in this time of peace and unpeace,
i wish for each of you
warmth and love,
safety, hope and possibility.
current boxes in these sizes are pictured after the bonbon listings below:
the 15-16pc grand, 12pc, 9pc, 6pc tariff targeted, 6pc vegan, 4pc handpainted smoke & bitters, and handpainted 2pc.
contents include available seasonal creations, changing box and band colors. some example flavors listed below, actual contents will vary.
all are from the poetry & prose series:
no preservatives...for optimal flavor please enjoy within 3 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
i wish for each of you
warmth and love,
safety, hope and possibility.
current boxes in these sizes are pictured after the bonbon listings below:
the 15-16pc grand, 12pc, 9pc, 6pc tariff targeted, 6pc vegan, 4pc handpainted smoke & bitters, and handpainted 2pc.
contents include available seasonal creations, changing box and band colors. some example flavors listed below, actual contents will vary.
all are from the poetry & prose series:
no preservatives...for optimal flavor please enjoy within 3 weeks
do not refrigerate, simply store in a cool, dry place
(best if wrapped or stored in a container)
a current grand box, to be updated w new flavors in process, celebrating my new space!
a grand selection - from the poetry & prose series
ajiri Felchlin Maracaibo Classificado Grand Cru 65%, Venezuela, caramel ganache w Kenyan black tea &
lemon myrtle (chocolate, organic unsalted butter & cream, sugar, honey, tea, fleur de sel
You might not be my brother.
But you’re as close as we both might get. from Kalsarikänni by Michael Bazzett
Aleppan Syria: splendid plant butter ganache w cloves, black lemon & Aleppo chile in Conexion Rainforest
bittersweet 55%, just happens to be vegan!
The whole world would taste bitter / without him / it would all be useless
I’m blue like my beloved. from Mira’s Colors by Mirabai
Alia Algeria: Conexion of Ecuador Abundancia 40% caramel dark milk chocolate w organic dates, orange
flower water, clove, Ceylon cinnamon & tres fleur de sel
Without the A, you couldn’t aim
amma Asian style (drier, less sweet) candied fresh spicy young ginger in solid 68% Cru Sauvage, Bolivia
…Do not save love / for things / Throw things / to the flood…from Paean to Place by Lorine Niedecke
those bears both of pure wild criollo chocolate, 68%, red bear w ghost chile sea salt on the back
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
bergamat zingy fresh organic bergamot zest & sumptuous ceremonial matcha in caramel ganache, w Felchlin
Dominicana Blanc Bio/Organic 36%
It lies in our hands in crystals
too intricate to decipher… from Love Like Salt by Lisel Mueller
chililico fire roasted espelette chiles, licorice & orange zest in a 43% Pichincha dark milk chocolate ganache
The young wind walks in the tasseling corn … from New Mexican Love Song by Mary Austin
hmmm calling all you cool cats: Oak Smoked Cinnamon, burnt honey & Pearse Distiller’s Choice 7 yr
Irish Whiskey, Lyons Distillery, in a sumptuous ganache w Felchlin dark milk 49% from Venezuela
the teacher whistles
a melody of marbled tenderness. from The Music That Learns Us by Rodney Terich Leonard
khmer Cambodia Conexion Bullaranga 58% vegan dark milk chocolate, plant butter, honey, fresh lime & Liz’s chiles,
w one cut flower/star/butterfly of my dehydrated Kent mango rehydrated in Zaya rum, in between enrobing layers
Let me take you for a ride / Make your heartstrings hum like mad…
from Simply Heavenly by Langston Hughes
mad vova Madagascar Conexion Vince’s 85% dark w small bits of Madagascar vanilla & wild voatsiperifery vine -
pepper relative - grown only in Madagascar & my own rhubarb infused Roku gin to draw moisture into the mix
…Do not save love / for things / Throw things / to the flood…from Paean to Place by Lorine Niedecker
malva Lesotho light yet rich: Felchlin Dominicana Blanc Bio Organic white choc 36% caramel ganache w a tartness
from Liz’s homegrown organic apricot jam
already living
in that small square of light from Silent Film by Kurt Brown
pppink fresh Eureka lemon zest & pink peppercorn praslin in solid Conexion Rainforest 55% bittersweet
The bear puts both arms around the tree above her
And draws it down as if it were a lover. The Bear by Robert Frost
rena dense butter ganache made w Conexion Fortaleza 64% dark, Cynar 70 (artichoke + herbals) liqueur &
cherry plum shio fleur de sel, twice enroubed w Irish sour cherry atop layers of Cru Sauvage 68%.
