Chocolate Bonbon Flavour Guide
Tasmanian Salted Caramel
A smooth and indulgent salted caramel made with Tasmanian cream, butter and milk, balanced with Tasmanian sea salt.
Milk, Soy
Tree nuts
Tasmanian Brandy Caramel
A rich caramel ganache infused with Tasmanian Charles Reuben Brandy for a warm, smooth and indulgent finish.
Milk, Soy, Alcohol
Tree nuts
Caribbean Rum & Raisin
Raisins soaked in rum for three months and blended into a rich rum and raisin ganache for a deep, beautifully developed flavour.
Milk, Soy, Alcohol
Tree nuts
Tasmanian Leatherwood Honey
Tasmanian Leatherwood honey folded into a rich chocolate ganache and enrobed in smooth 65% dark chocolate couverture.
Milk, Soy
Tree nuts
Limoncello
A rich and smooth white chocolate lemon ganache encased in creamy 38% milk chocolate couverture.
Milk, Soy
Tree nuts
Tasmanian Single Malt Whisky
Made using Tasmanian Pedro Ximénez Single Malt Whisky, blended into a rich chocolate ganache and enclosed in 65% dark chocolate couverture.
Milk, Soy, Alcohol
Tree nuts
Calamansi Caramel
Made with refined calamansi fruit from the Philippines, featuring tangy calamansi pâte de fruit and a smooth calamansi caramel, encased in 38% milk chocolate couverture.
Milk, Soy
Tree nuts
Orange Caramel
Tasmanian milk, cream and butter infused with fresh orange juice and zest to create a beautifully balanced orange caramel, enrobed in 65% dark chocolate couverture.
Milk, Soy
Tree nuts
Peruvian 64%
A vegan bonbon made with 64% Peruvian cacao for both the ganache and shell, finished with lime zest and a touch of Cointreau for a beautifully balanced flavour.
Alcohol
Tree nuts
Tasmanian Rose Delight
A delicate combination of strawberry, rose and raspberry pâte de fruit, enrobed in smooth 38% milk chocolate couverture.
Milk, Soy
Tree nuts
Piña Colada
A bright pineapple pâte de fruit paired with a rich coconut white chocolate ganache and enrobed in 65% dark chocolate couverture.
Milk, Soy
Tree nuts
Tasmanian Toffee Apple
A layer of caramel toffee paired with cinnamon milk chocolate ganache and Tasmanian Charles Reuben Apple Brandy.
Milk, Soy, Alcohol
Tree nuts
Pistachio Kataifi
Our take on Dubai chocolate, made with house-made pistachio paste from South Australian pistachios and slowly roasted kataifi for a rich, nutty flavour and satisfying crunch.
Milk, Soy, Wheat, Pistachio
Tree nuts
Tasmanian Citrus Caramel
Local yuzu juice and zest create a bright citrus caramel, enrobed in 65% dark chocolate and finished with a touch of Tasmanian pepperberry for a subtle kick.
Milk, Soy
Tree nuts
Tasmanian Sparkling Wine
Made with House of Arras Sparkling Wine, this bonbon features a white chocolate ganache enrobed in 38% milk chocolate and decorated to recreate the bubbles of sparkling wine.
Milk, Soy, Alcohol
Tree nuts
Tasmanian Crunchy Hazelnut
Made with Tasmanian hazelnuts and our own house-made hazelnut praline, enrobed in smooth 38% milk chocolate couverture.
Milk, Soy, Hazelnut
Tree nuts
Tasmanian Spiced Gin
A vibrant blood orange pâte de fruit paired with a dark chocolate ganache infused with Tasmanian Spiced Gin, enrobed in 65% dark chocolate couverture.
Milk, Soy, Alcohol
Tree nuts
Peanut Butter Cup
Our house-made peanut praline creates a rich and flavourful peanut butter filling, balanced with Tasmanian Leatherwood honeycomb pieces for a delicious chocolate crunch.
Milk, Soy, Peanut, Almond
Tree nuts