Fruits, Nuts + More

A collection of intensely fruity French-style gelées in six flavors: kalamansi lime, passion fruit, blood orange, strawberry, raspberry, and cherry. We lovingly stir fruit puree cooked with sugar and pectin until it reaches the perfect consistency, then pour it on a slab. Once set, we cut it into squares and dust with a bit of pure cane sugar. As featured in the New York Times food section and Garden & Gun magazine's gift guide.

We take strips of candied fresh orange peel, toss them in a layer of dark cocoa powder and then enrobe them - twice - in our 62% dark chocolate. A European-style treat you're sure to enjoy.

Strips of candied lemon peel tossed in cocoa powder, twice-enrobed in 62% dark chocolate, and sprinkled with raspberry powder. A delightfully fruity snack.

An irresistible snack any time of day, these pearls feature a toasted puff cereal center coated in Valrhona premium chocolates. These tasty treats are satisfying right out of the pouch, or add a deliciously crunchy texture and decoration to cupcakes and ice creams. Flavors include 55% dark chocolate, 36% Caramélia milk chocolate, and 33% Opalys white chocolate. Snack on!

*Contains wheat/gluten

We toast whole pistachios in sugar until caramelized and give them a spin in our panning drum. After coating them in layer upon layer of 62% dark Valrhona chocolate, we finish with a dusting of cocoa powder. These crunchy nuts are perfect on their own and make a terrific accompaniment on a cheese platter or mixed with pretzel bits for a special bar snack.

Whole roasted hazelnuts go for a spin in our panning drum, bathing in layer upon layer of Valrhona 35% milk chocolate, ending with a dusting of cocoa powder. These crunchy nuts are perfect on their own and make a terrific accompaniment on a cheese platter or mixed with pretzel bits for a special bar snack.