Time to Say Hi!

Hi everyone!


It has been nearly a year since I started this business. I was on top of things for a while, but then it got busy and people started finding out about me. Certain aspects of my business got left behind. Like this blog. But those short quiet periods between seasonal events make for a good time to catch up. A lot of you are new subscribers, and the subscription numbers have been increasing regularly these last few weeks, so I wanted to take the time to say hi...

Welcome! Thanks for subscribing. It has been great to get to know some of you through Instagram, my kitchen window, market stalls, and local chocolate shops and cafes. I have greatly enjoyed our conversations, the feedback you are giving, and the continued support. I look forward to the day when we can organise events, like bonbon tasting parties or workshops. By far, Instagram is proving to be the best place for you all to stay in contact with me, especially with regards to flash sales, new flavour tastings, et cetera. I will, however, try to post more regularly in this space. Over the next few weeks I hope to talk more about my current and upcoming partnerships and collaborations, as well as future brand development.


Easter Boxes

With all that being said, now seems as good a time as any to actually talk about what is going on. Easter is fast approaching, and I have two boxes (9 and 15) available for purchase. I have put a lot of time and energy into getting these flavours ready, and it is super exciting to be able to share them with you.


As per usual, the box of 9 includes 9 flavours, and the 15 includes 5 flavours.


It's All in the Name...

Some of you have been asking about the choice of name given to the bonbons within their respective boxes. I am working on a small brochure-flyer thing to go with every purchase, detailing who I am, which chocolate is used and why, and the story behind each of the names. But for now I thought it would be nice to share a few of those stories here (and these particular flavours are those from the Easter Box of 15).

SANDBAR Named after barefoot walks on the beach, feeling the soft yet crunchy sun-dried sand beneath my feet, this bonbons has taken a long time to get right. Featuring a 40% milk chocolate couverture and filled with a milk chocolate salted caramel, almond gianduja, and salty peanut milk chocolate caramel crunch, this bonbon is sure to linger in your mouth like the sand between your toes. Or between your teeth, if you happen to have children and spend a lot of your time picnicking on the beach.

CLOUD 9

Located in Siargao Island, Philippines, Cloud 9 is described as one of the best surf spots in the world. It also describes a person experiencing an emotional high. Cloud 9 is a 35% white chocolate couverture bonbon filled with a tart lime gelee and bitter 66% dark chocolate butter ganache. I have made two variations of this, and I hope it provides a bright spot during the non-stop Zoom calls.

EASTWOOD

Eastwood, AUS, is widely considered to be the birthplace of the green "Granny Smith" apple. Designed and adapted from the much loved apple strudel, this bonbon is filled with a fig compote, green "Granny Smith" apple puree, salty caramel crumble, and a 40% milk chocolate cinnamon ganache, all inside of a 64% dark chocolate couverture. It is great for experiencing the full emotional range of a home baked dessert in just one or two bites.


NICARAGUA This bonbon is filled with 40% milk chocolate salted caramel, 66% dark chocolate Nicaraguan coffee ganache, whipped 35% white chocolate vanilla ganache, and a crumbled crunchy chocolate biscuit base. Whilst it is loosely based upon a caramel coffee parfait I once had the goof fortune of eating, it mostly comes out of 7 years of my tolerating - or attempting to be brave with - my wife's never ending love of (and demand for) specialty coffee.


ROCKER

With its 64% dark chocolate couverture and blood orange filling, the rocker is named after the curve of a surfboard. The focus is on the flavour and how it rides like a wave over the tongue and lingers a little while before disappearing.


So you're probably now wondering why all the surf and beach names. I could make this into a long and complicated poem of an answer, but to spare you that trauma - as my wife suggested - I will try to keep this as brief as possible. I live and work in Scheveningen, about 10 minutes walk from the North Sea; I grew up going on summer holidays to Cornwall and other beach-based locations. I am not the best surfer, but I do have a love for the ocean and all that it represents. I will stop here before I get too philosophical...


Long story short: it has been a crazy amazing ride these last couple of months. I am very excited to get these order out for you. As always, the subscription box is available (for €30/month over 6 months, get a box of 25 assorted chocolate bonbons filled with new flavours before anyone else gets them, with free pickup in Scheveningen at my kitchen. See https://www.sweetseafood.com/product-page/members-box-box-of-25 for more details).


And if you happen to be walking through the Scheveningen area, you can always pop in to say hi at my kitchen: Harstenhoekstraat 29b, 2587RE Den Haag.


Back to work for me,

Josh :)

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