Six jars beneath, in a single deep bed. Fourteen by ten inches and nearly four deep: it has the proportions of a humidor rather than a sweet box, which is why it tends to stay on the desk it was given on.
- Chocolate Almond Dragees
- Whole almonds, roasted and enrobed in chocolate, tumbled until the shell sets to a polish.
- Caramel Cashews
- Cashews in dark caramel, cooked past golden to amber.
- Coffee Tiramisu Almond Dragees
- Almonds in milk chocolate with coffee and mascarpone notes, dusted in cocoa. Bitter enough to stop after two.
- Cranberry / Strawberry / Prune
- Dried cranberry, strawberry and prune, half-dipped in chocolate. The acidity is deliberate — it resets the palate between the sweeter jars.
- Salted Pistachio
- Pistachios, roasted and salted in the shell-off, so they can be eaten without a bowl for the debris.
- Mint Makhana
- Fox nuts, roasted until they crisp, seasoned with tadka or mint. Light enough to keep eating, which is the risk.