Fresh passion fruit purée, in all of its marvelous tartness, caramelized and infused with white chocolate for ideal creaminess and then—just to shove you over the top—enrobed in dark chocolate. It’s the full expression that passion fruit has always needed.

Pure coconut purée is an object of desire by itself. When it’s turned to caramel, blended with white chocolate, and then surrounded in dark chocolate, it’s not so much a thing that you eat as an encounter that you have–and will have again.

This is a milk chocolate-infused, dark chocolate-enrobed, caramelized purée of naranjilla–a.k.a. the lulo fruit, a.k.a. the gold of the Andes–which is a bright, smooth, citrusy marvel from Colombia that will make any night a wonderful thing.

Graviola purée infused with white chocolate, caramelized,  and wrapped up in dark chocolate. If you don't know graviola, imagine a fantastically creamy 4-way with a banana, a pineapple, a strawberry, and an apple. Don’t pretend you haven’t thought about it.

People don’t typically associate lime with any kind of carnality, but when you experience fresh, pure lime purée infused with white chocolate, turned to caramel, and enrobed in dark chocolate, well, let's just say that there’s a first time for everything.

Shortcake is a neat way to do strawberry when you’re a kid. As an adult, you owe it to yourself to experience caramelized, chocolate-infused strawberry purée enveloped in dark chocolate for an experience that is nothing short of torrid.