Parsley in a Bonbon?!
A Surprising but Refreshing Garden-Inspired Combo
You know those moments when you're just standing in your garden, staring at the fresh rhubarb sprouting up, and suddenly inspiration strikes? That was me the other day. I felt this needto create something new—something a little surprising, but still beautifully balanced. And so began my latest bonbon adventure… with rhubarb and—wait for it—parsley.
Yes, parsley. I know. At first, even I thought I’d gone a little too far. But if there’s one thing I’ve learned, it’s that your first idea often turns out to be your best one. So I didn’t talk myself out of it—I leaned in.
Until now, I’d only ever tossed rhubarb into my morning green smoothies.
I’d never baked with it, let alone used it in chocolate. But something about it felt right this time. I wanted to let rhubarb shine as the star of the show, and I started imagining what flavors could really complement its tart brightness.
Then—like a lightbulb moment—parsley popped into my mind.
I chewed on the thought (figuratively, at first), and while I tried to push it away—thinking it was a bit tooout there—I just couldn’t. So I went for it. And I made a parsley-rhubarb ganache.
I filled it into different bonbon shapes, testing textures and looks. One variation had a light whipped plant-based cream layered on top of the ganache. And that one… wow. That one totally won me over. Especially with a cup of coffee.
Let me tell you: this bonbon + coffee = pure fika magic.
Imagine a slow Saturday morning. It’s a bit grey outside, the kind of weather that makes you want to pull on a cozy sweater and cradle a warm mug. And then you take a bite of this little green-tinted bonbon—tangy, smooth, with a subtle herbal twist—and sip your coffee. It’s the kind of moment fika dreams are made of.
Of course, I had to let the family and friends taste it, too. Everyone liked it, honestly! But almost all of them gave the same feedback: “It’s really refreshing… but it could be just a little more tangy. And maybe even more parsley?”
So that’s where I’m headed next. The next batch will be a bit bolder—more rhubarb kick, more green notes from the parsley. Because in my kitchen, experimenting never stops.
If you’re curious to try this one-of-a-kind flavor combo, keep an eye on the webshop or drop me a message. And next time you’re sipping your morning brew and craving something a little different—just remember: in the world of bonbons, anything is possible. Even parsley.
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