21 Piece Hemispheres Collection

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

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

Pâte de fruit made from Les Vergers Boiron passion fruit purée, topped with Valrhona Ivoire 35% passion fruit ganache bright and vibrant on the palate.

Valrhona Tainori 64% infused with the finest Grand Marnier, California navel

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.

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

Bozal mezcal with rich earth tones and savory smokiness infused in Valrhona Opalys 33% ganache to create a creamy, wildly refined bonbon.

A sophisticated bonbon for your inner child. 24-hour cold infusion of chef’s spices (secret), coriander seeds, and Valrhona Tanariva 34% ganache.

Valrhona Cœur de Guanaja Grand Cru with its explosion of chocolate flavor makes this bonbon very special for true chocolate lovers.

Soft but deep amber caramel and Baileys Irish Cream infused in Valrhona Jivara 40% ganache.

Toasted, caramelized pecan praline topped with Woodford Reserve bourbon infused in Valrhona Dulcey 35% ganache.

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.

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

Soft, velvety caramel sauce of Les Vergers Boiron black currant purée and Valrhona Bahibé 46% chocolate.

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.

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

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

Infusion of Meyer lemon zest with Valrhona Tanariva 34% chocolate gives rise to a creamy, light ganache.

Les Vergers Boiron yuzu purée infused in Valrhona Jivara 40% to create a silky ganache.

24-hour cold infusion of toasted coconut, Valrhona 35% Ivoire chocolate, coconut liqueur.