Question 1

Why use bean-to-bar chocolate for the bonbons?

Accepted Answer

When I encountered bean-to-bar chocolate, it blew my mind—this was a whole different taste story. If you've only ever tried mass-produced chocolate, then bean-to-bar would be a revelation. This type of chocolate is made from rare and expensive aromatic cocoa beans, and its production process is gentle on nature and farmers, with full transparency from the cultivation of the cocoa tree to the melting of the chocolate piece on your tongue.

Only the finest bean-to-bar from small chocolate makers who know how to bring out the best notes from their cacao is used in my bonbons. I select a different bean-to-bar chocolate to reach the perfect fit with each bonbon.

As a result, the chocolate you taste will tell you a story of the flavours and aromas it has brought from the land where it was grown.

Question 2

Do you use additives, flavorings, lecithin, or palm oil?

Accepted Answer

Carambole bonbons and bean-to-bar chocolate makers are set on using only natural ingredients, free from flavorings, lecithin and most of all - palm oil!
Organic ingredients whenever possible is always the preference. I carefully choose spirits, well-sourced spices, nuts and fruit to give the bonbon the right texture. Caramboles are made exclusively from leading bean-to-bar chocolate from around the world (Krak, Kakao Bolaget, The Chocolate Tree, Original Beans, Hoja Verde etc.) The chocolate I use is produced in small batches and seasonally limited.

Question 3

Does Carambole offer experimental, unusual bonbon flavours?

Accepted Answer

Carambole is a collection of 30 intriguing, delicious, extraordinary flavours, 12 of which received awards from the Academy of Chocolate in London. Each flavour is a story, a dedicated message, a layered meaning packed into a chocolate miniature. I am intrigued by seemingly weird combinations, many bonbons originated from a friend's love for specific ingredients or a casual remark that sparked my creativity. Flowers, spices, peculiar spirits and even fish or vegetables - everything can turn into a flavour journey.

See yourself — here are just some of Carambole intriguing bonbon flavours:
🔹 Patty bonbon: Miso caramel, croissant, crispy onions, cashews, Krak Cuba 70%
🔹 Georgian harvest: Khvanchkara red wine, corinth raisins, star anise, Original Beans Yuna Edel Weiss 37% Dominican Rep., Hoja verde 58%.
🔹 Brexit has been canceled: Laphroaig caramel, whole Piedmontese hazelnut, hazelnut praliné, 
Krak Cuba 70%.
🔹 Extremely Vanilla: Vanilla, almonds, soy salt, olive oil, Betulia B9 nibs, Krak Colombia B9 70%, Original Beans Yuna Edel Weiss 37% Dominican Rep.
🔹 Vélez coffee: Vélez coffee, black sesame, tahini, almond praliné, Hoja Verde 80% chocolate, coconut.

Curious for more? Click the button below to explore all the flavours.

Frequently asked questions

Why use bean-to-bar chocolate for the bonbons?

Do you use additives, flavorings, lecithin, or palm oil?

Does Carambole offer experimental, unusual bonbon flavours?

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Atelier (by appointment)