

Chocolate Just Had a Revelation
While everyone argued about milk vs dark, we were obsessed with one thing: making chocolate creamier. Then we discovered something shocking: milk was holding chocolate back.
Perfectly ground nuts didn't just match dairy's creaminess - they beat it. That's how Butter Chocolate was born.
Cashew Caramel
Buttery cashews and golden caramel folded into velvety chocolate. Creamy start, warm finish, utterly addictive.
Hazelnut
Perfectly ground hazelnuts create chocolate with European-level depth. Velvety, rich, and impossibly smooth.
Almond
Effortless melt revealing toasted marzipan notes. Silky texture that redefines what chocolate should be.