1740 Confection Lab - February Chocolate Collection

Our favorite 1740 Confection Lab Chocolates are BACK just in time for Valentine's Day. And, we must say, these might be our favorite collection yet! Not only are these chocolates GORGEOUS, they taste even BETTER! Creator Vicki crafts each chocolate by hand with such love and attention to detail. A perfect gift no matter the occasion . . . and for yourself too, of course!

February 2026 Collection:

Tropical Kiss - mango, passionfruit, guava, and coconut milk are combined in this tropical caramel.  Makes you feel like you're on vacation.

Pink Peppercorn - 'Pretty in Pink' fruity ruby chocolate ganache steeped with pink peppercorn and a touch of raspberry.  Interesting in the best way.   

Signature Dark Chocolate Ganache

Signature Brown Butter Salted Caramel

Matcha and Ginger - layers of ganache hit the palate in waves.  Earthy matcha followed by the sweet and bold ginger

Almond Coconut - coconut caramel and almond coconut praline (decorated in gold silver and bronze to celebrate the upcoming Olympics)

Caramel Macchiato - caramel, espresso ganache in a caramelized white chocolate shell

Tiramisu - espresso syrup, mascarpone ganache, gluten free cookie

Cannoli - orange zest and ricotta ganache with pistachio praline crust.

Grapefruit - pink grapefruit marshmallow and pink grapefruit vanilla ganache. Like sunshine in your mouth

Strawberry Balsamic - strawberry and dark chocolate caramel ganache with a hint of balsamic. A new take on chocolate covered strawberry

Banana Walnut - like grandma's banana bread.

Hot Lips Houlihan - spicy caramel - like the character from MASH - sassy with a bit of spice. First taste is a bit of cayenne followed by cinnamon and the slow smokey heat of chipotle. 

Beer Caramel Pretzel - ready for the big football game? Reduced dark ale in the caramel give it a malty flavor -on top of pretzel praline. 

Red Wine - red wine and dark chocolate. 2 of my favorite things together. 

Tahini Miso - Think of this as a peanut butter cup - with sesame (tahini) replacing the peanut butter and Miso adding salt and umami flavors. 

About 1740: Vicki is a self taught confectioner with a tech background. She decided to embark on her confection journey after traveling to Belgium and falling in love with the chocolate. Knowing she could not always have Belgium chocolate, she made the decision to start making her own! And we are so happy that she did!