Inspired by sharing a cup of tea - whatever the occasion, whatever the weather.

Emma chose to create her British Bonbon as a take on 'Earl Grey' tea and biscuits - Callebaut 811 Dark Chocolate bon bon filled with a Bergamot Caramel Fudge, Pink Grapefruit Pate de Fruit, Earl Grey Ganache, Sable Breton.

Jack's British Bonbon is inspired by his connection to Shropshire. The design based on an abstract take on the Shropshire Hills with the 3 different layers to represent the 3 different hills.

Jack's Bonbon uses ingredients from his place of work, Heckfield Place, where they grow meadowsweet.

He paired his meadow sweet ganache with Callebaut 811 dark chocolate and almond Gianduja and blackberry compote. 

Gemma's British Bonbon was inspired by her allotment. The honey from her bees at home. 

One of Gemma's layers was a caramelised honey popcorn - the honey coming from her bees at home and sweetcorn grown at the allotment (luckily the badgers didn't get it!)

Gemma also created a raspberry and Tanzanie ganache - made using Gemma's own allotment grown raspberries.

Elspeth's British Bonbon is based on a delicious Banoffee Pie and is an ode to her Grandpa - who grew up in Jamaica and came over on the windrush into Portsmouth.

The flavours he grew up with are the key to this bonbon with the nod to the banoffee pie from Portsmouth and the design being inspired by the ocean.

Elspeth sourced Jamican bananas for her banana caramel and used Jamican rum for her ganache (from Kingston, where her Grandpa is from) and obviously included a biscuit crunch (which you would expect in your banoffee pie!)

Chelsea's Bonbon was inspired by her Great Grandad who fought in the war and all about paying our respects to those that fought and remembering what they did for us.

In Chelsea's words 'the Poppy is a symbol of both hope and scarifice and having just celebrated and honoured for the 100th year - it is important to recognise the day and makes us proud to be British'

During the war, Apple crumble was a substitute for pie due to the rations so Chelsea decided this was the perfect flavour and design to link together honouring her great grandad and also a nod to what people were eating at the time of the war.

Chelsea's layers were an apple sauce, caramel apple chunks with cinnamon sugar, apple ganache (she used the leftovers of the apples in the ganache to avoid waste) and a breton biscuit with thin layer of chocolate for the crunch. Chelsea used the Cacao Barry 55% Excellence as it balances well with the sourness of the Bramley and Granny Smith apples.

Eleanor's British Bonbon was inspired by her Grandmother's favourite - the After Eight.

Eleanor's Bonbon is made up of a mint cream, a mint and Cacao Barry Mexique ganache and a lovely crunchy layer - created using St Domingue, almond praline paste, cocoa nibs and Feuilletine.