Lea and Dwayne on their wedding day

Lea & Dwayne

October 10, 2026

We're so grateful that all of you traveled from across the country, and even internationally, to celebrate our marriage with us!

One of our favorite things to do as a couple is to try different artisan chocolates, a tradition we even kept up on the very day we got engaged, when Dwayne surprised Lea with a new box to taste.

Our absolute favorites are Håkan chocolates, especially the Passionfruit Explosion, which Lea has declared is finally passionfruity enough for her taste. Today we're sharing some of the flavors we love most, including two passionfruit explosions, which we hope are passionfruity enough for you, too!

Your box

There are two — find the one in front of you

Almost everyone has the first. The second is the same celebration made gluten free, for the guests who need it — and it keeps the passion fruit, because that was never negotiable.

Box one · on most of the tables

  • A passionfruit-coated chocolate bonbon covered in golden sugar crystal
    Passion Fruit Explosion2 pieces

    It really is an explosion. Pop the whole bonbon in your mouth, bite down, and let vibrant passion fruit take over. Lea's favorite, and the reason this box exists.

  • A glossy faceted tan chocolate bonbon with subtle speckling, sharply i
    Key Lime Pie1 piece

    A diamond-shaped bonbon with visible pie layers inside — Hakan's love letter to the Florida Keys. It is almost always in the case, because it is that good.

  • A glossy milk-chocolate bonbon with white speckles, sharply in focus a
    Milk + Cookies1 piece

    A true classic: creamy milk chocolate ganache on a cozy cinnamon cookie base. Loved by kids of all ages, including the grown-up ones.

Contains glutenNo peanutsNo egg

Box two · the gluten-free box

  • A passionfruit-coated chocolate bonbon covered in golden sugar crystal
    Passion Fruit Explosion2 pieces

    It really is an explosion. Pop the whole bonbon in your mouth, bite down, and let vibrant passion fruit take over. Lea's favorite, and the reason this box exists.

  • A glossy dark chocolate bonbon topped with crunchy black licorice bits
    Black Yuzu1 piece

    Bright yuzu citrus in a dark chocolate sphere, with a whisper of real licorice root and Hawaiian black salt on top. Pop the whole thing in your mouth, salt side down, and let it sit a moment before you bite.

  • A glossy black chocolate bonbon with white speckles, sharply in focus
    Toro Espresso1 piece

    Our house blend of premium Colombian Devocion Toro espresso melds with intense dark chocolate ganache. Strong, rich, and made for serious coffee lovers.

Gluten freeNo peanutsNo egg

Before you eat them all at once

Keeping them happy

Please don't refrigerate
A fridge is too cold and too humid, and it will bloom the chocolate — that dusty grey film. Around 65–67°F is ideal, and 70 is perfectly fine.
How long they keep
Somewhere cool and dry they stay in tiptop shape for 20 to 30 days. They are handmade with fresh ganache, so they are not meant to sit around — which we suspect will not be a problem.
Sharing one
Most of these can be broken in half to share — except the spheres, which will not survive it. The way we do it in the studio is to put the whole bonbon in your mouth at once.
Allergens
No peanuts and no egg in any of these, and no Brazil nuts anywhere in our kitchen. Box two is gluten free; box one is not, because Milk + Cookies sits on a cinnamon cookie base. Everything is made in a kitchen that also handles peanuts — we make peanut protein bars in the same space — along with other nuts, dairy and gluten, so we would not call anything allergen-free in the strict sense.

HÅKAN Chocolatier · Handmade in Beacon, New York