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Solid dark Ecuadorian chocolate medallions decorated with pressed violets we picked in the early spring, with a sprinkling of hibiscus and basil infused sugars. So pretty and delicate, and no two alike!

6 mendiants packaged in a clear compostable bag tied with a raffia ribbon.

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!

Chocolate Base Ingredients:
dark chocolate (cocoa liquor, pure cane sugar, panela, cocoa butter, soy lecithin, natural vanilla)
Other Ingredients: violet flowers, cane sugar, hibiscus, basil
Allergen info: contains soy
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.