Our Flavors
Winter Collection
Champagne Bubblegum
Fillings: Champagne Gel and a Bubblegum White Chocolate Ganache
Contains: Dairy and Alcohol
Story: This flavor stemmed from my desire to make use of one of my favorite flavors from my childhood. I decided to pair something very childish (like bubblegum) with something mature, like champagne.
Rose n' Honey (Dairy-Free)
Fillings: Dairy-Free Gulkand Milk Chocolate Ganache
Contains: Coconut, Almond, Honey
Story: Gulkand is an Indian paste made from roses, honey, and spices like cardamom. Gulkand was also the flavor of one of the first bonbons that I ever made (to sell).
Lychee-Osmanthus
Fillings: Fresh Lychee Gel and Osmanthus Ganac
Contains: Coconut, Almond, Honey
Story: The design of this bonbon was inspired by a piece of jewlery designed by Samantha Siu. The flavor had to equally match the elegance of her jewlery. I figured that the sweet tang of lychee would balance the fragrently floral osmanthus.
Spring Collection
Tarragon Lemonade Soda (Dairy Free)
Fillings: Tarragon Lemonade Ganache with a Fizzy Chocolate Tablet within a Vegan White Chocolate shell
Contains: Alcohol, Honey, and Almond
Story: Tarkhun was one of the first products that I ever tried from Brighton Beach, and it is a product that will stay in my mind rent-free forever. I know that its neon green and I know that it is rather artificial, but something about its unique nature makes me love it. Maybe it’s the fact that it’s a botanical-flavored soda or just the fact that it seems bizarre to someone growing up in the U.S., but this is a bonbon that I’ve been wanting to make for quite some time.
The Pinecone
Fillings: Pinecone Syrup, Pinecone-infused Milk Chocolate Ganache and Pine Nut Gianduja within a Dark Chocolate shell
Contains: Dairy and Pine Nuts
Story: Pinecone Jam is the primary reason that I have continuously visited Brighton Beach over the years. The first time I went, I saw this weird jar with a bunch of tiny pinecones in it. I hadn’t ever seen anything like it, so I decided to try it out. Surprisingly enough, it was delicious and I was completely hooked. Some jars included pine nuts in addition to pinecones, so I thought that it would be a nice addition to balance the sweet floral notes of the pinecone syrup with a nuttiness of a candied pine nut gianduja. What can I say? I just love finding sweet flavors that are exotic to me.
Thin Mint (Vegan)
Fillings: Japanese Peppermint Dark Chocolate Ganache with a Thin Mint Gianduja mixed with Pop Rocks within a Vegan Milk Chocolate shell
Contains: Almond, and Soy
Story: I always new that spring was coming when I saw all the girls selling cookies on the side of the streets. Even though there was a variety of products that they sold, the thin mint always stood out as the superior cookie of the lot. Since this flavor is being released around the time when those girl scouts go out to sell cookies, it felt like a fitting flavor to bring on the Spring.
Salted Sakura Cups
Fillings: Salted Sakura-infused Marzipan within a Ruby Chocolate shell
Contains: Dairy and Almond
Story: I know that the theme of this box is suppose to be Eastern Europe, but I honestly couldn’t celebrate early spring without making something Sakura-flavored. Those who know me know that I am a huge fan of Japanese culture, in addition to their food. Even though cherry blossoms grow here in the U.S., its so hard to find sakura-flavored products here. Nothing makes me think more about spring than the blooming cherry blossoms. With that inspiration, I figured the best flavor to pair it with was almond marzipan. The salt aspect of this product stemmed from how cherry blossoms are typically salted and pickled in Japan. The saltiness and nuttiness is something that just works so well in harmony with the sakura.