A roasted Andean Ecuador corn and caramelized white chocolate ganache with our own house-made caramel toffee bits folded in, dipped in dark chocolate and sprinkled with briny flake sea salt. The roasted corn adds an earthy depth to the caramel to create a creamy, rich flavor all its own. Oh YES.
5 bonbons packaged in a slender kraft box wrapped with an ivory band.
Our chocolate bonbons are made without preservatives and the freshest, finest ingredients, many sourced from the fields and forests of Vermont. With this in mind many are made to order, so please allow three to five business days for us to make them before we ship them out to you!
roasted corn white chocolate: cocoa butter, whole milk powder, panela (whole cane sugar), sugar, roasted corn, sunflower lecithin, salt, natural vanilla. May contain traces of nuts, egg proteins and gluten.
dark chocolate (cocoa liquor, pure cane sugar, panela, cocoa butter, sunflower lecithin, natural vanilla)
burnt caramel (raw sugar, Vermont heavy cream, Vermont cultured butter, sea salt)
Allergen info: contains dairy, corn
Made in a facility that processes nuts, wheat, dairy, soy
People who are allergic to nuts should not eat our chocolates
Chocolate bonbons are best stored in a cool, dry, dark place, best temperature between 60-75ºF. We do not recommend refrigeration unless absolutely necessary. Chocolate bonbons are at their optimal flavor and texture if consumed within 2 weeks of their creation, and can be stored and enjoyed for up to 2 months.