Grand Chocolate Bonbons, Hand-Finished in Amsterdam

Our Grand Bonbons are tiny edible sculptures — moulded in tempered chocolate, filled with ganache, praliné or caramel, capped, polished and hand-finished. Designed to surprise: a layer of crunchy hazelnut under soft ganache, a hidden burst of yuzu, a single salt flake on a dark shell.

• Salted Caramel Square — Maldon salt, slow-cooked caramel, dark chocolate shell.
• Yuzu Pearl — White chocolate dome filled with yuzu ganache. Bright and fresh.
• Pistachio Praliné — Sicilian pistachio paste, milk chocolate shell.
• Hazelnut Crunch — Crushed hazelnut feuilletine layer under praliné ganache.
• Champagne & Gold — Champagne ganache, dark shell, edible gold leaf.

Why bonbons travel well

Tempered chocolate shells protect the filling and keep their snap for three to four weeks at cool room temperature. Bonbons are a natural choice for long flights, gifts to take home, or bespoke commissions sent further afield.

Curated selections

Boxes are composed in the atelier in six, twelve and twenty-four piece formats — mixed to your taste at the counter. Wrapped in gold foil, plain kraft or velvet ribbon, with a hand-written card on request.

What's the difference between a truffle and a bonbon?

Truffles are soft ganache balls coated in chocolate or cocoa. Bonbons are moulded chocolate shells filled with ganache, praliné, caramel or fruit. Bonbons travel better; truffles are softer and fresher.