…You change a life
as eating an artichoke changes the taste
of whatever is eaten after. from To Judgment: An Assay by Jane Hirshfield
sinthe Napoleon Bas Armagnac & La Muse Verte absinthe in Conexion’s 55% Puerto Quito dark ganache
twice hand enrobed, then tossed in sugar to form a crunchy, thin sugar shell
A farmer in a flat Gascon beret drops some of his best Armagnac into roughened palms and rubs them together
before plunging his nose into his hand inhaling deeply... Kate Ratliffe, Armagnac: The Autumnal Spirit
tinga Conexion Rainforest 55% bittersweet, Ecuador, butter ganache w Lemon Jasmine Scotland gin soaked green
Sichuan peppercorns, tres fleur de sel
You might not be my brother.
But you’re as close as we both might get. from Kalsarikänni by Michael Bazzett
zuchi praslin of fresh organic yuzu zest & roasted chiles from Liz’s garden, folded into Felchlin Maracaibo Creole
49% dark millk, Venezuela, butter ganache
For as a watch by art is wound
To motion, such was mine. from To my Excellent Lucasia, On Our Friendship by Katherine Philips
ingredients in this box: Felchlin 68% Cru Sauvage wild criollo & Maracaibo Classificado Grand Cru 65% dark chocolate, Maracaibo Creole dark milk 49% & Dominica Blanc Bio white 36% chocolates; Conexion of Ecuador Abundancia caramel dark milk 40%, Bullaranga vegan dark milk 58%, Vince’s 85%, Fortaleza 64%, Rainforest & Puerto Quito 55% chocolates, organic sugar, cream & butter; California orange blossom honey, bergamot, yuzu, apricot, lemon, orange, cherries, chiles, licorice, coffee, tea, spirits, spices & salts from around the world, natural colored cocoa butter, mica.
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
and here are example of other flavors offered in past boxes
bourbeit a decadent truffle: Noah’s Mill small batch 57% Kentucky bourbon in Conexion Esmeraldas 70%
ganache enrobed twice, then tossed in sundried brown sugar
Warm southern wind,
Blow softly here. from Warm Summer Sun by Mark Twain
caramel um a surprising flavor: slow cooked tender caramel w 1992 green puerh tea & fn housemade 3 year Umeshu
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
cozenne warmth & richness: Conexion Abundancia caramel dark milk 40% w individually ground mace, Grains of
Paradise, Madagascar clove, Saigon cinnamon, the teeniest bit of Liz’s garden Thai chiles & Wood Smoked
Apple brandy distilled in Oaxaca, mezcal style. rolled in ground sugar w rooibos
It’s growing, it’s taking my place. / It shoves me aside. / It throws me out of the nest.
