Bock is a strong German dark beer, with origins from the 14th century in the medeival town of Einbeck. Bock is rich and hearty, with a toasty malt flavor, and a low hop bitterness. It has a slightly sweet finish that goes particularly well with chocolate. Our Berlin bon bon starts with an authentic German Bock reduction and then blended into a bold, full-flavored European milk chocolate ganache.....dusted with confectioner's sugar.
Procuring similar vintages for our exquisite Burgundy Bon Bon can be challenging, so, as in the wines themselves, subtle variations will occur from batch to batch. Fine Burgundy wine is reduced to a thick syrup, and blended into an exceptional French bittersweet ganache and piped into an oak leaf shape...this is THE bon bon, people "in the know" are referring to, when they use the term "high-end chocolates"!
This mouth watering bon bon is pretty straight forward and assertive in Vermont maple syrup flavor. Made with a 100% Vermont maple syrup reduction, folded into a full flavor European milk chocolate ganache and roasted, crushed pecans for some added depth of flavor, and some texture. A darkly burnished, oven-roasted pecan half adorns the top. This bon bon always makes me long for those crisp, golden Autumn days of October!
This wonderful and highly unique bon bon features ground oats and cinnamon stick with roasted crushed walnut and incorporated into a super creamy European milk chocolate ganache that has a remarkably similar taste and texture to freshly baked oatmeal cookies!
I am almost positive that if Milton Hershey were still alive today, and you asked him what his 2 most favorite flavors in the entire world were...he would almost surely say milk chocolate, and caramel! This one's for you, Milton!!! Our signature, Derry Church Bon Bon is a bit larger than the rest of our chocolates...we use luscious, rich, full-flavored European milk chocolate for the triple segment mould, filled with a soft, creamy, unctuous dulce de leche caramel.
R.A. Bailey and Company, of Dublin Ireland, was the first company to successfully introduce a liqueur, blending an excellent Irish whiskey, with thick, rich Irish cream, which they source from the beautiful countryside of nearby County Claven. Our Dublin Bon Bon uses this exquisite cream liqueur, blended with 100% arabica coffee into a full-flavored milk chocolate ganache......you will definitely feel lucky after 10 or 12 of these!
Our Edinburgh Bon Bon is a creamy, gooey, unctuous butterscotch sauce, made from dark brown sugar, rich organic cream and sweet creamery butter. This addictive substance is then piped into a fine European bittersweet chocolate candy cup. In Mexico, jalapeno peppers are sometimes left on the vine to ripen, and to mellow some of their fiery heat. At the end of the growing season, when the peppers turn from green to red, they are picked, and placed inside a sealed wooden firebox, for smoking. After several days of smoking, the chilies lose most of their moisture, and begin to resemble large raisins. These dried jalapenos are now known as chipotle peppers. Our Oaxaca Bon Bon uses fresh, pureed chipotle chilies blended into a fine, creamy European white chocolate ganache, to help further cool the heat...this sublime and magical mixture is then piped into a fine European white chocolate. Our Winter Haven Bon Bon makes excellent use of fresh-squeezed Florida orange juice, first reducing it to a thick, sticky syrup, and then adding some snappy tang to the reduction, witha splash of Grand Marnier orange liqueur. The reduction is blended into a creamy European white chocolate ganache, and then enrobed into a fine European white chocolate couverture, and finally rolled in crushed, roasted pistaschios, for an upscale, classy crunch!...WHO WANTS TO GO TO DISNEYWORLD!!! In our Cairo Bon Bon, we bring together 3 very ancient and distinctive flavors...a sweet date paste made from plump, succulent Medjool dates and a touch of expensive, thick, syruppy, aged balsamic vinegar is blended into a fine European bittersweet ganache. A small disk of jaggery cake (brown sugar & molasses) adorns the triangle. Pomegranite molasses is made simply by reducing pomegranite juice to a thick, syruppy consistency. If you have never had the opportunity to try this exotic flavor, you will be surprised by it's full, deep, sweet yet tangy notes. Our Kandahar Bon Bon, makes good use of this unexpected and unusual flavor sensation blended into a fine European white chocolate ganache palet, then topped with a unique bittersweet couverture flower mould, creating a very uncommon flavor profile. Our London butter toffee is smooth and shiny like very thin glass, with a crisp, short bite that melts in seconds on the tongue. It doesn't stick to your teeth, and the rich, buttery flavor is unlike any toffee you will ever taste! We coat both sides of this masterpiece toffee with a deep, dark, brooding 70% European bittersweet chocolate and then we coat both sides in roasted crushed almond. Well all right then Guvna, fancy a nibble?
