The Allocation Program
In addition to our retail shop and online gift box selection, chocolatier Wendy Sherwood creates a seasonal collection of exceptional chocolate bonbons that highlight her unique talent for pure flavors and innovative design.
Each 25 piece box of hand-crafted chocolates features ingredients sourced from the finest local and international purveyors. Please visit our blog for more information about the products we use. Due to the perishable nature of the fillings and the labor involved in the production, availablity is very limited. To receive email notification that the next allocation has been released, please join our Allocation list below. |
Allergy and dietary information:
While many of our products may not specifically contain wheat, dairy, eggs, tree nuts or peanuts, traces of these allergens may be present in any of our chocolates or confections. Please contact us directly if you have any questions or concerns.
2021 Winter Allocation - Homemade Holidays
2021 Fall Allocation - The Epicurean 1894
2021 Summer Allocation – Regional Cookbooks
2021 Spring Allocation - Shop Small!
2020 Winter Allocation -10th Anniversary Edition
2020 Fall Allocation - 10th Anniversary Edition
2020 Summer Allocation -
2020 Spring Allocation - 10th Anniversary Edition
2019 Winter Allocation - Deck the Halls!
2019 Fall Allocation - Regional Flavors of France
2019 Summer Allocation - French Polynesia Edition
2019 Spring Allocation - English Country Garden Edition
Winter 2018 - Home for the Holidays
Fall 2018 - Farm to Chocolate Edition
2018 Summer Allocation - Kitto Katto Edition
2018 Spring Allocation - Celebrating Pollinators!
2017 Winter Allocation - The Nutcracker
2017 Fall Allocation
2017 Summer Allocation - Summer in Provence
2017 Spring Allocation - Famous Authors Edition
2016 Winter Allocation - Alpine Holidays
2016 Fall Allocation - España
2016 Summer Allocation - Road Trip!
2016 Spring Allocation – The Color Collection
“Jardin Japonais Pink” – A nod to Pierre Hermé’s innovative cherry blossom flavor created from Morello cherry, lime zest and tonka beans. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, glucose, cherry puree, lime zest, tonka beans, Kosher salt, colored cocoa butter.
“Red Red Wine”– Schug Pinot Noir reduction, raspberry pâte de fruit and hint of cinnamon with Valrhona 64% Taïnori dark chocolate ganache. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, red wine, raspberry puree, glucose, pectin, citric acid, cinnamon, Kosher salt, colored cocoa butter.
“Creamsicle Orange Whip” – Naval orange and quince compote swirl in a vanilla bean and Valrhona Opalyse whip. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), butter, fondant sugar, orange juice, quince, pectin, citric acid, vanilla bean, Kosher salt, colored cocoa butter.
“Lemon Twist Yellow” – Lemon verbena ganache and almond marzipan flavored with Napa Valley grown bergamot and Meyer lemon. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, almond paste (almonds, sugar), verbena, lemon, bergamot, Kosher salt, colored cocoa butter.
“Matcha Mint Green”– Matcha green tea powder, fresh mint oil and extra bitter 85% chocolate flake – a modern take on our mint chip bonbon. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), butter, fondant sugar, matcha green tea powder, fresh mint, canola oil, Kosher salt, colored cocoa butter.
“Candied Blue Violet - Valrhona 64% Manjari chocolate ganache paired with candied violet cream. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, fondant sugar, invert sugar, candied violets, Kosher salt, colored cocoa butter.
“PB & Purple” – Blackberry jam with creamy peanut butter and Valrhona Jivara milk chocolate filling. Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), natural peanut butter, blackberry puree, pectin, glucose, citric acid, Kosher salt, colored cocoa butter.
“Coffee Nut Brown” – Piedmont hazelnut milk ganache and a layer of dark roast espresso gianduja. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, hazelnut paste, butter, hazelnut praline (hazelnuts, sugar), coffee beans, Kosher salt, colored cocoa butter.
“White Cake White” – Classic white cake-infused ganache topped with “7 minute” marshmallow and snowflake coconut. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, white cake (flour, sugar, egg whites, canola oil, baking powder, Kosher salt, vanilla), coconut, gelatin, Kosher salt, colored cocoa butter.
“Smoke + Ash Black” – Smoked grey sea salt caramel and St. George Spirits Qi black tea liqueur ganache with vegetable ash swoosh. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, glucose, black tea liquour, smoked sea salt, vegetable ash.