from Morning Birds by TomasTranström
h awaj 64 intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Fortaleza
64% dark chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the magins 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
lavande 68 organic lavendar praslin, a subtle luxurious note in Felchlin Cru Sauvage 68% dark ganache
There was always fabric in your lap/and a whistle in your heart from Stenciled Memories by Lorna Dee Gay
majika deep, deep dark Conexion 85% Vince’s straightforward butter ganache to show you its divine nuances &
just a bit of fresh rhubarb infused gin for mouthfeel
/my wind-pervaded summer tent, you bend your wide boughs to the wav
from Black-Shadow-Giving Chestnut by Conrad Ferdinand Meyer
pashta a vegan ganache of caramelized oat milk & passionfruit w Conexion Fortaleza 64% dark & Los Rios 70%
In the morning the flower
petal wakes up, from Morning Flower by Nicole Gonzalez
orsanos crumbly combo of toasted organic hazelnuts, ground to liquid w Woodford Reserve bourbon praline, a bit of
John’s garden grown chile mix & NZ airy, crisp fleur de sel in Conexion Puerto Quito 55% & Manabi 70%
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
pumkotl deeply caramelized pumpkin seed praslin w brown chipotle chile, combined w Conexion Fortaleza 64% dark
Last Easter, I gave my mother-in-law a large, brown, simple ceramic
Navajo water pot, shiny with pine…. from Lost Quails in an Easter Pastoral by Hershman John
Quinceling definitely yumyum bonbon! clove & cardamom spiced local garden grown quince, cooked low and slow,
w Conexion Fortaleza 64% dark, a little rhubarb. infused Roku gin & cherry plum shio sea salt
…a simple lodge overshadowed by leaning olives. from Quincing the Poet by Geraldine Clarkson
sakura Spring! cold steeped Princess SakuraTea of Japan: cherry leaves from Izu Oshimaw Green tea Saemidori
& Oshima-zakura leaves, rubbed w raw tea leaves in Felchlin Mont Blanc white 31% caramel ganache
when the light turns the peach
tree green and the Earth sprouts… from Not Tonight but Tomorrow. by Miguel Algarin
sinthe Napoleon Bas Armagnac & La Muse Verte absinthe in Conexion’s 55% Puerto Quito dark ganache
twice hand enrobed, then tossed in sugar to form a crunchy, thin sugar shell
A farmer in a flat Gascon beret drops some of his best Armagnac into roughened palms and rubs them together
before plunging his nose into his hand inhaling deeply... Kate Ratliffe, Armagnac: The Autumnal Spirit
chilicilla solid Conexion Bullaranga vegan dark milk 58% w Liz & John’s local garden chile mix, licorice & Tahitian
vanilla fleur de sel
For as a watch by art is wound
To motion, such was mine. from To my Excellent Lucasia, On Our Friendship by Katherine Philips
and:
mended pure wild chocolate Cru Sauvage 68%, Bolivia
and, in these times, who does not need a mended heart?
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
chililico
fire roasted mild espelette chiles, licorice & orange zest in a 43% Pichincha dark milk chocolate ganache
I wish that I might be a thinking stone from Le Monocle de Mon Oncle by Wallace Stevens
depths
silky marriage of Dick Taylor Maya Moon co-op (Belize) 70% w Heaven’s Door cask strength bourbon
Truth doesn’t need any furniture, from Preludes by Tomas Tranströmer
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
kokoro
a new vegan ganache in Conexion Bullaranga coconut milk 58% dark milk chocolate, plant butter & ginger,
lemon & lime pate de fruit, Plantation artesal rhum
With memory, kept by all the keepers' tills.
