Our house blend of Colombian Devocion Toro espresso melds perfectly with this dark chocolate ganache

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!

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.

Japan & whiskey: two of our 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.

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.