A little äggtoddy (eggnog) goes a long way, especially when blended with white chocolate and a hint of brandy in a dark chocolate shellWhatever it is, the way you tell your story online can make all the difference.

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

Almond upon Almond, what could be better!? The added crunch makes this delectable

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

A dark chocolate shell with a smidgeon of Crème de Menthe rounds out the peppermint bite

Any pirate would be proud to pop this dark chocolate bonbons with a rum gel and rum infused ganache!

A Blood Orange Caramel with Lavender Salt and a Black Cardamom Ganache

Our perfected caramel infused with blueberry, in a dark chocolate shell. To be eaten in one mouthful!

A Salted Caramel paired with a Milk Chocolate ganache. Cocoa beans from Ecuador, Ghana and Ivory Coast

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

Nothing shouts celebration more than Champagne. Here we enhance the natural flavor with a delectable dark chocolate ganache

Essence of rose is added to a Champagne ganache in a white chocolate shell. Will make you feel festive regardless of what day it is

A Sri Lankan Cinnamon infused ganache layered on a Morello Cherry Caramel

Smashed cinnamon cookies combined with almond milk chocolate, covered in a dark chocolate shell. 100% plant based

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

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!

Obviously, we love marzipan (and you should too!), and so many combinations inspire us. In this case the slight fruitiness and seeds of the figs brings out the best of the almond paste and mild whiskey.

Since 1444 the nuns of Vadstena, Sweden have been making gingerbread: it is in Håkan’s DNA! The traditional flavor is enhanced by a delicate milk chocolate shell

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

Like the Kalamasi Cardamom it combines beautifully with a Sumatran cinnamon ganache with a pinch of spiciness

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.

Swedish lingonberries cooked down to a caramel and then layered in Swedish whiskey. Love at first bite

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

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 passion fruit caramel followed by a tangy grapefruit ganache. When you bite through the dark chocolate shell the flavors all come pouring out!

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!

Salted peanuts roasted and topped with crunchy noodles in a 70% dark chocolate. Sound crazy? Try it!

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.

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.

A subtle, yet potent, raspberry ganache has been paired with a raspberry blossom gel in a white creamy 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.

This Northern European fruit is so hardy that it can grow in temperatures as low as -45F! We love it because not only does it have an astringent sourness that blends perfectly with our dark chocolate ganache, but it is loaded with vitamins

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.

What speaks more of love and romance than some bubbly with chocolate and strawberries. This Champagne ganache brings it all home.

Direct from the Tokushima Prefecture in Japan we bring you the essence of sudachi. This green citrus is never eaten as a fruit but brings together the flavors of yuzu and orange. It may become a new favorite of yours.

Yes, cardamom is hardly Swedish, but we love it and use it in lots of sweet pastries. Since we purloined it from India why not go all in and combine it with deliciously tart tamarind? A caramel made of tamarind and a ganache infused with black cardamom.

A Tangy Sea Buckthorn Caramel paired with a 66% Dark Chocolate Ganache

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.