It’s a mystery why tarragon hasn’t become a common flavour in chocolate (like mint for example). It has an aromatic, herbal quality that is similar to fennel but gentler and much more complex. With hints of pepper, vanilla and mint, it’s hard to pin down as a single flavour.

We blend tarragon into a dark milk chocolate with crumbled butter toffee for a caramelized crunch.

Our friends at School House Gardens supplied us with a bale of tarragon this year, so we’ll be able to create this flavour for months to come!