Our largest hand-painted box: twenty-five chocolates, each finished individually with its own floral design, alongside a selection of bestsellers. Every piece is hand-painted in our Sydney studio using coloured cocoa butter, which is slow work, and that's why these boxes look the way they do. For milestone birthdays, thank yous and occasions that warrant something considered.
Storage Conditions: Keep the chocolates in a dry and cool place with temperatures between 15-18°C (59-64°F) and ideal humidity around 55-65%. Ensure the storage area is away from direct sunlight, heat sources, and strong odors.
Enjoyment Timeline: Crafted fresh without preservatives. Chocolates are best enjoyed within 3-4 weeks for optimal flavour and texture.
Ingredients
Types of Chocolate:
Dark Chocolate: Minimum cocoa mass 66%, sugar, cocoa butter, emulsifiers (sunflower lecithin, soy lecithin), natural vanilla.
Fresh Cream and Butter (Milk): Used for ganache fillings and creamy textures.
Invert Sugar, Glucose, Glucose Powder, Sorbitol, Sugar, Honey: Sweeteners used to balance bitterness or enhance flavors.
Nuts: Almonds, hazelnuts, cashews, pistachios, peanuts, macadamias, used for texture and flavor.
Fruit Purees: Strawberry, mango, green apple, lychee, raspberry, passion fruit, cherry, kalamansi, lemon, coconut, yuzu, orange, used for natural fruit flavors.
Herbs and Spices: Licorice bark, vanilla bean, mint essential oil, earl grey tea, green tea, cloves, cardamom, cinnamon, wattle seed, crystallized violet, dried rose petal, chili, star anise, ginger, coffee bean, black pepper, lemon myrtle, sea salt, citric acid, rose water, orange blossom water, citrus pectin, nutmeg, sesame.
Alcohol: Whisky, brandy, Cointreau, calvados, tawny, wine, rum, used for flavoring ganaches.
