Crunchy, buttery roasted Sicilian pistachios are lightly salted and set in Venchi’s delicate white chocolate, gently touched with vanilla for a simple, silky experience.
Named for a city on the southeast coast of Sicily, these bars pay homage to centuries-old Modica chocolate traditions. The rustic, cold-milled Ecuadorian cacao is blended with bright, sweet Sicilian oranges and almonds.
Sabadi Catania Chocolate w Prickly Pear & Marjoram
Simone Sabiani, chef and Sicily native, is redefining this centuries-old style of Modica chocolate. Cold-processed to preserve the natural, rough texture, these bars are infused with fragrant prickly pear and marjoram in a delicious reflection of the bounty of the island.
From the inventive mind of chocolatier Domantas Uzpalis, Naive’s flat white is a modern take on a classic flavor. A batch of specially-selected cacao is infused with a unique coffee, made on land once owned by the Duke of Lithuania, giving us a bar with intense aroma and silky texture.
Singapore-based Fossa team’s dedication to high quality ingredients shines in this limited edition bar for the winter season. Dried sweet Fuji apples dusted with aromatic Ceylon cinnamon adorn dark oat milk chocolate from Semuliki Forest, Uganda. A delicate bar with a lingering finish.
Known for their inventive flavors, the chocolatiers at Naive bring the bright, zesty flavor of the tropical soursop, also known as the Custard Apple to their smooth and velvety chocolate. Naive works directly with producers to source and select intensely flavorful, sustainably grown cocoa beans from Bolivia for this unique and delicious pairing.
