Our Classic Bean to Bonbons

Our Classic Bean to bonbons are handmade working with ethical producers, personally sourced cacao and farmers market produce. Working directly with our farmers and producers, Our chocolate is made in house from pacific cacao beans and turned into a 65% couverture that pairs perfectly with our fillings. we select products to highlight flavours and textures which make each bite that touch of heaven, These are our classics carefully selected and changing seasonally. 

Our Current Selection:

 

An ode to our heritage, we want to celebrate two of our most celebrated ingredients here in Aotearoa, New Zealand. Coming from a history of celebrated dairymen we use full fat cream milk forming a smooth vanilla ganache finished with a velvety rich Mānuka honey forward centre courtesy of Tai Tokerau Honey

Salted Caramel

It wouldn't be a classic chocolate box without the salted caramel in the fold, My mentor William Curley was famous for his Salted Caramel, so we revisited this classic by incorporating Tahitian Vanilla Pods, Our blend of 3 sugars: Raw Cane, Muscovado & Maple. NZ Butter & Cream and finally some seriously good flaky tote moana (Sea Salt) 

Matzo Praline

Our kosher favourite, a staple in our jewish community. We turned the humble Matzo Toffee Crunch on its head with this bonbon. Matzo cracker, Salted Toffee, Pistachio ... Crunchy, nutty.... a wholesome bite

Pistachio & Matcha

Our friend's over at Matcha Samurai produce some amazing quality Matcha from Uji, Japan. We keep it simple... pairing with Turkish Pistachios

Jaffa Brownie

Two classics combined... Our chocolate orange ganache is finished with our house made orange compote and chocolate brownie. Texturally wonderful

Earl grey & Citrus

This refreshing morsel is inspired by my favourite petit gateau from my mentor. Earl Grey infused chocolate ganache, Citrus to cut through and give this bite a zing to the senses

Allergens: Contains Nuts, Soy, Peanuts, gluten, dairy. Made Fresh. Best eaten within 14 days of purchase. Keep in a cool dry place. (18C/64F)