Flavors

Madagascar vanilla bean buttercream, the purest expression of a classic.

Dark roast espresso ganache with a hint of cardamom, for the purist.

Fresh peppermint infusion folded into a silky white chocolate ganache.

Rich caramel with a touch of fleur de sel, sweet with a savory finish.

Sicilian pistachio paste blended into a white chocolate ganache.

Bright citrus confit swirled into a Grand Marnier-infused ganache.

Zesty lemon curd topped with a swirl of torched Italian meringue.

Sun-ripened peach compote folded into a light mascarpone cream.

Sweet cantaloupe purée with a whisper of honeyed rose water.

Summer strawberry confit set inside a creamy vanilla shell.

Velvety apricot jam nestled in an almond-infused ganache.

Alphonso mango compote paired with a coconut cream ganache.

Caramelized Normandy apple with a touch of cinnamon and vanilla.

Wild blueberry compote swirled into a lemon-infused white chocolate.

Delicate rose petal ganache, floral and perfumed, a romantic indulgence.

Roasted Piedmont hazelnuts with crunchy praline feuilletine, deeply nutty.

Caramelized pineapple confit with a hint of vanilla and lime zest.

Tropical passion fruit curd balanced with a light mascarpone cream.

Dark chocolate ganache with a heart of Griotte cherry confit, deeply indulgent.

Bright raspberry confit set inside a creamy vanilla shell, tart and sweet.