Piemonte hazelnuts grow only on the slopes of the Langhe, in Northern Italy and are considered the tastiest in the world. We have draped them in layers of velvety milk chocolate made purely from the Arriba bean and lightly infused with cinnamon, delicately balancing the succulent and creamy taste of the hazelnuts themselves.Online store
We have captured the incomparable summer’s day flavour and sweetness of whole raspberries in a crust of the finest bourbon vanilla white chocolate. This is dusted with yet more raspberry fragments to give an intensely fruity and delicious experience.Online store
We made the unity of densely swirling caramel chocolate and creamy milk chocolate more exotic, with vanilla powder and ground sea salt from the island of Tahiti. We immerse our pecans deep into this stream of chocolate then roll them into heaps of crisp milled wafer.Online store
We tame the surging mass of dark chocolate made of cocoa beans from Madagascar with hand-harvested, finely ground wild pepper also from Madagascar (Voatsiperifery pepper), then throw toasted almonds into this fiery mixture before we cover them in cocoa powder.
chocoMe Grand Cru Madagascar dark chocolate 64%
A single origin, special type of chocolate with a complex taste, made from Criollo and Trinitario cocoa beans originating from along the river Sambirano on the Island of Madagascar. Next to the dominant, slightly bitter cocoa, one can taste the undetones of red bodied and citrus-like fruits, as well as peppers carrying the aromas of tropical fruits and the Earl Grey tea. With it's 64% cocoa content this makes a brilliantly balanced gastronomic experience, with a long, pleasant aftertaste. The chocolate couverture comes from one of the most prestigious French chocolate maker (Valrhona).
Voatsiperifery wild pepper from Madagascar
A truly unique spice native to Madagascar, we buy this spice directly from a local producer. The 5-6 milimeter long, peculiar looking pepper Voatsiperifery has a name hard to pronounce and is one of the rarest of spices: the island natives harvest merely 1500 kilograms of it annually. A uniquely complex, exciting spice with woody overtones and the spiciness of citrus fruits which provides a fine counterpoint to the restrained acidity that reminds us of forest fruits. The taste of the wild pepper of Madagascar lingers in the mouth for a long time.
We take some of the finest, intensively creamy, unusually flat Sicilian almonds, and dip them in a chocolate mass flavoured with carefully roasted and ground Arabica coffee beans. When almonds are completely saturated with the exquisite coffee aroma, we roll them around in exotic cardamom and cocoa powder.Online store
The thin, long almonds from Sicily are creamy and free of any sourness in aftertaste. We mix them with crispy wafer and give them a blonde chocolate bath, through which they acquire the elementary characteristic caramel notes thanks to the Guérande salt. We roll the almonds with a thin layer of wafer, to make them even more crispy.Online store
We tuned this milk chocolate creation to perfect harmony with finely ground Harrar arabica coffee from Ethiopia and silky smooth hazelnut cream. We cast the world-famous hazelnuts from Piemonte into the embrace of this exciting chocolate mass.Online store
The blackcurrant pepper finds culmination in dark chocolate as it covers the oval almond, giving it an irresistibly intense, fruity and a piquant flavour.
The blackcurrant pepper
It is one of the latest innovations in the world of gastronomy with a rather misleading name. The basis of the spice are the freshly harvested buds of the blackcurrant plant, which go through a freeze-drying process to remove all moisture. As a next step the buds are gently ground into a powder that carries a lively, refreshing, slightly spicy, but round and fruity character all year long - as it is an otherwise seasonal delicacy.