For what is absence? from Kokoro by D. J. Hughes
metila
luscious, creamy caramel ganache made w Dominican BioOrganic white chocolate 36% infused w Far Leaves jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing by Gottfried Benn
ooloo
bittersweet caramel ganache w Fabula’s Milan Phoenix Dancong oolong tea & Conexion Fortaleza 64% dark
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit w a bit of pineapple ganache 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
pecandos
toasted organic pecans, ground to liquid w Pays d' Auge Calvados praline, a bit of John’s garden grown
chile mix & NZ airy, crisp fleur de sel in Conexion of Ecuador’s Puerto Quito 55% & Manabi 70%
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
quatrain
crunchy praline of clove, mace, & Kampot blanc peppercorn & ginger in solid Conexion Puerto Quito 55%
& tres fleur de sel w a bit of fresh Murcott Mandarin zest
… And when I’ve cut/all the way to the center of the sun/ I see
flowers, flowers, flowers. from Cutting the Sun by Chitra Banerjee Divakaru
rooti
buttery Puerto Quito 55% bittersweet ganache w rooibos (South African) herbal tea, kuro Japanese
whiskey, a little grappa. Twice enrobed in 68% Cru Sauvage, but then tossed in organic sugar ground
fine w more rooibos
It sprang up wild along the chain link fence--thick, with glorious white and yellow summer blooms,
and green tips that we pinched and pulled for one. from Honeysuckle by Karla K. Morton
sakura
cherry blossoms & finest quality green tea in delicate balance w Felchlin Dominicana 36% Bio
Organic white chocolate caramel ganache
But there is a time of delicate petals which even a breeze may shatter;
from The Time of Delicate Petals by May Williams Wa
schis
a sweet tender caramel of the fabled five flavor berries & fresh mandarin zest
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
shi-yu
rich, luscious, a bit spicy! Shichimi togarashi (Japanese 7 spice blend: chiles, orange peel, ginger,
sesame seeds, sichuan peppercorns, poppy seeds, and nori) & yuzu olive oil in Felchlin Maracaibo Creole
dark milk 49% caramel ganache
Let me take you for a ride / Make your heartstrings hum like mad…
from Simply Heavenly by Langston Hughes
songa
a very special caramel ganache combo of Maracaibo Creole 49% dark milk & Felchlin Cru Sauvage 68% wild chocolate, w Armagnac & a bit of fresh blackberry puree
I hold the dogwood blossom,
eat the pear, and watch the nettle from Double Elegy by Michael S. Harper
spp moon
Dick Taylor Belize 70% (sourced from the Maya Moon co-op) ganache a bit of strawberry, mostly for
texture, w a single salted Kampot peppercorn Domaine Tariquet. 12 yr folle blanche Bas-Armagnac
how we’re carpet-making / by the river / a long dream to unroll /
and somehow time to pole / a boat. from His Carpets Flowered / William Morris by Lorine Niedecker
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
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
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
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for the box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
a grand selection - from the poetry & prose series
ajiri Felchlin Maracaibo Classificado Grand Cru 65%, Venezuela, caramel ganache w Kenyan black tea &
lemon myrtle (chocolate, organic unsalted butter & cream, sugar, honey, tea, fleur de sel
You might not be my brother.
But you’re as close as we both might get. from Kalsarikänni by Michael Bazzett
Aleppan Syria: splendid plant butter ganache w cloves, black lemon & Aleppo chile in Conexion Rainforest
bittersweet 55%, just happens to be vegan!
The whole world would taste bitter / without him / it would all be useless
I’m blue like my beloved. from Mira’s Colors by Mirabai
Alia Algeria: Conexion of Ecuador Abundancia 40% caramel dark milk chocolate w organic dates, orange
flower water, clove, Ceylon cinnamon & tres fleur de sel
Without the A, you couldn’t aim
amma Asian style (drier, less sweet) candied fresh spicy young ginger in solid 68% Cru Sauvage, Bolivia
…Do not save love / for things / Throw things / to the flood…from Paean to Place by Lorine Niedecke
those bears both of pure wild criollo chocolate, 68%, red bear w ghost chile sea salt on the back
Held in a late season / At a shifting of worlds …from A Reminiscence by Richard O. Moore
bergamat zingy fresh organic bergamot zest & sumptuous ceremonial matcha in caramel ganache, w Felchlin
