Flavour Menu
Our flavour menu in alphabetical order.
Apple Crisp
A top layer of cinnamon-infused, tangy pâte de fruits lays atop a lower layer of caramelized biscuit, all in a molded white chocolate, muscovado sugar shell. (g) Featured in the Valentine's Collection and Adventure 2 Collection.
Apricot Danish
A layer of almond apricot pâte de fruit rests above a layer of cream cheese cinnamon brioche ganache. Molded in a custom blended dark-milk Valrhona chocolate (n, g). Featured in the Easter Bonbons Collection.
Bunny
Chick
Cinna bunbon
Coconut Pumpkin Seed
Coconut Delight
Creme Brûlée
Crispy caramelized sugar rests on top of a silky smooth Madagascar vanilla bean, white chocolate ganache. Molded in a white chocolate shell. (n) Featured in the Adventure 4, 8 and 12 piece collections and the Easter Bonbons Collection.
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Dark Chocolate Salted Caramel
Creamy, rich caramel infused with Maldon sea salt. Molded in a delectable 62% dark shell. Featured in the Adventure 4, 8, 12 and 24 piece collections and and Adventure 2: 8 piece collection.
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Guava Lime Pie
Guava Lime pâte de fruit sits on top a buttery cookie base enrobed in a white chocolate shell (g). Featured in the Safari Collection.
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Hazelnut Latte
A smooth coffee ganache rests above a creamy hazelnut gianduja. Molded in a 62% dark shell. (n) Featured in the Valentine's Collection and Adventure 2 Collection.
Honey Nut
Western Canadian honey caramel floats above a peanut, milk chocolate gianduja sprinkled with crunchy oat cookies. Molded in a dark milk chocolate shell. (n) Featured in the Valentine's Collection and Adventure 2 Collection and
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London Fog Shortbread
A creamy caramel ganache infused with earl grey tea and lavender flowers sits on top of a shortbread cookie base. Molded in Valrhona's creamy white chocolate. (g). Featured in the Easter Bonbons Collections.
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Orange Cream
Fresh orange purée and zest combined with Valrhona’s creamy white Opalys couverture. Featured in the Safari Collection.
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Passion Fruit Mango Sesame
Sweet, tangy, and creamy caramel sits on top of a caramelized black sesame seed gianduja. (s) Featured in the Safari Collection.
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Passion-nut
A creamy, almond ganache infused with vanilla and maple floats above a crunchy caramelized pecan praline. This creation is housed in a shell molded from Valrhona Inspirations passion fruit couverture. (s) Featured in the Adventure 24 piece collection and the Vegan-friendly collection.
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Pineapple Cheesecake
Sweet and tangy pineapple pate de fruits rests on top of a layer of cream cheese ganache and a graham cookie base. (g,n) Molded in white chocolate. Featured in the Hearts & Valentine's Collection.
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Pineapple Crisp
Fresh and tangy pineapple pâte de fruit sits on top of a caramelized biscuit Gianduja. This flavor creation is housed in a shell molded with Valrhona Inspirations Almond couverture. (n,g) Featured in the Adventure 24 piece collection and the Vegan-friendly collection.
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Raspberry Lychee
A rose-infused layer of raspberry and lychee pâte de fruit sits on top of a caramelized pecan praline base. Encased in a custom blended dark-milk Valrhona chocolate. (n). Featured in the Easter Bonbons Collection.
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Raspberry Pumpkin Seed
Boldly bursting with flavor, a raspberry caramel rests on top of a caramelized pumpkin seed praline. This bonbon is molded in a 62% dark chocolate shell. (s) Featured in the Adventure 12 and 24 piece collection and the Vegan-friendly collection.
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Red Wine Dark Chocolate
Real Cabernet Sauvignon pate de fruits rests on top of a silky-smooth 70% dark Cabernet Sauvignon ganache all enveloped in a 62% dark chocolate shell. Featured in the Hearts & Valentine's Collection.
Strawberries & Cream
Tiramisu
