Bonbons

Our bonbons are made using infusions of fresh herbs, local fruit purées or nuts and may include cream and/or butter in the centre. Every bite represents a memory or a tradition or just celebrates a beautifully aromatic locally grown gem. These morsels are great storytellers and make an impressive gift. Just don’t hold onto them too long!

These are enjoyed at their finest within 3 weeks of purchase and kept in a temperature between 16 and 21 degrees celcius or in an airtight container in the fridge.

They are available in three lines:

Premium: for the most impressive gift presentation, rigid boxes

Clear: where the artistry in the bonbons are shown off from the start

Kraft: simply and naturally beautiful, where the chocolate matters more than the package

Customisation on tags and ribbons is also available across all styles

For smaller options check out our Event Tokens line for small trinket boxes for your special events.

Boxes are packed with a variety of available flavours unless specific bonbons are requested in advance.

 
Skip to results list
7 items

Filter

Direct Sourcing

Starting with our family’s Rancho Quemado Estate in 2008, we have always enjoyed meeting new farmers and connecting directly with the people who actually harvest, ferment and dry the cocoa we use in our chocolate. In the early days we used to exchange cocoa beans with chocolate made and branded for co-operatives like Montserrat Cocoa Farmer Co-op in Gran Couva or family estates like the Stollmeyer’s La Deseada in Santa Cruz. However, we now engage with many more farmers, some managing just about 5 acres like Anand Narine to others with larger facilities who also export, like Gewan Gangaram in Rio Claro. 

We keep communication open and direct so we can learn from each other to keep Trinidad and Tobago’s cocoa industry from soil to chocolate at a premium.

 Our Farmers