Anna Tolazzi

Homemade orange marzipan layered with a Grand Marnier ganache sprinkled with dried orange zest

Semi-sweet ganache with a puree of strawberries infused in pomegranate liqueur

A traditional dark, French truffle

A very lean bittersweet cardamom-lemon ganache topped with walnut marzipan

Orange-vanilla ganache layered over a white chocolate nut and wafer crisp

Milk ganache with local apple blossom honey filled with liquid apple blossom honey

A malted milk ganache dusted with malted hot chocolate

Blackcurrant coulis paired with a cedar infused bittersweet ganache sealed with pine nut praline

Bittersweet ganache with port-fused currants rolled in maple glazed walnuts and crushed maple flakes

Cinnamon butter truffle on a bed of hazelnut gianduja, dusted with cinnamon sugar

Wildflower honey milk ganache layered over white vanilla ganache

Rasperry coulis flavoured with anise and mint paired with a vanilla ganache

Organic coconut in a light and airy frappe paired on top of a vegan semi-sweet coconut ganache

Soft caramel with a creamy espresso ganache

White, rich vanilla ganache with a caramelized sugar crust

Bittersweet Kirsch ganache topped with walnut marzipan and a dried sour cherry

90% extra-bitter ganache

Whipped Raspberry and basil coulis paired with a jasmine tea ganache and rolled in a mix of wafers, roasted pecans, sesame and almonds

Black Mission figs, freshly squeezed lemon juice and vanilla in 60% chocolate topped with a caramelized heart nut – vegan, just fruit, nuts and chocolate

Semi-sweet ganache with an generous helping of extra brut cocoa

Three layers: Almond/hazelnut gianduja, pureed dried apricots, bittersweet ganache with coconut oil decorated with a slice of dried apricot

A bittersweet ganache infused with premium Earl Grey tea topped with a thin layer of freshly made orange marmelade

Four layers: Vanilla caramel – Lime zest mousse – coffee ganache – caramelized pecan gianduja

Green tea and vanilla

Vanilla infused, creamy, buttery milk ganache

Mango caramel ganache with blueberry honey and lemon zest

Lavender ganache on a base of hazelnut and pop rock

Coconut ganache with grapefruit oil

Browned butter truffle on a bed of cinnamon flavoured, ground chocolate

A liquid caramel ganache paired with a firm ganache, both made from Peruvian single origin chocolate

Orange ganache and a soft, salted caramel with a little sprinkling of cocoa croquant

80% Ugandan single origin chocolate with a fine, local chevre

Kalamansi caramel paired with a pink peppercorn and honey ganache on top of a sesame and hazelnut base

Milk ganache infused with lots of orange zest and vanilla, a dash of Grand Marnier layered over a bed of hemp heart gianduja

Cherry jelly paired with a vanilla ganache infused very lightly with tonka beans

Clotted cream truffle with a subtle infusion of lemon zest

Pink Grapefruit and pink peppercorn pate paired with an Earl Grey ganache

Lime caramel layered over a salted tequila ganache

Soft, salted caramel paired with a dark ganache infused with long green chili pepper

Triple layered: Double roasted coffee ganache over vanilla ganache layered over hazelnut and almond gianduja

Tangerine and Yuzu coulis paired with a cinnamon and allspice infused ganache.

Ginger ganache layered with a lime-vanilla caramel

Caramel deglazed with homemade Bailey’s, a sprinkling of cocoa crumble, topped with a ginger ganache

Spiced cookie crunch layered with a dark coffee ganache and topped with a spiced orange and lemon marmelade

Mandarin caramel ganache with powdered seaweed on a bed of hazelnut gianduja

A light blood orange ganache infused with Earl Grey tea with a slight hint of Turkish rose oil

Milk truffle with blueberry honey

Bittersweet gooseberry ganache paired with a soft vanilla caramel, topped with roasted sesame seeds

Hazelnut nougat layered with an espresso ganache

Malted ganache with a liquid centre of reduced birch syrup

Crabapple coulis paired with cinnamon caramel

Sour Cherry coulis paired with a cinnamon flavoured white chocolate and pistachio ganache

A white vanilla-chocolate caramel with the faintest hint of spearmint paired with a wild strawberry and rhubarb jelly