Meet the 2023 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 PomPom
Pomegranate puree turns into a delightful pomegranate caramel enrobed in a 70% Fleur De Cao Cacao Barry premium couvature. Its delightful.
Apple Pie
This one will evoke memories of Mom’s apple pie. We pureed apples and turned them into a light gelee and then layered it with a cinnamon maple caramel made with Fireball whiskey and real Canadian maple syrup. encased in a thin dark chocolate shell. It’s as delicious as it is beautiful.
The Cassis
OK, we didn’t really use Cassis, we used pure black currant puree to create a pate de fruit that has a huge pop of flavour. The ingredients are simple and pure and you can tell when you pop this into your mouth. You’re welcome.
Cherry-Almond
This isn’t just any cherry-almond bonbon. We puree local sour prairie cherries from Over The Hill Orchards, combine it with Amaretto, cream and 70% Fleur De Cao couverture from Cacao Barry and then add a whole roasted, salted Marcona Almond – you know the butter Spanish ones. Yum.
Bourbon 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. This one was a favourite among our VIP tasters.
Salted Caramel Ganache
We make a Malden salted caramel, add in some salted caramel Stolichnaya then combine all of that deliciousness with a 38% Alunga couverture chocolate and encase it all in 70% Fleur De Cao couverture. All these steps add a nuanced flavour that we think you’ll love.
The Aloha
Having been a resident of Hawaii for 4 years, this one is personal. We took raspberry puree and made a ganache with rich dark chocolate then layered it with a house made Macademia nut – milk chocolate gianduja, studded with chunks of macadamia. The balance between the sweetness of the gianduja and the rich dark ganache is perfection.
Cardamom-Orange
This one packs a wallop in flavour. We steeped Cream with whole green cardamom and turned it into a ganache using Zephyr Caramel chocolate from Cacao Barry, then layered it with a caramel made from pure blood orange puree then topped the whole bonbon with more of that zephyr caramel. It’s a sophisticated little bonbon,
Hazelnut crunch
This one is our personal fave here at the Kitchen. We take a house made hazelnut gianduja, add in marcona almond and hazelnut pralines, roll it in feuilletine, let it set and then dip the whole thing in 70% Fleur De Cao couverture and top it with hazelnut praline and a little bit of sparkle to brighten the holidays.
Blood Orange
We made this one especiallyl for some very special customers. It’s a smooth caramel made with pure orange puree and grassfed butter for a flavour that highlights that slightly tangy blood orange.
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