Thank you for joining us tonight to celebrate Sameer and for the new memories made. Enjoy this night cap of sorts and hope to see you again soon

  • Image of red & gold bonbon

    ALMOND CHIA GIANDUJA

    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

  • Photo of a Bailey's Irish Cream Bonbon

    BAILY'S IRISH CREAM

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

  • KALAMANSI CARDAMOM

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

  • PASSION X TWO

    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!

  • Caring for your bonbons

    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.