Chocolate Flavours

Our chocolates are carefully handmade in small batches using real fruits and ingredients, local as much as possible.  Here's a list of our entire collection:   

 Year Round Flavours Seasonal Flavours

Le Coconut

Port Wine


Cherry Kirsch


Basil n' Lime


Wild Rose

Peppermint Fondant

Fall Spice

Smokey Chili

Fortress Rum Truffle

Dark Sea Salt

Orange Balsamic Caramel

Hazelnut Gianduja


Maple Cream

Pavia Espresso Ganache

Salted Butter Caramel
Salted Butter Caramel
Tonka Bean Ganache
Haskap Berry Pâte de Fruit
Rocher Suisse
Passion n' Lime


List of ingredients/may contain: Milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, natural vanilla flavouring, salt.), Dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavouring), White chocolate (sugar, cocoa butter, skim milk powder, butter oil (milk), emulsifier: soy lecithin, natural vanilla flavouring). dried cranberries, dry roasted peanuts, dehydrated coconut, coconut milk, hazelnuts, almonds, wild rose petals, pasilla de Oaxaca smoked chilies, fleur de sel from Bali, Fortress rum, Taylor Fladgate port wine, espresso from Florence Italy, tonka beans from Trinidad, whole cherries, kirsch liqueur, peppermint essential oil, fresh ginger, maple syrup, maple flakes, salted butter, orange juice, orange zest, lemon juice, fresh ginger, lemon zest, lavender buds, orange peel, raspberries, passion fruit, balsamic vinegar, unsalted butter, pumpkin pie spices (cinnamon, ginger, cloves, nutmeg, allspice, sulphites), white fondant (sugar, water, glucose, sodium metabisulphite, vanillin, colour), hazelnut praline (hazelnuts 50%, sugar, stablilizer, sorbitol, emulsifier: soy lecithin), feuilletine (wheat flour, sugar, anhydrous milkfat, milk, milk sugar, milk proteins, salt, barley malt flour, raising agent: E500ii), cream, marzipan almond paste (almonds 52%, sugar, water, invert sugar, syrup, ethanol), crisped cereals (wheat flour, sugar, wheat malt flour, starch (wheat), raising agent: sodium bicarbonate)  icing sugar, gelatin, dextrose, carrageenan, polysorbate 80, food colouring. Best before: 1 month after purchase. Store in a cool dry and dark space (between 18 – 21 degrees Celsius). Best enjoyed at room temperature.  Please note that not all flavours are available year-round.


Everything is handmade fresh on-site by Julien Rousseau who has been a chocolatier and pastry chef since 2002. Originally from the South of France, his career has led him to work in numerous high end chocolatier boutiques and hotels in England, Scotland, Canada and France before opening his first shop in Halifax, Nova Scotia early May 2014. He uses premium Belgium chocolate and fresh ingredients, locally sourced as much as possible.

We hope you will savour each sight, taste and smell. Enjoy!