21 Piece Hemispheres Collection

1 Persian Rose Persian Rose Damasque Persian rose petal pâte de fruit, rose water, Valrhona Ivoire 35% ganache. 1 Saffron Saffron 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. 1 Lemon Verbena Lemon Verbena Fresh lemon verbena cold-infused 48 hours, gently heated, and blended into Valrhona Equatoriale 55% ganache — refined and savory. 1 Passion Fruit Passion Fruit 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. 1 Grand Marnier Grand Marnier Valrhona Tainori 64% infused with the finest Grand Marnier, California navel 1 Orange Blossom Orange Blossom 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. 1 Hazelnut Cream Hazelnut Cream House-made toasted hazelnut praline layered under creamy Valrhona Jivara 40% ganache, enrobed in a custom blend of two Valrhona chocolates. 1 Mezcal Mezcal Bozal mezcal with rich earth tones and savory smokiness infused in Valrhona Opalys 33% ganache to create a creamy, wildly refined bonbon. 1 Milk & Cookies Milk & Cookies A sophisticated bonbon for your inner child. 24-hour cold infusion of chef’s spices (secret), coriander seeds, and Valrhona Tanariva 34% ganache. 1 Le Noir Le Noir Valrhona Cœur de Guanaja Grand Cru with its explosion of chocolate flavor makes this bonbon very special for true chocolate lovers. 1 Irish Cream Irish Cream Soft but deep amber caramel and Baileys Irish Cream infused in Valrhona Jivara 40% ganache. 1 Bourbon Pecan Praline Bourbon Pecan Praline Toasted, caramelized pecan praline topped with Woodford Reserve bourbon infused in Valrhona Dulcey 35% ganache. 1 Burnt Caramel Burnt Caramel Dark amber caramel with Tahitian vanilla and Clover of Sonoma cream, shelled in Valrhona Satilia 62% dark chocolate. 1 Bergamot Bergamot Chef’s favorite tea cold-infused 24 hours, gently heated, and blended with Manjari 64% ganache finished in bergamot oil. 1 Espresso Espresso Peerless Coffee Organic Balthazar Blend 24-hour cold infusion, then heated only to a certain temperature, infused in Valrhona Tanariva 34% ganache. 1 Blackcurrant Blackcurrant Soft, velvety caramel sauce of Les Vergers Boiron black currant purée and Valrhona Bahibé 46% chocolate. 1 Raspberry Rose Raspberry Rose 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. 1 Honey Lavender Honey Lavender Provence lavender and wildflower honey cold-infused, gently heated, and blended with Manjari 64% dark chocolate. 1 Meyer Lemon Meyer Lemon Infusion of Meyer lemon zest with Valrhona Tanariva 34% chocolate gives rise to a creamy, light ganache. 1 Yuzu Yuzu Les Vergers Boiron yuzu purée infused in Valrhona Jivara 40% to create a silky ganache. 1 Coconut Coconut 24-hour cold infusion of toasted coconut, Valrhona 35% Ivoire chocolate, coconut liqueur.