This bonbon collection is a Stone Ground Peruvian dark chocolate shell filled with smooth and creamy roasted almond praline, a dark roasted almond for crunch and a soft chocolate brownie disc.
We might look different, but we’re all the same inside
Part of my love for making bonbons is playing with the designs. You may have multiple designs in your box, but they’re all the same filling.
Hand painted bonbons
These bonbons are hand painted using naturally coloured (not raw) cocoa butters. If you’d like more information on these products, click here and here.
We use only the best flavour extracts from Medicine Flower. They are 100% pure and natural. Click here to learn more about them – we use the Gold and Silver lines.
Cacao paste, coconut sugar, cacao butter, coconut oil, roasted almond butter, tamari, medjool dates, gluten free oat flour, cacao powder, almonds, pure and natural flavour extracts.
(may contains traces of sesame)
Caring for your bonbons
It’s best to store them at a room temp of 18c-23c and enjoy within 10 days. If your room temp exceeds 18c-23c, store in an airtight container in the fridge.
These bonbons will be soft and gooey at room temp and firm from the fridge. Either way, they’re equally delicious.
We are happy to offer worldwide shipping, including tracked options. It’s recommended that you choose tracked shipping as we cannot take responsibility for lost parcels.