Confections

These are the delectable bon-bon we feature in our usual rotation. However, new specialities and experiments will pop-up from time to time. Sign-up for our newsletter to get the word on all the latest from ISC!

In Venezuela, the birthplace of cocoa, Valrhona has selected and combined several cocoas with rare aromatic power, born from the contrasting lands between the Caribbean coasts and the Andes mountain range. From its strikingly bitter essence, Araguani 72% offers a rich and complex aromatic profile featuring warm notes (raisins, chestnuts) and hints of licorice. Pure Venezuela.

ARAGUANI GANACHE

Made with Valrhona’s Araguani single-origin Venezuelan chocolate.

We blend Moschetti’s Sumatran coffee with Guittard’s Coucher du Soleil 72% bittersweet chocolate (A dark and rich chocolate with a smooth, creamy mouth feel. The chocolate flavor is full-bodied throughout with a clean, fresh finish. Forastero/Trinitario) and sweet cream.

COFFEE GANACHE

Flavors of strong coffee and dark chocolate.

We combine Valrhona’s Caramélia 36% milk chocolate with ginger-infused sweet cream and coated in dark chocolate to create a subtly sweet, smooth ganache with a little heat on the end.

GINGER GANACHE

Flavors of fresh ginger and milk chocolate.

We layer milk chocolate and vanilla ganache with white chocolate and passionfruit ganache for a tart, sweet treat.

PASSIONFRUIT VANILLA

Flavors of passionfruit, milk chocolate and vanilla.

Cooking sugar to almost black decreases the sweetness and releases more complex flavors. We blend this with Guittard’s Lever du Soleil 61% chocolate (warm, fragrant chocolate flavor with a light spicy note upfront, leading into ripe cherry and complex raisin flavors) and sweet cream then roll them in cocoa powder.

BURNT CARAMEL TRUFFLES

Flavors of caramalized sugar and semi-sweet chocolate.

We caramelize sugar nice and dark then add sweet cream, vanilla, butter and Fleur de Sel to create a rich, complex mixture of sweet and salty.

FLEUR DE SEL CARAMEL

Rich, buttery caramel with a touch of salt.

We combine dark chocolate ganache with shot of St. George Spirits’ Absinthe Verte to create a complex confection with subtle anise and fennel flavors.

GREEN FAERIES

Flavors of anise and dark chocolate.

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PÂTES DE FRUIT

Fruit jellies in various seasonal flavors.

We blend Moschetti’s Sumatran coffee with Valrhona’s Dulcey 32% chocolate (a velvety and enveloping texture and a warm, golden color. The first notes are buttery, toasty and not too sweet, gradually giving way to the flavors of freshly-baked shortbread with a pinch of salt.) and sweet cream, then pour that into a milk chocolate shell. A lighter, sweeter coffee profile.

CARAMEL LATTÉ

Flavors of coffee and toasted milk chocolate.

We combine a layer of sour cherry pâte de fruit, a layer of dark chocolate ganache and a layer of white chocolate ganache flavored with Kirsch to recreate the classic Black Forest taste.

FORÊT NOIRE

Flavors of cherry and dark chocolate.

We blend white chocolate with and orange oil to recreate the classic Creamsicle flavor that just melts away in your mouth.

ORANGE MELTAWAYS

Flavors of orange and vanilla.

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WALNUT CARAMEL

Rich buttery caramel with salted toasted walnuts, coated in dark chocolate.