Truffles

On Point On Point

On Point

This bonbon is developed for all the dark chocolate lovers out there.  It's made with Guittard's 72% dark chocolate.  

FLAVOR:  This flavor is popular among the purists and offers the perfect decadence in one bonbon.   

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), dairy. 

ALLERGENS: Dairy 

Mango Lassi Mango Lassi

Mango Lassi

Lassi is the first yogurt smoothie drink in the world.  The concept originated from  1000 BC and began either with fine fruits or pure spices. 

FLAVOR:  This bonbon is inspired by the mango lassi drink at an Indian restaurant. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), mango pulp, pectin, light corn syrup, sugar, cardamom, evaporated milk and condensed milk.

ALLERGENS: dairy.

Romantic Mahro Romantic Mahro

Romantic Mahro

This flavor was one of the very first few flavors that I first released.  I wanted to capture my experience from Indonesia in one bonbon. For me, nothing encapsulates Indonesia more than a fresh juicy mango eaten during a hot day.   

FLAVOR: This bonbon delivers a punch of fresh mango.  If you're a big mango fan like I do, then this is a must-have in your chocolate box. 

INGREDIENTS:   Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), White Chocolate [cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans], mango pulp, mango liqueur, mango extract.

Allergens: dairy.

Vietnamese Coffee Vietnamese Coffee

Vietnamese Coffee

Vietnamese coffee is served morning, noon, and night in coffee shops all over Vietnam. These coffee shops are commonly decorated with colorful plastic chairs. 

FLAVOR: This bonbon is a crowd-pleaser. It has a forward flavor of the coffee with a sweet finish from the condensed milk. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), coffee, water, butter, coffee extract, condensed milk (milk and sugar)

ALLERGENS: Dairy

Sesame Praline Sesame Praline

Sesame Praline

This flavor is inspired by my husband’s love of almonds. I've shied away from developing a nut-based recipe due to its complexity. 

FLAVOR: The nuttiness from the toasted sesame seeds offer a complex twist to the familiar flavor of almond praline. 

AWARDS: This bonbon won Gold Award for the praline category in all Americas. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), almonds, sugar, sesame seeds

ALLERGENS: nuts

Mango con Habanero Mango con Habanero

Mango con Habanero

This bonbon is inspired by a street food in Chihuahua, Mexico.  This snack is filled with mango spears topped off with lime and cayenne. But in our version, we substituted the cayenne with habanero. 

FLAVOR: This bonbon is not overly spicy because we steeped the habaneros into our cream. The spiciness of the habanero has a nice slow build. 

AWARDS: This bonbon was submitted to our very first competition and came home with multiple gold awards. 

INGREDIENTS: White Chocolate [cane sugar, cocoa butter, full cream milk, lactose, sunflower lecithin, vanilla beans], heavy whipping cream, habanero, lime, butter, mango pulp, glucose,  mango extract.

ALLERGENS: dairy.

Kiss Me, I'm Irish Kiss Me, I'm Irish

Kiss Me, I'm Irish

It was 2 weeks away from St. Patrick’s day and I really wanted to celebrate this holiday. What better ways to celebrate St. Patrick's Day than to release Irish cream flavor.  

FLAVOR: It's one of my personal favorites.  The creaminess of the Irish cream comes through in this bonbon and offers you a nice finish. 

 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), Irish cream, butter, and water

ALLERGENS: dairy.

Raspberry Yuzu Raspberry Yuzu

Raspberry Yuzu

Yuzu is a fruit that looks similar to a small grapefruit with uneven skin.  Though it's commonly used in Japanese cuisine, the fruit grows wildly in central China and Tibet. 

FLAVOR: Calling out for all the sour candy lovers out there. The yuzu juice helps accentuate the sourness of the raspberries. The flavor combination is inspired by the Lickerland cookbook, written by Jason Licker. 

INGREDIENTS: Guittard's dark chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), raspberry, yuzu, glucose, sugar.

ALLERGENS: None.