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We can’t choose between our Bonbons and Truffles, so for those of you who are like us, we have created another option which is to have both together in the same ribbon-tied box.
This is our very first collection of chocolate truffles made with the same attention to flavour detail as we do for our moulded bonbon chocolates.
We hope that you love these artisan handmade bonbon chocolates designed especially for the Saint Valentine season and for the month of February.
A box of 24, with 4 of the Classic flavours of your choice in each box (6 of each flavour).
A box of 18, with 3 of the Classic flavours of your choice in each box (6 of each flavour).
A box of 12, with 2 of the Classic flavours of your choice in each box (6 of each flavour).
£25.00 – £42.00
Passion fruit will be released from the very start of the tasting experience of this bonbon with its exceptional intensity from a double layer of pate de fruit and ganache.
We use a pure and natural lightly roasted pistachio paste with a white chocolate couverture to create this Gianduja style ganache, with no additional essences so that the full flavour, aroma and colour of the pistachio immediately comes through.
Tonka bean has complex flavours of vanilla, black cherry, almond, coffee and tobacco and is harvested from the Cumaru tree.
£24.00 – £42.00
A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue.
Using all the fresh orange to extract as much natural flavour and perfume as possible, this rich ganache is complimented at the end with the addition of Grand Marnier to keep true to the iconic blend of fine cognac and bitter orange liqueur.
Have you ever dreamed about making chocolates? Come and join us on this full day course where we will cover the basic techniques that will provide you with the confidence to create your own personalised range of chocolate products. You will learn to use couverture chocolate to make the ultimate chocolate truffle selection.
The next stage of handmade chocolates is moulding. On this natural progression day, Seminar 1.1 will continue to establish the innovative techniques that will provide you with the knowledge to create your own personalised range of moulded chocolate products. You will learn to use coloured cocoa butters and other techniques that make your chocolates shine like jewels.
Learn how to prepare moulded and filled chocolate bars and snacking bars. Developed by Gary, this Introduction to Chocolate Bars recaps on tempering chocolate, preparing elegant moulded and hand dipped chocolate bars, adding flavours and textures, and hand dipping techniques. On this next progression class, you will continue to establish the innovative techniques that will provide you with the knowledge to create your own personalised range of chocolate products.
Master professional chocolatier skills at Hunters Academy of Food. Designed by Gary, this two-day practical chocolate course builds upon the skills taught in the Introduction to Chocolate Seminars 1.0 and 1.1. Throughout this creative chocolate skills course, you will work under close guidance from Gary. You will acquire an extensive knowledge of chocolate theory and practical techniques in artisan chocolate making.
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