Meet the 2025 fall/winter collection. We think you’ll like them. Each bonbon is hand crafted by our master chocolatier 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 think raspberry and chocolate is a match made in heaven so we did a double whammy of raspberry in this pretty heart bonbon. There’s a layer of raspberry caramel ganache made with 70% Fleur De Cao chocolate with pure raspberry puree and underneath a layer of bright raspberry caramel made with pure raspberry puree.
Strawberries and Cream
We’ve been asked many times to produce a strawberry bonbon, so this summer we bought a boatload of local strawberries from a local fame vendor and made our own puree and removed all the seeds with a tami for a bright local taste. Then we made a light caramel with that puree and poured it over Cacao Barry Zephyr white chocolate couverture to make a ganache that was a favorite among our VIP tasting panel.
Black Currant
We’ve made a layer of black currant pate de fruit from pure italian cassis puree and stacked it on a layer of house-made chewy toffee caramel. The tangy cassis balances well with the rich toffee flavor and texture.
The Orange Spice
Wer made a ganache with Orange pureee, Zephyr caramel chocolate, Ceylon cinnamon, nutmeg and clove for a soft creamy ganache but to really pump up the fun we added some crunchy chocolate pearls. It’s really the taste of the holidays and our taster’s number 2 pick.
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.
Black Forest
The Black forest bonbon is reminiscent of that delicious piece of black forest cake we love so much. We made a caramel from local prairie cherries and then poured the warm caramel over 41% Alunga single origin sustainable milk chocolate couverture.
The Apricot Domino
Inspired by one of my my family’s favorite German bonbons, which is aprocot, marzipan and milk chocolate. We made our version with gelee from apricot puree and layered it over a house-made almond butter for a rich, bright and balanced taste and texture.
Mango Madness
OPne of our chef’s personal faves, we’ve made a chewy gelee from pure mango puree and layered with with a soft passionfruit caramel for a sweetness and tangy that’ll leave you thinking of a beach in the tropics.
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.
Caramel Macchiato
Another of our VIP tasting panel’s top choices, we’ve. brewed espresso, added 35% cream and Kahlua and poured it over 41% Alunga milk chocolate couverture for a rich creamy ganache and to add the hint of caramel. we decorated this bonbon with Zephyr caramel chocolate from Cacao Barry.
Past Seasonal Collections
Fall-Winter 2025Oct 1, 2025 - 10:58 am
Spring Collection 2025Mar 19, 2025 - 1:09 pm