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Milk Chocolate Nonpareils (Rainbow)

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Rainbow milk chocolate nonpareils
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  • Hot Stuff Taster

    Mouth

    Hot Stuff Taster - Some like it hot. You know the type. You cook a meal, and no matter how beautifully seasoned you think it is, they're always running to the pantry for hot sauce or red pepper. This taster is not for the faint of tongue. For those with a fiery mouth, give these zesty chocolates, spirited sauces and other scandalously strong goodies with a hot n smoky kick. We've got three ways to keep things spicy . . . OPTION 1: Hot Stuff Chili Lime Lollipops made by Roni-Sue Chili Lime Lollipops - Chili Lime Lollipops Roni-Sue Chocolates (CON-242-17-S) Spicy Chile Caramel Sauce made by Spoonable Spicy Chile Caramel Sauce - Spicy Chili Caramel Spoonable (CAR-259-12-S) Candied Jalapenos made by Little Bird Chocolates Candied Jalapeño - Candied Jalapenos Little Bird Chocolates (CON-337-10-S) The Potlicker's Strawberry Chipotle Jam Strawberry Chipotle Jam - Strawberry Chipotle Jam / 8 ounce Potlicker (SPD-288-11-S) Pickled Thai Basil Jalapenos made by Gordy's Pickle Jar Pickled Thai Basil Jalapeños - Thai Basil Jalapeños Gordy's Pickle Jar (PIK-174-13-S) Spicy Korean BBQ Sauce made by We Rub You Spicy Korean BBQ Sauce - Spicy We Rub You (CND-305-10-S) OPTION 2: Hot Hot Stuff Chili Lime Lollipops made by Roni-Sue Chili Lime Lollipops - Chili Lime Lollipops Roni-Sue Chocolates (CON-242-17-S) Epic Pickles' Hot Dills Hot Dills - Hot Dills / 1 quart Epic Pickles (PIK-294-11-S) Spicy Chile Caramel Sauce made by Spoonable Spicy Chile Caramel Sauce - Spicy Chili Caramel Spoonable (CAR-259-12-S) Jerk McGurk's Wild Rubdown Beef Jerky by Slant Shack - Candied Jalapenos made by Little Bird Chocolates Candied Jalapeño - Candied Jalapenos Little Bird Chocolates (CON-337-10-S) The Potlicker's Strawberry Chipotle Jam Strawberry Chipotle Jam - Strawberry Chipotle Jam / 8 ounce Potlicker (SPD-288-11-S) Pickled Thai Basil Jalapenos made by Gordy's Pickle Jar Pickled Thai Basil Jalapeños - Thai Basil Jalapeños Gordy's Pickle Jar (PIK-174-13-S) McClure's Spicy Bloody Mary Mix Spicy Bloody

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    Sweet Biscotti - Bis means 'two' and cotto means 'cooked. Hence: Biscotti are traditional Tuscan cookies that are twice-baked, giving them that signature crisp, dry texture. The dough is worked by hand and formed into loaves, brushed with egg wash, sprinkled with sugar or almonds and baked. The loaves are removed from the oven, sliced on the bias and returned that crucial second blast of heat. Biscotti di Vecchio's are made with simple ingredients (see below). Each flavor is distinctive, but all have a characteristically crunchy but not hard texture. Each big bag comes filled with a four sweet and crunchy biscotti – hooray! Crystallized Ginger Apple Warm and a little bit spicy, crystallized ginger marries perfectly with a kiss of tartness from dried Fuji apples. This seasonal treat is not to be missed. Enjoy with a hot cup of cider as you watch the leaves fall.. INGREDIENTS : Unbleached flour, eggs, sugar, brown sugar, butter, dried apples, ginger, spices, baking soda, vanilla, salt. Comes in a pack of 4. Chocolate Chocolate Chocolate Three different kinds of chocolate are blended together – this is a grown up cookie, but one that totally satisfies a chocolate craving! INGREDIENTS: Unbleached, enriched flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, brown sugar, eggs, semi-sweet chocolate chips (sugar, unsweetened chocolate, cocoa butter, soy lecithin, vanilla), unsalted pure butter, cocoa powder, baking soda, pure vanilla, salt and other natural flavorings. Cranberry Orange Zest Nantucket dried cranberries and orange zest are mixed with flour, eggs, sugar. This sort of reminds us of Thanksgiving. It's great with a hot cup of afternoon tea. INGREDIENTS: Unbleached, enriched flour (flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, eggs, dried cranberries (cranberries, sugar, sunflower oil), orange zest, baking soda, pure vanilla, salt. Tip of the tongue Enjoy with es

