our specialty item that takes a complex process to please our customers. the chocolate is heated to 115 F over a double boiler. then its spread over our quartz countertop, and cooled to 80 F. now back to the double boiler to be heated to 88 F. this process is called tempering. the reason for this is, so that when it hardens, it leaves a shiny coating that won't melt immediately when you touch it. next, it's dumped into a piping bag, and one person pipes it in to the molds, filling it half way. in the meantime another human comes along and fills them with fresh roasted beans. back comes the first person to top up the molds with more chocolate. now they must sit for at least 4 hours to harden at room temp. then they are carefully popped out of the molds and packaged, awaiting to be consumed.
 
WARNING: these are super addicting and have a high caffeine content. eat about 8 and you've had an equivalent to a cup of coffee. just saying. eat at your own risk :)