Bourbon Caramel
A perennial fave, we make caramel with real bourbon and add Malden smoked salt for lovely chewy caramel with real depth of flavour. This one was a favourite among our VIP tasters.
Fireball Caramel
This is a favorite among our VIP chocolate club. We make a firm caramel from fireball whiskey and cinnamon oil and layer it with a honey ganache made with local Howland Honey and 41% Alunga milk chocolate.
Double Raspberry
We think raspberry and chocolate are a match made in heaven so we did a double whammy of raspberry in this sparkly heart bonbon. There’s a layer of raspberry ganache made with 70% Fleur De Cao chocolate and underneath a layer of bright raspberry caramel made with raspberry puree.
Hazelnut Crunch
This one is our personal fave here at the Kitchen. We take a house made hazelnut paste and 41% Alunga Milk chocolate for a creamy Gianduja and to finish to off, we stir in crunchy hazelnut praline.
Double Salt Caramel
A perennial fave, we make a caramel with real bourbon and add Malden smoked salt for lovely chewy caramel with real depth of flavour but to double it up with both texture and taste, we added a layer of salted caramel ganache, too.
Pecan Pie
Reminiscent of the pecan pie from the deep south, this one packs some flavor. We made a buttery chewy caramel with Pecan Pie moonshine and butter rum and then added a pecan that was candied in pure maple syrup.
Haskap Honey
This one is near and dear to our hearts because we’re supporting local. We made a puree from locally grown Haskap berries from Saskatchewan’s own Renouf Farms. If you haven’t had haskap berries, they taste like a cross between raspberry and blueberry. We made it into a pate de fruit and layered it with a bit of honey ganache made from Howland’s Honey. Delicious.
Coconut Delight
If you like coconut, you’re going to love this one. We made a ganache from coconut puree and white chocolate studded with shredded coconut and candied orange peel and layered it with a soft blood orange caramel and if that wasn’t enough, we drizzled this bonbon with fruity ruby chocolate and topped it with dried coconut shavings.
Orange Spice
We made a ganache with Orange puree, Zephyr caramel chocolate, Ceylon cinnamon, nutmeg and clove for a soft creamy ganache but to really pump up the fun we created a crunch layer made with Speculoos and hazelnut praline.
Apple Pie
This one will evoke memories of Mom’s apple pie. We made an apple ganache with Zephyr caramel chocolate and layered it with Cinnamon whiskey. It’s autumn in a bonbon.