Dominicana Blanc Bio/Organic 36%
It lies in our hands in crystals
too intricate to decipher… from Love Like Salt by Lisel Mueller
chililico fire roasted espelette chiles, licorice & orange zest in a 43% Pichincha dark milk chocolate ganache
The young wind walks in the tasseling corn … from New Mexican Love Song by Mary Austin
hmmm calling all you cool cats: Oak Smoked Cinnamon, burnt honey & Pearse Distiller’s Choice 7 yr
Irish Whiskey, Lyons Distillery, in a sumptuous ganache w Felchlin dark milk 49% from Venezuela
the teacher whistles
a melody of marbled tenderness. from The Music That Learns Us by Rodney Terich Leonard
khmer Cambodia Conexion Bullaranga 58% vegan dark milk chocolate, plant butter, honey, fresh lime & Liz’s chiles,
w one cut flower/star/butterfly of my dehydrated Kent mango rehydrated in Zaya rum, in between enrobing layers
Let me take you for a ride / Make your heartstrings hum like mad…
from Simply Heavenly by Langston Hughes
mad vova Madagascar Conexion Vince’s 85% dark w small bits of Madagascar vanilla & wild voatsiperifery vine -
pepper relative - grown only in Madagascar & my own rhubarb infused Roku gin to draw moisture into the mix
…Do not save love / for things / Throw things / to the flood…from Paean to Place by Lorine Niedecker
malva Lesotho light yet rich: Felchlin Dominicana Blanc Bio Organic white choc 36% caramel ganache w a tartness
from Liz’s homegrown organic apricot jam
already living
in that small square of light from Silent Film by Kurt Brown
pppink fresh Eureka lemon zest & pink peppercorn praslin in solid Conexion Rainforest 55% bittersweet
The bear puts both arms around the tree above her
And draws it down as if it were a lover. The Bear by Robert Frost
rena dense butter ganache made w Conexion Fortaleza 64% dark, Cynar 70 (artichoke + herbals) liqueur &
cherry plum shio fleur de sel, twice enroubed w Irish sour cherry atop layers of Cru Sauvage 68%.
…You change a life
as eating an artichoke changes the taste
of whatever is eaten after. from To Judgment: An Assay by Jane Hirshfield
sinthe Napoleon Bas Armagnac & La Muse Verte absinthe in Conexion’s 55% Puerto Quito dark ganache
twice hand enrobed, then tossed in sugar to form a crunchy, thin sugar shell
A farmer in a flat Gascon beret drops some of his best Armagnac into roughened palms and rubs them together
before plunging his nose into his hand inhaling deeply... Kate Ratliffe, Armagnac: The Autumnal Spirit
tinga Conexion Rainforest 55% bittersweet, Ecuador, butter ganache w Lemon Jasmine Scotland gin soaked green
Sichuan peppercorns, tres fleur de sel
You might not be my brother.
But you’re as close as we both might get. from Kalsarikänni by Michael Bazzett
zuchi praslin of fresh organic yuzu zest & roasted chiles from Liz’s garden, folded into Felchlin Maracaibo Creole
49% dark millk, Venezuela, butter ganache
For as a watch by art is wound
To motion, such was mine. from To my Excellent Lucasia, On Our Friendship by Katherine Philips
ingredients in this box: Felchlin 68% Cru Sauvage wild criollo & Maracaibo Classificado Grand Cru 65% dark chocolate, Maracaibo Creole dark milk 49% & Dominica Blanc Bio white 36% chocolates; Conexion of Ecuador Abundancia caramel dark milk 40%, Bullaranga vegan dark milk 58%, Vince’s 85%, Fortaleza 64%, Rainforest & Puerto Quito 55% chocolates, organic sugar, cream & butter; California orange blossom honey, bergamot, yuzu, apricot, lemon, orange, cherries, chiles, licorice, coffee, tea, spirits, spices & salts from around the world, natural colored cocoa butter, mica.
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
and here are example of other flavors offered in past boxes
bourbeit a decadent truffle: Noah’s Mill small batch 57% Kentucky bourbon in Conexion Esmeraldas 70%
ganache enrobed twice, then tossed in sundried brown sugar
Warm southern wind,
Blow softly here. from Warm Summer Sun by Mark Twain
caramel um a surprising flavor: slow cooked tender caramel w 1992 green puerh tea & fn housemade 3 year Umeshu
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
cozenne warmth & richness: Conexion Abundancia caramel dark milk 40% w individually ground mace, Grains of
Paradise, Madagascar clove, Saigon cinnamon, the teeniest bit of Liz’s garden Thai chiles & Wood Smoked
Apple brandy distilled in Oaxaca, mezcal style. rolled in ground sugar w rooibos
It’s growing, it’s taking my place. / It shoves me aside. / It throws me out of the nest.
