Easter Bonbon Selections 2026

Some things come back every year. Not because they have to. Because they’re worth returning to…

FLAVOUR 01 — Milk Chocolate, Berry Jam & HCB Spiced Praline

Our Hot Cross Bun praline is one of those things. This is its sixth year. Each time, we source the buns from Sprout Artisan Bakery — dehydrated over 24 hours, then refined for another 24 until the texture is as smooth as chocolate itself. What remains is the smell of a freshly baked Hot Cross Bun, held inside a praline base.

The blueberry, blackberry and raspberry jam is made to sit at exactly the right point between sweet and tart — present enough to be felt, restrained enough not to compete with the Hot Cross Bun praline beneath it. The milk chocolate holds all of it together.

FLAVOUR 02 — White Chocolate, Finger Lime Gel & Mint

This iteration returns every year — finger limes are seasonal, and because we’ve never found a reason to stop making it.

We use a combination of finger lime species and varieties — different colours, subtle flavour nuances, all present in the same bite. The spearmint is roll-dried by a small, old-school food producer — no additives, no preservatives — then folded into a Felchlin white chocolate ganache.

This bonbon has a purpose in the Selection. It sits between the two richer pieces and does what a palate cleanser should — without announcing itself as one.

FLAVOUR 03 — Dark Chocolate, Pompona Vanilla Beans & Roasted Cashew Duja

This one takes a modernist approach to timeless ingredients.

Pompona vanilla — the rarest of the vanilla species. Each pod is slowly toasted with a torch before it’s split, careful enough not to burn. The beans go into cream before it’s deglazed with caramelised sugar, bringing together a textured, deep vanilla caramel. We finish with Felchlin 60% Dark Chocolate Couverture and Fleur de Sel from Brittany, France — the one salt that knows when to stop.

The roasted cashew duja is made separately: cashews carefully roasted, then refined into a smooth paste and folded into caramelised white chocolate. The texture it creates is the thing that stays with you.

Three combinations. The HCB anchors the Selection in familiarity. The Finger Lime cleanses. The Pompona Vanilla takes you somewhere quieter.