Layers of Milk and white chocolate over a dark chocolate shell.
That tropical combination of coconut, pineapple and rum reminds you of sitting at the beach under an umbrella with a large glass in your hand!
Piña Colada
Margarita
Sprinkled with sea salt.
If this doesn’t taste like a top shelf drink to you, I should stop making chocolates!
Ghost Pepper
Traditional round truffle shape covered in white chocolate.
A rich dark chocolate ganache infused with a naga (ghost pepper)
grown in my greenhouse right here in Portland, Oregon.
Just one pepper gives an amazing kick to over 70 truffles!
Spicy Passion
Enrobed in white chocolate.
A burst of passion fruit flavor followed by the heat of Oregon grown peppers.
A delicious example of the classic combination of fruit and spice, an interplay between sweet and heat. While it does have some heat, it doesn’t linger too long.
Palet d’pdx
A northwest version of the classic French Palet d’Or.
A luscious 40% milk chocolate ganache sandwiched between two layers of 66% chocolate ganache with small piece of silver leaf. An affordable indulgence!
66 2/3%
Ridged chocolate exterior.
This is for the straight chocolate lover! A luscious dark chocolate center with just a touch of brandy to elevate the flavors. Simplicity at it’s best.
Nutty Crunchy PDX
A small piece of hazelnut on top.
Milk chocolate, hazelnut/almond praline paste and feuilletine, folded together to create a crunchy and flavorful center.
Earl Grey
A touch of tea in the corner.
A dark and milk chocolate ganache infused with earl gray tea for a civilized treat.
Colombian Espresso
Sprinkled with coffee in the corner.
Dark chocolate ganache infused with locally roasted Colombian coffee beans. If I didn’t make this one, pdx couldn’t be in the name.