Roasted Almond & Crystallised Ginger Bonbon:
Stone Ground dark chocolate shell filled with a creamy roasted almond praline, crystallised ginger cube and a crystallised ginger cookie dough disc
Maple Pecan Bonbon:
Stone ground milk chocolate shell filled with a rich and gooey maple caramel and a roasted pecan praline.
Chocolate Orange Caramel Bonbon:
Stone Ground Peruvian dark chocolate shell filled with a melt in the mouth, milky chocolate orange caramel.
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.
Roasted Almond & Crystallised Ginger Bonbon
Cacao butter, coconut sugar, cocoa paste, tiger nut, almond, crystallised ginger, gluten free oat flour, lucuma, maple syrup, tamari, sea salt and medicine flower flavour extracts.
Maple Pecan Bonbon
Cacao paste, coconut sugar, gluten free oat flour, cacao butter, raw cane sugar, Oatly non dairy cream, maple syrup, tamari, pecans, tiger nut, sea salt and medicine flower extracts.
Chocolate Orange Caramel
Cacao butter, coconut sugar, cacao paste, Oatly non dairy cream, tamari, sweet orange essential oil, sea salt and medicine flower 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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