from Morning Birds by TomasTranström
h awaj 64 intriguing spice blend (typically found in Yemeni coffee) combined w espresso & Conexion Fortaleza
64% dark chocolate from Ecuador to form a solid cylinder
we scribble sunlight in the magins 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
lavande 68 organic lavendar praslin, a subtle luxurious note in Felchlin Cru Sauvage 68% dark ganache
There was always fabric in your lap/and a whistle in your heart from Stenciled Memories by Lorna Dee Gay
majika deep, deep dark Conexion 85% Vince’s straightforward butter ganache to show you its divine nuances &
just a bit of fresh rhubarb infused gin for mouthfeel
/my wind-pervaded summer tent, you bend your wide boughs to the wav
from Black-Shadow-Giving Chestnut by Conrad Ferdinand Meyer
pashta a vegan ganache of caramelized oat milk & passionfruit w Conexion Fortaleza 64% dark & Los Rios 70%
In the morning the flower
petal wakes up, from Morning Flower by Nicole Gonzalez
orsanos crumbly combo of toasted organic hazelnuts, ground to liquid w Woodford Reserve bourbon praline, a bit of
John’s garden grown chile mix & NZ airy, crisp fleur de sel in Conexion Puerto Quito 55% & Manabi 70%
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
pumkotl deeply caramelized pumpkin seed praslin w brown chipotle chile, combined w Conexion Fortaleza 64% dark
Last Easter, I gave my mother-in-law a large, brown, simple ceramic
Navajo water pot, shiny with pine…. from Lost Quails in an Easter Pastoral by Hershman John
Quinceling definitely yumyum bonbon! clove & cardamom spiced local garden grown quince, cooked low and slow,
w Conexion Fortaleza 64% dark, a little rhubarb. infused Roku gin & cherry plum shio sea salt
…a simple lodge overshadowed by leaning olives. from Quincing the Poet by Geraldine Clarkson
sakura Spring! cold steeped Princess SakuraTea of Japan: cherry leaves from Izu Oshimaw Green tea Saemidori
& Oshima-zakura leaves, rubbed w raw tea leaves in Felchlin Mont Blanc white 31% caramel ganache
when the light turns the peach
tree green and the Earth sprouts… from Not Tonight but Tomorrow. by Miguel Algarin
sinthe Napoleon Bas Armagnac & La Muse Verte absinthe in Conexion’s 55% Puerto Quito dark ganache
twice hand enrobed, then tossed in sugar to form a crunchy, thin sugar shell
A farmer in a flat Gascon beret drops some of his best Armagnac into roughened palms and rubs them together
before plunging his nose into his hand inhaling deeply... Kate Ratliffe, Armagnac: The Autumnal Spirit
chilicilla solid Conexion Bullaranga vegan dark milk 58% w Liz & John’s local garden chile mix, licorice & Tahitian
vanilla fleur de sel
For as a watch by art is wound
To motion, such was mine. from To my Excellent Lucasia, On Our Friendship by Katherine Philips
and:
mended pure wild chocolate Cru Sauvage 68%, Bolivia
and, in these times, who does not need a mended heart?
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
chililico
fire roasted mild espelette chiles, licorice & orange zest in a 43% Pichincha dark milk chocolate ganache
I wish that I might be a thinking stone from Le Monocle de Mon Oncle by Wallace Stevens
depths
silky marriage of Dick Taylor Maya Moon co-op (Belize) 70% w Heaven’s Door cask strength bourbon
Truth doesn’t need any furniture, from Preludes by Tomas Tranströmer
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
kokoro
a new vegan ganache in Conexion Bullaranga coconut milk 58% dark milk chocolate, plant butter & ginger,
lemon & lime pate de fruit, Plantation artesal rhum
With memory, kept by all the keepers' tills.
