Blush-hued and emerald green bonbons vie for our attention in an assorted box of chocolates created by chef Sanjana Patel. The former, named ruby ('100 per piece), explodes in our mouth with zesty berry ganache. Meanwhile, the Kyoto bonbon is a medley of milk chocolate and tangy Japanese yuzu. She has also created bonbons infused with togarashi, black sesame and Hawaiian red salt caramel. Next week, these hit the shelves of La Folie du Chocolat, Patel's new chocolate boutique dressed up in shades of peach and blue. It resides in the revamped space of her Kala Ghoda patisserie.

Kyoto bonbon