The chocolates are all made to such a high standard and taste incredible. I have ordered many times and will again.
If you're after your just desserts, just be warned that once you break into this rich Bavarian gateau inside a bar, you won't be able to stop swinging until you can see the woods for the forest. White and dark chocolate ganache topped by an intense dark cherry compote, all encrusted in a post modernist chocolate shelling; this could well be the best art chocolate dessert bar yet. Does a tree fall in the forest when there is no one about to hear it, is an old existential dilemma? Don't ask me, Fritz. I was too busy sucking my fingers. YUM!
The key to any decadent artwork is to keep things fresh and lively. This month sees the debut of the mandarin and the five spice caramel Bon Bons. While it is hard to detail what you like about any subjective piece of art, I would compare the mandarin to a hypothetical sword fight between a lemon and a mandarin, with the lemon's father-in-law calling interference. Meanwhile, the five spices of caramel performs at five times the richness levels to the regular caramel; that's right, this is the Richie-Rich spoilt brat of these caramel chocolate one hump camels. Meanwhile, the artist formerly known as Bon Bon - Pecan and Molasses - has had its viscosity significantly improved via the addition of a mysterious impressionistic crunchiness to the Caramel (possibly pecan, possibly a mere impression of pecan). What else will this mad chocolate genius think up next? You put the Black Forest inside of a bar of chocolate? Surely not?!