Tumbador Chocolate - crafted from the finest ingredients in the world. Our chocolates feature single origin, organic and fair trade chocolate, exotic fruits, spices, fresh herbs and regional flavors like Provencal pastis, Canadian whisky, Vermont maple syrup, and Georgia peanuts.
Our chocolates are crafted by Executive Pastry Chef Jean-Francois Bonnet (formerly of New York's renowned restaurant Daniel). He selects only the world's finest ingredients for Tumbador Chocolates today. In 2003 world-renowned chef Daniel Boulud invited Jean-Francois to become Executive Pastry Chef at New York's restaurant Daniel.
Chef Daniel Boulud notes that Bonnet "has the technique of an artisan and the creativity of an artist. He combines it with simplicity and respect for delicate flavors and textures."
Certified kosher by The Organized Kashrus Laboratories
Old World Chocolates
Cacao beans were among the wonders from the New World that Columbus presented to the court of Ferdinand and Isabella. Within a few years, Spaniards adapted the chocolate drink the Aztecs brewed with spicy chilis, preparing it with sugar, vanilla and cinnamon instead. Chocolate became a sensation, in demand across the continent as the Spanish fought to keep the chocolate-making process secret. Tumbador recalls the inventive spirit of the original Spanish chocolatiers, blending flavors to complement the seductive allure of cacao.
Blend of dark and milk chocolate with lavender flower infusion
Italian style hazelnut praline blended with dark chocolate and puffed rice
Salted bitter caramel ganache
Milk and dark chocolate blended with milk reduction and blended coffee beans
Fresh raspberry blended with white chocolate
Chestnut Puree blend with milk chocolate Mandarin Zest
The New World was the birthplace of chocolate—the Aztecs used cacao beans as currency, but those wealthy enough to stockpile the beans used them to make a chocolate drink said to grant them power and wisdom. Tumbador combines fine chocolate with flavors that reflect the diversity of fruits and nuts grown throughout America's rich farmlands: from the sun-kissed groves that give us grapefruit, lemon and passion fruit to northern forests where maples grow. Tumbador's New World collection presents six exceptional chocolates that are sure to delight.
Homemade peanut praline with dark chocolate and puffed rice
Homemade pecan praline blended with organic Canadian maple sugar
Blend of dark and milk chocolate infused with lemon verbena
Creamy passion fruit filling with white chocolate infused with vanilla and lime
Blend of dark and milk chocolate with rose petal water
Blend of milk and dark chocolate with grapefruit zest infusion
Cacao was foreign to Africa until the 20th century—the French introduced the crop to the Cote D'Ivoire 1912, and now Africa leads the world in the production of chocolate. Tumbador combines the chocolate from Africa's West Coast with flavors from other nations throughout the continent, including the mint tea of Moroccan North Africa, vanilla and cinnamon from the islands of Madagascar and Comoros, and bananas from the lowlands of East Africa. Tumbador's African collection is a marvelous assortment of diverse flavors.
Dark and milk chocolate infused with Moroccan mint tea
Dark chocolate ganache infused with Madagascar vanilla beans
Banana blended with white chocolate and seasoned with grated nutmeg
Milk and dark chocolate blended with orange flower water
Milk and dark chocolate infused with Comorian cinnamon
Homemade almond marzipan with bitter almond ganache
has never been a traditional element of Asian cuisine, but Tumbador's chef Jean-Francois Bonnet proves that many flavors long associated with the diverse cuisines of the Asian continent combine with chocolate in wonderful ways. Ginger and green tea are familiar in Japanese and Chinese dishes; basil is a staple of Thai cooking; and coconut is an important ingredient in Southern and Western India. Tumbador's novel use of them produces distinctive and intriguing chocolates.
White chocolate blended with green tea powder
Milk and dark chocolate blended and infused with fresh, dried and candied ginger
Milk chocolate, fresh lime juice and zests
Milk and dark chocolate infused with Thai basil
Coconut milk with toasted coconut white rum and white chocolate