Philippine Cacao - Coconut - Jasmine Some chocolates announce themselves loudly. This one draws you in quietly. Chef Jeffray’s new Pacific Coconut Bonbon begins with a thin, delicate shell crafted from exceptional Philippine cacao. Inside is a soft coconut ganache with a subtle whisper of jasmine. Not perfume. Not overwhelming sweetness. Just enough floral character to lift the coconut and allow the chocolate to remain the star. The Philippine cacao brings warmth, depth, and a beautifully smooth finish. Coconut adds richness without becoming heavy, while jasmine appears gently at the end, leaving you with a very good reason to reach for another. This limited 12-piece collection includes: 3 Pacific Coconut BonbonsPhilippine cacao, soft coconut ganache, and subtle jasmine 3 Meyer Lemon BonbonsBright, fresh, and beautifully balanced 3 Triple Dark BonbonsDeep chocolate flavor for the serious chocolate lover 3 Pacific Ocean Salted CaramelsSoft caramel finished with salt harvested from the Pacific Ocean near Carpinteria, California The Pacific Coconut Bonbon was first created for the TOCA Cultural Arts Festival in Torrance. Chef Jeffray made more than 350 by hand, and longtime Marsatta customers and newly discovered chocolate lovers made quick work of them. That usually tells you everything you need to know. Tropical without becoming a cliché. Elegant without becoming precious. Delicate, deeply flavored, and unmistakably Marsatta. Handcrafted in Torrance, California. Limited production. Available while supplies last. Let the chocolate speak for itself.
