Mix Berries drops - .145g

Fresh ganache with raspberry pulp, Grand Cru chocolate from wild Bolivian cocoa, province of Beni

La Gruyère double cream ganache, infused with Tahitian vanilla, Grand Cru Tahaa, coated in white chocolate, Grand Cru Dominican Republic

Old-fashioned praline with Avola almonds from a sustainable farm in Sicily and roasted coconut, Grand Cru cocoa from Grenada

Soft creamy ganache made using Arriba cocoa “Nacional” from Ecuador, province of Esmeraldas, coated in milk chocolate

Creamy caramel made with la Gruyère double cream, Avola almonds from a sustainable farm in Sicily and “bricelets” crispy praline, dusted with meringue, Grand Cru chocolate made with milk from Biosphere Entlebuch

Old fashioned gianduja with Piedmont PGI hazelnuts, organic whole cane sugar, Grand Cru cocoa from Venezuela and Dominican Republic

Crispy praline with Bronte DOP organic pistachios, Sicily, and biscuit crumbs, Grand Cru cocoa from Sur del Lago region, Maracaibo, Venezuela

Soft praline with PGI hazelnuts from Piedmont, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch

Soft praline with Avola almonds from a sustainable farm in Sicily, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch

Smooth ganache made with local organic honey, Grand Cru cocoa Sambirano, Madagascar, milk from Biosphere Entlebuch

La Gruyère double cream caramel, flavoured with Tahitian vanilla, Grand Cru Raiatea, with a hint of salt crystals from the Swiss Alps

Ethiopian arabica coffee ganache, made using cocoa beans from Costa Rica, Finca La Amistad

Lime caramel ganache, Grand Cru cocoa from Sur del Lago region, Maracaibo, Venezuela

Crunchy praline with Avola almonds from a sustainable farm in Sicily and biscuit crumbs, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch

Dark pure Ecuadorian cocoa ganache, made using Arriba cocoa “Nacional”, province of Esmeraldas, coated in dark chocolate

Creamy caramel made with la Gruyère double cream, Avola almonds from a sustainable farm in Sicily and “bricelets” crispy praline, Grand Cru cocoa from Ecuador, province of Esmeraldas

Crunchy praline with PGI hazelnuts from Piedmont and biscuit crumbs, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch

Crunchy praline with PGI hazelnuts from Piedmont and biscuit crumbs, Grand Cru cocoa from Sambirano, Madagascar, milk from Biosphere Entlebuch

Milk ganache made with passion fruit pulp, Grand Cru cocoa Sambirano, Madagascar and Dominican Republic, milk from Biosphere Entlebuch

Candied orange – home-made honey marzipan flavoured with Christmas spices