CHOCOLATE JEWELS™
ChocAllure brings a visionary approach to the chocolate world that treats chocolate making as an art.
Each Chocolate Jewel™ has an intricate and artistic design and is layered with exquisite ingredients and textures. Inspired by the world of french pâtisserie, desserts such as creme brulee, dark chocolate tartlet are transformed into the Chocolate Jewels™ we are known for.
All our Chocolate Jewels™ all shelled in a 62% dark chocolate made by Valrhona.
Madagascar Grand Cru 64% (may be available in different colors)
64% Madagascar Dark Chocolate ganache
Mango-Passion Fruit Caramel
Fruity caramel made with mango and passion fruit purée
Hot Chocolate and Marshmallow
Chocolate marshmallow, 64% Madagascar single-origin ganache
Raspberry Lemonade
Raspberry pate de fruit, dark milk chocolate & lemon ganache
Strawberry Cheesecake (nuts, wheat)
Strawberry pate de fruit, strained yogurt and lemon ganache, graham cracker crust
Salted Caramel Cheesecake (wheat)
Vanilla bean salted caramel with muscovado sugar, cream cheese ganache, Biscoff cookie butter crust
S'mores (nuts, wheat)
Vanilla bean marshmallow, 46% Dominican Republic single-origin ganache, crunchy graham cracker praliné
Bergamot-Earl Grey
Bergamot pate de fruit over a Madagascar dark chocolate ganache infused with premium earl grey tea
Peanut Butter-Pretzel (wheat, peanuts)
Handmade peanut praline ganache over crunchy caramelized pretzel praliné
Kalamansi-Cashew (nuts)
Kalamansi gelée with handcrafted cashew praliné ganache
Creme Brulee (nuts, wheat)
Caramel chocolate and vanilla bean ganache, over caramel chocolate with crunchy caramel shards
Caramel Popcorn
A smooth and creamy vanilla bean caramel, over our handcrafted caramel popcorn praliné
Peanut Butter Pretzel (wheat, peanuts)
Handmade peanut praline ganache over crunchy caramelized pretzel praliné
Lemon Meringue Pie (nuts, wheat)
Lime marshmallow, milk chocolate and lemon ganache, graham cracker crust
Ispahan
Lychee gelée over raspberry and rose water ganache
Oatmeal Raisin Cookie (wheat)
Milk chocolate ganache over a crunchy brown sugar and oatmeal raisin cookie layer
French Caramel
French, slightly chewy Vanilla Bean caramel with dark chocolate ganche
Hibiscus-Orange
Liquid hibiscus syrup with dark chocolate and orange ganache
Apple Pie (wheat)
Reduced apple cider caramel over a biscoff cookie butter crust
Pecan Pie (nuts)
maple caramel, caramelized pecan ganache, crunchy pecan praliné layer
Pumpkin Pie (wheat, nuts)
Cinnamon marshmallow, pumpkin spice ganache and graham cracker crust
Caramel Waffle Cone (wheat)
Vanilla bean caramel over handmade caramel cone praliné
Double Hazelnut (nuts, wheat)
Hazelnut praline ganache over crunchy hazelnut gianduja
Tiramisu (nuts, wheat)
George Howell espresso gelée, mascarpone ganache, ladyfinger and almond praliné
Halva-Pistachio Brûlée (nuts, sesame, wheat)
Halva ganache, crunchy pistachio with toasted Kataifi and caramel brûlée pieces
Dark Chocolate Tartlet (wheat)
64% Madagascar sigle origin ganache over crunchy shortbread cookie crust
Cassis Frangipane Tart (nuts, wheat)
Cassis (blackcurrant) caramel, almond ganache, crunchy almond praliné
Malted Milk (Wheat)
Malted milk ganache over brown butter praliné with crunchy malted milk balls