Craft

From bean to bonbon

Tempered on marble, hand-filled and polished to a mirror finish.

1. Ingredients

Belgian couverture combined with fresh cream, sea salt, licorice, citrus and berries. All cocoa is responsibly sourced.

Each chocolate type is tempered by hand on marble to secure snap, gloss and shelf life.

Caramel is cooked slowly, ganache is aerated lightly and fruit gelée is cast gently before closing.

Every bonbon is sealed by hand for an even base, then polished and decorated with subtle brush strokes.

Packaging

Boxes are lined with tissue, ribboned and personalised with cards or logos when needed. Batch numbers and dates are noted for transparency.