Seasonal Bonbon Flavors – Sugar Plum Fairy Edition

The weather outside may be far from frightful, but our holiday bonbon line is definitely delightful. Full of sugar and spice and everything nice, let these flavors get you in the holiday spirit!

Chewy Ginger Sesame Caramel

♥️ Our seasonal chewy caramel is roughly equal parts ginger caramel and toasted organic sesame seeds, all wrapped up in rich dark chocolate. Since we’re a nut-free factory, we are especially partial to other ingredients playing the nutty role in a treat, and the mountain of sesame seeds we stir into each batch does the job perfectly here. The resulting caramel is warm and nutty with a satisfyingly seedy chew. It has the richness of sweet peanut butter, the sophisticated, almost bittersweet flavor of tahini, and finishes with a warm gingery glow. Best enjoyed sitting by the fire after a day out in the cold.

Orange Ganache 🍊

Chocolate oranges are a super nostalgic treat for this confectioner. So when I started working at a chocolate factory, making an orange-flavored bonbon was at the top of my list! Many years later, it is still a staff favorite and an all around crowd-pleaser. We use real California oranges to flavor this treat, using both the zest in the cream and the juice folded into the filling. Our chocolate orange is rich, sweet and citrusy, and in a hefty dome shape so you get lots of creamy filling. If you really want to feel like a kid again, follow these recommended eating instructions: pop the whole thing in your mouth and enjoy it in one delightful bite. 

Candied Sorghum Ganache

If you grew up in the South, you might recognize the key ingredient in this bonbon. But for the transplants (like myself 🙂), sorghum is a sugar syrup made from the juice of a local grass (also called sorghum). It tastes like a cross between maple syrup and molasses, but with a unique tang. We love how it plays with the citrus notes in our Guatemalan chocolate and so decided to go all in by making a vegan ganache. The flavor of butter and cream (while delicious) is actually hard to stand up to, so replacing it here with more neutral fats really allows the chocolate and the sorghum to shine. To highlight this ganache’s sweet and savory notes, we sprinkle each piece with a mix of raw sugar and red Alaea salt. The result is a dark chocolate lover's dream.

Raspberry Caramel

Raspberry and chocolate are an almost unbeatable combination, but there’s a general feeling around these parts that pretty much anything can be improved by adding caramel, so… to our mountain  of caramelizing sugars, we add two full pounds of organic unsweetened raspberry puree and honey bursting with flowers from the Uwharrie Mountains. We pipe the luscious result into a dark chocolate shell to complete the flavor, and stand fully by our adulteration.