The Nordic jewel of berries, cloudberry, meets a luscious 70% dark chocolate ganache, enveloped in a sleek dark shell. A rare and elegant indulgence.

Velvety hazelnut gianduja melts into a bright, citrusy orange ganache, kissed with Himalayan salt and the warmth of Tahitian vanilla. A bold yet balanced delight.

A whisper of Tahitian vanilla infuses a creamy white ganache, crowned with a luxurious touch of pear cognac, all encased in a dark chocolate shell. Pure sophistication.

Tart red currant ganache infused with the floral heat of pink peppercorn, enrobed in rich dark chocolate. A thrilling balance of fruit and spice.

Layers of ripe strawberry gel and champagne-infused ganache create a sparkling, fruit-forward bonbon that melts into celebration.

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.