Torched peaches, kissed by flame, blend seamlessly into a tart raspberry ganache, nestled within delicate white chocolate. A smoky-sweet seduction.

Slow-cooked apples steeped in Calvados meet a creamy Sri Lankan cinnamon ganache, wrapped in smooth milk chocolate. A dance of warmth and nostalgia.

Exotic soursop caramel cascades over a tropical soursop ganache, all embraced by dark chocolate. A refreshingly tangy twist on passion.

Silky milk chocolate and golden, salted caramel intertwine in perfect harmony, touched with sea salt for the ultimate sweet-salty love story.

A dreamy duo of ripe strawberry gel and a blushing rosé ganache, cradled in ruby chocolate. Light, floral, and irresistibly romantic.

Refrigerate? No!

The ideal temperature is about 65-67 degrees, but 70 is fine too. Your fridge is way too cold, and humid. It will cause “blooming”.

Kept in a cool, dry, environment will keep your precious bonbons for 20-30 days in tiptop shape.