Our method of making chocolate is very hands-on and old-world, enabling us to bring you unique and delicious chocolates.
Each bonbon is hand-piped or hand-cut, using no molds. Our bonbons are also miniature in the European fashion, providing the
ideal portion to enjoy a complex, intense chocolate flavor. They combine French gastronomic thoughtfulness
with Swiss know-how and American imagination. The world-class chocolate that we use in our recipes always gets center stage.
We are careful not to mask their complex flavor with the complimenting ingredients. If the spices, herbs,
fruits, coffee and teas are too strong, you can’t taste the variety of chocolates we cook with.
Baton Framboise Dark chocolate, raspberries and butter cut in thin batons. Sprinkled with chopped pistachios.
Brazilia Dark chocolate ganache with espresso, a touch of kirsch and anise seed.
Orinoco Blend of dark and milk chocolate interior, Caribbean spices, rum and cocoa nibs,
covered in dark chocolate and sprinkled with cocoa nibs.
Pavé Ganache of dark chocolate, cocoa butter, cognac, saffron, coated in dark chocolate and a touch of candied orange.
Jaffa Dark chocolate ganache, whipped with freshly squeezed orange juice.
Coconut Milk and dark chocolate ganache with honey, coconut milk and rum. Covered in dark chocolate
and sprinkled with chopped white chocolate.
Ginger Dark chocolate and fresh ginger root ganache with a hint of candied ginger.
Almond Chamomile Roasted almond and chamomile tea, dark chocolate enrobed.
Earl Grey Dark chocolate ganache with a round flavor of tea and bergamot.
Pavé Glacé A cube of hazelnut gianduja and dark chocolate dusted in cocoa powder.
Richelieu A milk and dark chocolate interior with cherry liquor, cherries and cumin seeds.
Lemon Pepper Truffle Dark chocolate, pepper, lemon, cream and rum, dusted in cocoa powder.
Trinidad A baton of dark ganache with honey, Caribbean spices and chopped hazelnuts.
Honey Caramel Truffle Caramelized honey with herbs and vanilla, dusted in cocoa powder.
Hazelnut Combination of dark and milk chocolate and ground hazelnuts. Topped with an almond.
Cognac Truffle Dark Grenadian chocolate, rich silky cream and cognac, dusted in cocoa powder.
Fig Milk and dark chocolate interior with a balanced flavor of fig and port wine.
Champagne Truffle Rich, dark chocolate ganache made with a world-class Champagne eau de vie, dusted in white sugar.
Traditional Caramels
DARK
Vanilla - enrobed in dark chocolate with white stripes.
MILK
Mocha - Enrobed in milk chocolate with dark stripes.
WHITE
Apricot - Enrobed in white chocolate with dark stripes.
Our bonbons are a fresh product and should be stored in a cool, dry place. To fully appreciate the complex flavors of our product it is suggested that you eat these chocolates at room temperature within two weeks of delivery.!
Salted Caramels
DARK
Cardamom - Enrobed with dark chocolate, topped with sea salt.
MILK
Vanilla - Salty interior, enrobed in milk chocolate with dark stripes.
Chocolate Mice All have almond ears & silk tails.
DARK MOUSE:
Dark chocolate ganache with freshly squeezed orange juice, covered with dark chocolate.
MILK MOUSE:
Milk and dark chocolate ganache with espresso, covered with milk chocolate.
WHITE MOUSE:
Dark chocolate ganache with cinnamon, covered with white chocolate.
A NOTE TO OUR VALUED CUSTOMERS: All of our ingredients are clean, wholesome and of fine quality, however the variety of herbs, spices, grains, nuts and seeds is large. We do NOT use peanuts or peanut product in our chocolates, but if you have any allergies or dietary restrictions you should consider not eating our chocolate.
If you have dietary restrictions due to food sensitivities, please know that we gladly accept custom orders. You select the individual chocolate to make up an assortment that you can safely consume - we'll take care of the rest!
Chocolate Penguin Dark whipped lemon ganache, little almond arms, dressed in dark and white chocolate.
Honey Bee
Piped from a honey ganache and finished with almond wings, dark chocolate and white stripes.
Chocolate Bunny
Hazelnut ganache dipped in white chocolate and accented with almond ears.