Celebrating a New Case of Flavors
Our new seasonal bonbons have arrived! The lineup is chock–full of fruits and florals, plus limited edition chocolate-covered cocktail flavors for anyone who deserves a toast. Learn more about each below, then visit us in store or online to try them out – cheers!
Raspberry Ganache – Vegan!!
This recipe is laughably raspberried—about half razz by volume! 😛 We take tart and bright organic raspberry puree and add a smidge of sweetness, a dash of neutral fat (organic sunflower oil) and a whole lot of our 70% dark chocolate. The result is a luscious (and totally vegan) ganache that we pipe into our beautiful rose-shaped molds so we can all have fruit and flowers in one perfect bite.
Chewy Banana Caramel
Chocolate and banana is a classic combination, so it’s no surprise that this flavor was a favorite from the get-go. We start with our standard chewy caramel, dry burning the sugars to a molten liquid, then stir in local heavy cream, and housemade fair-trade banana puree. We cover each piece in dark chocolate and then finish these with sweet and crunchy banana chips because they are delicious and we like that it makes each bonbon look like a little punk rocker. 🤘
Mango Chili Caramel
Fun fact: the Cobanero chili used in this caramel is named for the region of Guatemala (Cobán!) where it’s grown and widely used. We tasted the amazing chili oil made from these chilis on a sourcing trip last year and have been anxious to bring it into the factory since. Enter the mango chili caramel 🥭🌶️ – a sweet and chewy caramel with a spicy, slightly smoky finish. When you want to feel the burn, but are also in the mood for a tropical trip (and who isn’t, amirite??)
Lavender 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 organic black peppercorns in cream overnight. Then we caramelize honey from the mountains of NC and add the infused cream and lots of local butter. The resulting caramel is a buttery floral delight with a soft earthy finish. It’s one of our very favorites and a Good Food Award winner.
Plus: Cocktail Ganaches !
Manhattan Ganache (Head Confectioner’s pick!)
The cream for this ganache smells sooo good. Like, I want to dive in and live there forever, good. This is how we do it: start with our standard (already very delicious) dark chocolate ganache, and stir a very lot of sweet vermouth and bourbon plus several dashes of excellent bitters into the cream. Proceed as usual, mixing the cream and chocolate together to make a smooth ganache that pours into the frame in giant delicious ribbons. Cut each piece into a tiny perfect square, cover it in chocolate, and end with a big chunky dried cherry 🍒 on top, because you deserve it.
Bee’s Knees Ganache
This ganache exists because the name is too cute and we are always looking for a reason to use Conniption Gin. We make the chocolate-covered version of this cocktail with lemon zest-infused cream, Tulip Poplar honey (a little fruity, a little floral), the aforementioned award-winning Navy Strength Conniption Gin, and our own 70% dark chocolate. It’s an herbaceous adventure that ends on a honey-sweet note (like the one you might want to write to accompany this treat to whoever you consider the Bee’s Knees! 🐝)
