Here in the archive, we have listed a few of our flavours that are no longer available, but are always good to look at!

We have included photos of bonbons that show what they started as! Chocolate making and design is always a work in progress, and over the years we have kept some flavours but changed moulds, changed colours and toppings.

Chocolates that have changed shape and colour over the years include: pistachio, pina colada, blueberry, orange, passionfruit, Pedro x, and gianduja. Over time, we acquire a greater variety of moulds, public preference changes, and thus, we change the chocolate!

 

In the other circumstance, we sometimes remove chocolates altogether! This tends to happen if we can no longer obtain the ingredients we require, the process becomes too arduous, we cannot keep up with production, or the flavour simply loses popularity. Over the years, it has become increasingly difficult to get specialized ingredients from Europe. Some items have been discontinued, some suppliers refuse to import, and sometimes the supply companies decide their product is worth more than gold!

This leads to difficult decisions we have to make as chocolatiers. Do we keep the flavour in the cabinet, but make it with different produce and change the end result? Often we decide as a matter of integrity, to remove the chocolate altogether. We don’t like to compromise flavour and quality! Some of these chocolates include: Neve, cocomel, raspberry lychee, cherry (we have a cherry currently available, but as a completely different filling), wild mountain strawberry, vodka, cognac, rum, and almond.