16-piece Box:

Bear Lake Raspberry Shake (NEW!): One thing Bear Lake in northern Utah is famous for is raspberry milkshakes made from raspberries that grow especially well in the local climate. In the summer we took a road trip to Bear Lake and brought home a bunch of raspberries which we turned into a puree and froze so we could make this awesome new flavor. The raspberry puree is cooked into a vanilla creme for that perfect milk shake flavor.

Fudge: A rich, creamy, decadent fudge made from Ritual dark chocolate. One of our personal favorites.

Banana Pudding (NEW!): A banana pudding creme with a hint of cream cheese layered with a cookie gianduja. 

Blueberry Lemon Custard (NEW!): A blueberry pâte de fruit with a lemon custard creme. We're not new to these flavors, but this is the first time combining them and they go great together!

Yuzu Coconut (NEW!): We absolutely love Yuzu, a Japanese citrus fruit that pairs well here with our coconut creme.

Rum Raisin:  If we ever go more than a year without making this one, I believe there will be a mutiny in the house. At least one family member calls this their number one favorite of all time. Inspired by a chocolate bar we had in Switzerland many years ago, we get lots of compliments for this flavor. It's a brown sugar rum-flavored creme with a raisin in the middle.

Fennel and Date (NEW!): Inspired by a chocolate bar we tasted with the Utah Chocolate Society, we love this new flavor! It's a date creme made from date syrup paired with a cashew gianduja with fennel seeds in it. 

Spiced Pear: We did this flavor in 2023 for the Valentine's Day collection, got lots of great feedback, and promptly forgot about it, to our shame. But here it is again! A pear pâte de fruit with a spiced creme of cinnamon, nutmeg, and clove.

Ube: Many people have claimed this as a favorite. Ube is a purple yam native to the Philippines used in both savory and sweet dishes. Do you really want yam in your chocolate? Turns out that yes, you do. 

Lingonberry Hazelnut (NEW!): Two great European flavors smashed together for tart awesomeness. Lingonberry is widely used in Scandinavian dishes and is like a less tart cranberry.(Pick up some lingonberry jam at Ikea, you won't be disappointed!) Hazelnuts with chocolate began almost 200 years ago (!!) in Italy. Or France. Historians aren't quite sure. But "gianduja" typically refers to specifically hazelnut paste mixed with chocolate, although I use the term much more liberally than that. This bonbon is a lingonberry creme made from freeze dried lingonberries paired with a hazelnut gianduja.

Butter Mint: Simple and timeless. I'm getting a little too marketing-speak here, but it's true, and we get requests for boxes of just this flavor. Hopefully someday we can oblige. Instead of an overpowering mint, this one is gentle and has that butter flavor to go with it, reminiscent of the after-dinner mints at your favorite small-step-up-from-fast-food restaurant would have in a bowl by the cash register.

Passion Fruit Banana (NEW!): Passion Fruit is our favorite fruit and I'm not entirely sure but I don't think we've ever done a collection without it in some form, usually paired with coconut. This time we're switching it up a bit and pairing our passion fruit pâte de fruit with a banana creme! 

Cherry Almond Crunch (NEW!): Tart cherry pâte de fruit with an almond gianduja filled with toasted chopped almonds. Crunchy and perfect, you can't go wrong with cherry and almond together.   

Caramel Apple (NEW!): A Granny Smith apple pâte de fruit paired with a caramel creme. A classic flavor combo in bonbon form. 

Pink Drink (NEW!): Our daughter went through a pink drink (from Starbucks) phase and we just had to bonbon-ize it. It's a strawberry pâte de fruit that also has açai and passion fruit, paired with a coconut creme. I've never had a pink drink, but my daughter assures me we nailed it. 

Maple Bar: Introduced in a 4-piece box in the 2025 spring collection this was one of our favorite new flavors of 2025 and we're excited to make it again! It's a maple creme made from real maple syrup paired with a cookie gianduja.    

 

4-piece Box (no nuts):

Irish Creme: An Irish creme flavored creme.

Guava 2 Ways: A guava pâte de fruit paired with a guava creme for a concentration of awesome guava flavor. 

Cinnamon Apricot (NEW!): We pureed some Utah apricots in the summer so we could cook them into a creme with cinnamon for this collection.   

Cranberry Orange (NEW!): Cranberry puree cooked into a creme with orange zest and a dried cranberry in the middle.