Five chocolate creations paired with vegetables revealing savoury sensations.
Hazelnut praliné with porcini mushrooms: Creamy hazelnut praliné with slivers of lightly salted dried porcini mushrooms.
-Ganache with caramelised onions: Sweet-sour flavour of spring onions infused into the milk chocolate ganache with caramelised notes of balsamic vinegar.
-Dark ganache with red pepper: Dark ganache with red pepper compote, delicately enhanced with hot pepper.
-Praliné with black olives and olive oil: Almond-hazelnut praliné with delicate notes of olive oil and fresh, tender black olives.
-Plain robust ganache, dash of Guérande salt: The alchemy of chocolate and salt never ceases to amaze us. Dark robust ganache with crystalline notes of Guérande salt.
Our chocolates are best appreciated at room temperature.