Meet the 2024 fall/winter collection. We think you’ll like them. Each bonbon is hand crafted and VIP panel tested for optimal taste and presentation, When we design a bonbon, each ingredient is carefully considered to blend perfectly with each other and with the chocolate exterior so that when you try one of our creations, you feel indulged. From the finest fruit purees, to flavored oils, house-made nut pastes and jams and liqueurs, our end product is a reflection of the quality we put into each item.
As always, we start with the finest chocolate from Cacao Barry that provides that characteristic snap with the luscious mouthfeel. Plus, Cacao Barry leads the industry in sustainability and fair trade and that matters to us here at Fancy Pants Kitchen and it matters to the planet.
See all of our offerings in our shop!
Limited Edition Advent Calendar
We’re celbrating the season with this tribute to the queen city. Our skyline meets up with a stylized version of the Legislature Building, which is iconic of Regina.
We stuffed it with with 16 filled bonbons and christmas themed chocolates for you to enjoy every day in anticipation of Christmas. Reserve yours online and them pick it up At Italian Star Deli.
The Assortment box
The Assortment box comes all dressed up for winter in a beautiful white croco-gift box with one each of our holiday bonbons plus a chef’s choice bonus flavour. Makes the perfect hostess gift or a gift for a coworker.
(Flavour descriptions below)
The Sharing box
The 16 piece box contains 2 each of our 8 festive holiday bonbons, so that if you give it away, they just might share it with you!
(Flavour descriptions below)
The BIG BOX
The 25 piece box is a full pound of chocolatey goodness for the serious chocolate lover in your life. It contains 3 each of our 8 festive holiday bonbons, plus our bonus dark raspberry bonbon all dressed up for the holidays!
(Flavour descriptions below)
Storage & Handling
We recommend storing in a cool dry place away from sunlight. Freezing can cause cracking of the shells and refrigeration can cause condensation. They are best eaten at room temperature for maximum flavour.
The Double Raspberry
We thik raspberry and chocolate is a atch 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.
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.
The 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.
The Orange Spice
Wer made a ganache with Orange pureee, Zephyr caramel chocolate, Ceylon cinnamon, netmeg and clove for a soft creamy ganache but to really pump up the fun we created a crunch layer made with speculos and hazelnut praline.
The 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.
The 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.
The 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.
The Fireball
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.
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 ot off, we stir in crunchy hazelb=nut praline.
Past Seasonal Collections
Fall-Winter 2024 CollectionSep 9, 2024 - 11:06 am
Mother’s Day Collection 2024May 6, 2024 - 12:16 pm
Spring Collection 2024May 6, 2024 - 11:13 am
Winter Collection 2023Nov 9, 2023 - 11:40 am- Mother’s Day Collection 2022Apr 24, 2022 - 4:01 pm
- Easter Collection 2022Feb 28, 2022 - 12:20 pm
- Holiday Collection 2021Nov 9, 2021 - 4:09 pm
- Mother’s Day CollectionApr 24, 2021 - 12:24 pm
- Easter Collection 2021Mar 1, 2021 - 11:24 am
Valentine’s Collection 2021Feb 3, 2021 - 1:51 pm