In chocolate making, cooking techniques and ingredient combinations are infinite in number. Flyer recipes are the result of over 100 years combined chocolatier experience and countless tastings in our small batch kitchens. Our cacao beans are chosen for their individual characteristics, including high quality of flavor, texture and color. We use rare, South American Criollo beans, which make up less than 10% of the world’s annual crop, and exquisite cacaos from select regions in the world’s "cacao zone." They are roasted using original methods and then finely ground for good texture. Conching, a special kneading and stirring process, is the final step in developing our rich Flyer chocolate and its legendary smoothness. It is conched for days, two to eight times longer than most chocolates! We suggest that you savor each bite and pay particular attention to the distinctly different flavors and textures. As the chocolate melts, you will notice continuous bursts of fruity cacao flavor.

 Flyer caramel is made the old-fashioned way by caramelizing sugar with fresh butter and heavy dairy cream. This traditional process requires close monitoring of temperature, flavor, texture, and color. The cooking time is very important in that it requires a delicate balance between undercooking, in which the flavor is not fully developed, and overcooking, which can cause the sugar to burn and become too hard. No two cooking times are alike. To get an idea of what a good caramel chef must accomplish, take one of our chocolate covered caramels and gently pull from each end. What we candy makers call caramel strings will stretch 6 to 12 inches before breaking. For the real caramel lovers, we are proud to present our real caramel, rich, chewy, and thick.