soft, I am the descendant of our famous Liquid Salted Caramel. My milk chocolate caramel centre perfectly balanced with unrefined sea salt.
Procured from orchids in Tahiti, this popular yet sometimes unappreciated spice brings pure, delicate and slightly spicy notes to my dark ganache.
I am the bizarre yet surprisingly delicious progeny of Heston Blumenthal & Gerard Coleman. With soft caramel, vanilla and coffee notes I draw you in and then my unusual ingredient tickles the back of your throat and will leave you addicted for life.
Often enjoyed by Jean-Luc Picard of Star Trek, I am the more sophisticated less well known beverage choice of those in power. With distinctive notes of bergamot I subtly portray the flavour of a drink enjoyed by many yet maintaining the mellow flavours of my chocolate companion.
Inspired by an exquisite sorbet, I am the faultless example of how even the most unusual combinations work perfectly.
My unusually fresh mint taste is so intense you will feel like you‚Äôre walking in a fresh mint garden on a summer day. Infused with Moroccan mint leaves I will leave you feeling refreshed and wanting more.
Often described as a flirty scent as its fragrance comes and goes, I have also had my sugar centre replaced by a ganache this time infused with a distillate of violet.
Normally associated with a sugar centre, mine has been replaced with a velvety ganache infused with a distillate of rose. Roses are arguably the most popular floral gift for loved ones so why not surprise your passion with a box filled with me.
Enjoyed as a delicate sweet flavoured tea in China for over 800 years, I have been created to bring you the same subtle flavour by way of a smooth ganache infusion.
This highly fragrant flower often found in bridal wreaths and associated with good fortune is used to create my well scented and aromatic centre.
Don‚Äôt be misled by my unassuming exterior. I am complex and mysterious, made using honey from Tazmania, I come with subtle floral notes.
One of our most invigorating concoctions, passion fruit and pear are used to create my refreshing and tangy pate de fruit and ganache centre. I am perfect for those of us who like fruity chocolates with a bit of a kick.
After gently reducing raspberries down with sugar, I am created with half a coulis and half a velvety ganache. The perfect blend of sweet and tart.
The sometimes overwhelming taste of banana puree is balanced by a thyme infusion. An unusual but very popular combination.
An unusual flavour emanating from Iran, these sun dried limes, usually used to add a sour taste to stews, create a fragrant and vibrant tangy taste blending well with my soft ganache centre.1
Refreshing and citrusy, I am the perfect blend of lemon and flavoursome, yet not overpowering, thyme.
If you‚Äôre looking for a time-honoured traditional flavour, why not give me a try. Filled with a traditional orange infused ganache I come with an extra boost of finely grated zest and a hint of orange blossom.
© 2011 Artisan du Chocolat. All Rights Reserved. Product images by Richard Boll Photography.