Our Chocolate Bon Bons are all handcrafted in our Melbourne kitchen using our Bean-to-bar chocolate. After years of creating desserts all over the world, I have taken the opportunity to translate those flavour pairings I have discovered into a chocolate form. The flavour selection is ever-changing, based on the season, produce availability and my mood. The current selection now includes: Lychee, Rose and Raspberry: The Lychee is turned into a soft jam, seasoned with rose water. There is also a layer of Raspberry ganache made with bean to bar dark chocolate. Mango Caramel and Hot Honey: I use fresh mangoes to make this rich jam, that naturally gets caramelised during the cooking process. The mango is sitting on top of a well balanced layer of a Hot Honey white chocolate ganache. Dare to try? Almond and Vanilla Praline: Praline a l'ancienne means the paste is not fully processed into a super smooth boring state. There is a texture to it. Seasoned with salt and olive oil. Vegan. Salted Caramel: With no doubts this is everyone favourite, have one to unlock childhood memories! Passionfruit Milk Chocolate: Fresh passionfruit somehow from Tas garden in South Yarra, turned into a tart ganache with the 48% solomon islands milk chocolate i make Single Origin San Jose, Ecuador 80% Dark Chocolate: I am starting to work more and more with just cocoa mass for all of my pastry recipe instead of chocolate. It is just smarter and gives full control of flavour. This cacao to me tastes a bit like Chai: Cinnamon-Cardamom-Ginger notes. Keep in mind that none of these spices have been added to the recipe! Please store in the fridge and enjoy your chocolates at room temperature, best consumed within the first few days after you receive them. May contain traces of: nuts, dairy, soy, gluten, egg If you are curious to see Bon Bon flavours from the past here is a list! Spiced Beetroot and Pumpkin Seed Praline Hazelnut Praline a l'ancienne Whiskey Soft Caramel 80% Dark Chocolate Apricot Puree and Olive Oil Emulsion Root Vegetables Hot Honey Yogurt and Vanilla Gianduia Macadamia Praline Espresso Soft Caramel Bergamot Spiced Beetroot Ganache and Pumpkin Seed Praline Strawberry Jam and Lemongrass Ganache Pistachio Praline Root Vegetables, Spicy Honey, Rosemary/Thyme Orange Jam and Orange Espresso Milk Chocolate 70% Dark Chocolate Pineapple jam and Rosemary Ganache Hazelnut Praline and Olive Oil Native Macadamia Praline Pear jam and Dark Chocolate
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