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Considering another treat or two for Valentine's Day?
Celebrate Valentine’s Day with hand-crafted bonbons, freshly baked chocolate macarons, and more.
Pearls of the Forest Bonbon Collection
Pearls of the Forest Bonbon Collection
Five Distinctive Flavors
Sommar Hallon
RASPBERRY
tart raspberries, fudgy chocolate, and fresh cream form a toothsome, tangy-sweet ganache, enrobed in Camino Verde, Ecuador chocolate
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
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
lingonberries
liquid lingonberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, with a dusting of lingonberry-red sugar
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
RASPBERRY
tart raspberries, fudgy chocolate, and fresh cream form a toothsome, tangy-sweet ganache, enrobed in Camino Verde, Ecuador chocolate
1/5
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
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 Liquid Caramels
lingonberries
liquid lingonberry butter caramel encased in 70% Camino Verde, Ecuador chocolate, with a dusting of lingonberry-red sugar
4/5
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
Håkan’s vibrant winter bonbons explore bright, distinctive flavors of the plentiful wild berries found in forests near his childhood home in southern Sweden.
about our collaborator
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 & 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.