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.

Vibrant sea buckthorn caramel and zesty ganache tucked inside a glossy shell — a bright, exotic burst of sunshine and tang that sets your heart racing with wild delight.

Delicate elderflower caramel meets juicy strawberry ganache in a silky chocolate embrace — light, floral, and irresistibly romantic, like dancing barefoot in a spring garden at twilight.

A sparkling dark chocolate shell filled with tangy black currant and a whisper of champagne — like stealing a bubbly, effervescent kiss under the stars.

Velvety cardamom ganache swirled with tart lingonberry caramel, wrapped in smooth chocolate — warm spice meets cool berry romance, a cozy fireside embrace in every bite.

Luscious raspberry ganache laced with a daring hot honey caramel kick, enrobed in rich chocolate — sweet heat that ignites sparks and lingers like a passionate whisper.