Flavor Guide

The flavors of Bonbons, Truffes, and Macarons that William Winand Chocolatier creates is almost limitless. Our assortments provide a constantly changing representative selection of those flavors. This flavor guide will provide you with detailed information on our flavors. We will attempt to update the detail page of each product assortment with a list of current flavors included in that assortment. However, since we are a small company that handcrafts chocolates in very small batches, we may make last minute flavor substitutions.

BonBon Flavors

Carre Noisette: homemade hazelnut praline with toasted, chopped hazelnuts.

Fontainbleu: Homemade hazelnut gianduja with milk chocolates.

St Honore: dark chocolate ganache made from the pulp of the finest raspberries and fruity couvertures with complementary acidity.

Passion: a ganache made from passion fuit pulp and creamy milk couverture.

Café Noir: dark ganache made with an infusion of mocha java coffee.

The: milk chocolate ganache made with a vibrant blend of Earl Grey tea leaves.

Madagascar: creamy ganache made from an infusion of Madagascar vanilla bean and a house blend of dark couvertures.

Grand Cru Guanaja: a wonderful dark ganache made exclusively with Valrhona’s Grand Cru Guanaja couverture. Bitter profile with a long finish.

Jamaican: Creamy rich butter ganache made with milk couverture and dark Jamaican rum.