This time of the year the assortment by chocolatier also includes Christmas flavours!
As always I am trying to create as many flavours as possible in one box, the availability of all flavours depends on stock. The shapes of the bonons may vary, follow the colour!
This holiday line includes the following flavours:
- Citrus ganache with candied pine cons in dark chocolate shell (white dots, light green colour)
- Mandarin gel with citrus ganache in dark chocolate shell (golden on classic red)
- Speculoos ganache with speculoos crunch in white chocolate shell (snowy white with silver sparkle)
- Green apple gel with cinnamon ganache in dark chocolate shell (golden splashes on white)
- Caramel truffle in Speculoos coating (Speculoos crumbs)
- Calamansi caramel in dark chocolate ganache (galaxy green)
- Amaretto truffle in cocoa coating (cocoa powder)
- Gluhwein ganache in dark chocolate shelh (bordeaux)
Assortment by Chocolatier
Keep the bonbons at room temperature (16 - 20C) in a dry place away from direct sunlight.
If that's not possible, place bonbons box into a larger food container and then to the fridge. When you take them out do not open the food container right away. Let the temperature rise slowly, otherwise there will be too big rapid change. It’ll cause the loss of the shine.
Before eating them it’s best to keep them at a room temperature to let the ganache become creamy again.