Cacao & Cardamom - Handmade Exotic Chocolate, Chocolate Art

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SZECHUAN PEPPERCORN

• An unexpected spicy-salty infusion of freshly
  ground szechuan peppercorns in a milk chocolate
  ganache.

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DULCE DE LECHE

• A luscious milk caramel popular in South America
  with a touch of warming cinnamon encased in a
  dark chocolate shell.

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GARAM MASALA PISTACHIO

• A layer of a warm, spiced dark chocolate ganache
  followed by a layer of house-made pistachio
  gianduja.

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S'MORES

• Homemade marshmallow layered with a crunchy
  graham cracker bottom and finished with a dark
  chocolate shell.

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MAPLE PECAN

• A milk chocolate maple syrup ganache with bits of
  roasted pecans enrobed in a dark chocolate shell.

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CHAMOMILE VANILLA

• A sweet, fragrant white chocolate ganache steeped
  in chamomile flowers, Madagascar vanilla bean,
  and a bit of lavender.

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LAVENDER

• A dark chocolate coconut milk ganache infused
  with fragrant French Lavender flowers.

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TURTLE

• An American Classic, a light caramel with
  crunchy, salted pecans enrobed in dark chocolate.

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BLACK SESAME GINGER

• Toasted black sesame seeds coarsely ground and
  blended with a dark chocolate ganache infused
  with fresh ginger.

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PINEAPPLE FENNEL CARAMEL

• Flavorful fruity caramel steeped in fennel seeds
  and finished off with pineapple puree.

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HAZELNUT BUTTER

• A butter ganache blended with guanduja and
  caramelized hazelnuts, and finished by hand
  dipping in dark chocolate.

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CARDAMOM ROSE

• A creamy 34 white chocolate ganache infused with
  cardamom and finished with a touch of rose water
  encased in 64 dark chocolate shell.

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BLUEBERRY LIME

• Blueberry puree blended with a 34 white
  chocolate and steeped in lime zest for a fruity,
  refreshing bite.

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FIVE SPICE PRALINE

• Hazelnut praline infused with a blend of spices
  based on the Chinese philosophy of balancing yin
  and yang for your taste buds.

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PASSION FRUIT

• Tart passion fruit shines in this white chocolate
  ganache with the bright passion fruit puree.

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CHIPOTLE

• An 85 dark chocolate infused with a blend of
  chipotle peppers and adobo sauce for smoky-spicy
  kick.

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CAFE LATTE

• A dark chocolate coffee cup filled with a milk
  chocolate ganache infused with Java Puras
  whiskey barrel aged coffee beans.

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LYCHEE BASIL

• A delicate lychee pate de fruit brightened with
  sweet basil in a milk chocolate ganache.

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MANGO CARAMEL

• A tangy caramel with mango, passion fruit, and
  coconut milk, enrobed in a 38 milk chocolate.

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GUAVA TAMARIND

• A fruity, tropical combination of guava puree,
  tangy tamarind, and white chocolate.

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SALTED MACADAMIA

• Roasted and salted Macadamia nuts ground into a
  paste and blended with milk chocolate and enrobed
  in white chocolate.

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CARDAMOM TRUFFLE

• A 64 Madagascar Dark Chocolate with a touch of
  ground cardamom, rolled in cocoa powder.

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COCO CURRY

• A coconut milk ganache with an infusion of a
  Jamaican curry spice made of turmeric, coriander,
  cumin, anise, and allspice.

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BALSALMIC PBJ

• A peanut butter milk chocolate gianduja layered
  with a strawberry balsamic butter ganache,
  creating our own twist to the classic PBJ.

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CASHEW CINNAMON PRALINE

• Caramelized Cashews ground into a paste and
  finished with milk chocolate and Vietnamese
  Cinnamon

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SPECULOOS

• Crunchy Cookie Butter Praline enrobed in Dark
  Chocolate

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CHAI SPICE

• A butter ganache infused with Masala Chai and
  blended with a caramelized white chocolate

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Cacao Cardamom

• Centre Of Post Oak 
• 5000 Westheimer , Suite 602, Houston, Tx 77056
• https//www.cacaoandcardamom.com/
• https//www.cacaoandcardamom.com/annie-rupani/

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THANK YOU..