The Chocolatier's Ensemble

SHELF LIFE — Items containing ganache are best enjoyed within 10 days when stored at room temperature, or may be stored for up to 5 weeks in the refrigerator.

CHOCOLATIER ENSEMBLE INGREDIENTS — 62% Dark Chocolate (cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract), Heavy Cream, 35% White Chocolate (sugar, cocoa butter, whole milk powder, emulsifier: sunflower lecithin, natural vanilla extract), 40% Milk Chocolate (cocoa butter, whole milk powder, sugar, cocoa beans, brown sugar, natural vanilla extract, emulsifier: sunflower lecithin, barley malt extract), Pecan Praline (pecans, sugar, natural vanilla extract, emulsifier: sunflower lecithin), Crunchy Almond & Hazelnut Praline (sugar, almonds, hazelnuts, emulsifier: sunflower lecithin, vanilla), 62% Dark Chocolate (cocoa liquor (cocoa mass), sugar, cocoa butter, emulsifier: sunflower lecithin), 30% White Chocolate (sugar, cocoa butter, whole milk powder, dried skim milk, emulsifier: sunflower lecithin, natural vanilla flavor), 64% Dark Chocolate (cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract), 70% Dark Chocolate (cocoa beans, sugar, cocoa butter, emulsifier: sunflower lecithin, natural vanilla extract), Butter, 31% White Chocolate (sugar, cocoa butter, whole milk powder, emulsifier: sunflower lecithin, natural vanilla extract), Glucose, 46% Milk Chocolate (sugar, cocoa butter, whole milk powder, cocoa beans, emulsifier: sunflower lecithin, natural vanilla extract), 57% Dark Chocolate with Coffee (cocoa beans, sugar, cocoa butter, coffee, coffee extract, emulsifier: sunflower lecithin, natural vanilla extract), Strawberry Puree (strawberries, invert sugar), Invert Sugar, Lemon Puree, Colored Cocoa Butter (cocoa butter, one or more of the following FD&C lakes or dyes: Blue 1, Blue 2, Red 40, Yellow 5, Yellow 6, mica and/or titanium dioxide), 33% Milk Chocolate (sugar, cocoa butter, whole milk powder, cocoa beans, dried skimmed milk, natural vanilla extract, emulsifier: sunflower lecithin, natural vanilla flavor), Muscovado Sugar, Coffee Beans, Raw Sugar, Flour (wheat), Cocoa Nibs, Salted Butter, Sunflower Lecithin, Brown Sugar, Cacao Nibs, Citric Acid, Tahitian Vanilla Bean, Salt, Star Anise, Espresso.

CONTAINS — MILK, WHEAT, AND TREE NUTS - ALMOND, HAZELNUT, PECAN & COCONUT. Made on shared equipment with tree nuts, peanuts, sesame and egg protein.
*May contain SOY - as we switch from using chocolate made with Soy Lecithin as an emulsifier to Sunflower Lecithin, individual boxes may list soy as an ingredient depending on the production batch.

• Coffee Praline Crunch - Squares of crunchy almond & hazelnut praline flavored with strong coffee and topped with cacao nibs.
• Strawberries & Cream - Lusciously tangy strawberries blended into creamy white chocolate ganache, encased in dark chocolate shells painted with a touch of rose-colored cocoa butter.
• Dominican Dark Chocolate - Decadent squares of Dominican 62% dark chocolate ganache that highlight the slightly acidic and intense cocoa flavor of this single-origin dark chocolate.
• Crème Brûlée - Velvety toasted caramel, assembled in layers with crushed cacao nibs and silky smooth Tahitian vanilla bean ganache.
• Pecan Praline - Squares of nutty pecan praline, enrobed in rich dark chocolate and topped with chopped pecans.
• Manjari Muscovado - A square of tangy ganache featuring fruity, single-origin Valrhona MANJARI 64% dark chocolate from Madagascar paired with unrefined muscovado sugar from the island of Mauritius.
• Cappuccino - Milk chocolate and espresso ganache, topped with a layer of white chocolate ganache, encased in a painted two-tone shell.
• Lemon Vanilla - Brightly zesty white chocolate lemon ganache infused with Tahitian vanilla bean encased in a white chocolate shell.
• Milk & Cookies - Crunchy cacao nib cookies, smothered in creamy milk chocolate ganache and criss-crossed with a dark chocolate drizzle.
• Guanaja - A decadent ganache showcasing GUANAJA 70% dark chocolate, the deeply robust and bittersweet blend Valrhona developed in 1986 as the first ultra-dark chocolate of its time.