True chocolate afficianados know how deadly serious the French take their chocolat! And when the French partake of thier much beloved National treasure....more often than not, it has to be bittersweet, or "dark" chocolate. Sensuous, brooding and intense, our Lyon Bon Bon is the quintessential, almost obligatory French chocolate truffle! Produced using nothing more than a not-too-sweet, 70% Single-Origin French Valrhona, thick organic cream, and a knob of organic sweet creamery butter for a silky texture.....Gentlemen, buy her a big pile of these for a proper apology....for whatever you did! tsk tsk tsk. The delicate, smooth, indulgent taste of Frangelica hazelnut liqueur is the predominant flavor in our Milan Bon Bon. An ultra-silky milk chocolate ganache pipes into a fine European bittersweet chocolate candy cup, and topped with a crunchy roasted hazelnut to accent the Frangelica. Three of Jamaica's quintessential flavors are brought together in our Montego Bay Bon Bon...coconut, rum, and raisin...blended together into an excellent European milk chocolate ganache, and piped into a rosette, then enrobed with an intense bittersweet couverture. ....YA MON......can ya feel da stress leavin ya now? Cranberries are a major commercial crop in Maine, and our Moosehead Lake Bon Bon starts with tangy, sweet candied cranberry, pureed into a fine European bittersweet ganache, then enrobed in a 60% bittersweet couverture, and topped with a crunchy, roasted walnut half, for striking effect. Curry spice mixtures can be found all over India, and can vary greatly from region to region, and even from household to household. Curry blends can also vary in intensity, from mild and sweet, all the way to tongue-scorching hot. I blend a sweeter curry here...not too overwhelming, and the flavors are sophisticated, with a deft infusion into sweet coconut cream and blended into a fine European white chocolate ganache. Finished in a 70% bittersweet couverture chocolate, and sprinkled with toasted black sesame seeds for a unique visual appeal. Bananas Foster is a well known dessert created in 1951, by a man named Paul Blange, for the world-famous Brennan's Reataurant in New Orleans. Traditionally, it's made with sliced, ripe bananas, and a brown sugar/rum sauce. This sauce is ignited, and served tableside, "flambe" style, and often served over vanilla ice cream. In our New Orleans Bon Bon, this entire delicious concoction, is pureed smooth, and blended into a smooth, creamy fine European milk chocolate ganache, and then enrobed in a 70% bittersweet couverture chocolate.
One of the many culinary treasures New York City is famous for, is their wonderful New York-style cheesecake. Our New York City bon bon starts with a rich, decadent white chocolate-cheesecake ganache, swirled with Chambord raspberry liqueur, and red raspberry jam, which pipes into a genuine graham cracker crust, just like a tiny miniature cheesecake! These tasty little adorable gems then get their bottoms dipped in luscious European bittersweet chocolate. Our Palermo Bon Bon starts with a fresh squeezed lemon reduction, with a splash of Italian Lemoncello, for a little zip on the finish of this striking bon bon. This lemon reduction adds into an excellent, creamy European white chocolate, and then enrobed in deep, dark, intense European bittersweet couverture chocolate.... One particularly strong example of French culinary sophistication, is French buttercream. Made correctly, it is light, ethereal, and sublime. Our Paris Bon Bon with homemade strawberry jam, and French white chocolate buttercream, is meant to be savored slowly...allowing it to melt upon the palette...and in my opinion, best enjoyed with a bottle of genuine French champagne! Our Plymouth Bon Bon is a smooth, creamy pumpkin caramel with just a hint of pumpkin pie spice, then piped into an excellent, intense European bittersweet chocolate mould. If the Pilgrims would have had these to share with the Indians, perhaps things would have turned out different..... Perhaps the quintessential beverage of leisure (before 4pm, anyway) ...is cappuccino. Instantly recognizable by it's frothy cloud of steamed milk, and cocoa dusting on top. Just like a genuine cappuccino, our Rome Bon Bon starts with a good strong shot of Italian espresso, which is reduced and blended into a wonderful, full-flavored Black Mission figs, from northern California figure prominently in this one-of-a-kind ganache The unusual combination of full-flavor molasses, pureed fig, and crushed, roasted walnut, blended into an intense, European bittersweet chocolate ganache, is sophisticated and understated. ...you will find yourself craving more, long after they are gone!
Our Savannah Bon Bon starts with fresh, ripe peaches (whenever possible), reduced to a thick, sticky-sweet puree, and blended into a fine European white chocolate gancahe. This incredible mixture then pipes into a fine European bittersweet chocolate cup, and then it is topped with a brown sugar and toasted oat crumble mixture, and drizzled with yet more white chocolate for added drama...this bon bon makes me feel like sitting on the front porch, with a peach sangria, during one of those famous Savannah thunderstorms! The diminutive tangerine, is named for it's original port of entry into Europe...Tangier, Morocco. The African honey and tangerine juice reduction is very cloyingly sweet, yet the warm, earthy spice of the ground, toasted cumin, and the zippy heat of the cayenne chili, temper this sweetness into an uncommon, and memorable ganache bon bon. This is a fine European bittersweet ganache piped into a fine European bittersweet chocolate mould. The first know people to cultivate the tropical orchid, from which vanilla beans come, were the Totonac people who inhabited the Mazantla Valley, near present day Veracruz, Mexico. If there is one flavor that plays well with chocolate, surely it is vanilla! We let the pure Mexican Vanilla bean, speak for itself in our exquisite Veracruz Bon Bon. We start by infusing the organic cream with the vanilla beans themselves, then this infusion blends into a fine creamy European white chocolate ganache. Piped in a shell pattern atop a European bittersweet chocolate base mould, you can actually see the vanilla pod seeds throughout the ganache! New Bon Bon Comming Soon New Bon Bon Comming Soon

 

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