16-piece Box:

Marshmallow Crunch (NEW!): A creamy marshmallow-flavored center filled with dark chocolate covered rice crisps. Crispy! Yummy! One of our new favorites.

Lychee (NEW!): This is our first time doing a lychee-flavored creme. Lychee is a tropical fruit native to China that is sometimes called an "alligator strawberry" (!!) because of it's bumpy red skin. 

Soursop Pandan (NEW!): A soursop pâte de fruit with a pandan creme. Soursop is a tropical fruit popular in Southeast Asia and parts of central and South America. A flavor reminiscent of apples with a hint of citrus. Here it's paired with a creme center flavored with pandan, a popular Southeast Asian plant used to flavor both sweet and savory dishes with its distinct sweet and earthy flavor. 

Salted Caramel Creme (NEW!): This is a creamy center flavored as salted caramel that packs a flavor punch that'll leave you momentarily speechless.

Kumquat Orange (NEW!): A kumquat pâte de fruit with an orange creme. These two related flavors blend nicely in this citrus bomb. 

Mojito (NEW!):  We saw a recipe for a mojito on the wall in a condo on Maui and thought it sounded like a good flavor for a bonbon. This is mint-infused lime juice cooked into a rum-flavored creme. 

Vanilla Bean: We've done a vanilla bean flavor before, but this is the first time we've used crystalized vanilla beans sourced from Cool Beans Vanilla, a new local vanilla supplier that gets the very best vanilla beans. Crystalized vanilla beans have the most concentrated flavor in them and the deep vanilla flavor shines in this bonbon.

Prickly Pear Hibiscus (NEW!): A prickly pear pâte de fruit with a hibiscus creme. The gently sweet prickly pear compliments the tart hibiscus in this new creation.

Sourdough (NEW!): We received a chocolate sourdough loaf as a gift over the holidays and thought the flavor combination deserved to be in a bonbon. We were right! This is a sourdough flavored creme paired with a cashew gianduja filled with homemade sourdough bread crumbs. Crunchy and wonderful!   

Chonky Monkey: This was introduced in the 2025 Valentine's box and became an instant favorite. A banana cream flavored creme joins a peanut gianduja filled with chopped peanuts in this soon-to-be classic. 

Cherry Bakewell Tart: We keep bringing this one back because cherries and almonds and chocolate are what perfect dreams are made from. This tart cherry pâte de fruit is paired with our almond creme.  

Pistachio Creme (NEW!): Pistachio is such a great flavor with chocolate and this creamy center is packed with it. We cooked this center with pistachio milk and further flavored it with pistachio paste for creamy pistachio perfection.

Mint Brownie: Always a crowd pleaser this bonbon pairs our butter mint creme with a layer of chocolate fudge.   

Irish Creme (NEW!): I admit, I wasn't even sure what Irish Cream flavor was but I was assured it's great, so we made a bonbon with it and it's pretty awesome. The internet tells me Irish Cream is a smooth, creamy, and sweet taste profile with notes of vanilla, chocolate, and Irish whiskey, often described as rich and decadent. That tracks. 

Watalappan (NEW!): Watalappan is the name of a desert from Sri Lanka! This is a coconut custard-flavored creme made with brown sugar and spiced with nutmeg and cardamom. It's just as good as it sounds. 

Pabana: We first introduced this flavor last year to rave reviews. It's a pâte de fruit from passion fruit, mango, and banana paired with a lemon custard creme.   

 

4-piece Box (no nuts):

Indian Rice Pudding (NEW!): A creme center made from rice milk and cardamom with a golden raisin in the middle.

Passion Fruit Coconut: Possibly the bonbon we've made most often, we just can't stop, won't stop. A passion fruit pâte de fruit with a coconut creme. Tropical paradise. 

Maple Bar (NEW!): I don't think I could possibly overhype this new flavor, I love it that much. It's a creme center made with maple syrup paired with a Biscoff cookie butter gianduja. I guess technically it's not a gianduja since cookie butter is not a nut butter but I'll allow myself some liberty with the terminology here. What's important is that it rules.  

Sweet Corn (NEW!): This is corn! Can you put corn in a bonbon? Can corn be a sweet? We all like cornbread right, and let's be honest, cornbread is really cake, not bread. So this is a subtle corn flavored creme made with cornmeal and we're delighted with how it turned out.