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.

White chocolate perfection hiding a zingy hibiscus gel core and velvety raspberry caramel-ganache—your secret weapon for an unforgettable Valentine's swoon

Exotic passion fruit caramel and lush Tahitian vanilla ganache laced with pear cognac, all wrapped in smooth milk chocolate—your ticket to a steamy Valentine's escape