The Bourbon Candy Bar is Here plus Haiti Relief
Below is the email that I sent out to my mailing list today. I’m very excited about this candy bar. Although I’d conceived of it as a lighter Valentine’s Day-like candy originally, it ended up taking up the tones of bbq — with salt, pepper, and corn. Oh well… I think it works. 
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Hello,
The Bourbon Candy Bar is here! For its launch, we are honored to be using George T. Stagg Bourbon in this bar. This 141.8 proof bourbon is renowned for perfectly balancing intensity and finesse. It is made in small batches that are released to the public only twice a year. When our supply runs out, we will switch to another bourbon. We have rounded out this bar with caramel, salt, black pepper, dark chocolate, and a corn wafer.
We are also using this opportunity to raise funds for Haiti relief. 10% of all product sales until Midnight on Sunday, January 31, will be donated to the American Red Cross for Haiti. Advance Valentine’s Day orders placed during this time will also be included.
Thank you!
Nina
Founder & Chief Chocolatier, BonBonBar
I am planning to conduct candymaking classes soon in Berkeley, possibly starting in March.
January 30th, 2010 at 4:47 pm
Nina - I wouldn’t be surprised if you’re swamped with orders for your bourbon bonbon. Using George T. Stagg got a lot of folks interested within the bourbon enthusiast community. As soon as I heard, I ordered a box. I’m looking forward to trying it. Cheers.
January 31st, 2010 at 10:34 am
Thanks so much! I’m very excited about the Stagg bars, too, and I hope that they live up to everyone’s expectations!
February 1st, 2010 at 8:00 am
Classes! Wow!
Any plans shaping up? I have a friend in Oakland who has a birthday coming up soon. I’d love nothing more than to send her an invitation to your class.
February 1st, 2010 at 8:04 am
Thanks! I think it’ll be so much fun! I probably won’t have any definite details until after Valentine’s Day, but I’ll keep you posted!
February 4th, 2010 at 10:49 am
Update your blog! I miss your posts and writing!
February 4th, 2010 at 11:06 pm
Sorry, and thanks! I know, I know! To be honest, I haven’t been sure what to write about recently… and I’ve been so busy. But I’m on Twitter and Facebook — friend me!
March 6th, 2010 at 12:48 pm
Nina- I just saw your interesting video on adding salt to caramel on Chowhound.
Can you provide a link to your videos? I couldn’t capture one from CH and I’d definitely like to add the links to my recipe database.
Thanks in advance.
March 6th, 2010 at 12:58 pm
Forgot to add that, after following your adventures in entrepreneuria for so long, it was lovely to see your face and hear your voice! ;>
March 6th, 2010 at 2:32 pm
Ha, thank you!
I just posted them as a new blog post.
Hope you’re well!!!