Good chocolate
starts with
good ingredients.

Callebaut
Finest Belgian
Chocolate.

We use only Callebaut Finest Belgian Chocolate across our chocolate collection. Our core recipes are 811 Dark, 823 Milk and W2 White — chosen for flavour, consistency and beautiful results in every batch.

Responsible sourcing matters to us, too. The Callebaut chocolates we currently use participate in the Cocoa Horizons program, which supports cocoa-farming communities and more sustainable sourcing. Callebaut also states that the cocoa mass used for its 811 and 823 recipes is traceable.

At Bonibon Chocolate Atelier, we like to keep things thoughtful and hands-on. We use organic jumbo Medjool dates that are fat-free, sodium-free and cholesterol-free, along with whole steam-pasteurized almonds, whole roasted unsalted pistachios, and kadayif that we roast ourselves in the oven for a crisp, golden finish.

Whenever possible, we avoid ready-made shortcuts. For our coffee marzipan, for example, we grind fresh coffee ourselves before folding it into the marzipan, adding a little extra depth and aroma.

A note on Fairtrade. Fairtrade is a separate, product-specific certification. Callebaut offers dedicated Fairtrade-certified versions of some recipes, but our current 811, 823 and W2 bags are identified through Cocoa Horizons rather than a Fairtrade claim — so we do not describe Bonibon products as Fairtrade unless the exact chocolate we use carries that certification.

*These references apply to the Callebaut chocolate ingredient specifications only. Finished Bonibon products may contain additional ingredients and are not represented as certified Halal, Kosher/KD, dairy-free, vegan or gluten-free unless specifically stated.