Bonbons

ARTISTIC KETO

FINE CHOCOLATE BONBONS

I am an artist and chocolatier committed to designing luxurious fine chocolate bonbons to satisfy all senses.

See the beauty. Smell the complex aromas. Hear the crisp snap of perfectly tempered chocolate. Feel the velvet chocolate. Savour the flavours.

Every week, a new creation, for you.

Bonbons
Flavours of Broadway – Museo Kenya Espresso Bonbons
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Museo Craft Coffee Roasters on Broadway Ave is a small-batch roaster and coffee bar, owner operated since 2007.

This rendition use Museo’s Kenya Espresso. Kenya coffee has notes of lemony citrus which suits the Arauquita cacao’s complex yet delicate citrus, honey, and nutty flavors.

Those delicious coffee flavours create a beautiful ganache made with intense MonKKey Columbian Arauquita DarKeto 80%. All nestled in a crisp shell of TOTALLY! Arauquita MilKeto.

Savour the flavours as a true connoisseur: take a small bite. What complex chocolate and coffee favours do you detect?
Bonbons
Flavours of Broadway – Bulk Cheese Warehouse Smoked Cheddar & Apple Brandy Truffles
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Opened in 1987 by Scott Bartlett, the Bulk Cheese Warehouse has been a staple of the Broadway area for over three decades. Meat and cheese are smoked in-house.

In this, the 2024 version, I used their four year old smoked cheddar cheese for our collaboration to bring savoury and sweet together in this tasty truffle.

The smoky cheese was paired with Pemberton Distillery’s Organic Apple Brandy and MonKKey Arauquita Very Dark MilKeto. The resulting savoury truffle was finished by rolling in toasted pecans.

Perfect for after dinner.
Bonbons
Whisky Truffles
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Canadian rye whisky, with the tastes of oak, toasted grains and rich toffee, pairs magically with the tropical fruit and herbal notes of Colombian Chigorodó cocoa in TOTALLY! MilKeto.

The complexity of flavours is enhanced by rolling the truffle in two kinds of chocolate shavings: MonKKey DarKeto and MonKKey Simply Milk.

Perfect with your favourite beverage.
Bonbons
Snowball Truffles
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Raspberry ganache is studded with crushed candied almonds. The tart organic raspberries are a perfect match with the almond nuttiness and a touch more sweetness. The candied almonds are made in-house with erythritol.

The truffles were hand-rolled in MonKKey Simply White (sweet white chocolate).
Bonbons
Hot Butter Rum Bonbons
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The large MonKKey Colombian MilKeto star has a scrumptious creamy filling made with butter, cream, rum and spices. It may not be a cozy hot drink, but it’s better because it has chocolate – perfect for the holidays.

Only available until Christmas.

The Colombian MilKeto will be one of these: Arauca, Chigorodó, Ariari, San Vicente or Arauquita. I use the “Chocolate in the Bowl” and this changes throughout the year.
Bonbons
8 Hot Pepper & Macadamia Truffles
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The intense rich flavour of MonKKey Venezuelan DarKeto (sweet & dark) is paired with a spicy blend of eight hot peppers (from OurFarmYXE) and organic lime zest.

Chopped and toasted organic macadamias add a nutty crunchiness to round out the flavours and textures. Whenever possible, I use organic nuts from Nut Hut, a Vancouver company.

The amazing pure cream from the BC Avalon dairy makes the ganache extra creamy.

Colombian Chigorodó whole cocoa powder dusts the finished truffle.

If you enjoy new and complex flavours and like hot & spicy*, then these are for you!

*just enough heat to make your mouth warm not fiery.
Bonbons
Mango Vegan Bonbons
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Mango puree, Yuzu juice and a splash of vodka with vegan MonKKey Venezuelan MilKeto form a smooth mouth-watering ganache then enrobed in bittersweet MonKKey Arauca DarKeto.

Arauca is a Colombian cocoa with notes of fresh tropical fruits, tamarind and almonds.

Tangy. Smooth. Perfect.
Bonbons
Salted Pistachio Praline Truffle
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Sweet pistachio praline is topped with a toasted pistachio and drizzled with MonKKey Arauca DarKeto. A dusting of matcha tea with its harmonious blend of bitterness, sweetness, and umami gives lovely finishing flavour notes.

Pistachios are savory with an earthy nutty flavor. Their mild flavour with a hint of sweetness makes them perfect for this salty sweet truffle.

Pistachios, one of the lower calorie nuts, are high in protein and essential amino acids.
Bonbons
Almond & Spice Truffles
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Another description of almond and spice is Speculoos Cookie Butter. Six spices: cinnamon, ginger, cardamom, nutmeg, cloves and white pepper give this keto version of the Belgian cookie butter its flavour.

MonKKey Venezuelan DarKeto (sweet dark chocolate) perfectly balances the spices and almond flavours.

Crushed candied almonds finish the truffle with nuttiness and a touch more sweetness. The candied almonds are made in-house with erythritol.
Bonbons
Café au Lait Truffles
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MilKeto chocolate and coffee are united in this truffle. The chocolate is Colombian Arauca MonKKey MilKeto: in-the-style of milk chocolate.

In-house made keto coffee liqueur enhances the 100% Arabica coffee.

The truffle is rolled in whole Chigorodó cocoa powder to enhance the rich chocolate flavour note. (Whole cocoa powder has both the cocoa and cocoa butter unlike regular cocoa powder which does not have any cocoa butter.)

Could this truffle be that morning treat…?
Bonbons
Ginger Truffle
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So simple – the zing of fresh organic ginger on your tongue in harmony with the smooth Colombian Ariari MonKKey MilKeto ganache contrasts beautifully with the dusting of deep rich flavour of natural Venezuelan cocoa mixes with more ground ginger. Plus in-house candies ginger for a bit of crunch and more zing.

Savour the flavours as a true connoisseur: bite a half of the truffle. Close your eyes. Let your tongue explore the flavors and textures. Which flavours are your favourites?
Bonbons
Yuzu Croissant Bonbons
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MonKKey Colombian MilKeto croissant shells are filled with yuzu ganache. Yuzu is tart and fragrant, with flavour notes of grapefruit and mandarin orange. These flavours perfectly suit the MonKKey Simply White used to make the ganache.

I have been trying to make a perfect keto croissant for years: a keto fine chocolate croissant is my solution.

The Colombian MilKeto will be one of these: Arauca, Chigorodó, Ariari, San Vicente or Arauquita. I use the “Chocolate in the Bowl” and this changes throughout the year.