Smash Eggs are Back!
Featuredhttps://youtu.be/sz_Up9Cfg4c
Cuppa T’ and a BonBon
Blog, Bonbonology, FeaturedWhat goes better with a custom cup of tea than a custom bonbon? Treat your Mom this mother's day with our new collection of bonbons and Teas
Cuppa T’ has been your source for a range of high quality Teas for 20 years now and what we love…
Advent Calendar
Blog, FeaturedWe are very excited to introduce our new advent caelendars that celebrate the Queen City.
Not only is it celebratory, it's stuffed with 24 days of treats including 16 premium filled bonbons and 8 days of surprise christmas themed…
Halloween Kitties
FeaturedThis year, we're offering these adorable Halloween Kitties, they're hollow chocolate weighing in at about 200 grams each and they're filled with halloween chocolate bonbons in flavors like, pumpkin spice, chai team salted caramel, cherry almond…
Introducing Bonbonology
Blog, Bonbonology, FeaturedBonbonology
bŏn′bŏn″ŏl′ə-jē • noun
1. The study of bonbons, techniques and trends.
2. The art and science of combining chocolate with confectionary to amaze and delight the senses.
Yes, the bonbon world is more than a…
Smash Eggs are Back!
Featuredhttps://youtu.be/sz_Up9Cfg4c
Loco for Coconut
BonbonologyThe second dessert adventure from Amaury Guichon's "The Art Of Flavor" is a coconut. But it's not like any coconut you've ever cracked into. Follow along with this complex burst of flavour straight from the tropics.
One of the challenges…
Quail Egg Creations
BonbonologyAmaury Guichon's book, 'The Art of Flavor', has twelve complex and exciting creations. I call them creations because they are truly small works of art and combine chocolate skills with all sorts of pastry, baking, piping, moulding and decorating…
Pastry Journey
BlogI want to share some fun information with you!
As you know, I do have a passion for all things chocolate so the logical next step is pastry. My chocolate hero, Amaury Guichon (if you don't already follow him on Instagram, go do it now, I'll…
Temper, Temper
Bonbonology, FeaturedAnyone who works with chocolate knows that the cornerstone of good chocolate products is a proper temper, and no, I don’t mean your attitude! It takes practice and experience to get it right every time. So if you’ve ever had trouble with…