#benbridge

BenBridge #abancommercials #commercial Video Ben Bridge Holiday 2025 commercial, actor, actress, girl, cast, song

SELEUSS - PREPARED FOR BEN BRIDGE JEWELER

SET V5

Our Spring Truffle Collection prepared for Ben Bridge Jeweler consists of the following:

SaffronMella (Saffron, Honey & Lemon)

Ruby's Strawberries & Cream

Louis Royer VS Cognac

Brazilian Organic Honey

SELEUSS - SPECIAL TRUFFLE COLLECTION FOR BEN BRIDGE

COLLECTION V5

THIS SPECIAL COLLECTION CONTAINS THE FOLLOWING CHOCOLATE TRUFFLES:

LEMON HONEY

PEPPER'S STRAWBERRIES & CREAM

ORANGE BLOSSOM SPECIAL

BRAZILIAN ORGANIC HONEY

SELEUSS - BELLISSIMA COLLECTION FOR BEN BRIDGE - V4

OUR SPECIAL 4PC BELLISSIMA SPRING COLLECTION FOR BEN BRIDGE JEWELER CONTAINS THE FOLLOWING TRUFFLES:

MÁS Pasión MÁS Amor: PassionFruit

Pepper’s Strawberries & Cream (NOT IDA'S RASPBERRY)

Orange Blossom Special (OBS) Honey

Muchen 38% German Milk Chocolate

SELEUSS - CURATED CHOCOLATE TRUFFLES FOR BEN BRIDGE JEWELER SEATTLE

BATCH - V1

This gift box contains the following chocolate truffles:

Rosa Mundi (Rose infused)

Orange Blossom Special (Orange Blossom Honey)

Brazilian Organic Honey

Ida's Raspberries

CONTAINS: Soy Lecithin, Milk, Honey, and RESIDUAL ALCOHOL (some of the PRODUCTS CONTAINS LIQUOR AND THE ALCOHOL CONTENT IS ONE PERCENT (1%) OR LESS OF THE WEIGHT OF THE PRODUCT. EXEMPTIONS UNDER: rcw 66.12.160).  This product is processed in a facility that contains milk, wheat, hazelnuts, almonds, peanuts, cashews and other nuts. 

WARNING: Do not feed honey or honey related products like bee pollen to infants under 1 year of age. 

[ does not contain: caramel, marshmallow, corn syrup, tapioca syrup, palm oil or glaze ] 

STORAGE: [PERISHABLE ITEM] Please refrigerate chocolates in an airtight container or plastic bag.  PREPARATION: For best results, please allow chocolates to equalize to room temperature of between 68-72°F (~20-22°C) for approximately 10-15 minutes; depending on ambient room temperature and in an airtight environment to prevent moisture condensation on the surface of the chocolates.