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: 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 Eastern 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 

Yuzu is the key player in providing a bright and tart flavor against the backdrop of salty and sweet ponzu sauce. In a hot and steamy shabu shabu restaurant, you'll find people dipping their meat and noodles in this sauce.  

FLAVOR:  This bonbon delivers a cleaner and higher pitch level of tartness. This bonbon unfolds the citrus tartness and will continue to build up as the bonbon melts in your mouth. 

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

ALLERGENS: Dairy 

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.