“Red Red Wine”– Schug Pinot Noir reduction, raspberry pâte de fruit and hint of cinnamon with Valrhona 64% Taïnori dark chocolate ganache. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, red wine, raspberry puree, glucose, pectin, citric acid, cinnamon, Kosher salt, colored cocoa butter.
“Creamsicle Orange Whip” – Naval orange and quince compote swirl in a vanilla bean and Valrhona Opalyse whip. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), butter, fondant sugar, orange juice, quince, pectin, citric acid, vanilla bean, Kosher salt, colored cocoa butter.
“Lemon Twist Yellow” – Lemon verbena ganache and almond marzipan flavored with Napa Valley grown bergamot and Meyer lemon. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, almond paste (almonds, sugar), verbena, lemon, bergamot, Kosher salt, colored cocoa butter.
“Matcha Mint Green”– Matcha green tea powder, fresh mint oil and extra bitter 85% chocolate flake – a modern take on our mint chip bonbon. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), butter, fondant sugar, matcha green tea powder, fresh mint, canola oil, Kosher salt, colored cocoa butter.
“Candied Blue Violet - Valrhona 64% Manjari chocolate ganache paired with candied violet cream. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, fondant sugar, invert sugar, candied violets, Kosher salt, colored cocoa butter.
“PB & Purple” – Blackberry jam with creamy peanut butter and Valrhona Jivara milk chocolate filling. Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), natural peanut butter, blackberry puree, pectin, glucose, citric acid, Kosher salt, colored cocoa butter.
“Coffee Nut Brown” – Piedmont hazelnut milk ganache and a layer of dark roast espresso gianduja. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, hazelnut paste, butter, hazelnut praline (hazelnuts, sugar), coffee beans, Kosher salt, colored cocoa butter.
“White Cake White” – Classic white cake-infused ganache topped with “7 minute” marshmallow and snowflake coconut. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, white cake (flour, sugar, egg whites, canola oil, baking powder, Kosher salt, vanilla), coconut, gelatin, Kosher salt, colored cocoa butter.
“Smoke + Ash Black” – Smoked grey sea salt caramel and St. George Spirits Qi black tea liqueur ganache with vegetable ash swoosh. Ingredients: Chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, glucose, black tea liquour, smoked sea salt, vegetable ash.
2015 Winter Allocation - Best of the Holidays Edition
Poire William – Silky pear caramel with F. Meyer Poire William ganache in a Valrhona Guanaja 70% dark chocolate shell with green-blue stripes. Ingredients: Milk and dark chocolate (cocoa beans, sugar,milk solids, soy lecithin, vanilla), cream, butter, sugar, glucose, Maldon sea salt, pear purée, Poire William liquour, colored cocoa butter.
Battenberg Cake – Almond marzipan, moist cake and Valrhona Ivoire white chocolate fashioned into the classic tea cake with pink and white checks. Ingredients: White chocolate (cocoa butter, sugar, milk solids, soy lecithin, vanilla), almond paste (almonds, sugar), lemon juice, almond cake (flour, almond paste, sugar, egg whites, butter, baking powder, Kosher salt), coconut oil, colored cocoa butter.
4 Chocolate Trifle – Festive red foil cup with layers of chocolate cake crumbs, milk, white and dark chocolate meltaways topped with a chocolate pearl. Ingredients: Dark, milk & white chocolate (cocoa beans, cocoa butter, sugar, milk solids, soy lecithin, vanilla), coconut oil, vanilla bean, chocolate cake (flour, cocoa powder, sugar, buttermilk, eggs, coffee powder, baking powder, Kosher salt).
Whisky-Dacquoise - Single malt whisky ganache paired with hazelnut dacquoise and praline enrobed in our signature dark chocolate blend. Ingredients: Dark & milk chocolate (cocoa beans, cocoa butter, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, whisky, dacquoise (hazelnuts, sugar, egg whites, corn starch), hazelnut praline (sugar, hazelnuts), Kosher salt.
Mexican Hot Chocolate – Valrhona Illanka 63% ganache spiced with chile and cinnamon and topped with marshmallow in a dark chocolate shell with white speckles. Ingredients: Dark chocolate (cocoa beans, sugar, soy lecithin, vanilla), marshmallow (sugar, gelatin, egg white, glucose, vanilla, Kosher salt), cream, butter, glucose, cayenne, cinnamon, Kosher salt, colored cocoa butter.
