This is a great dark chocolate with lemongrass curry. Very tasty and a little spicy.
Or you can get the heart version.
This is a traditional torrone. It's hard and tasty.
Here's another suggestion by a customer, a solid milk chocolate heart. These are delish.
Same milk chocolate customer different design. These are a hot item.
Different customer. To tell the truth, she wanted this in dark chocolate. I'll be making those soonest.
There is nothing plain about this caramel. It's dusted with gold. It's just caramel covered in dark chocolate
This puppy is a harder caramel but still not a toffee. You'll love this.
This is a great combo. It's a caramel hand dipped in dark chocolate and a tasty toasted pistachio on top. Yummer.
The original Bon Bon Bay.
This is no traditional torrone. It probably should be called a Greenvilleone because it's my own recipe and I make this soft almond honey nougat in Greenville.
Well, what is good for the caramel is good for the, well, banana saffron caramel. Here it is folks. The one and only banana saffron caramel with an almond. Doesn't this remind you of those great banana splits of yore or a perhaps a miniture sundae out of your youth?
This is what started it all. This is the caramel embodiment of one of my ice creams. Enjoy. Go buy some and enjoy.
Our newest dark chocolate amaretto cherry cordial. Try it and be happy.
Try it with nuts.
Yummer. Or try it dry.
Double Yummer. Oh and you can get the dry with nuts. That's a Triple Yummer. Sorry, dry only comes in dark chocolate. What would the point be for milk chocolate?
Our newest milk chocolate amaretto cherry cordial. Try it and be happy.
Or try it with nuts. Yummer. Sorry, no dry version. Boohoo.