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.
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Baton Framboise
Dark chocolate, raspberries and butter cut in thin batons. Sprinkled with chopped pistachios.
 Orinoco and Almond Chamomile (paired)
Orinoco: Blend of dark and milk chocolates, Caribbean spices, rum and cocoa nibs,
covered in dark chocolate and sprinkled with cocoa nibs.
 Almond Chamomile: Roasted almond and chamomile tea, dark chocolate enrobed.
 Rosehip Tea
Chocolate and rosehip tea ganache topped with candied rose petals.
 Jaffa
Dark chocolate ganache, whipped with freshly squeezed orange juice.
 Earl Grey
Dark chocolate ganache with a round flavor of tea and bergamont.
Ginger and Coconut (paired)
Ginger: Dark chocolate and fresh ginger root ganache with a hint of candied ginger.
Coconut: Milk and dark chocolate ganache with honey, coconut milk and rum.
Covered in dark chocolate
and sprinkled with chopped white chocolate.
 Richelieu
A milk and dark chocolate interior with cherry liquor, cherries and cumin seeds.
 Trinidad
A baton of dark ganache with honey, Caribbean spices and chopped hazelnuts.
 Hazelnut and Pavé (paired)
Hazelnut: Combination of dark and milk chocolate and ground hazelnuts. Topped with an almond.
Pavé: Ganache of cocoa butter, dark chocolate, cognac and a touch of saffron.
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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. |
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 Fig
Milk and dark chocolate interior with a balanced flavor of fig and port wine.
 Brazilia
Dark chocolate ganache with espresso, a touch of kirsch and anise seed.
 Pistache
White chocolate ganache with pistachios, lavender and herbes de Provençe.
 Chocolate Penguin
Dark whipped lemon ganache, little almond arms, dressed in dark and white chocolate.
 Chocolate Mice
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.
 Champagne Truffle
Rich, dark chocolate ganache made with a world-class Champagne eau de vie, dusted in white sugar.
 Cognac Truffle
Dark chocolate, rich silky cream and cognac, rolled in cocoa powder.
Honey Caramel Truffle
 Caramelized honey with herbs and vanilla, dusted in cocoa powder.
Lemon Pepper Truffle
 Dark chocolate, pepper, lemon and cream, finished in cocoa powder.
Grenada Truffle
 Single source chocolate ganache with a dash of island rum and nutmeg, dusted in cocoa powder .
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