A closer look at the June Collection 2023

First, I would like to welcome you to my new Blog Spot! I hope you will enjoy a little bit more detail around the bonbons I create and the quality chocolate and ingredients I am using to make them.

The Winter collection has finally been completed! and I am really excited about some new chocolate varieties I am using and also new combinations that work with them.

You will have to let me know your thoughts about them via Instagram.

One of the NEW FLAVOURS in this collection is 'Caramel Popcorn'.

The inspiration for this bonbon has been in my head for a while, but recently I went up to Sydney for a chocolate class to learn more about REPUBLICA DEL CACAO chocolate varieties.

The day was spent with the company's corporate Chef Andrea Lopez, who is very knowledgeable and super friendly. She openly shared her recipes with the class and helped us any way she could as we prepared them. 

(If I'm honest my anxieties were out the roof! working alongside other chocolatiers and someone as skilled as Andrea makes me feel like a complete novice. I know these feelings of inadequacy have no place in my head, but it can be hard sometimes to push them aside and ignore them.)

So, more about the class later. 

The inspiration came from Republica Del Cacaos 'Ecuador 33% White chocolate with Roasted Corn.

I have had the idea for a Popcorn Bonbon for a while and this new corn chocolate set me in motion I guess you could say.

So as a young Kiwi girl I absolutely loved caramel corn! so good! I'm sure I'm not the only one. So, in this Bonbon I have layered a gooey salty caramel, then added a layer of Popcorn infused ganache utilizing the Ecuador 33% White chocolate & Roasted Corn chocolate. Finally, the last layer is a crunchy layer with Popcorn, Almond praline & Roasted Corn chocolate.

I am excited to hear what you think!

I just LOVE the colour of this Bonbon! 

Again, this is a NEW FLAVOUR pairing.

Morello Cherry Pate De Fruit with a ganache combining REPUBLICA DEL CACAO Peru 38% Milk Chocolate, Almond & Glenglassaugh Whisky.

Please let me know what you think, I would love any feedback you might have. I create these for you guys at the end of the day, so it is important to me to have your input.

Republica del cacao Ecuador 33% White chocolate with roasted corn

Harvested and produced in Latin America, this 'Single Origin' Ecuador white chocolate has the addition of Roasted corn. which to me as a New Zealander (KIWI) seems unusual, but corn is commonplace in the Latin American diet and this combination makes sense in their corner of the world.

The corn is local Andean corn and is NON-GMO.

I have used this chocolate in two Bonbons in this collection. The 'Caramel Corn' Bonbon which you can read about above, and also, I have recreated a recipe from Andrea Lopez (Corporate Chef for Republica Del Cacao) the Passionfruit & Roasted Corn Bonbon.