Refrigerate? No!

The ideal temperature is about 65-67 degrees, but 70 is fine too. Your fridge is way too cold, and humid. It will cause “blooming”.

Kept in a cool, dry, environment will keep your precious bonbons for 20-30 days in tiptop shape.

Almonds by themselves are fantastic, right? Now add rich dark chocolate, almond milk, and the lovely crunch of chia seeds. Wow, you would never guess that this is a 100% plant based bonbon

Lingonberries are the “super-fruit” of Sweden. Tangy and bitter this arctic berry blends beautifully with a mix of milk and dark chocolates that are then covered in 70% dark Camino Verde

The lovely, smooth, Bailey's encased in a milk chocolate ganache

Carrot Caramel layered on a Nutmeg and Cinnamon infused ganache. Creamy white chocolate

George Clooney may have started the company but Håkan has taken it to the next level by creating a dark chocolate explosive tequila experience

Layers of ripe strawberry gel and champagne-infused ganache create a sparkling, fruit-forward bonbon that melts into celebration.  

Our Easter Version of the the Classic - Milk and Cookies. Milk chocolate ganache with a base of cinnamon cookies. A favorite for the kids (young + old)

Can you think of any way these three ingredients won’t have you coming back for more? Dark chocolate enrobes layers of these ingredients to create one of our favorites.

Dark roasted caramel is one of our staples. A touch of Maldon Sea Salt and rolled in feuilletine. Be sure to eat in one mouthful as the fluid caramel should not be wasted on your hands and clothing.

To satisfy all…we make this with a dark chocolate and a milk chocolate shell

Crunchy Macadamia Gianduja and a Matcha Ganache. Enrobed in 70% dark chocolate

Imagine meeting a friendly, but mischievous, dragon. Slightly fruity Ruby chocolate seduces you, but wait, what is that I feel? Fire? No, just a puff of the dragon’s habanero breath!

Goat cheese? Yes, but not what you are thinking, not a French Chèvre but rather a Norwegian Gjetost. Dense, rich, and caramel flavors make this one of my most popular treats. Be sure to put the whole thing in your mouth at once, with the salt side down!

The lovely Filipino citrus, Kalamansi, unexpectedly combines beautifully with black Cardamom to create a light, yet satisfying, bonbons

As a big fishing enthusiast I love to get out on the water of the Florida Keys. During my first visit to the Keys I discovered this unique citrus dessert and had to replicate it in a bonbon. I liked it so much it is almost always available in our jewel case. Its diamond shape represents what the Keys are to me. Be sure to look at the center of the bonbon after taking a bite and see the “pie” layers.

Like its cousin, Smokey Laphroag, Lagavulin hits the spot for fans of these smokey and Peaty Scotches

Marshmallow on top of a tangy lemon ganache. An Easter special!

This creamy milk chocolate, with lightly toasted macadamia nuts and a hint of Himalayan salt, will leave you with a huge smile on your face, feeling truly delighted

Savor the tropics with our Malibu Rum Infused Ganache Bonbon. This exquisite treat features a rich 62% dark chocolate shell filled with velvety ganache and freshly toasted coconut inclusions. Enjoy the perfect balance of sweetness and depth, transporting you to sun-soaked shores with each bite. Indulge in bliss as coconut and rum meld within deep chocolate.

Matcha’s sweet nuttiness Umami harmonizes perfectly in a ganache covered by a thin white chocolate shell.

A Classic - Milk and Cookies. Milk chocolate ganache with a base of cinnamon cookies. A favorite for the kids (young + old)

Explosion you say? Why yes, it is! Pop the whole thing in you mouth, bite down on it and passion fruit will engulf your brains

This two layered fruit bonbon starts with a delectable passionfruit caramel followed by a dark passionfruit ganache. When you bite through the dark chocolate shell the flavors all come pouring out!

Marzipan is a go to treat in Sweden. This marzipan has pistachio as its center and is paired with Maraschino, a cherry liquor. This marzipan is then layered on top of a smooth ganache and enrobed in a 70% dark chocolate.

Pure, smooth dark chocolate. What more can we say?

A marvelous hazelnut bonbons…but wait there’s more to it. A surprise that will delight you. Put the whole bonbons in your mouth at once DO NOT bite, let the whole thing melt in your mouth. Guaranteed to bring a 😊 to your face.

Hazelnuts is one of our favorite nuts, and textures are what intrigues us. To get a nice crunchy element we use puffed quinoa which is then caramelized before being added. 70% dark chocolate

Summers growing up in Hanaskog were filled with eating berries straight from the bush in my parent’s garden. With age the combination savory spices and fruit made the berries even better. Raspberry and rosemary with a touch of salt just works. Pop the whole thing at once and let the flavors do their thing.

Japan & whiskey: two of my favorite things! Sakura (Cherry Blossom) so vividly demonstrates the delicate, yet powerful sensibility of this ancient culture. The fine Japanese whiskey is greatly enhanced by the essence of sakura.

The smokey peat that has been a part of making Laphroaig for over 200 years makes this single malt whiskey ideal to match with a dark, rich chocolate. Definitely not for everybody. 100% for me.

Guanabana, paw-paw, sirsak, or graviola, whatever you know it by soursop is supposed to have magical healing powers. We don’t know anything about that, but we love the flavor and since it is not sour, we decided to make it have a tangy exterior.

Don’t try biting this one in half, you need to eat the whole thing in one mouthful.

Our house blend of Colombian Devocion Toro espresso melds perfectly with this dark chocolate ganache

When you cannot enjoy the traditional Swedish cocktail this delicious 70% dark chocolate Lingonberry and Vodka bonbon will make you forget about all your woes!

Another blend of a couple of my favorite cultures, Japan and Sweden!

I can’t tell you how many times I have heard Americans say that they hate licorice. I don’t blame them, for they have never had real licorice root. After enjoying this treat they look in disbelief and are converted! Combined with my all time favorite Japanese citrus, Yuzu, this bonbon is amazing.

Be sure to put the whole bonbons in your mouth at once, and let the Hawaiian black salt rest on your tongue for a few seconds before biting.