OOH, summertime CHOCOLATE!
current boxes in these sizes are pictured after the bonbon listings below:
the 16pc grand, 12pc, 9pc, 6pc vegan, 4pc teaer, and handpainted 2pc & 4pc
contents include seasonal creations -
flavors from those listed below, may vary
all are from the poetry & prose series:
no preservatives...for optimal flavor please enjoy within 4 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
the 16pc grand, 12pc, 9pc, 6pc vegan, 4pc teaer, and handpainted 2pc & 4pc
contents include seasonal creations -
flavors from those listed below, may vary
all are from the poetry & prose series:
no preservatives...for optimal flavor please enjoy within 4 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
Assama
sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole dark milk 49% chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
a pair of Oregon Hazelnuts
crisp roasted & thrice hand enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar & fleur de sel
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
chililico
fire roasted espelette chiles, licorice & orange zest in 43% Pichincha dark milk ganache.
The young wind walks in the tasseling corn … from New Mexican Love Song by Mary Austin
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
IQ
silky caramel ganache w Writer’s Tears Irish whiskey ending in espresso w Conexion Puerto Quito 55%
I am the only one here. from Angel by Angela Jackson
keyes
fresh key lime zest in sweet tender caramel w Plantation rum and one salted kampot peppercorn
along with the wonderful wild blueberries, a particular favorite of local bears,
who risk all for a mouthful of heaven.
from The Sentient House by Angela Conway
kokoro
new vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter
in Conexion Bullaranga coconut dark milk 58% chocolate w a smidgeon of mezcal & brown chipotle
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
metila
luscious caramel ganache w Dominicana BioOrganic white chocolate 36%, deeply infused w Imperial jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing. by Gottfried Benn
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w High Mountain Shan Lin Xi oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit ganache w a hint of fresh bay leaves & VS Bas Armagnac in Conexion Fortaleza 64% dark - a surprising vegan ganache made w Califia Barista oat milk
I would kiss you right now but I can't stop eating peaches.
from how to survive a hotel fire by Angela Veronica Wong
pecananon
toasted pecans, ground to liquid w Heaven’s Door bourbon praline & Dick Taylor Belize 70%
from Maya Moon co-op w a bit of chile, New Zealand airy, crisp fleur de sel
Now I take up my life mid-sentence-wending syntax, drifting ellipses,
the irresistible punctuation of a sometime lover. Nothing keeps.
from After Sleep the Wild Morning by Angela Shaw
p.p.p.pink
Liz’s garden pink grapefruits: zested & caramelized w pink peppercorns & Kampot rouge peppercorn - all ground to subtle crunch in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
puersk
DickTaylor Belize 70% w Maya Moon cacao w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
taisim
intriguing caramel ganache of fresh Seville orange zest, star anise & Sichuan peppercorn in Conexion
Puerto Quito bittersweet 55%
... He was a true poet, viewing all subjects through an innocent and honest lens.
from On Poetry by Ai Weiwei
Virginiere
velvet ganache of Conexion Los Rios Virgin Organic 70% w a minor note of bergamot, seville &
Valencia oranges from St. George Spirits Citrus Vodka, w saluting Conexion roasted cacao nibs
I can spend a whole winter/ in the summer of these lemons,
if they're covered in enough salt. from Preserving by Angela Vors-Hills
ingredients in this box: 68% Cru Sauvage wild criollo chocolate, Dick Taylor 70% Belize dark, Conexion Los Rios & Manabi 70%, Fortelaza. 64%, vegan dark milk 58%, Puerto Quito bittersweet 55% & Pichincha dark milk 43% and Felchlin Dominicana Bio Dynamic white 36% chocolates, unsalted butter, cream & sugar; plant butter, hazelnuts, California orange blossom honey, pecans, fresh citrus, tea, passionfruit, frapefruit, chiles, spirits, licorice, spices & salts from around the world, natural colored cocoa butter, mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole dark milk 49% chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
a pair of Oregon Hazelnuts
crisp roasted & thrice hand enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar & fleur de sel
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
chililico
fire roasted espelette chiles, licorice & orange zest in 43% Pichincha dark milk ganache.
