Bourbon Caramel
A perennial fave, we make caramel with real bourbon and add Malden smoked salt for lovely chewy caramel with real depth of flavour. This one was a favourite among our VIP tasters.
Fireball Caramel
This is a favorite among our VIP chocolate club. We make a firm caramel from fireball whiskey and cinnamon oil and layer it with a honey ganache made with local Howland Honey and 41% Alunga milk chocolate.
Double Raspberry
We think raspberry and chocolate are a match made in heaven so we did a double whammy of raspberry in this sparkly heart bonbon. There’s a layer of raspberry ganache made with 70% Fleur De Cao chocolate and underneath a layer of bright raspberry caramel made with raspberry puree.
Hazelnut Crunch
This one is our personal fave here at the Kitchen. We take a house made hazelnut paste and 41% Alunga Milk chocolate for a creamy Gianduja and to finish to off, we stir in crunchy hazelnut praline.