Peruvian Pure Nacional Truffle
The world’s rarest chocolate made from 100% Pure Nacional chocolate. This rich dark ganache made from chocolate of ancient origins offers the palate fruity and floral flavors with mild nutty undertones.
A dark chocolate shell filled with a creamy milk chocolate ganache infused with Boxer Shiraz from Australia’s Mollydooker Winery.
Milk chocolate ganache infused with Victory Brewing Company’s Hop Devil beer and garnished with gold flecks.
One of our most popular varieties, 73% is the culmination of three single origin chocolates, which are blended to create a decadent flavor profile. Cocoa bean accents enhance the texture.
Aleppo Chile Truffle
Single origin chocolate infused with Aleppo Chile yields a chocolate with hints of fruit, mild cumin undertones, and very subtle heat. One of our customers’ favorite ‘fill the box’ selections.
Balinese Long Pepper
A smooth dark chocolate ganache infused with Balinese long peppers, traditionally used in cooking in Bali. Smoky, earthy flavor profile.
Chinese pepper from the Sichuan area, similar to pink peppercorn with a hint of floral.
Éclat’s classic Champagne Truffles are made with real French champagne, and have subtle cherry accents imparted from a pinot noir base champagne.
Made with fresh passion fruit puree.
Fresh lavender flowers are infused for 24 hours to extract only the lighter perfume oils and then blended with three single origin chocolates at 65% cocoa mass each.
Casablanca – Moroccan Mint
Fresh Moroccan mint infused with 65% chocolate ganache.
Pave de Tour
Crushed hazelnut folded in a single origin milk chocolate.
Made with our favorite single malt whisky from Islay, these truffles have a subtle peaty flavor and rich, full-bodied whisky ganache that is complemented by the stark flavor of cocoa powder.
Pernod, or absinthe, with a light licorice flavor, is infused into these truffles, making them a favorite for fans of the green fairy.
White chocolate ganache with whole Tahitian vanilla bean.
Belgian-style truffles feature a ganache made from single origin chocolates, which is then hand-rolled in Venezuelan cocoa powder.
A sister to Éclat’s award-winning caramels, the Calvados features a soft and creamy apple-flavored caramel surrounded by dark couverture.
Light and smooth caramel with hints of Tahitian vanilla, covered in a dark couverture chocolate and accented with Fleur de Sel.
One of the stars recognized in Vogue’s ‘World’s Best Caramels’, this light and creamy caramel is enhanced with Tahitian Vanilla bean, accented with Fleur de Sel, and enrobed in milk chocolate.
Another of our award-winning caramels, Pear Caramels feature a pear puree in the caramel and is covered with a nicely balanced milk chocolate.
The caramel is infused with freshly grated ginger to give it a refreshingly warm flavor, which is accented by the red Hawaiian sea salt on top of the dark couverture chocolate.