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.
Original: $52.00
-65%$52.00
$18.20More Images
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.
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Description
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.
