4-piece (pear almond, ube, cherry bakewell tart, mint brownie)

SHIPPING DETAILS:

We ship on the Monday after the order was placed. For the spring collection the first shipping day will be Monday April 29th via USPS priority mail. Most orders will arrive by Wednesday after they ship. It's getting HOT in some parts of the country! Where necessary shipments will include insulation and cold packs, and the chocolates will be lightly vacuum sealed. If someone won't be at home to bring the package in right away or if you know packages will be left on a doorstep in direct sunlight, consider having them shipped to a work address if possible. If the box of chocolates is still cool upon receipt, it's best to let it rest at room temperature for a day before cutting the seal on the plastic to avoid condensation getting on the chocolates and ruining their shine. 

There will be email updates on shipping status that include a tracking number, as well as notifications when the package is out for delivery and delivered. If you don't see these emails please check your junk or spam folder! 

LOCAL PICKUP DETAILS:

If you select local pickup at our home in Holladay, instructions will be sent in the confirmation email. (check your junk mail folder if you don't get one!) Our all-day pickup date is Saturday May 4th from 8:00am to 8:00pm. If that doesn't work we're happy to arrange a specific pickup time with you, just text the number in the confirmation email. Thanks! Earliest pickup date will be Tuesday April 30th.

BONBON DETAILS:

4-piece box containing: Pear Almond, Ube*, Cherry Bakewell Tart, and Mint Brownie

* Covered in 46% Valrhona Amatika vegan milk chocolate. All others covered in 70% Solstice Wasatch blend dark chocolate.

Each small bonbon weights approximately 11 grams.

Contains: nuts (almond), soy

Ingredient List:

organic cane sugar, chocolate (cacao bean, organic cane sugar, cocoa butter), oat milk (water, oats, sunflower oil, minerals (dipotassium phosphate, calcium carbonate, tricalcium phosphate), sea salt), glucose, vegan milk chocolate (sugar, cocoa butter, cocoa beans, ground almonds, sunflower lecithin, natural vanilla extract), vegan butter (coconut oil, canola oil, soy milk (water, organic soybeans), soy lecithin), fruit purée, almond milk (almond milk (water, almonds) cane sugar, natural vanilla flavor with other natural flavor, calcium carbonate, sunflower lecithin, sea salt, guar gum, gellan gum, vitamin a palmitate, vitamin d2, potassium citrate), pectin, almonds, almond extract, natural and artificial flavors, salt, taric acid

Pear Almond: Covered in an almond-based milk chocolate, this is a pear pâte de fruit paired (peared?) with an almond gianduja.

Cherry Fudge: A maraschino cherry creme with a layer of our dark chocolate fudge. 

Passion Fruit Coconut: An all-time favorite of many, this is a passion fruit pâte de fruit with a coconut creme.

Rum Raisin: Based on a chocolate bar we had over a decade ago in Switzerland, this is a rum-flavored creme made from dark brown sugar with a raisin in the middle.

Ube: Ube is a purple sweet potato! Popular in deserts in the Philippines, this flavor is gaining popularity here in the United States. This is an ube-flavored creme center. 

Peppered Strawberry Balsamic: Brand new for this collection, this is a creme center made from a strawberry purée with a hint of aged balsamic vinegar and spiced with a little freshly ground green peppercorn.

Black Currant Vanilla: A sweet and tart black currant pâte de fruit with a vanilla creme made with fresh Madagascar vanilla beans. 

Mint Brownie: This one is so obvious we can't believe we didn't do it years ago. A layer of our butter mint creme with a layer of our dark chocolate fudge. They go perfectly together!  

Mango Sticky Rice: A new favorite first introduced in last year's Holiday Collection, this is a mango pâte de fruit paired with a rice and coconut creme.  

Pabana: I kept seeing a "pabana" purée when buying my ingredients and wanted to make something with it. Pabana is a mix of passion fruit, banana, mango, and lemon. We paired it here with a lemon custard creme. Super fruity and fresh we love this new flavor!   

Cherry Bakewell Tart: Introduced in February's Valentine Collection, this is another new favorite that we just had to make again. A morello cherry pâte de fruit with an almond creme.  

Almond Creme: Just an almond creme. So simple and so delicious! This one is covered with the Valrhona almond-based milk chocolate.

Pistachio Banana: Brand new for this collection, this is a banana creme paired with a pistachio gianduja.  

Pomegranate Hibiscus: A creme made from pomegranate juice infused with hibiscus. 

Fig Cream Cheese: A fig pâte de fruit with a cream cheese creme. We've done a similar flavor before with a fig ganache instead of a pâte de fruit, and decided to switch it up this time for a little more fig flavor.

Horchata: A creme made from rice milk just like the popular Mexican beverage. Flavored with vanilla and a generous splash of cinnamon. Covered in Valrhona Amatika vegan milk chocolate.