When it comes to dessert-flavoured bonbons, the more familiar the better. Customers come looking for a moment of pure indulgence with every bite, but it’s the warming touch of childhood nostalgia that turns one bonbon into a memory they will come back for time and time again. According to Dawn’s Global Bakery Trends study, four in five UK consumers agreed with the statement: “I like sweet baked goods that remind me of my childhood”. 

Turning a favourite classic bake into a chocolate bar or bonbon doesn’t need to be complicated. With the same combination of textures and flavours, all you need is a decoration that immediately tells the customer what to expect when they bite into it. Our School Cake Eggs are a perfect example. Using leftover Easter eggs as edible vessels for desserts — cheesecakes, ice cream sundaes, chocolate mousses — is not a new idea, but pair a creamy white chocolate half egg with light vanilla sponge, a rich ganache and crunchy rainbow sprinkles, and you have created something new and intriguing, yet reassuringly familiar, for your Easter counter.  

Now take that same idea and put a festive spin on it. You could use our chocolate mould for Elegant Pistoles and add in your chosen ingredients to make single origin chocolate mince pie mendiants, or elevate your festive range with global flavour influences. Read more about the Asian flavour trend that’s sweeping confectionery counters this year in our blog post The Rise of Asian Flavours in UK Chocolate and Bakery.