Chocolate Truffle Flavor Guide
Handmade daily in our Los Angeles chocolate kitchen.
Find your favorite
Made in a facility that handles milk, peanuts, wheat, egg, soy, tree nuts, and sesame.
Find your favorite
18 holiday and 36 collection truffles match these filters.
The Signature Collection
Cookies & Cream
Crushed chocolate wafer folded into a smooth milk chocolate ganache.
Chocolate Soufflé
Whipped dark ganache with the lift of a freshly pulled soufflé.
Ripe Raspberry
Sun-ripened raspberries pressed into a glossy dark chocolate center.
Lingonberry
Tart Scandinavian lingonberries against a soft milk chocolate.
Original Dark
Our signature dark chocolate ganache. Pure, deep, unadorned.
Raspberry Rose
Damask rose petals steeped with wild raspberry in dark chocolate.
Mango Saffron
Alphonso mango infused with threads of Persian saffron.
Salted Honey Butter
Wildflower honey, cultured butter, and a whisper of flaked salt.
Peach Cobbler
Slow-baked summer peaches with brown sugar and warm vanilla.
Blood Orange Cardamom
Sicilian blood orange brightened by green cardamom.
Pecan Praline
Caramelized Georgia pecans crushed into a buttery praline.
Passion Fruit
Bright, tropical passion fruit in a dark chocolate shell.
Pineapple Ginger
Golden pineapple sharpened with fresh ginger root.
Crème Brûlée
Torched sugar crust over a vanilla bean custard ganache.
Lemon Poppyseed
Meyer lemon zest with a faint crackle of poppyseed.
Peanut Butter Honey
Roasted peanut butter sweetened with raw honey.
Tahini Truffle
Toasted sesame paste folded into white chocolate.
Banana Date Shake
Caramelized banana and Medjool date, a California roadside classic.
Dubai Pistachio
Crisp kataifi and pistachio cream, the truffle take on a viral bar.
Caramelized Hazelnut
Piedmont hazelnuts caramelized to a deep amber.
Coconut Cream
Young coconut cream whipped into white chocolate.
Prickly Pear
Desert prickly pear, magenta and faintly floral.
Berry Lemongrass
Mixed summer berries lifted by fresh lemongrass.
Matcha Green Tea
Ceremonial-grade Uji matcha against creamy white chocolate.
Toasted Almond
Slow-roasted California almonds in dark chocolate.
Vanilla Bean
Madagascar vanilla beans scraped into a soft white ganache.
Cocoa Crunch
Cocoa nibs and crisped rice for a deep, textured bite.
Smoked Sea Salt
Alderwood-smoked salt atop a brooding dark ganache.
Salted Caramel
Slow-cooked caramel with a generous pinch of fleur de sel.
Cereal & Milk
Toasted breakfast cereal steeped in milk chocolate cream.
Grapefruit Lavender
Pink grapefruit zest with a brush of Provençal lavender.
Fig Balsamic
Black mission figs reduced with aged balsamic.
Strawberry Vanilla
Sun-warm strawberries folded with vanilla bean.
Roasted Plum
Italian plums roasted until jammy and deep.
Triple Espresso
Three espressos ground into a dark ganache.
Sugar Cookie
Buttery sugar cookie crumb in soft white chocolate.
Holiday Collection
Apple Pie
Baked apple and cinnamon under a brown-butter crust, still warm from the oven.
Linzer Cookie
Raspberry jam and toasted almond, the jam-window cookie of every Austrian holiday tin.
Sticky Toffee
Date cake drowned in dark toffee sauce, Britain's most unapologetic pudding.
Cocoa Marshmallow
Hot cocoa with a marshmallow melting on top, made for the first cold night.
Pumpkin Spice
Roasted pumpkin with cinnamon, nutmeg and clove, autumn's favorite order.
Cinnamon Latte
Espresso and steamed milk under a snowfall of cinnamon.
Extra Dark
Our darkest ganache, bittersweet and unhurried, for the purist on the list.
Cinnamon Bun
Brown sugar and a cinnamon swirl under soft vanilla glaze, the smell of a holiday morning.
Speculoos Cookie
Caramelized spice biscuit, the St. Nicholas treat of Belgian winters.
Toasted Pine Nut
Golden pine nuts toasted until buttery, with a faint breath of the forest.
Salted Caramel
Deep amber caramel and flaked sea salt, the classic dressed for the holidays.
Maple Walnut
Dark maple syrup and toasted walnut, cabin-in-the-snow comfort.
Campfire S'mores
Toasted marshmallow, graham cracker and dark chocolate, no campfire required.
Italian Amaretto
The bittersweet almond of Italian amaretto, made for the long end of dinner.
Gingerbread
Molasses, ginger and warm spice, the whole house smelling of baking.
Pecan Pie
Toasted pecans in brown-sugar filling, the slice everyone saves room for.
Crème Brûlée
Burnt-sugar crackle over silky vanilla custard, the first tap of the spoon.
Vanilla Custard
Slow-stirred vanilla custard, soft and mellow, as poured over Christmas pudding.
Compartés chocolates are handmade. Store in a cool, dry place. Consume within 3 to 4 weeks of receipt to ensure optimum freshness and taste.
Get to know our chocolate covered fruit, too.