Snow-capped Seasonal Bonbons

When you work in a chocolate factory, you spend most of the year preparing for December. And now winter is finally here so we can finally share our end of year flavors with you — welcome to our winter wonderland! From spices to citrus to trees (yup) we’ve got something for everyone on your list (including YOU!).

Blood Orange Ginger Caramel 🍊

This silky caramel is made up of as much blood orange juice as the structure of a caramel allows. Tart and citrusy with a warm ginger finish, it's perfect for anyone who likes the classic chocolate orange combo but wants a little adventure (and a lot more butter. and really who doesn't want that?)

Lemon White Chocolate Buttercream Crunch

Speaking of butter... welcome to the team lemon white chocolate buttercream crunch -- a mouthful of a name for a mouthful of a treat! To make this decadent delight, we whip together our house-made caramelized white chocolate, ultra rich high-fat butter and organic lemons. Once we've got the fluffiest cloud of buttercream, we stir in Peruvian cocoa nibs whose citrus-y crunch offset the sweetness and add a fun crunch.

Chewy Raspberry Caramel

This caramel is packed with raspberry flavor, both inside and out. We stir 3 pounds of organic raspberry puree into each batch before we add our milk chocolate and butter, so the caramel is tart, sweet and creamy, all at once. We sprinkle each chocolate-covered piece with organic freeze-dried raspberries which provide both the perfect pop of flavor and a color to remind us of winter poinsettias, but these ones you can eat!

*the internet tells me that's like 500 raspberries!

Vanilla Cardamom Ganache — vegan 😍

The spices are the stars of this fudgy ganache: big green cardamom pods from Guatemala (in fact, from the same region we get our Guateamala cocoa beans from) and organic fair-trade vanilla beans from Madagascar. First, we make a spiced vegan caramel with oat milk and sunflower oil. Once it's cool enough, we stir in our stellar 70% dark chocolate to make a rich, 100% plant-based ganache.

🔮 jingle Bell Caramel Collection

4 pairs of seasonal caramels inspired by winter in NC, dusted with food-safe luster for a little extra sparkle, and packed together in a gift box

Orange Laurel Caramel — This caramel flirts with savory, but ultimately the maple syrup and orange finish bring it solidly back into the land of sweet. Fun fact: bay leaves are the dried leaves of laurel trees, which can be found here in NC. In fact ours are from Sweet Peas Urban Gardens, just down the road in Garner, NC.

Salted Loblolly Pine <3 — Mordecai's favorite (IYKYK). Made with uber-local loblolly pine needles (this year from /my/ backyard); collected, plucked off their branches, washed, dried, dehydrated, finely chopped in a food processor then hot infused in the cream. Tastes like walking through a Christmas tree farm in the snow with your mouth open, but sweeter.

Cranberry Caramel — As a sour candy enthusiast, I'm here to say cranberries don't get enough love! They're in one dish at Thanksgiving and then everyone forgets about them ‘til next November -- not on my watch! This cranberry caramel is the perfect amount of tart, sweetened with local honey and has a beautifully creamy texture. If my grand plan works, upon tasting this bonbon, you'll be craving cranberries all year long.

Gingerbread Caramel — This crowdpleaser is back by popular demand (from customers AND employees)! When we cook the infused cream the whole factory smells so warm and cozy, it's like free aromatherapy. It's hard to imagine when we're standing over the pot, but the final product tastes even better than it smells.