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.
We hope that you love these artisan handmade Heart bonbon chocolates designed especially for the Saint Valentine season and for the month of February.
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.
A box of 12 with six of each Winter collection flavour
(2 of each flavour).
A box of 18 with six of each Winter collection flavour
(3 of each flavour).
A box of 24 with six of each Winter collection flavour
(4 of each flavour).
A box of 18 with six of the Spring flavours (3 of each flavour).
A box of 24 with six of the Spring flavours (4 of each flavour).
A box of 12 with six of each Spring flavour (2 of each flavour).
A box of 12 with six of the Afternoon Tea Summer Collection flavours (2 of each flavour).
A box of 18 with six of the Afternoon Tea Summer Collection flavours (3 of each flavour).
A box of 24 with six of the Afternoon Tea Summer Collection flavours (4 of each flavour).
70% Dark Couverture, designed around our hugely popular Dubai bar, which is filled with Pistachio Cream and fine strips of crunchy Kadayif Pastry. The Pistachio cream is lined into the shell of the egg
Our House Blended Milk Couverture, designed in the traditional Hunters way, encasing sea salted caramel truffles
A house blended Milk Chocolate, uniquely designed on the front, with juicy sultanas and salted macadamia nuts running through the bar.
Our chunky bar version of the original caramac bar, made of caramelised white chocolate and studded pieces of honeycomb – and in true Hunter style, a unique design on the front.
Hugely popular on social media platforms and originally from Dubai, this is the Hunters version of this decadent bar. Dark chocolate enrobed bar with a rich creamy pistachio filling that has been mixed with butter baked strands of filo pastry (Kadayif), creating a delicious crunch to the pistachio filling.
Our house blended milk chocolate bar topped with candied orange peel, roasted hazelnuts, caramelised almond, pistachios and cranberries
If you love our Passion Fruit Bonbon, you will love this bar. White Chocolate with a Soft Passion Fruit Ganache and Gel centre
A box of 24, with 4 of the Classic flavours of your choice in each box (6 of each flavour).
£50.00
A box of 18, with 3 of the Classic flavours of your choice in each box (6 of each flavour).
£40.00
A box of 12, with 2 of the Classic flavours of your choice in each box (6 of each flavour).
£30.00
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.
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.
A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue.
Christmas is approaching fast and we are in full production of all our Chocolate delights for the festive season, including of course our highly anticipated Winter Season Collection. With the shorter days and colder nights that Winter brings, we have worked on warming flavours and combinations that evoke reminiscences of our favourite seasonal tastes.
We have added the intensity of espresso coffee to one of last year’s big hit chocolates, our Baileys Irish Cream. And Gary’s favourite Gingerbread recipe makes a return this season matched with a fruity tartness of apple. Appearing for the first time we include our Muscovado Salted Caramel, Spiced Rum and Sloe Gin chocolates. This Sloe Gin bonbon has been created by using the gin-soaked sloes from our good friends at the Black Shuck Gin company, a great collaboration of the finest ingredients.
The warmth of traditional gingerbread spices develops to leave prolonged ginger and pepper notes. Our single-origin spices are hand-harvested and sun-dried, and our recipe is established in the Scandinavian pepparkakor. We have paired gingerbread with a refreshing apple pâte de fruit, and the bonbon is finished with our own blended milk couverture to shroud the spiciness of the ganache. The couverture offers a wonderful cocoa intensity and appealing notes of caramel and vanilla.
A new Hunter’s favourite. We are using a wonderful Sloe Gin from our friends at Black Shuck, where we know that the sloe berries have been hand-picked from our local hedgerows. The Sloe Gin adds a warm and distinct dark berry flavour profile that complements our 70% dark couverture on the first tasting, to the lasting aftertaste. This is one to savour.
This is a classic salted caramel using Maldon Sea Salt and unrefined muscovado sugar that delivers a background of molasses. We have married a milk 41% couverture, where the whole-bean slow roasting process develops a full-bodied taste and pure cocoa intensity. This sits with a background of vanilla that matches perfectly with the salted muscovado caramel.
This festive ganache balances the complex flavours of vanilla, Irish whisky, and rich cream with a blend of espresso coffee. We only use Baileys to obtain the authentic flavour that is expected from this chocolate bonbon. The couverture shell is made from our house-blended milk chocolate, designed to allow the Irish Cream to dance together with the espresso on the palette.
We use an unadulterated coconut puree and have combined it with vanilla and Amaretto to create this festive ganache filling. This chocolate bonbon is finished with a 29% white couverture that delivers a creamy vanilla backdrop to enhance the flavours of the filling.
