Stone Ground Peruvian dark chocolate shell filled with a crunchy gingerbread granola, creamy orange praline and a ‘milk’ chocolate gingerbread disc.
Salted Caramel & Roasted Almond
Stone Ground Peruvian dark chocolate shell filled with a dark chocolate roasted almond praline and silky smooth, gooey caramel… with a touch of sea salt.
Stone Ground Peruvian dark chocolate shell filled with roasted almond praline, a dark roasted almond for crunch and a chocolate brownie.
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, almond flour, almonds, raw cane sugar, gluten free oats, clove, cinnamon, sea salt, nutmeg, orange essential oil, cashew butter, deodorised coconut oil, tamari and pure natural flavour extracts.
Salted Caramel & Roasted Almond Bonbon:
Cacao paste, coconut sugar, cacao butter, oatly non-dairy creamer, roasted almonds, sea salt, tamari and medicine flower extracts.
Almond Brownie Bonbon
Cacao paste, coconut sugar, cacao butter, lucuma, roasted almond butter, tamari, medjool dates, gluten free oat flour, cacao powder, almonds, sea salt and pure natural flavour extracts.
Caring for your bonbons
It’s best to store them at a room temp of 18c-23c and enjoy within 3-4 weeks. If your room temp exceeds 18c-23c, store in an airtight container in the fridge.
These bonbons will be soft 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.
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