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Saint Valentine Heart Bonbon Collection

Saint Valentine Chocolate boxes will be dispatched from the week commencing 3rd February

As the winter grey skies shadow January, Valentine’s Day is always a welcome sight, bringing romance, glitter, and colour to launch us into the Spring months.

We really hope that you enjoy this Collection which includes our signature decorated bonbons alongside the traditional truffle selection, using some of Gary’s favourite flavours and ganaches.
Every chocolate within the Valentine Collection is designed suitable for vegetarians and are all gluten free. Each chocolate is exclusively handmade over four days by Gary and his team.

Heart Bonbons

  • Red Devil – Capturing our favourite pistachio filling, this milk chocolate heart is filled with a creation of a natural lightly roasted pistachio paste with a white chocolate couverture to create this ganache filling.
  • Bronze Belter – Using a 70% dark couverture for the shell to this heart, filled with a brown nutty butter swirled with sweet salted caramel
  • Pink Passion – Packing a punch of a passion fruit in a creamy white chocolate ganache speckled with raspberry pieces, encased in a dark chocolate couverture.

Ingredients
Ingredients and Allergens BOLD: chocolate (cocoa mass, cocoa butter) sugar, milk powder (MILK), soya lecithin (SOYA), cream (MILK), salt, pistachio (NUTS), coloured cocoa butter (E171, E172,natural colours), white chocolate (MILK), Dark Chocolate, butter (MILK), salt, passion fruit puree, raspberries, raspberry couverture (MILK), sugar, Ruby chocolate, milk, (MILK), Marc de Champagne, natural vanilla

Finally, if you don’t want to eat these chocolates as soon as you receive them (and we strongly encourage you to give into temptation) then please store them in a cool and dry environment well away from direct sunlight and preferably at 16⁰c or below.

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Saint Valentine Heart Bonbon Collection
Saint Valentine Heart Bonbon Collection - Image 2
Saint Valentine Heart Bonbon Collection - Image 3

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Blue Silver – Fleur de sel & Caramel

A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue. Finished in a single origin milk chocolate shell from Ghana, this couverture reveals red fruit and chestnut flavours enclosed in powerful natural cocoa and biscuity notes that work exceptionally well with caramel.

Speckled Orange – Orange & Grand Marnier

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. A dark single plantation couverture from the heart of a Peruvian nature park, the Alto El Sol plantation is used for the shell. The dominant sourness and red fruits give to this dark couverture a long-lasting taste and mouthfeel.

Bronze Gold – Espresso Caramel & Tia Maria

This double layered chocolate has an intense espresso caramel using Robusta and Arabica beans from Brazil and central America. The second layer uses this explosive coffee combination to create a rich ganache finished with the rum-based Arabica liqueur, Tia Maria. We have married a milk couverture from Nacional beans grown in the Arriba region, yielding an exceptionally intense cocoa taste with complex aromas of caramel and hints of fruit.

Dappled Caramel – Tonka Bean

Tonka bean has complex flavours of vanilla, black cherry, almond, coffee and tobacco and is harvested from the Cumaru tree. We infuse the beans before we make chocolate ganache to let the flavour mature and develop. The shell is made from a crafted caramelised chocolate that has rich notes of toffee, butter, cream and a dash of salt.

Green Gold – Pistachio

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 and lasts on the palette. We have an inhouse blended milk chocolate couverture that delivers a highly intense chocolate hit with creamy notes.

Brushed Yellow – Passion Fruit

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 have matched this with a white chocolate to balance the acidity of the fruit as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.

Blue Silver – Fleur de sel & Caramel

A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue. Finished in a single origin milk chocolate shell from Ghana, this couverture reveals red fruit and chestnut flavours enclosed in powerful natural cocoa and biscuity notes that work exceptionally well with caramel.

Speckled Orange – Orange & Grand Marnier

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. A dark single plantation couverture from the heart of a Peruvian nature park, the Alto El Sol plantation is used for the shell. The dominant sourness and red fruits give to this dark couverture a long-lasting taste and mouthfeel.

Bronze Gold – Espresso Caramel & Tia Maria

This double layered chocolate has an intense espresso caramel using Robusta and Arabica beans from Brazil and central America. The second layer uses this explosive coffee combination to create a rich ganache finished with the rum-based Arabica liqueur, Tia Maria. We have married a milk couverture from Nacional beans grown in the Arriba region, yielding an exceptionally intense cocoa taste with complex aromas of caramel and hints of fruit.

Dappled Caramel – Tonka Bean

Tonka bean has complex flavours of vanilla, black cherry, almond, coffee and tobacco and is harvested from the Cumaru tree. We infuse the beans before we make chocolate ganache to let the flavour mature and develop. The shell is made from a crafted caramelised chocolate that has rich notes of toffee, butter, cream and a dash of salt.

Green Gold – Pistachio

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 and lasts on the palette. We have an inhouse blended milk chocolate couverture that delivers a highly intense chocolate hit with creamy notes.

Brushed Yellow – Passion Fruit

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 have matched this with a white chocolate to balance the acidity of the fruit as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.

Saint Valentine Bonbon Collection

Heart Bonbons

  • Red Devil – Capturing our favourite pistachio filling, this milk chocolate heart is filled with a creation of a natural lightly roasted pistachio paste with a white chocolate couverture to create this ganache filling.
  • Bronze Belter – Using a 70% dark couverture for the shell to this heart, filled with a brown nutty butter swirled with sweet salted caramel
  • Pink Passion – Packing a punch of a passion fruit in a creamy white chocolate ganache speckled with raspberry pieces, encased in a dark chocolate couverture.

Truffles

  • Milk Truffle – Our own signature blended milk chocolate truffle filled with the smoothest milk chocolate and Madagascan vanilla ganache
  • Ruby Pink Truffle – Using a natural pink chocolate to create this fruity truffle, filled with a raspberry and ruby chocolate ganache
  • Dark Chocolate Truffle – Using our own signature 70% dark chocolate couverture to create the truffle, filled with a sweet and intense dark caramel ganache balanced smoothly with fleur de sel
  • White Chocolate Truffle – The most classic of all truffles, Marc de Champagne and the perfect accompaniment to share alongside a glass of Champagne.