1763 Milk Punch – Inspired by Benjamin Franklin’s original recipe, brandy, lemon and nutmeg spiked ganache in a Valrhona Ivoire white chocolate shell with silver luster. Ingredients: White chocolate (cocoa butter, sugar, milk solids, soy lecithin, vanilla), cream, butter, brandy, lemon zest, Kosher salt, nutmeg, edible luster.
San Saba Pecan Pie - Native Texas pecan praline blended with Louisiana-made pecan liqueur in a Valrhona Jivara Lactée milk chocolate shell with candied pecans. Ingredients: Milk chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), walnuts, sugar, cream, cocoa butter, Praline Pecan liquour, Kosher salt, meringue pecans (pecans, eggs whites, sugar, butter, Kosher salt).
Mugo Pine - Italian Mugolio pine cone bud syrup and pine needle ganache in a hand-rolled truffle shell with blue-green luster. Ingredients: Dark & white chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), Kosher salt, Mugolio pine bud syrup (pine buds, sugar, citric acid), extra dark cocoa powder, edible luster.
Pan Forte - Warm spices and cocoa with assorted dried fruits, toasted almonds and hazelnuts in an E. Guittard milk chocolate cup with silver sparkle. Ingredients: Milk & dark chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), hazelnuts, almonds, sugar, egg whites, coconut oil, dried fruit, candied orange peel, spices, Kosher salt, edible luster.
Gingerbread – Michel Cluizel Maralumi Lait 47% milk chocolate ganache infused with gingerbread spices and rich molasses in a milk chocolate shell with gold swoosh. Ingredients: Milk chocolate (cocoa beans, cocoa butter, sugar, milk solids, soy lecithin, vanilla), cream, butter, fresh ginger, spices, graham cracker (wheat flour, baking soda, brown sugar, butter, honey, invert sugar, vanilla, cinnamon, Kosher salt), Kosher salt, colored cocoa butter, gold leaf.
Battenberg Cake – Almond marzipan, moist cake and Valrhona Ivoire white chocolate fashioned into the classic tea cake with pink and white checks. Ingredients: White chocolate (cocoa butter, sugar, milk solids, soy lecithin, vanilla), almond paste (almonds, sugar), lemon juice, almond cake (flour, almond paste, sugar, egg whites, butter, baking powder, Kosher salt), coconut oil, colored cocoa butter.
4 Chocolate Trifle – Festive red foil cup with layers of chocolate cake crumbs, milk, white and dark chocolate meltaways topped with a chocolate pearl. Ingredients: Dark, milk & white chocolate (cocoa beans, cocoa butter, sugar, milk solids, soy lecithin, vanilla), coconut oil, vanilla bean, chocolate cake (flour, cocoa powder, sugar, buttermilk, eggs, coffee powder, baking powder, Kosher salt).
Whisky-Dacquoise - Single malt whisky ganache paired with hazelnut dacquoise and praline enrobed in our signature dark chocolate blend. Ingredients: Dark & milk chocolate (cocoa beans, cocoa butter, sugar, milk solids, soy lecithin, vanilla), cream, butter, invert sugar, whisky, dacquoise (hazelnuts, sugar, egg whites, corn starch), hazelnut praline (sugar, hazelnuts), Kosher salt.
Mexican Hot Chocolate – Valrhona Illanka 63% ganache spiced with chile and cinnamon and topped with marshmallow in a dark chocolate shell with white speckles. Ingredients: Dark chocolate (cocoa beans, sugar, soy lecithin, vanilla), marshmallow (sugar, gelatin, egg white, glucose, vanilla, Kosher salt), cream, butter, glucose, cayenne, cinnamon, Kosher salt, colored cocoa butter.
1763 Milk Punch – Inspired by Benjamin Franklin’s original recipe, brandy, lemon and nutmeg spiked ganache in a Valrhona Ivoire white chocolate shell with silver luster. Ingredients: White chocolate (cocoa butter, sugar, milk solids, soy lecithin, vanilla), cream, butter, brandy, lemon zest, Kosher salt, nutmeg, edible luster.
San Saba Pecan Pie - Native Texas pecan praline blended with Louisiana-made pecan liqueur in a Valrhona Jivara Lactée milk chocolate shell with candied pecans. Ingredients: Milk chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), walnuts, sugar, cream, cocoa butter, Praline Pecan liquour, Kosher salt, meringue pecans (pecans, eggs whites, sugar, butter, Kosher salt).
