Bonbonbook 12 Bonbons (Chocolate)
Irresistibly delicious!
- A super fun gift to give
- Real artisanal bonbons
Flavors
Taste our 18 new flavors, spread across three enchanting categories: "Tasty Adventures," "Fruity Fairy Tales," and "Classic Legends." Choose which flavor categories appear in your book!
Tasty adventures
- Meringue, kalamansi, salted butter crumble
- Fudge, sea salt, popcorn, crispy corn
- Sour mats
- Speculoos, Bastogne crispy
- Sea buckthorn, caramel, Nobel
- Lime leaf, lemongrass, coconut crunch
Fruity fairytales
- Forest fruits, rice pops, yoghurt powder
- Exotic jelly, lemon ganache
- Banana, caramel
- Pear
- Bergamot, regional honey
- Mango passion, Madagascar vanilla
Classical legends
- Pandan, palm sugar
- Stroopwafel, crispy stroopwafel
- Hazelnut, roasted hazelnut
- Double espresso
- Butternut squash
- Tonka
Allergens
This box offers a selection of unique flavors. We recommend checking the ingredients and allergens for each flavor individually.
Storing chocolates
Storage advice for chocolates
Chocolates are little works of art and deserve the right care to preserve their flavor and texture. Here are our tips for optimal storage:
- Cool place : Store chocolates in a cool, dry place (15-20°C), such as a pantry. Avoid the refrigerator; this can cause a white haze, which affects their appearance.
- Odor-free storage : Chocolate absorbs odors quickly. Store chocolates in a tightly sealed container, away from strong-smelling products like onions or cheese.
- Eat within 2-3 weeks : For the best taste, we recommend consuming chocolates within 2 to 3 weeks. Other chocolate products, such as bars, last longer (up to 6 months).
- Hot days : In high temperatures you can store chocolates temporarily in the refrigerator, but make sure they are in an airtight container and let them come to room temperature before consuming.
- Additional tips : Avoid direct sunlight, damp areas and ensure airtight packaging to maintain quality.
Enjoy your artisanal chocolates and make every moment special!
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Bonbonbook 12 Bonbons (Chocolate) - Default Title
How our chocolate is made
Handmade
All our chocolates are handmade daily in small batches by our team of chocolatiers.
Unique flavors
Our selection of chocolates is as diverse as a thriller. Choose which flavor categories appear in your Bonbonbook.
Ingredients
The art of making chocolates begins with the use of carefully selected ingredients of the highest quality.
Sustainability
By using honest ingredients and working sustainably, we ensure that you can enjoy every bite with peace of mind.
Flavor categories
Tasty Adventures
For those who love new discoveries: bold flavors and surprising combinations for an adventurous experience.
Fruity Fairy Tales
Let yourself be enchanted by the fresh, fruity flavors for a truly fairytale experience.
Classical Legends
Timeless flavors that appeal to everyone. These legendary bonbons are always a hit.
Ontdek onze nieuwe smaken
Crème brûlée, karamel, knettersuiker krokant
Smakelijke Avonturen
Amarene kers
Smakelijke Avonturen
Merengue, kalamansi, gezouten boter crumble
Smakelijke Avonturen
Fudge, zeezout, popcorn, maïskrokant
Smakelijke Avonturen
Ahornsiroop, pecankrokant
Smakelijke Avonturen
Yuzu, pandan
Smakelijke Avonturen
Mango, duindoorn
Fruitige Sprookjes
Zwarte bes, rozemarijn
Fruitige Sprookjes
Citroen, gember, honing, rijstpop krokant
Fruitige Sprookjes
Poire pochée (stoofpeer)
Fruitige Sprookjes
Sinaasappel, tijm, amarettikrokant
Fruitige Sprookjes
Vijgencompôte, vijg
Fruitige Sprookjes
Réglisse bâton (zoethout)
Klassieke Legendes
Espresso Martini (koffie)
Klassieke Legendes
Stroopwafel, stroopwafel krokant
Klassieke Legendes
Speculaas, speculaaskrokant
Klassieke Legendes
Gekarameliseerde appel, sprits krokant
Klassieke Legendes
Fleur de sel, karamel, hazelnoot
Klassieke Legendes
Kalamansi, basilicum, gezouten botercrumble
Patrick Hooijschuur (Buitenplaats Slangevegt)
Pandan, lychee, zwarte rijst krokant
The Chefs' Collection
Lars Scharp (Lars Amsterdam)
Miso, karamel, rijstpops
The Chefs' Collection
Sebastiaan Veenhuizen (The Harbour Club)
Passievrucht, gerookte olijfolie, popcorn
The Chefs' Collection
Tim Golsteijn (Bougainville)
Framboos, roos, knettersuiker
The Chefs' Collection
Tommy den Hartog
(273)
Crème Catalana
The Chefs' Collection
Wouter Dhondt (Chi Chi)
Popular among our customers
Very tasty chocolate
