Bonbon Flavours
The Chocolate
I use six different chocolates from Callebaut’s finest sustainable Belgian chocolate range:
Dark 70-30-38 70.5% Cocoa solids
Plain 811 54.5% Cocoa solids
Milk 823 33.6% Cocoa solids
White W2 28% Cocoa solids
Gold 30.4% Cocoa solids
Ruby 32.8% Cocoa solids
Moroccan Almond
Dark chocolate Moroccan almond ganache, packaged in a fine dark chocolate shell.
Blood Orange
Tangy blood orange Pâte De Fruit, 54.5% dark chocolate orange ganache encased in dark chocolate.
Raspberry and White Chocolate
Raspberry Pâte De Fruit with raspberry ganache finished with white chocolate casing
Hazelnut Praline
Milk chocolate and smooth hazelnut praline in a milk chocolate Shell topped with a hazelnut.
Morello Cherry
Morello cherry gel, dark chocolate ganache with Morello cherry pieces and a hint of almond enrobed in a milk chocolate.
Blueberry and White Chocolate
Blueberry Pâte De Fruit with white chocolate ganache and a white casing.
Caramel Diamond
Smooth and slightly salted soft caramel centre enrobed in a 54.5% dark chocolate. with gold chocolate ribbons.
Dark Mint
54.5% Dark Chocolate ganache flavoured with peppermint and encased in fine dark chocolate shell.
Honey Gold and Dark Chocolate
Runny Manuka honey gel with 54.5% dark ganache encased with gold chocolate shell.
Espresso Coffee
Aromatic coffee and 54.5% dark ganache enclosed in dark chocolate shell, with a crunchy coffee bean.
Ruby Chocolate Strawberry Heart
Strawberry Pâte De Fruit with Ruby chocolate ganache enrobed with ruby chocolate.
Dark Chocolate Heart
70.5% Dark chocolate with hint of Madagascan Vanilla, encased dark chocolate shell.
Allergen Infomation
All or some of the chocolates and filling contain:
SOYA, MILK, NUTS, PEANUTS, SULPHATES, SULPHUR DIOXIDES, AND EGGS
All ingredients are gluten free, however are made in an environment that may contain GLUTEN
If a full list of ingredients is required please ask. Infomation can also be found on the labeling
adrianoliverchoc@yahoo.com