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Patisserie-inspired bon bon from the Atelier Chocolates Signature Collection.
Handcrafted in small batches, our Black Forest bon bon reimagines the classic pairing of cherry and chocolate through a refined, layered structure.
A vivid cherry pâte de fruits sits at the top, opening with bright fruit intensity. Beneath, a smooth ganache made with Original Beans Yuna Edel Weiss 37% white chocolate brings soft, creamy sweetness. The base layer is an amaretto-infused ganache made with Original Beans Femmes de Virunga chocolate, adding gentle almond warmth and deep chocolate richness. Finished with time-honoured technique and the finest ingredients, each bon bon unfolds in three distinct layers of fruit, white chocolate and liqueur-kissed cocoa.
This classic dessert inspired bon bon features layers of cherry pâte de fruit, Yuna white chocolate ganache and an amaretto infused Femmes de Virunga milk ganache.
The white chocolate comes from the Dominican Republic, the milk chocolate from the slopes of the Virunga volcanoes in eastern Congo, two origins separated by seven thousand miles, meeting in a single piece.
Every chocolate Atelier makes begins with cacao grown by farmers and cooperatives committed to the long-term health of the land and communities that produce it.
Our cacao comes from Original Beans, a supplier whose sourcing model is built around a simple principle: the forest and the people who tend it must benefit directly from its sale. Each origin is fully traceable to a named farm or cooperative. Original Beans publishes the coordinates of every source alongside independently verified data on the conservation and community projects each varity funds - active programmes embedded in the ecosystems and livelihoods the cacao grows from.
The box your chocolates arrive in is entirely plastic-free. Both the chocolate packaging and the outer shipping materials are compostable and recyclable.
Shipping & returns
Orders are sent via Royal Mail Tracked 48. Please allow 1-2 days for hand-packing before dispatch - each box is assembled to order. You will receive a tracking number by email once your box has left the studio.
Chocolates are sensitive to heat. Please ensure there is a safe, shaded space for your parcel to be left, or someone available to receive it.
On particularly hot spells of weather, we may have to temporarily hold your order, until conditions allow us to post without the risk of melting.
As every box is hand-packed to order, we cannot accept cancellations or returns once an order has been placed. If your order arrives damaged or incorrect, please contact us so we can review and resolve this for you.
Storage
Store in a cool, dry place between 12°C and 18°C (54°F–65°F). Keep away from direct sunlight and strong odours. Best enjoyed within 6 weeks.
Avoid refrigeration where possible. Temperature changes cause blooming - the white streaks that appear on chocolate when cocoa butter rises to the surface. If refrigeration is necessary, seal the box in an airtight container and allow it to return to room temperature for at least an hour before opening.
These chocolates are made without preservatives, so storage conditions directly affect shelf life.
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