Our spiced rum has strong hints of raisins, molasses and Christmas pudding. Perfect for creating our personal take on the traditional run truffle. This spiced rum ganache will release the warmth from the very start of the tasting experience of this bonbon. We have matched this with a dark chocolate 70% couverture to balance the spicy punch of the Rum. This couverture offers a wonderful partner with delicious notes of dark berry fruit and deep cocoa flourish.
We hope that you enjoy our artisan chocolates.
In our hand-crafted Winter Season 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.
Every chocolate from our Winter Season Collection is designed to be suitable for vegetarians and are all gluten-free.
Each chocolate is exclusively handmade over four days by Gary and his team.
Finally, 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 well away from direct sunlight and preferably at 16˚c or below.
Please note that this chocolate contains gluten.
As we write this introduction to our Spring Collection, there is a new season arriving in North Norfolk. The March Hares are in abundance amongst the early shoots in the surrounding fields, and the daffodils are shooting up, a sure sign that the lighter and warmer Springs days are on the way.
We really hope that you enjoy our seasonal artisan chocolates, personally selected by Gary and brought to life by our small team. They are exclusively handmade in small batches by Gary and his team at their chocolate kitchen in North Norfolk
Please note that this handcrafted Spring Collection contains chocolates that may contain allergens, including gluten, soya, nuts, milk, and dairy. We also work in a kitchen environment where peanuts are sometimes used.
Every chocolate from this Collection is designed to be suitable for vegetarian diets.
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 and strong food odours, preferably at 16 ⁰c.
Using this classic Dutch spice blend, sometimes associated with Biscoff biscuits, we have created a ganache filling balanced with candied orange peel pieces to infuse into the Speculoos ganache, giving an interesting texture alongside its tangy orange flavour. We have incorporated a dark 70% couverture shell that delivers a highly intense cocoa sensation with a slight underlying bitterness.
A classic caramel composed with Maldon sea salt flakes and brown butter to create additional complexity to this simple and popular combination. We have added a crispy note of toasted sesame seeds. This is finished with a 70% Dark Couverture shell and works exceptionally well with caramel.
This white couverture chocolate has the definitive tartness of the Victoria Rhubarb created into a fruit gel top layer. A second layer of roasted Madagascan vanilla ganache uses this mouth-watering combination to create a rich and balanced filling. We have married a white couverture shell with its complex aromas of caramelised cream and vanilla.
Our favourite classic praline has defined flavours of vanilla, roasted hazelnut, and milk couverture. Apricots are a wonderful accompaniment to hazelnut, and we have created an apricot pate de fruit as a double layer for this chocolate. The shell is made from a milk couverture to encase the flavours of the praline filling.
We create a pure and naturally flavoured lemon ganache using a purée of lemons. Lightly roasted pistachios are then used to create a crunchy base, which marries perfectly with this zesty filling. This is encased in our house-blended milk couverture.
The shell of this chocolate is made from our in-house blended milk couverture shell. It is a darker and more powerful cocoa flavour to balance the sweetness of the overall bonbon, and it works exceptionally well with nutty flavours such as almond. We have produced an almond ganache that is scented with the floral notes of Cherry Blossom, which is cold infused into the ganache during the first stages of its preparation.
Ingredients and Allergens BOLD: chocolate (cocoa mass, cocoa butter, sugar, milk powder (MILK),
soya lecithin (SOYA), sugar, cream (MILK), butter (MILK), milk (MILK), sea salt, pistachio (NUTS), almonds (NUTS), sorbitol,
hazelnuts, invert sugar, vanilla, unsalted butter (MILK), glucose, candied orange peel, fructose, dextrose, maltose, preservative: potassium
sorbate (E202), acid: citric acid (E330), rhubarb puree, lemon puree, apricot puree, coloured cocoa butters (E171, E172, natural colours), yellow pectin, sesame seeds, Speculoos spice blend (Cinnamon, coriander, fennel, anise, ginger, cloves, nutmeg, black pepper), gluten free digestive biscuit (Gluten Free Oat Flour, Muscovado Sugar, Maize Starch, Palm Fat, Rapeseed Oil, Palm Oil, Partially Inverted Sugar Syrup, Raising Agent (Sodium Bicarbonate), Flavouring, Salt, Emulsifier (Mono- and Di-Glycerides of Fatty Acids), vanilla.
Made in a kitchen that also handles PEANUTS.
Best enjoyed within 6 weeks of purchase.
Store at a temperature below 16˚ c, away from direct sunlight and ingredients with strong odours
Please note that this chocolate contains gluten.
