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The Bonnat firm was founded in 1884. Today it still maintains personal contact to the cocoa farmers that supply the beans and imports them directly, avoiding middlemen. No outsourcers either: the whole production is in-house under one roof. Bonnat don't mix cocoa beans from different regions, preferring to preserve the typical character and flavour of each type of bean. Only the best ingredients are used – cocoa that's been slowly and carefully 'conched', cocoa butter and sugar, with light-coloured Indonesian beans for milk chocolate and with additional powdered milk for full milk chocolate.

All chocolates are free of additives and contain no soya lecithin.

Bonnat Trinité

8,40 GBP
Bonnat Équateur

8,40 GBP
Bonnat Hacienda el Rosario

8,40 GBP
Bonnat Full Milk Chocolate

8,40 GBP

Hand-made Torrone.
This soft torrone is made without artificial preservatives or sugar by a Sardinian firm that goes back nearly 120 years. It is made of mountain blossom honey and nuts (98 %), with egg-white and wafers added. The honey and egg-white are mixed and gently heated in copper vats for up to six hours. The nuts are then added. As the nougat cools, it is scooped out by hand, laid between wafers, sliced and packed.

Honey Torrone with Roasted Almonds

Made of honey, roasted almonds, egg-white and wafers. 100g bar.

5,10 GBP
Honey Torrone with Roasted Hazelnuts

Made of honey, roasted hazelnuts, egg-white and wafers. 100g bar.

5,10 GBP
Honey Torrone with Walnuts

Made of honey, walnuts, egg-white and wafers. 100g bar.

5,10 GBP

Bêtises de Cambrai. Mints from the North of France.
These sweets are made by the Confiserie Despinoy in Cambrai using a traditional method and only three natural ingredients – sugar, vegetable starch and mint.

The thick but transparent golden mix simmers in large copper vats into which the confiseur kneads the aromatic mint (harvested in the sunny wine-growing area around Bordeaux).

It is of course this mint that gives the Bêtises their taste – rounded, harmonious and not at all sharp. Experienced hands then turn this raw mass little by little into a snow-white, airy, fleecy substance which is worked into delicate caramel strips, then cut into squares: and finally the delicious Bêtises de Cambrai are ready! » shop now... 11,20 GBP

Nougat de Montélimar
The white »nougat de Montélimar« is made from lavender honey, Provencal almonds and Sicilian pistachios.

The mixture is cooked for up to five hours until it reaches a »soft crack« consistency, it is then whisked into egg whites. The nuts are added at the end and the result is a soft, nutty honey nougat.

32 individually wrapped pieces.
Metal tin containing 270 g.
» shop now... 16,90 GBP

Caruso Pastilles. Sing to me, oh Muse...
... but first, have one of these pastilles which have been allowed to use Caruso's name ever since they helped to save the singer's concert in Hamburg, when he was suffering with flu.

Their soothing effect is based on natural substances: Liquorice powder is added to sugar and syrup which has been heated to 142° C. Essential oils and extracts from medicinal plants are kneaded into the slowly cooling mixture, together with the vegetable charcoal responsible for the black colouring.

Two tins, each containing 60 g.
» shop now... 12,00 GBP