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November's theme is the Last Chance Saloon! The only thing tying these flavours together is the fact they've been sat on my mind for various amounts of time, and for some reason or another they've never made it into existence. So before I head into the season of orange zest and cinnamon sticks, I had to get these babies off my mind (and into your mouth...)

First up:

Pineapple & Cardamom

I bloody love pineapple; It's sweet, it's juicy, it's even great on pizzas (you heard me). I've never used it in a bonbon, but you'll know by now how much I love tropical fruits with white chocolate. This felt like a perfect Last Chance Saloon option as it's one of those flavours that can magically transport you to a beach somewhere, surrounded by palm trees. Just what you need on a gloomy November's day.

Cardamom wasn't my first choice for a flavour combination, but once it occurred to me it surpassed all my previous ideas in both theory and practice.










Pecan Pie

Here we're transported back to Autumnal Britain as we embrace the deep, dark flavours. If you sampled last month's Sexy Bars, you may have tasted the Pecan Pie bar. I loved that flavour so much, I didn't think one version of it was enough. So we have roasted pecans in my classic salted caramel, balanced with a 54% dark chocolate.




Salty Peanut Butter

Why? Because it's one of those flavours I could probably eat every day for the rest of my life, and be cool with it.

Being heavy handed with the salt comes naturally to me anyway, but peanuts are the best example of why seasoning is important. Peanuts without salt are nothing. Peanuts with salt are moreish and delicious. Coat 'em in dark chocolate and job's a good'un. 


Coffee & Hazelnut Whippy

Mr Whippy is one of those flavours that you guys never shut up about, so I bring him back for you time after time. I just felt it was time for a reinvention. I admittedly wanted to do my usual Whippy design, but in different colours. But that design is SO. DAMN. TIME CONSUMING (just watch as it comes back in my Christmas selection...). So he's reinvented inside and out. A delicious whipped coffee and hazelnut ganache, layered with a hazelnut milk chocolate gianduja, with crispy feuilletine and nutty pieces. Yum.

Apricot and Tonka Bean Bakewell

I used to hate Bakewell as kid - in fact I hated any fruity desserts, it was chocolate only. When you learn to love these things as an adult, you get to experience them in a whole new light, so now flavours like this pleasantly surprise me by being my favourites. The apricot and tonka bean is no different! Tonka bean feels to me like a warmer, deeper version of vanilla, and it pairs perfectly with both apricots and almonds. 

Black Forest 

I've made this flavour so many times, and never been happy with it! It's always lacked depth of flavour. The Black Forest Gateau was one of the first cakes I made at Le Cordon Bleu and I can still remember the intensely rich and moist (sorry) mouthful, 12 years later. With the uplift of the chantilly cream, then the deep, boozy, Kirsch soaked cherries. I wanted that balance of intense chocolate/light cream/dark booze. To achieve that this time, I've made the highlight a 68% dark chocolate Kirsch caramel ganache (such a mouthful!), it's exactly as intense as I wanted. Add the cherries for decadence, and then a light vanilla ganache, and we finally have a Black Forest that I'm proud of!

Ingredients and Allergen Information

Cocoa mass, sugar, whole milk powder, soya lecithin, sunflower lecithin, glucose, pecans, peanuts, hazelnuts, feuilletine (wheat spelt flour, sugar, butter, egg), almonds, apricot, cherry, pineapple, Kirsch, cardamom, coffee, cinnamon, vanilla, tonka bean, pectin, citric acid, salt, Coloured cocoa butter (Contains one or more of the following: E133, E132,E129, E102, E110 or E171)

Allergens are listed in bold. Store in a cool, dry place. Do not refrigerate.

Best before 30.12.2023

129, E102, E110 or E171)

Best before 30.12.2023

Chocolate Dessert

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