(2) Kisshoten: Jasmine green tea + matcha tinted cocoa butter + Dianthus
(2) Mellona: Volcano Island Honey + 62% cacao dark chocolate
(2) Ziva: wildflower honey + Ceylon cinnamon + 62% cacao dark chocolate + white poppy seeds + blue spirulina
(2) Innana: marzipan amaretto + apricot baobob hibiscus preserves + 36% cocoa butter white chocolate + Blue Raspberry Sorbet flower
(2) Freya: Bulgarian rose water + European raspberries + Mediterranean olive oil + 72% cacao dark chocolate ganache + naturally tinted fuschia cocoa butter
(2) Maya Moon: peanut butter + 45% cacao milk chocolate + Pink Himalayan salt + crunchy Maldon salt + naturally tinted yellow cocoa butter
(1) Xōchiquetzal: I.G.P. Piemonte hazelnuts + Reishi mushroom + dulce de leche + cocoa nibs + 45% cacao milk chocolate + dragon fruit powder
(2) Venus: first press Tuscan olive oil + 36% cocao butter white chocolate + naturally tinted blue cocoa butter + green olives
(4) Siduri: muscat + orange flower blossom + muscat + 62% cacao dark chocolate + bee pollen
Ostara was a fertility goddess, who, on the spring equinox, brought in the rise of light and the end of winter. As such, the days grew brighter and longer. She had a passion for new life, and her presence was felt in the flowering of plants and the birth of babies – both animal and human.
One day, Ostara found a bird who had broken its wing in the frozen snow. She had great compassion for him since he could no longer fly and she turned him into a snow hare with the gift of being able to run with incredible speed so he could protect himself from hunters.
In remembrance of his earlier form as a bird, she gave him the ability to lay colored eggs – but only on one day out of each year. During the Rites of Spring festival, brightly colored eggs, baby chicks, and bunnies, symbols of fertility, were used to express appreciation for Ostara’s gifts of abundance.
Living in Paris, Katrina learned the Parisian ritual of purchasing chocolate and pastry daily. We use exotic and ephemeral ingredients for all our products.
This collection is FRESH and PERISHABLE. Keep this box of haut-chocolat refrigerated until two hours before serving. Consume by listed expiration date, 14 days from shipment.
Processed on equipment that also processes Milk, Soy, Wheat, Peanuts, and Tree Nuts.