Anna Tolazzi

Bittersweet butter truffle on a bed of cardamom-spiced caramelized pecans

Hazelnut and almond gianduja with cinnamon, cardamom, cayenne pepper and crushed caramel topped with a cube of dried papaya

Almond Irish whiskey cream with maple syrup

Apricot brandy ganache topped with a layer of walnut marzipan

White pistachio gianduja topped with a bittersweet ganache, then layered with a spiced, honey-glazed pistachio milk-gianduja

Almond marzipan with Remy Martin cognac topped with hazelnut marzipan ganache, also with cognac

Pecan croquant with cinnamon blossom and buckwheat honey

A balsamic and sour cherry ganache with a heart of walnut caramel

Chocolate dipped, roasted hazelnut embedded in hazelnut chocolate mousse

Almond wafers with a touch of sesame oil topped with a white balsamic vinegar and vanilla ganache

Caramel-coffee ganache with homemade Kahlua and a center of a roasted hazelnut

Port-infused currants embedded in hazelnut marzipan topped with slow-roasted hazelnut

Chocolate nougat topped in layers with a glazed pecan and salted caramel, sprinkled with roasted pecan bits

Kahlua chocolate caramel paired with a pecan giandjua topped with a caramelized pecan

Hazelnut vinegar and vanilla white chocolate ganache on hazelnut/almond/sesame gianduja

Soft Almond/Hazelnut croquant with leatherwood honey and freeze-dried pineapple topped with dried mango

Birds molded out of handmade marzipan, dusted with organic, vanilla infused powdered sugar

Special edition ‘Mechanics’: bittersweet nougat with hazelnuts, pistachios and almonds coated in bittersweet chocolate and topped with caramelized almond slivers

Bittersweet chocolate nougat with roasted pistachios, hazelnuts, and almonds

Pine nut, pistachio and ginger croquant

A caramel ganache with Grand Marnier layered over a creamy hazelnut caramel

Hazelnut and Almond gianduja with chunks of salted, roasted almonds

Amaretto ganache with walnut oil topped with walnut praline and vanilla biscuit, then topped with walnut gianduja

Hazelnut-almond-sesame gianduja layered over tonka bean ganache

A lightly salted, creamy sesame ganache

Hazelnut and almond gianduja topped with a lemon-ginger ganache, then topped with lemon pate

Hazelnut chocolate caramel with cinnamon, cloves, and cardamom

Soft marzipan ganache with Cognac

Walnut croquant

Walnut-maple cream ganache rolled in powdered maple flakes

Pistachio and cinnamon ganache topped with sour cherry pate

Hazelnut gianduja with finely chopped candied lemon and a hint on gin topped with rice crispies

A butter truffle with caramel and spices topped with a slow-roasted pecan

Lemon marzipan topped with sour cherry pate and gold leaf