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    Owl's Brew

    Tea Cocktail Mixer - Jennie Ripps and Maria Littlefield started out as tea aficionados who loved to customize their blends (they also run The Teaologist, a boutique tea site focused on blending teas, fruits and spices). Owl's Brew, their new breakthrough line of tea concentrates, makes it that much easier to mix up a batch of complex, refreshing, healthful tea cocktails come 5 o'clock. Yes tea cocktails. Tea lends a complexity of flavor that will impress even the snobbiest of drinkers. We call them "tea-tails." The Classic English Breakfast with a tart twist! If you drink an Arnold Palmer with your lunch, you'll be very happy with this during happy hour. Mix two parts of the tea concentrate with one part vodka, tequila or gin, stir over ice or shake and strain, then garnish with a lemon or lime twist. INGREDIENTS: Brewed tea (water, black tea, lemon peel), agave, lemon juice, lime juice, citric acid, ascorbic acid. Comes in a 32 fl oz bottle. Pink & Black Smoky darjeeling brightened up by tart hibiscus, like something you'd drink at one of those cool speakeasy-style bars (this one's so cool, only you know about it!). Mix one part of the tea concentrate with one part whiskey, tequila or vodka, stir over ice or shake and strain, then garnish with a lemon twist. INGREDIENTS: Brewed tea (water, darjeeling, hibiscus, lemon peel), agave, strawberry extract, lemon juice, citric acid, ascorbic acid. Comes in a 32 fl oz bottle.

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  • The Food & Wine Selects Taster I

    Mouth

    The Food & Wine Selects Taster I - First, a little backstory: Our CEO Craig first met Dana Cowin from Food & Wine in 2002 when they were both guests on an episode of Molto Mario. 12 years later, they've finally gotten a chance to collaborate a.k.a. sitting around a table and tasting the best of the best indie foods sourced from around the country. Luckily, they're both pretty nice people who like to share! For anyone who cares about what they put in their mouth, or who wishes they could spend a week hanging out in the Food & Wine editorial offices (yes, please!), we're thrilled to present the full selection of this amazing collection of goodies . . . In this taster Herb Mustard made by Anarchy in a Jar Almond Ginger Nut Butter made by Big Spoon Roasters Aji Pepper Salsa made by Zukali Sweet Bread & Butter Pickles made by Epic Pickles Organic Cranberry & Hazelnut Crisps made by Potters Crackers Olive and Parmesan Tapenade made by Sutter Buttes Strawberry Rhubarb Pate de Fruit Basket made by Willamette Valley Confectionary Rosemary & Sea Salt Pork Skins made by Bacon's Heir Organic Pickled Cherry Tomatoes made by Doux South Tayberry Jam made by Inna Jam Rangpur Lime Syrup made by Robert Lambert Fruit and Nut Dark Milk Chocolate Bar made by Valerie Confections Harissa made by NYShuk Chocolate Crumble made by Jem Sweets Black Sesame Brittle made by Sweet Dragon Baking Company Savory Cheese Coins made by Rustic Bakery Raspberry & Hibiscus Marshmallow Sandwich Cookies made by Malvi Dry Cured Maple Bacon made by Tender Belly Sea Salt Black Licorice made by the Jacobsen Salt Company Pineapple Habanero Hot Sauce made by Adoboloco All these magazine-ready goodies come packed in one of our signature cotton totes with a few other surprises.

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  • Sesame and Goji Berry Stone-Ground Chocolate

    ChocoVivo

    Sesame and Goji Berry Stone-Ground Chocolate - Ah, Shangri-La: a heaven on earth. A mystical valley of utopian happiness. Exotic and lusted after. A chocolate bar with Shangri-La as its namesake has a lot to live up to, but in this case, it's deserved. With not just one but two supposed superfoods, this bar is automatically more divine than your typical chocolate. The toasted sesame seeds lend an extra richness to the chocolate, bringing a toasty nuttiness recalling the decadence of Halvah, while Goji berries bring a tropical zing and a satisfying chew. ChocoVivo makes this bar with pesticide-free beans sourced from a single plantation in Tebasco, Mexico that are then fermented for two or three days, sun-dried, lightly roasted and stone-ground with no additional cocoa butter or additives. Tip of the Tongue Try melting this into a drinking chocolate. Or really go for the paradise effect by pairing with a white or lighter red wine. Ingredients Cacao nibs, unrefined cane sugar, toasted black sesame seeds, dried Goji berries. 2.6 oz bar. NOTE: Produced in a facility that handles tree nuts.

