Bon Bons - Classic and Advanced flavour selection

Our Chocolate Bon Bons are all handcrafted in our Melbourne kitchen using our Bean-to-bar chocolate. After years of creating desserts all over the world, I have taken the opportunity to translate those flavour pairings I have discovered into a chocolate form.

The flavour selection is ever-changing, based on the season, produce availability and my mood. The current selection now includes:

• Yogurt and Vanilla: An unexpected refreshing combination where the Balinese Planifoglia Vanilla will be found at the beginning of the tasting experience, closing with a crescendo of yogurt flavour.
• Gianduja: Homemade (like anything that I produce) organic Hazelnut paste mixed with single origin milk chocolate.
• Macadamia Praline: A celebration to the most famous Native Australian nut; turned into a not-so-smooth praline, well seasoned with extra virgin olive oil and salt.
• Espresso: A Milk Chocolate ganache, where the cream has been infused with organic freshly grounded coffee beans.
• Soft Caramel: Salted to perfection this beautiful Caramel has the best consistency.
• Bergamot: This small citrus fruit grow mostly in the south of Italy and has mixed fragrance of Orange, Lemon and light floral notes.

Please store in the fridge and enjoy your chocolates at room temperature, best consumed within the first few days after you receive them.

May contain traces of: nuts, dairy, soy, gluten

If you are curious to see Bon Bon flavours from the past here is a list!

• Spiced Beetroot Ganache and Pumpkin Seed Praline
• Strawberry Jam and Lemongrass Ganache
• Pistachio Praline (DUBAI Chocolate)
• Root Vegetables, Spicy Honey, Rosemary/Thyme
• Orange Jam and Orange
• Espresso Milk Chocolate
• 70% Dark Chocolate
• Pineapple jam and Rosemary Ganache
• Hazelnut Praline and Olive Oil
• Native Macadamia Praline
• Pear jam and Dark Chocolate