Going to The Ritz or taking in a game at your local cricket club, listening to the sounds of leather on willow, spending time at the seaside or that picnic in some remote corner of a cornflower field deep in the countryside. The afternoon tea is quintessentially British. I enjoyed the high tea whilst playing cricket in my younger days as much as I did batting for the team. Cucumber sandwiches, scones and jam with clotted cream and a lovely chocolate cake – just perfect for a pastry chef.
This year’s summer collection captures all my favourite items on an Afternoon Tea menu. We hope that you enjoy our version of afternoon tea seasonal handmade chocolates. Please note that this artisan Summer Collection contains chocolates that may contain allergens, including soya, nuts, milk, and gluten. We also work in a kitchen environment where peanuts are sometimes used.
Every chocolate from our various collections is designed to be suitable for vegetarian diets. They are exclusively handmade in small batches by me and my small team at our chocolate kitchen in North Norfolk. To keep up to date with everything going on in our chocolate world and be the first to know of our new collections, chocolate developments, plans, and events, visit us at www.hunterschocolate.co.uk and sign up to our email list. You won’t regret this, as we are developing some exciting products and courses for the year ahead.
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, abandon any guilt, to try them immediately!), then please store them in a cool and dry environment away from direct sunlight and strong food odours.
Using this French classic coffee and dark chocolate cake for inspiration, made famous by the Parisienne bakery Dalloyau as a tribute to the auditorium of the Palais Garnier. We have created a 70% dark chocolate ganache balanced with an espresso caramel to create our version of the Opéra with a chocolate bonbon. We have also used a dark 70% couverture shell that delivers a highly intense cocoa sensation with a lasting length on the palette.
We couldn’t do this collection without our version of a classic strawberry scone and cream. This has a strawberry pate de fruit with a white chocolate ganache made with clotted cream and finished with a scone base. We have double lined the shell with a thin layer of white couverture and then finished with a second shell of milk couverture which works wonderfully with the overall structural balance of the chocolate bonbon.
This is a carrot cake ganache recipe that has been developed using the fundamental flavours of the traditional cake. The soft balance of flavours of carrot, spices, muscovado and cream cheese work well with our caramelised white chocolate shell which gives this chocolate a rounded eating experience.
Our favourite cake! A traditional English cake, we love its yellow and pink patterns and the connection to the royal family to honour the marriage of Princess Victoria to Prince Louis of Battenberg. It was also a cake layer for Gary and Nichola’s own wedding cake. This bonbon is flavoured with an almond ganache and an apricot pate de fruit, finished with a disc of fine marzipan on the base. The shell is made from a white couverture to encase the flavours of the almond filling.
We create a natural fruit gel with our mix of pure summer fruits which is layered with our vanilla cream ganache. Lightly baked short pastry is then used to create a biscuity base, which marries perfectly to create our own summer fruit tart. This is encased in a 70% dark couverture as a foil to create this chocolate bonbon.
The shell of this chocolate is made from our in-house blended milk couverture shell. It is a darker and more powerful cocoa flavour to balance the sweetness of the overall bonbon, and it works exceptionally well with flavours such as our brown bread and butter ganache. The cucumber element is a gel that we have developed to produce our own ‘afternoon tea sandwich’ to create the perfect afternoon tea menu.
Ingredients and Allergens BOLD: chocolate couvertures (cocoa mass, cocoa butter, sugar, milk powder (MILK),
soya lecithin (SOYA), vanilla), sugar, cream (MILK), butter (MILK), milk (MILK), sea salt, almonds (NUTS), sorbitol,
vanilla, unsalted butter (MILK), glucose, carrot juice, pineapple, mango, strawberries, raspberries, apricots, cucumber, mint, dextrose, coloured cocoa butters (E171, E172, natural colours), yellow pectin, spice blend (Cinnamon, ginger, cloves, nutmeg), gluten free scones (rice, potato, tapioca, maize and buckwheat flours, caster sugar, baking powder, xanthan gum, guar gum, unsalted butter (MILK), eggs (EGG), natural yoghurt (MILK)), gluten free flour, coffee, muscovado sugar, cream cheese (MILK), clotted cream (MILK), marzipan (NUTS), gluten free brown flour, yeast, egg whites (EGG), vegetable oil, milk (MILK).
Made in a kitchen that also handles PEANUTS.
Best enjoyed within four weeks of purchase.
Store at a temperature below 16˚ c, away from direct sunlight and ingredients with strong odours.
All our Chocolates are Gluten Free
