Colourful abstraction brings about imageries of the season and flavours. Ornamental moulded bonbons created by chocolatier Nicholas of Melange du Chocolat encapsulate a myriad of textures and tastes that are enjoyed at this time of the year across cultural borders. Imagine Japanese plum wine infused ganache paired with a peach ginger gel, or nutty vegan gianduja atop homemade pecan praline. Six varieties of surprises await inside these beautifully decorated chocolate shells.
Constructed quite differently, enrobed bonbons goes inside out, where layers of flavours such as tea-infused ganache and caramel cooked with miso are assembled before they are submerged in Valrhona couvertures. Occasional chocolatier Baron of Gusta Cooking Studio makes three varieties of these minimally decorated morsels this year, with flavours complementing the cross-cultural theme of celebration.
The breadth of these bonbons is our way to share a sense of novelty. No matter where you are from, we wish you find something new within. The bonbons are arranged into gift boxes of 9 or 16 pieces.
For those who appreciate variety, our chocolate gift boxes are available for order now. No substitutions, please.
The 9 flavours
Canelé | Umeshu | Whiskey | Mont Blanc | Honey Yuzu | Banana Miso
Hojicha Raspberry | Shoyu Crème Caramel | Cranberry Pecan Praline
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