Fruit Bonbon Duo
Lisa Schoenbeck — founder and Head Chocolatier of Philadelphia-based Good Good Chocolates — thoughtfully crafts each of her confections using the best, most flavorful ingredients she can source. For our first Good Good x Dandelion collaboration, we present an octet of luscious, fruit-forward bonbons highlighting two exquisite chocolate pairings: pear and raspberry. Four bonbons feature fresh, seasonal organic pears roasted to silky smoothness, and crafted into juicy pâte de fruit and velvety 70% Ambanja, Madagascar chocolate-pear ganache; and four bonbons showcase fragrant, sweet-tart raspberries, transformed into juicy pâte de fruit, atop fruity Ambanja, Madagascar ganache.
Lisa Schoenbeck — founder and Head Chocolatier of Philadelphia-based Good Good Chocolates — thoughtfully crafts each of her confections using the best, most flavorful ingredients she can source. For our first Good Good x Dandelion collaboration, we present an octet of luscious, fruit-forward bonbons highlighting two exquisite chocolate pairings: pear and raspberry. Four bonbons feature fresh, seasonal organic pears roasted to silky smoothness, and crafted into juicy pâte de fruit and velvety 70% Ambanja, Madagascar chocolate-pear ganache; and four bonbons showcase fragrant, sweet-tart raspberries, transformed into juicy pâte de fruit, atop fruity Ambanja, Madagascar ganache.
Original: $42.00
-65%$42.00
$14.70Description
Lisa Schoenbeck — founder and Head Chocolatier of Philadelphia-based Good Good Chocolates — thoughtfully crafts each of her confections using the best, most flavorful ingredients she can source. For our first Good Good x Dandelion collaboration, we present an octet of luscious, fruit-forward bonbons highlighting two exquisite chocolate pairings: pear and raspberry. Four bonbons feature fresh, seasonal organic pears roasted to silky smoothness, and crafted into juicy pâte de fruit and velvety 70% Ambanja, Madagascar chocolate-pear ganache; and four bonbons showcase fragrant, sweet-tart raspberries, transformed into juicy pâte de fruit, atop fruity Ambanja, Madagascar ganache.
