The anatomy of a Bon-Bon

Our Bon-Bon centers, like our truffles, start life as a blend of fine Valrhona® chocolate(s), combined with butter, heavy cream, natural ingredients and rarely some artificial flavors. Like truffles they are perishable.  A little less perishable, as they are enrobed in a couverture, protecting the ingredients from contact with the air. The enrobing gives them a longer, yet still limited shelf life.  They don't ship well in hot temperatures, so during summer we are forced to charge for cold packs and styrofoam containers.

PLEASE pay special attention to the storage instructions supplied with each order.

Our Bon-Bons are hand dipped, or manually molded and if applicable, hand decorated.  Nothing is machine made. Their weights vary according to the density of the centers, hence they are sold by the piece, rather than by weight.

We are working on a mechanism to allow you to "fill your own box". Until then, we will offer our sampler, as well as individual selections in three (3) sizes. If you have any special needs, please do not hesitate to contact us via e-mail using the "Contact Us" button to the left of the screen.

A handmade, blend of milk chocolate ganache combined with almond, hazelnuts and praline, enrobed in a milk choloclate couverture.

A blend of creole dark and milk ganache, blended with a sweet almond ganache and then enrobed in a milk chocolate couverture.

An assault to the pallete. A couverture of dark chocolate covers a blend of almond and walnut paste infused with armagnac liqueur and coffee.  

A 70% dark chocolate ganache covered in grand cru ganaja chocolate.

A blend of creole dark and milk ganache, enrobed in a milk chocolate couverture.

A grand cru Guanaja Lactee, mixed with a blend of carmel and morello cherry pulp, covered in a dark couverture.