Pearls of the Forest Bonbon Collection

with håkan chocolatier IN BEACON, NY

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Please Note: Our first batch sold out quickly, but we have more on the way — orders placed today will ship the week of November 4th.

The forest is calling. In our fourth annual collaboration with New York-based HÅKAN Chocolatier, Håkan Mårtensson’s vibrant bonbons explore bright, distinctive flavors of the plentiful wild fruits found near his childhood home in southern Sweden.

Håkan likens wild berries to “pearls of the forest” — sparkling hidden treasures that reward seekers with deep, fruity flavors ranging from tart and tangy to sumptuously sweet. He conveys their evocative aromas in juicy, berried caramels, and both soft and firm ganaches — all paired with our fudgy 70% Camino Verde, Ecuador chocolate.

included in this assortment

This set includes twenty-five bonbons showcasing Swedish wild berries:

  • 5 Havtorn Liquid Caramels - Sea Buckthorn
  • 5 Sommar Hallon Truffles - Raspberry
  • 5 Röda Körsbär Bonbons - Red Cherry
  • 5 Vinbär Truffles - Black & Red Currant
  • 5 Lingon Burst Liquid Caramels - Lingonberry

INGREDIENTS & ALLERGENS

Dandelion 70% chocolate (cocoa beans from Camino Verde, Ecuador, organic cane sugar), cocoa butter, cream, whole-milk powder, butter, red currants, black currants, lingonberries, cherries, raspberries, sea buckthorn, maraschino liqueur, glucose, sorbitol, salt, natural vanilla flavor, soy lecithin, colored cocoa butter (ultra-refined organic cocoa butter [non-deodorized, kosher], natural color [from organic origins])

Contains: milk, soy; less than 5% alcohol

Allergens: Milk, Soy, less than 5% alcohol

Made in a facility that also processes tree nuts (hazelnuts, almonds), milk, egg, peanuts, soy, and wheat.
WEIGHT
12.2 oz (345 g)
ADDITIONAL INFORMATION

Storage instructions:

Store in a cool, dry place, away from direct sunlight. Enjoy immediately.

collaboration

Dandelion Chocolate Pearls of the Forest Bonbon Collection
Pearls of the Forest Bonbon Collection

Five Distinctive Flavors

Sommar Hallon
Illustration

Sommar Hallon

RASPBERRY

tart raspberries, fudgy chocolate, and fresh cream form a toothsome, tangy-sweet ganache, enrobed in Camino Verde, Ecuador chocolate

Havron Liquid Caramel bonbon
Illustration

Havtorn Liquid Caramels

sea buckthorn

sour, fruity, slightly sweet sea-buckthorn fluid caramel, encased in 70% Camino Verde, Ecuador chocolate and rolled in delicate sugar crystals

Roda Korsbar bonbon
Illustration of Roda Korsbar

Röda Körsbär Bonbon

red cherry

silky, Marschino liqueur-spiked ganache of red-cherry purée, rich cream, and 70% Camino Verde, Ecuador chocolate, piped into a berry-red-glossed chocolate shell

Lingon Burst Liquid Caramels
Illustration

Lingon Burst Liquid Caramels

lingonberries

liquid lingonberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, with a dusting of lingonberry-red sugar

Vinbar Truffle bonbon
Illustration of Vinbar

Vinbär Truffles

black & red currant

eed- and black-currant pureés, melted into rich chocolate ganache, enrobed in 70% Camino Verde, Ecuador chocolate, and drizzled with chocolate

Five Distinctive Flavors

Sommar Hallon
Salted Raspberry Illustration

Sommar Hallon

RASPBERRY

tart raspberries, fudgy chocolate, and fresh cream form a toothsome, tangy-sweet ganache, enrobed in Camino Verde, Ecuador chocolate

1/5

Havron Liquid Caramel bonbon
Sea Buckthorn Illustration

Havtorn Liquid Caramels

sea buckthorn

sour, fruity, slightly sweet sea-buckthorn fluid caramel, encased in 70% Camino Verde, Ecuador chocolate and rolled in delicate sugar crystals

2/5

Roda Korsbar bonbon
Illustration of Roda Korsbar

Röda Körsbär Bonbon

red cherry

silky, Marschino liqueur-spiked ganache of red-cherry purée, rich cream, and 70% Camino Verde, Ecuador chocolate, piped into a berry-red-glossed chocolate shell

3/5

Lingon Burst
Illustration

Lingon Burst Liquid Caramels

lingonberries

liquid lingonberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, with a dusting of lingonberry-red sugar

4/5

Vinbar Truffle bonbon
Illustration of Vinbar

Vinbär Truffles

black & red currant

ed- and black-currant pureés, melted into rich chocolate ganache, enrobed in 70% Camino Verde, Ecuador chocolate, and drizzled with chocolate

5/5

about our collaborator
Hakan Chocolatier

Håkan Chocolatier

Beacon, New York

Håkan Mårtensson of HÅKAN Chocolatier crafts chocolates and confections featuring hard-to-find ingredients with a distinctly Nordic bite, balancing salty and sweet, bitter and sour, and rough and elegant flavors.

Drawing upon his background as a sculptor on the Swedish National Culinary Team, Mårtensson’s chocolate speakeasy in Beacon, New York offers a wide selection of the chocolatier’s sculptural creations, including stunning bonbons and exquisite chocolate tablets.

Chocolate Makers

Chocolate Makers & Chocolatiers

What’s the difference, and how do we partner together?

While chocolate makers craft chocolate from cocoa beans, chocolatiers use finished chocolate to create truffles, bonbons, and other confections.

Many of our chocolatier partners have collaborated with us since our earliest days, back when we were at the Noe Valley and Mission farmers' markets. When we first started, we turned to this food community for advice. We’ve shared work spaces, taste-tested recipes, traded equipment tips, and commiserated over the City’s crazy permitting process.

It’s an exciting time for the craft-chocolate community, and it wouldn’t be nearly as special without chocolate-maker-and-chocolatier collaboration and special relationships. Since we don’t add emulsifiers or additional cocoa butter, our chocolate is tricky to work with. As a result, making truffles or chocolate-covered confections can be especially challenging. Still, our collaborators remain undaunted, inventing new recipes and chocolate collections each year. We celebrate their talents and are thrilled to share their treats with you.