GOURMET

The chocolate equivalent of a love song written by someone who actually knows what they're doing. Rich, nutty, and absolutely shameless about how g...

Eating this bar is like driving your tiny convertible through the winding streets of Rome, en route to your favorite coffee spot. 70% chocolate wit...

For the salted chocolate lover: welcome home. Just when you thought the chocolate couldn't get any better, a surprise salt crystal sneaks in an ope...

Good couples have a way of balancing each other out. Yes, We’re talking about when Salty met Toffee. Bits of crunchy toffee are layered in a swath ...

Rich roasted espresso and dark chocolate. Say hello to Seattle's original power couple. Made with organic chocolate. (2.5oz) Pike Place Espresso i...

Classic rock on the stereo, plastic table cloths in the breeze, and magic in the air. The bouncy castle is open and so is the fire hydrant. Pull up...

Top Selling! New look, same delicious flavor!! Classic yellow cake and confetti pieces in melty milk chocolate. Flavor: Milk chocolate shell, white...

When peanut butter met banana, things got complicated. (2.5oz) For years, Peanut Butter and Jelly were the picture of perfection. Then Banana walk...

Marshmallow memories and graham cracker dreams in meltaway milk chocolate. Gather round the fire, campers. Pull up a stump as the counselors at Ca...

Sweet honey meets her match in fiery cayenne and milk chocolate heat. (2.5oz) He was golden and good, the kind who left sweetness in his wake. Hon...

Scintillating spiced dark chocolate with swirls of cinnamon, sweet vanilla, and a pop of peppery heat. Made with organic chocolate. (2.5oz) There’...

Hot fudge is a sauce so iconic, we knew we had to spend the time to get it right. So, we’ve been mastering the craft since 2010. Handmade in smal...

Once we mastered hot fudge, it was time to perfect its soulmate: caramel sauce. Made in small batches with copper kettles for better temperature co...

Hot fudge is a sauce so iconic, we knew we had to spend the time to get it right. So, we’ve been mastering the craft since 2010—and wanted to make ...