!! New Bonbon Flavors !!
Our new seasonal bonbons are here! We’ve got late spring florals (lavender! lemon thyme!) and juicy fruits (mango! raspberry!) to bring us all into summer. Learn more about each flavor below, then visit us in store or online to try them out.
Mango White Chocolate Ganache
We’ve been really feeling the tropical vibes lately, in big part because a chunk of our production team went on a sourcing trip to Guatemala in April. We got to see cacao and the incredible farmers that grow it, and also about a million other plants including trees dripping with mangoes. Meanwhile back at the factory, we’ve got this incredibly rich white chocolate that’s cooked low and slow to caramelize the lactose (aka milk sugars). We stir in mango juice and lime-zest infused cream, coat it in chocolate and add a sliver of dried mango to literally top it all off. It’s a super creamy, almost juicy treat that we can’t get enough of.
Chewy Lemon Thyme Caramel
Ok so imagine the chewy salted caramel (which you know and love) went on vacation to Morocco and came back with that sun-kissed glow and just over the moon to share their trip with you. That’s this caramel. The flowering hyssop thyme is herbaceous but also a little floral which the lemon picks up and carries through the caramel. It’s a bit of a wildcard, but if you’re the type that likes a spot of culinary adventure, this chewy is for you.
Lavender Black Pepper Caramel
The star of this caramel is the organic lavender grown on a diversified family-run farm in Palisades, Colorado. It’s dried right on the farm and super fresh when we get it. The buds still have their beautiful purple color and the smell is almost unbelievable – even the shipping box and packing paper smell like lavender! We steep this incredible lavender along with fair-trade black peppercorns in local cream overnight. Then we caramelize honey from the mountains of NC and add the infused cream and lots of local butter. The end result is a buttery floral delight with a soft earthy finish. It’s one of our very favorites and a Good Food Award winner.
Raspberry Rosé Ganache
This ganache is all about my fleeting yearly obsession with rosé. Every May when the air is rich with flowers and the afternoon sun can finally be relied on, I fall in love with rosé again – that first crisp sip! those tart raspberry notes! the perfect dry finish! IMHO, the only thing that could make a glass of rosé better, is if you added organic raspberry puree and our 70% dark chocolate, so that’s what we did. It’s sweet and fruity, but melts into a lovely chocolate finish. It also happens to be vegan – cheers!
