Saint Valentine Bonbon Collection

Saint Valentine Chocolate boxes will be dispatched from the week commencing 5 February

We hope that you love these artisan handmade bonbon chocolates designed especially for the Saint Valentine season and for the month of February. Following on from the success of our Winter Collection these three new chocolates have been created to celebrate the flavours that are dear to our heart and we hope that they become firm favourites for you and your loved ones too.

  • Flushed Red Heart – Raspberry
  • Speckled Scarlet – Cherry & Almond
  • Blushing Pink – Vanilla & Coconut

 

In our hand-crafted collection please note that these chocolates may have allergens which include soya, nuts, milk, and dairy. We also work in a kitchen environment where peanuts are sometimes used. Each chocolate from our latest Collection is designed to be suitable for vegetarians but the Blushing Pink Vanilla and Coconut Bonbon does contain gluten.

They are exclusively handmade by Gary and his team and each chocolate takes four days of production, from the raw ingredients to the final finish.

Lastly, if you don’t want to eat these chocolates as soon as you receive them (and we strongly urge you to give in to temptation and abandon any guilt to try them immediately!) then please store them in a cool and dry environment away from direct sunlight.

 

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Your Personal Selection from Hunters Chocolate Classic Collection

A box of 24, with 4 of the Classic flavours of your choice in each box (6 of each flavour).

£45.00

A box of 18, with 3 of the Classic flavours of your choice in each box (6 of each flavour).

£35.00

A box of 12, with 2 of the Classic flavours of your choice in each box (6 of each flavour).

£25.00

Saint Valentine Bonbon Collection

Flushed Red Heart – Raspberry

With its unique intensity raspberry is a perfect match for chocolate and our deep-flavoured raspberry ganache has complex sweet and tart nuances that dance on the tongue. We have paired this with white chocolate to balance the fruit’s acidity as the creamy white chocolate offers a wonderful harmony and delightful notes of caramel and vanilla.

Speckled Scarlet – Cherry & Almond

Using sour cherries to extract as much natural flavour and perfume as possible, this rich ganache is complemented with sweet almonds. To keep true to the iconic blend of these two elements we enhance it with a little fine Amaretto. Hunters Chocolate has a highly popular in-house blended milk chocolate couverture that brings a potent chocolate hit with underlying creamy notes.

Blushing Pink – Vanilla & Coconut

Coconut is a natural bedfellow with Madagascan Vanilla and this chocolate has a slightly malted crunchy base to create further texture to compliment this smooth filling. Madagascar, also called the ‘Great Red Island’, is a true treasure chest for some of the world’s most extraordinary flavours and ingredients, especially vanilla and cocoa. We have used single-origin dark chocolate from this island, revealing a very intense but rounded and sweet taste with a tempered bitterness.

 

Saint Valentine Truffle Collection

Golden Temptation – Mango & Passion Fruit

The passion fruit will open the tasting experience of this truffle with its unforgettable intensity. This is followed by the sweetness of the mango rounding off the taste sensation with its floral, botanical notes. We have paired these two flavours with single-origin dark chocolate from Madagascar, revealing an intense but smoothed cocoa flavour offering a slight bitterness with hints of red berries and juniper.

Silver Green Latte – Matcha Tea & Apricot

Matcha has a bright, fresh, green tea flavour that is smooth, slightly bitter, and reminiscent of green vegetal grassy notes, sweet nuttiness and a prominent savoury note that is known as umami. Mixing it with chocolate and cream helps to create our Latte. And matching it with Apricot which has a unique flavour that is both sweet and tart will balance this complex marriage. We have paired white chocolate to balance the filling as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.

Glowing Pink – Marc de Champagne

Marc de Champagne is a sophisticated spirit born from the remnants of the winemaking process, offering a sustainable glimpse into the artistry of Champagne beyond its renowned sparkling wines. We have simply used this grape pomace brandy to exemplify its authentic flavours and encased it with our in-house blended milk chocolate. But for a slightly unusual twist, we have an additional fruity coating of Ruby chocolate. Born from the ruby cocoa bean, this chocolate does not contain any added colourants or fruit flavourings but still contains the natural intense fruitiness and fresh, sour notes.

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.