Pumpkin Pie may be one of fall’s most familiar flavors, but we wanted this bonbon to taste like the actual dessert—not simply “pumpkin spice.” Real pumpkin purée is blended with a spice profile built from whole and fresh ingredients, including whole cinnamon and fresh ginger. A second layer of pie-crust praline, made from crust baked from scratch with small pieces folded back in for crunch, completes the experience. It’s our way of taking something deeply familiar and rebuilding it with the detail and intention we bring to every chocolate.

Brown Butter Caramel grew out of one of the flavors that started Mostly Chocolate: the salted caramel recipe created by Dany’s mom, Rina. Over the years, we began making a seasonal variation by browning the butter first, transforming a familiar caramel with the deep, nutty aromas and toasted complexity that develop as butter browns. What started as an offshoot of a family recipe became a seasonal favorite of its own—and one our customers have looked forward to for years.