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A broad range of flavors based in brown sugar and baking spices

Strawberry, Almond butter, Hint of nutmeg

Sweet molasses, creamy milk chocolate, red apple, with a nut finish

Bold, Rich, Dark Chocolate

Toasted hazelnut, Hint of brown spice, Sweet, juicy notes

Caramel, chocolate, tart fruit

Honeyed with balance of caramel, nut and fruit

Honey, Apricot, Hazelnut, Red Apple

Honey, Raisin, Cacao

Smooth, Rich, Creamy

Deep milk chocolate with hazelnut and a touch of smoke.

Rich notes of macadamia and red currant.

Full-bodied, oaky, and toasty flavors

Toasted Almonds, Brown Sugar, Lime

Clean, sugar sweetness, smooth, nutty, caramel and vanilla undertones

Vanilla, Orange, Milk Chocolate

Deep, dark flavor, wine-like, non-bitter, chocolate notes

Balanced smoky aroma, fresh toast, medium body

Clean, sugar sweetness, smooth, nutty, caramel and vanilla undertones

Subtle notes of almond, walnut, and peanut with brown sugar and chocolate increasingly dominant as it cools

Toasty, spicy, dark chocolate

Mild orange and dark chocolate

Chocolate and mandarin orange

Floral, Citrus, Baker's Chocolate

Caramel, citrus, and milk chocolate.

Bold and smoky, with wine-like and bittersweet dark chocolate undertones

Sweet and well balanced.

Honey, baking spices, nutmeg, and biscuit

Vibrant cherries, molasses

Honey, Apricot, Hazelnut, Red Apple

Smooth and mellow with balanced body

Full-bodied, oaky, and toasty flavors

Almond, Brown Sugar, Orange

Chocolate, Brown Sugar, Nutty, Caramel

Vanilla, Orange, Milk Chocolate

Dominant chocolate with deep, plummy fruitiness complemented with caramel and brown sugar

Dark chocolate with hints of cherry and honey

Apricot, Toasted Almond, Milk Chocolate

Caramel, applie, and pastry crust

Raisin, brown sugar, dried fruit, black tea

Light bodied, very sweet, mild yet balanced lemon-like acidity

Smoke, Caramel, Burnt Sugar

Rich, Caramel, Dark Chocolate

Rich nutty and caramel flavors, brightened by a hint of citrus.

Subtle notes of almond, walnut, and peanut with brown sugar and chocolate increasingly dominant as it cools