Crema quemada

The vanilla bean custard ganache is incredibly smooth, and that brûlée sugar adds just the right crackle on top. One bite and it’s gone way too fast—I’m already planning my next order.

I was skeptical that a chocolate bonbon could nail the crackly sugar top of real crème brûlée, but that brûlée sugar gives just the right shatter before the Madagascar vanilla custard melts. The contrast between the crisp shell and the silky center is dangerously addictive.

The custard ganache is so silky and rich, you'd swear it’s fresh from a pastry kitchen, not a little bonbon. I could taste the real vanilla bean in every bite, and that brûlée sugar gave it just the right crackle.