10 Piece Hemispheres Collection

Provence lavender and wildflower honey cold-infused, gently heated, and blended with Manjari 64% dark chocolate.

Fresh lemon verbena cold-infused 48 hours, gently heated, and blended into Valrhona Equatoriale 55% ganache — refined and savory.

Peerless Coffee Organic Balthazar Blend 24-hour cold infusion, then heated only to a certain temperature, infused in Valrhona Tanariva 34% ganache.

Authentic, exuberant, and flavorful Persian saffron cold-infused for 24 hours, then heated only to a certain temperature; infused in Ivoire 35% Valrhona white chocolate.

48-hour cold infusion of Persian dried orange blossom, heated and infused in Valrhona Manjari 64% dark chocolate ganache. It is poetry on a palate.

Dark amber caramel with Tahitian vanilla and Clover of Sonoma cream, shelled in Valrhona Satilia 62% dark chocolate.

Chef’s favorite tea cold-infused 24 hours, gently heated, and blended with Manjari 64% ganache finished in bergamot oil.

Damasque Persian rose petal pâte de fruit, rose water, Valrhona Ivoire 35% ganache.

House-made toasted hazelnut praline layered under creamy Valrhona Jivara 40% ganache, enrobed in a custom blend of two Valrhona chocolates.

A soft caramel of Les Vergers Boiron raspberry purée and just a drop of rose water, shelled in a chef’s mix of Valrhona dark chocolate.