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  • Sour Drop Candies

    Papabubble

    Sour Drop Candies - Super sour, the puckery assault doesn't let up until the last sugary bit has dissolved on your tongue. Like all Papabubble sweets, the pieces are stunningly bright and beautiful and come in jar with that modern apothecary vibe we love. More than a novelty, this is pop art at its edible finest. Flavors? Super sour apple, orange, lemon and raspberry. Watch the women of Papabubble in action here . tip of the tongue You'll be dazzled by these rainbow pretties, and tempted to leave them on your pantry shelf, but don't! They taste just as good as they look, and they deserve to be eaten and savored. ingredients Sugar, glucose, water, citric acid, colors: red 40, yellow 5, blue 1, and flavors. Comes in a 7 oz jar.

    $17.00
  • The Wicked Bar

    Jacques Torres

    The Wicked Bar - Jacques Torres' infamous ancho- and chipotle-spiked hot chocolate, in oh-so-easy-to-eat bar form. Deep dark chocolate swirls with the gently warm spices. A deliciously grown-up treat, perfect for spicing up special nights! tip of the tongue The heat is subtle, but present, so this is something to stash away for after the kiddos have gone to bed. Settle into your favorite spot on the sofa with a glass of wine and this bar. ingredients Chocolate (cocoa paste, sugar, cocoa butter, soy lecithin, vanilla), spices. Comes in a 2.8 oz bar. NOTE: Produced in a facility that handles peanuts, tree nuts, and dairy.

    $7.00
  • Williamsburg Chocolates

    Mast Brothers

    Williamsburg Chocolates - These bars of chocolate are carefully, lovingly created by the brothers Mast (Rick and Michael) in their Williamsburg warehouse. The exceptional flavor and texture comes from small-batch production which allows them to taste as they go along, making sure each bar is created with perfection. The distinctive paper wrappings are designed in-house or by close friends and family. The packaging is so beautiful these make a perfect gift, but the chocolate is so good you'll want to order some for yourself. Brooklyn blend This is the 'house blend' in honor of your favorite borough – though the beans come from around the world. The 73% chocolate is balanced with hints of red wine, tobacco and plum (yes). The paper is printed with rows of grey, white and black sailing flags—très chic. INGREDIENTS: cacao, cane sugar. 2.5 oz bar. Stumptown Coffee For coffee lovers: Freshly roasted, seasonal beans are put under the stone with this 73% dark chocolate which has a buttery texture and crisp notes of fruit and tobacco. Truly delicious and a bit...caffeinated. The paper is a dark red with black motorcycle silhouettes - awesome. INGREDIENTS: cacao, cane sugar, coffee beans. 2.5 oz bar. Almond Bar Organic almonds from the Anderson Farm in California headline this classic 73% bar. Almonds are roasted in Frankies Olive Oil and seasoned with Maine sea salt. INGREDIENTS: cacao, cane sugar, almonds, sea salt. 2.5 oz bar. NOTE: Produced in a facility that handles tree nuts.

    $10.00
  • Bësk (Malört)

    Letherbee Distillers

    Bësk (Malört) - We've been told that taking a shot of Malört is a classic Chicago dive bar experience, and more than one Mouth-er has their "the first time I tried Mal ö rt" tale. So we were super excited when we heard Letherbee was making their own version, with a recipe developed by rockstar bartender Robert Franklin Haynes, who made a name for himself while heading up the Chicago's famous cocktail bar, The Violet Hour. Oh, how to describe the flavor. Well, it's a little like absinthe, dominated by anise and wormwood, followed by waves of bitter botanicals. It's already one of the most popular items at Mouth HQ and on the shelves at our Indie Spirits + Wine Gallery in DUMBO, Brooklyn. There is some debate whether Malört is a traditional spirit or a brand name, so Letherbee decided to use the ancestral Swedish name Bësk and avoid unbottled bitterness. tip of the tongue After you've had your first taste, be sure to Google "Malört face� (no, really). Letherbee's take is so tasty you might not get the same results. We love sipping it as a digestif, but it's also an intriguing addition to cocktails like this one: Combine 1 oz Bësk, 1 oz Vya extra-dry vermouth, 1 oz freshly squeezed Ruby Red grapefruit juice and 1/4 oz simple syrup in a shaker with lots of ice. Shake until very cold and strain into a chilled cocktail glass.

    $16.00