Most giftedBox of nine bonbons
Nine pieces across this month's flavours
$22
Tempered by hand, boxed the same week
Cacao and Co makes bonbons, bars and gift boxes in a small workshop behind the counter, tempering every batch on marble. Order online for delivery or collection, or ask about favours for a wedding and gifts for a team.
7 flavoursin this month's boxes
3 weeksbest before, dated on the lid
2 daysfrom order to collection
- Gift boxes wrapped by hand
- Sent with cold packs in summer
- Allergens listed for each flavour
- Collection from the counter
Boxes, bars and a tin for winter
Bonbon boxes hold this month's flavours, chosen by the workshop unless you pick dark only. Bars are wrapped in plain paper and sealed by hand.
Most gifted
Box of sixteen bonbons
Four rows, every flavour at least twice
$36
Single origin dark bar, 70%
80 g, beans from one growing region
$9
Milk and hazelnut praline bar
80 g, a crisp praline layer inside
$8.50
Hot chocolate flakes
250 g tin, shaved to melt into hot milk
$14
Wedding favours and team gifts
Small boxes in your colours, priced by quantity
Price on enquiry
EnquireThe delivery fee is added at checkout. In hot weather parcels travel with cold packs, and an order may wait for a cooler day; we email before holding one.
The chocolate in the bowls
Eight chocolates are melted and tempered in the workshop. Percentages are cocoa content, and each origin tastes of the place the beans were grown.
Dark 70%, PeruRed fruit and a long finish
Dark 64%, GhanaRoasted, round and gentle
Dark 75%, MadagascarBright, almost citrus
Milk 40%Caramel and malt
Caramelised whiteToffee with a little salt
White 33%Vanilla and fresh cream
GiandujaHazelnut paste and milk chocolate
Coloured cocoa butterPainted into the moulds
One bonbon, two days
Every filled chocolate spends two days in the workshop between the first brushstroke and the box.
Paint the mould
Coloured cocoa butter is brushed, sponged or flicked into each cavity and left to set.
Cast the shell
Tempered chocolate fills the mould and is tipped out again, leaving a thin even shell.
Fill and rest
Ganache or caramel is piped in and rests overnight at a cool room temperature.
Cap and release
A last layer of chocolate seals the back, then the bonbons are knocked out and checked one by one.
Tempered on marble, every batch
Tempering sets cocoa butter in its stable crystal form, which gives chocolate its snap, its shine and a clean melt on the tongue. Dark chocolate is melted, cooled on the marble slab and brought back to about 31 °C before it touches a mould.
Batches stay small, so each flavour reaches the counter within days of being made. Bonbons with fresh cream ganache are at their best within three weeks, and that date is printed on every lid.
- Every filling made in the workshop
- Small batches, made most weekday mornings
- Best before date on every box
In this month's boxes
Seven flavours at a time, changed with the seasons. The last column lists what each piece contains as an ingredient.
| Bonbon | Shell and filling | Contains |
|---|---|---|
| Sea salt caramel | Milk shell, soft salted caramel | Milk, soy |
| Raspberry | Dark shell, raspberry ganache | Milk, soy |
| Hazelnut praline | Milk shell, crisp praline | Hazelnuts, milk, soy |
| Passion fruit | Dark shell, fruit caramel | Milk, soy |
| Black tea | Dark shell, bergamot tea ganache | Milk, soy |
| Pistachio | White shell, pistachio gianduja | Pistachio, milk, soy |
| Espresso | Dark shell, coffee ganache | Milk, soy |
The workshop also uses other nuts, egg and gluten, so traces are possible in any piece. Allergen rules vary by country; for a severe allergy, call before ordering.
From the mould to the ribbon
A morning in the workshop, and the counter in the afternoon.
Unwrapped and reviewed (example reviews)
The box of sixteen arrived in a heatwave with two cold packs, and not one shell had cracked. The raspberry and the black tea went first.
A hundred and twenty favour boxes in our wedding colours, two bonbons in each. Guests kept asking where they came from.
The Peru bar breaks with a snap like a dry twig. It disappears from the office kitchen faster than anything else.
Keeping, sending and choosing chocolate
How should the chocolates be stored?
Somewhere cool and dry, away from sunlight and strong smells, ideally between 15 and 18 °C. The fridge is too damp for bonbons, though in a very hot home it beats melting; let the box reach room temperature before opening it.
How long do they keep?
Bonbons with fresh ganache are best within three weeks, and the date is on the lid. Bars keep for several months, though the flavour is brightest in the first few.
Do you deliver in summer?
Yes, in insulated packaging with cold packs, and only on days when the parcel can arrive within two days. In a heatwave an order may be held for a cooler day, and we email before doing so.
Which chocolates suit someone with an allergy?
Every flavour lists its allergens, and so does each box. Nuts, milk, soy, egg and gluten are all handled in the same small workshop, so traces are possible in any piece. Labelling rules differ by country, so call before ordering for a severe allergy.
Do the dark bars contain milk?
Not as an ingredient, but they are made on the same bench as milk chocolate, so they may carry traces. Every bonbon contains dairy.
Can a gift message go in the box?
Yes. Add it to the order notes at checkout, and it is handwritten on a card tucked under the ribbon.
Favours, team gifts and larger orders
For twenty boxes or more, ribbons to match an occasion or a gift for every person on a team, describe what you have in mind. Options and a price per box follow within two working days.
- Ribbon and card colours to match
- Tasting samples for weddings, by arrangement
- Payment arranged directly with the workshop
Come to the counter
The workshop sits behind the counter, so on most weekday mornings the tempering can be watched through the glass.
Reach us
Workshop and counter in the old market hall, collection at the counter
Counter hours
| Tuesday to Friday | 10:00 to 18:00 |
| Saturday | 09:00 to 17:00 |
| Sunday and Monday | Closed |
Collecting an order
Orders for collection are ready two days after they are placed. Bring the order number, and boxes wait in the cool cabinet for up to a week.