Truffles

Sea Salt Caramel

Sea Salt Caramel

 The first Sea Salt Caramel was made in 1960 by a French Chocolatier, Henry Le Roux. After taking a class in Switzerland, he planned to open his own shop in Brittany.  He wanted to highlight the regional ingredient of salted butter. And this is how the sea salt caramel was born. 

FLAVOR: This bonbon is filled with a  very soft sea salt caramel. 

INGREDIENTS: Sugar, condensed milk,  heavy whipping cream, butter, and glucose. 

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.

Rose Water Saffron Rose Water Saffron

Rose Water Saffron

This chocolate was developed for Diwali in 2017. My good friends were looking for chocolates to gift their family and friends for Diwali. This flavor combination is commonly found in Indian sweets.

FLAVOR:  This flavor is one of our more complex flavors. The journey starts with a carefully controlled rosewater flavor with the help of the saffron threads.  The journey ends with a warm note from the green cardamom. 

AWARDS:  This chocolate won multiple gold awards for 2018 Truffle Artistry. 

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], rose water, saffron, cardamom, apple sauce, glucose, sugar, and apple pectin.

ALLERGENS: dairy.

Banana Foster Banana Foster

Banana Foster

The banana foster dessert is originated in New Orleans.  It was named after Richard Foster, a New Orleans Crime Commission, who was a good friend of the restaurant owner.  

FLAVOR:  This bonbon is really popular with children and those who love bananas. Our award-winning caramel gives a nice sweet finish to the bonbon.  

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], banana, butter, banana extra, sugar, heavy whipping cream.

ALLERGENS: dairy.