Mugo Pine - Italian Mugolio pine cone bud syrup and pine needle ganache in a hand-rolled truffle shell with blue-green luster. Ingredients: Dark & white chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), Kosher salt, Mugolio pine bud syrup (pine buds, sugar, citric acid), extra dark cocoa powder, edible luster.
Pan Forte - Warm spices and cocoa with assorted dried fruits, toasted almonds and hazelnuts in an E. Guittard milk chocolate cup with silver sparkle. Ingredients: Milk & dark chocolate (cocoa beans, sugar, milk solids, soy lecithin, vanilla), hazelnuts, almonds, sugar, egg whites, coconut oil, dried fruit, candied orange peel, spices, Kosher salt, edible luster.
Gingerbread – Michel Cluizel Maralumi Lait 47% milk chocolate ganache infused with gingerbread spices and rich molasses in a milk chocolate shell with gold swoosh. Ingredients: Milk chocolate (cocoa beans, cocoa butter, sugar, milk solids, soy lecithin, vanilla), cream, butter, fresh ginger, spices, graham cracker (wheat flour, baking soda, brown sugar, butter, honey, invert sugar, vanilla, cinnamon, Kosher salt), Kosher salt, colored cocoa butter, gold leaf.
2015 Fall Allocation Flavors:
Persian Saffron & Honey – Threads of saffron and sweet honey perfume this ganache in a Valrhona 66% “Caraïbe” dark chocolate shell with red and gold swoosh.
Turkish Coffee & Caramel – “Black as hell, strong as death and sweet as love”, our soft caramel with black coffee and hazelnut meltaway in a dark chocolate round dome.
Pistachio Marzipan – Grown in Iran, extra bright green pistachios blended with almond paste and orange flower water in a speckled dark chocolate shell.
Sesame Nougatine – Toasted sesame oil and sesame tahini in a chocolate meltaway with crunchy nougatine in E. Guittard 72% dark chocolate shell with bronze and white drops.
Zereshk – Tart barberries and pomegranate molasses paired with fruity Valrhona 64% “Taïnori” enrobed in dark chocolate and garnished with rose petals.
Baharat – Valrhona 63%“Illanka” dark chocolate ganache infused with baharat, a classic Middle Eastern spice blend in a dark chocolate shell with bronze luster.
Sweet Dates – Our interpretation of the classic stuffed medjool date with slivered almonds, toasted coconut and Aleppo pine seeds in a milk chocolate cup with gold luster.
Baklava – Crispy filo shards, walnut praline, powdered honey and warm spices blended with Valrhona Jivara milk chocolate in a speckled milk chocolate shell.
Cardamom Rice Pudding – Inspired by Yotem Ottolenghi’s dessert, puffed rice and orange zest with sweetened condensed milk and rose water ganache in white chocolate cup.
Salep – A riff on the warm drink from Turkey, Valrhona Opalyse ganache flavored with cedar-like mastic gum and cinnamon in a white chocolate shell with gold luster and leaf.
Turkish Coffee & Caramel – “Black as hell, strong as death and sweet as love”, our soft caramel with black coffee and hazelnut meltaway in a dark chocolate round dome.
Pistachio Marzipan – Grown in Iran, extra bright green pistachios blended with almond paste and orange flower water in a speckled dark chocolate shell.
Sesame Nougatine – Toasted sesame oil and sesame tahini in a chocolate meltaway with crunchy nougatine in E. Guittard 72% dark chocolate shell with bronze and white drops.
Zereshk – Tart barberries and pomegranate molasses paired with fruity Valrhona 64% “Taïnori” enrobed in dark chocolate and garnished with rose petals.
Baharat – Valrhona 63%“Illanka” dark chocolate ganache infused with baharat, a classic Middle Eastern spice blend in a dark chocolate shell with bronze luster.
Sweet Dates – Our interpretation of the classic stuffed medjool date with slivered almonds, toasted coconut and Aleppo pine seeds in a milk chocolate cup with gold luster.
Baklava – Crispy filo shards, walnut praline, powdered honey and warm spices blended with Valrhona Jivara milk chocolate in a speckled milk chocolate shell.
Cardamom Rice Pudding – Inspired by Yotem Ottolenghi’s dessert, puffed rice and orange zest with sweetened condensed milk and rose water ganache in white chocolate cup.
Salep – A riff on the warm drink from Turkey, Valrhona Opalyse ganache flavored with cedar-like mastic gum and cinnamon in a white chocolate shell with gold luster and leaf.