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, condensed milk (milk and sugar), coffee extract (water, alcohol, coffee), glucose, invert sugar. 

ALLERGENS: Dairy

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

ALLERGENS: dairy.

DIETARY INFO: Product contains Bailey Irish Cream. 

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. 

AWARDS:   This bonbon won Gold in 2022 Caramel Category. 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), Caramel (Sugar, condensed milk,  heavy whipping cream, butter, and glucose). 

ALLERGENS: dairy

When I was growing up in Indonesia, my mom had a growing home-based bakery business. One of our family’s favorites are her chocolate raspberry cake.  Due to the more European flavor combination, I figured my mom learned about this cake when she lived in Germany. I can see this cake served during their Kaffee und Kuchen (Coffee and Cake), the German’s version of teatime. 

FLAVOR: Calling out for all the sour candy lovers out there. The yuzu juice helps round off the sourness of the raspberries. 

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

ALLERGENS: None.

One of my favorite go to childhood snack is a caramel packed with sesame seeds. I often find street food vendors lined their bottom shelves with these candies in a clear tight cellophane packaging.  I don't quite ever know what these candies are called but they are are very popular in South Asian, Asian and Middle Easter snacks. 

In fact, I found this same snack in a Belizean local market.   This candy was packed in that signature cellophane bag.  I had to buy it to share this childhood snack with my husband. 

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

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 and 2023 Good Food Awards. 

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, butter, and apple pectin.

ALLERGENS: dairy.

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, glucose, invert sugar, butter. 

ALLERGENS: Dairy 

In Mexico, for a couple days out of a year convert the cemetery into family altars.  The altars would be lit with candles and highly decorated with yellow and orange marigolds, favorite food, and chocolate skulls during Dia de los Muertos (Day of the dead). Families surround the cemetery and celebrate life with songs, stories, and food. 

In some tradition, hot chocolate is served at sunset with Pan de Muerto (Day of the dead bread).  It’s said that the drink and marigolds have the power to invite and bring the dead back to life.

FLAVOR: This bonbon is spiced with cinnamon found in Mexican Hot Chocolates. 

INGREDIENTS: Marshmallow (sugar, glucose, water, cinnamon, pectin), Ganache (dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), heavy whipping cream, cinnamon, glucose, invert sugar, butter,cayenne, )

ALLERGENS: dairy. 

A popular confection commonly served in an Indian festival.  Kaju (cashew) is considered to be a symbol of wealth and prosperity.  In Indian culture, Kaju Katli is believed to bring luck and fortune.  Complete your festival festivities with this confection!

FLAVOR: This confection is smooth in texture and has a balanced flavor between the nuttiness of the cashew and warm feeling from the green cardamom and it's all blanketed in a dark chocolate.  What could be better? 

INGREDIENTS: Dark Chocolate (cacao beans, pure cane sugar, cocoa butter, sunflower lecithin, and vanilla beans), cashew, rose water, cardamom

Allergens: nuts (cashew)

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 pulp, sugar, water, citric acid), butter, glucose, invert sugar, and mango extract.

Allergens: dairy.