things about innovation
Innovation in flavor is not an easy job. The key is to be able to take a little bit of chocolate, a little something something creamy, a touch of something the french would have an exotic word for, mix it all up and only taste a morsel. Yes, only a morsel. Then do it again. And again. And again. At this point all those morsels build up to a point where your eye balls are vibrating and you could very well find yourself hoolahooping on a table in front of several strangers.
made in a chocolate lab where people eat a lot of chocolate and believe in sustainable design for your tongue. for the eco-chic & forward and any one whose tongue is bored and heart plays loud music that no one else can hear.