The young wind walks in the tasseling corn … from New Mexican Love Song by Mary Austin
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
IQ
silky caramel ganache w Writer’s Tears Irish whiskey ending in espresso w Conexion Puerto Quito 55%
I am the only one here. from Angel by Angela Jackson
keyes
fresh key lime zest in sweet tender caramel w Plantation rum and one salted kampot peppercorn
along with the wonderful wild blueberries, a particular favorite of local bears,
who risk all for a mouthful of heaven.
from The Sentient House by Angela Conway
kokoro
new vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter
in Conexion Bullaranga coconut dark milk 58% chocolate w a smidgeon of mezcal & brown chipotle
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
metila
luscious caramel ganache w Dominicana BioOrganic white chocolate 36%, deeply infused w Imperial jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing. by Gottfried Benn
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w High Mountain Shan Lin Xi oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit ganache w a hint of fresh bay leaves & VS Bas Armagnac in Conexion Fortaleza 64% dark - a surprising vegan ganache made w Califia Barista oat milk
I would kiss you right now but I can't stop eating peaches.
from how to survive a hotel fire by Angela Veronica Wong
pecananon
toasted pecans, ground to liquid w Heaven’s Door bourbon praline & Dick Taylor Belize 70%
from Maya Moon co-op w a bit of chile, New Zealand airy, crisp fleur de sel
Now I take up my life mid-sentence-wending syntax, drifting ellipses,
the irresistible punctuation of a sometime lover. Nothing keeps.
from After Sleep the Wild Morning by Angela Shaw
p.p.p.pink
Liz’s garden pink grapefruits: zested & caramelized w pink peppercorns & Kampot rouge peppercorn - all ground to subtle crunch in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
puersk
DickTaylor Belize 70% w Maya Moon cacao w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
taisim
intriguing caramel ganache of fresh Seville orange zest, star anise & Sichuan peppercorn in Conexion
Puerto Quito bittersweet 55%
... He was a true poet, viewing all subjects through an innocent and honest lens.
from On Poetry by Ai Weiwei
Virginiere
velvet ganache of Conexion Los Rios Virgin Organic 70% w a minor note of bergamot, seville &
Valencia oranges from St. George Spirits Citrus Vodka, w saluting Conexion roasted cacao nibs
I can spend a whole winter/ in the summer of these lemons,
if they're covered in enough salt. from Preserving by Angela Vors-Hills
ingredients in this box: 68% Cru Sauvage wild criollo chocolate, Dick Taylor 70% Belize dark, Conexion Los Rios & Manabi 70%, Fortelaza. 64%, vegan dark milk 58%, Puerto Quito bittersweet 55% & Pichincha dark milk 43% and Felchlin Dominicana Bio Dynamic white 36% chocolates, unsalted butter, cream & sugar; plant butter, hazelnuts, California orange blossom honey, pecans, fresh citrus, tea, passionfruit, frapefruit, chiles, spirits, licorice, spices & salts from around the world, natural colored cocoa butter, mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for this box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
|
the grand box - 16pc15 - 16 pieces of current bonbons
contents vary as flavors change |
|
12 pc poetry & prose selectiontwo 6 pc boxes, each w different contents
- fitted into a matching sleeve - makes a sleek, striking presentation TEMPORARILY UNAVAILABLE |
poetry & prose series 9 pc box
min wt 75g
a 6 pc selection from this series won top awards
in the North America 2018
TRUFFLE ARTISTRY AWARD
TEMPORARILY UNAVAILABLE
a 6 pc selection from this series won top awards
in the North America 2018
TRUFFLE ARTISTRY AWARD
TEMPORARILY UNAVAILABLE
|
the teaer box4 very special bonbons featuring fine teas in a handpainted box |
the teaer box
a quartet of bonbons, from the poetry & prose series
playing w tea & praslin…subtle tea flavors generally come last, blending w chocolate
Assama sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole 49%. dark milk chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w Ti Kuan Yin oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
puersk
complex dark from the Manabi province, Ecuador 70% w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
roo
sumptuous Felchlin Edelweiss 36% white chocolate w intriguing rooibos tea praslin, warm notes of vanilla, honey
From up here in the leaves’ no-kidding goldishness
from Tomorrow, No, Tomorrower by Bradley Trumpfheller
ingredients in this box:
68% Cru Sauvage wild criollo chocolate, Conexion 70% Manabi dark, Felchlin Maracaibo Creole dark milk 49% & Edelweiss 36%, unsalted butter, cream & sugar; California orange blossom honey, spirits, fresh citrus, tea, spices & salts from around the world, natural colored cocoa butter & mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
a quartet of bonbons, from the poetry & prose series
playing w tea & praslin…subtle tea flavors generally come last, blending w chocolate
Assama sumptuous caramel ganache w Far Leaves Assam Organic tea infusion, cherry plum shio salt & Felchlin Maracaibo Creole 49%. dark milk chocolate, Venezuela
Like any spell for bringing everyone you’ve ever loved back,
said the wind last night. from This Far In by Carl Phillips
ooloo
sumptuous caramel bittersweet ganache w 55% Puerto Quito dark & prasline w Ti Kuan Yin oolong tea praslin
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
puersk
complex dark from the Manabi province, Ecuador 70% w puerh tea praslin & Woodford Reserve bourbon
...whether it’s memory or loss / we’re in need of most: to remember / the way home or forget
who we are when we get there. from “True Confessions”. by Angie Estes
roo
sumptuous Felchlin Edelweiss 36% white chocolate w intriguing rooibos tea praslin, warm notes of vanilla, honey
From up here in the leaves’ no-kidding goldishness
from Tomorrow, No, Tomorrower by Bradley Trumpfheller
ingredients in this box:
68% Cru Sauvage wild criollo chocolate, Conexion 70% Manabi dark, Felchlin Maracaibo Creole dark milk 49% & Edelweiss 36%, unsalted butter, cream & sugar; California orange blossom honey, spirits, fresh citrus, tea, spices & salts from around the world, natural colored cocoa butter & mica.
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the V'aria box:
this is the first ever flying noir vegan selection....no cream or butter, tho as a micro batch chocolatier, simple equipment can carry over traces
a pair of Oregon Hazelnuts
crisp roasted & twice enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
pampa
Liz’s garden pink grapefruits: zested, caramelized, ground to subtle crunch w Madagascar clove buds, mace & Kampot rouge peppercorn in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
rangpur
First vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & a salted Kampot peppercorn as a last note
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
this is the first ever flying noir vegan selection....no cream or butter, tho as a micro batch chocolatier, simple equipment can carry over traces
a pair of Oregon Hazelnuts
crisp roasted & twice enrobed in Cru Sauvage 68%, tossed in Bourbon vanilla & sugar
and smoking over ice,
pale as hearts of hazelnuts. from Trimmings by Frances Leviston
2 little visiting wild red bears:
wild criollo 68% dark from Bolivia w a flake or two of ghost chile sea salt.
Did you ever stop to think and then to start again? From Winnie the Pooh by A.A. Milne
hawaj 55
intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Puerto Quito 55% bittersweet chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the margins of horizons with our songs,
for all the voices tangled with the silence on our tongues.
from a remix for remembrance by Kristiana Rae Colon
pampa
Liz’s garden pink grapefruits: zested, caramelized, ground to subtle crunch w Madagascar clove buds, mace & Kampot rouge peppercorn in solid Conexion Fortelaza 64%
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
rangpur
First vegan ganache bonbon! rangpur lime (from Barbara’s garden) pate de fruit & plant butter in Conexion coconut milk 58% & a salted Kampot peppercorn as a last note
With this rain I am satisfied we will be together in the spring. Seeds of water on my window
glass, transparent sprouts and rootlets. from The Fact of the Garden by Minnie Bruce Pratt
6 pc current selection OUT OF COUNTRY Ed 2
UNAVAILABLE -CANNOT SOURCE VENEZUELAN INGREDIENTS
won top awards North America
TRUFFLE ARTISTRY AWARDS
six bonbons - each a part of the story
- all hand enrobed in chocolate -
organic Grand Cru Hacienda Elvesia
74% dark from the Dominican Republic
Aleppan Syria bits of chewy Aleppo chile flakes in caramel bittersweet ganache w
clove & Omani lemon as a rough truffle
Anahita Iran pistachio praslin in white chocolate ganache w hints of cognac au
rose & saffron
Haitian Haiti creamy combination ganache of dark milk and bittersweet w
honeyed cashew praline & just a little habanero
hawaj Yemen 38% dark milk solid chocolate w Yemeni spice blend & espresso
mezcalito Mexico Vida de San Luis del Rio, smoky pure agave Mezcal bittersweet
ganache infused w fire roasted petite golden chiles & a ginger surprise
Venezuelan Venezuela Santa Teresa Orange Rhum in a dense ganache w heavenly
38% Maracaibo Criolait