For what is absence? from Kokoro by D. J. Hughes
metila
luscious, creamy caramel ganache made w Dominican BioOrganic white chocolate 36% infused w Far Leaves jasmine pearl tea
O those years! The green light of morning
and the still unswept pavements of pleasure. from Tracing by Gottfried Benn
ooloo
bittersweet caramel ganache w Fabula’s Milan Phoenix Dancong oolong tea & Conexion Fortaleza 64% dark
Find yourself a cup; the teapot is behind you. Now tell me hundreds of things. Saki
pash
caramelized passionfruit w a bit of pineapple ganache 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
pecandos
toasted organic pecans, ground to liquid w Pays d' Auge Calvados praline, a bit of John’s garden grown
chile mix & NZ airy, crisp fleur de sel in Conexion of Ecuador’s Puerto Quito 55% & Manabi 70%
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
quatrain
crunchy praline of clove, mace, & Kampot blanc peppercorn & ginger in solid Conexion Puerto Quito 55%
& tres fleur de sel w a bit of fresh Murcott Mandarin zest
… And when I’ve cut/all the way to the center of the sun/ I see
flowers, flowers, flowers. from Cutting the Sun by Chitra Banerjee Divakaru
rooti
buttery Puerto Quito 55% bittersweet ganache w rooibos (South African) herbal tea, kuro Japanese
whiskey, a little grappa. Twice enrobed in 68% Cru Sauvage, but then tossed in organic sugar ground
fine w more rooibos
It sprang up wild along the chain link fence--thick, with glorious white and yellow summer blooms,
and green tips that we pinched and pulled for one. from Honeysuckle by Karla K. Morton
sakura
cherry blossoms & finest quality green tea in delicate balance w Felchlin Dominicana 36% Bio
Organic white chocolate caramel ganache
But there is a time of delicate petals which even a breeze may shatter;
from The Time of Delicate Petals by May Williams Wa
schis
a sweet tender caramel of the fabled five flavor berries & fresh mandarin zest
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
shi-yu
rich, luscious, a bit spicy! Shichimi togarashi (Japanese 7 spice blend: chiles, orange peel, ginger,
sesame seeds, sichuan peppercorns, poppy seeds, and nori) & yuzu olive oil in Felchlin Maracaibo Creole
dark milk 49% caramel ganache
Let me take you for a ride / Make your heartstrings hum like mad…
from Simply Heavenly by Langston Hughes
songa
a very special caramel ganache combo of Maracaibo Creole 49% dark milk & Felchlin Cru Sauvage 68% wild chocolate, w Armagnac & a bit of fresh blackberry puree
I hold the dogwood blossom,
eat the pear, and watch the nettle from Double Elegy by Michael S. Harper
spp moon
Dick Taylor Belize 70% (sourced from the Maya Moon co-op) ganache a bit of strawberry, mostly for
texture, w a single salted Kampot peppercorn Domaine Tariquet. 12 yr folle blanche Bas-Armagnac
how we’re carpet-making / by the river / a long dream to unroll /
and somehow time to pole / a boat. from His Carpets Flowered / William Morris by Lorine Niedecker
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
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
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
mostly enrobed in 68% Cru Sauvage, wild chocolate from the Beni province of Bolivia
the band for the box? handpainted/printed by the chocolatier
wishing you the warmth of peace, and a roomy heart
www.flyingnoir.net
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the grand box - 15-16pc15 - 16 pieces of current bonbons
contents vary as flavors change |
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12 pc poetry & prose selectiontwo 6 pc boxes, each w different contents
- fitted into a matching sleeve - makes a sleek, striking presentation |
poetry & prose series 9 pc boxmin wt 75g
a selection from this series won the North America TRUFFLE ARTISTRY AWARD so poetry now in all boxes! |
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the teaer box TEMPORARILY UNAVAILABLE4 very special bonbons featuring
fine teas in a handpainted box |
a quartet of bonbons, from the poetry & prose series
playing w tea & praslin - subtle tea flavors generally come last
playing w tea & praslin - subtle tea flavors generally come last
the teaer box
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
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 latest 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 latest 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