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With its unique intensity raspberry is a perfect match for chocolate and our deep-flavoured raspberry ganache has complex sweet and tart nuances that dance on the tongue. We have paired this with white chocolate to balance the fruit’s acidity as the creamy white chocolate offers a wonderful harmony and delightful notes of caramel and vanilla.
Using sour cherries to extract as much natural flavour and perfume as possible, this rich ganache is complemented with sweet almonds. To keep true to the iconic blend of these two elements we enhance it with a little fine Amaretto. Hunters Chocolate has a highly popular in-house blended milk chocolate couverture that brings a potent chocolate hit with underlying creamy notes.
Coconut is a natural bedfellow with Madagascan Vanilla and this chocolate has a slightly malted crunchy base to create further texture to compliment this smooth filling. Madagascar, also called the ‘Great Red Island’, is a true treasure chest for some of the world’s most extraordinary flavours and ingredients, especially vanilla and cocoa. We have used single-origin dark chocolate from this island, revealing a very intense but rounded and sweet taste with a tempered bitterness.
The passion fruit will open the tasting experience of this truffle with its unforgettable intensity. This is followed by the sweetness of the mango rounding off the taste sensation with its floral, botanical notes. We have paired these two flavours with single-origin dark chocolate from Madagascar, revealing an intense but smoothed cocoa flavour offering a slight bitterness with hints of red berries and juniper.
Matcha has a bright, fresh, green tea flavour that is smooth, slightly bitter, and reminiscent of green vegetal grassy notes, sweet nuttiness and a prominent savoury note that is known as umami. Mixing it with chocolate and cream helps to create our Latte. And matching it with Apricot which has a unique flavour that is both sweet and tart will balance this complex marriage. We have paired white chocolate to balance the filling as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.
Marc de Champagne is a sophisticated spirit born from the remnants of the winemaking process, offering a sustainable glimpse into the artistry of Champagne beyond its renowned sparkling wines. We have simply used this grape pomace brandy to exemplify its authentic flavours and encased it with our in-house blended milk chocolate. But for a slightly unusual twist, we have an additional fruity coating of Ruby chocolate. Born from the ruby cocoa bean, this chocolate does not contain any added colourants or fruit flavourings but still contains the natural intense fruitiness and fresh, sour notes.
A sweet and intense dark caramel ganache composed smoothly with a fleur de sel, harvested by hand in Aigues-Mortes in the Camargue. Finished in a single origin milk chocolate shell from Ghana, this couverture reveals red fruit and chestnut flavours enclosed in powerful natural cocoa and biscuity notes that work exceptionally well with caramel.
Using all the fresh orange to extract as much natural flavour and perfume as possible, this rich ganache is complimented at the end with the addition of Grand Marnier to keep true to the iconic blend of fine cognac and bitter orange liqueur. A dark single plantation couverture from the heart of a Peruvian nature park, the Alto El Sol plantation is used for the shell. The dominant sourness and red fruits give to this dark couverture a long-lasting taste and mouthfeel.
This double layered chocolate has an intense espresso caramel using Robusta and Arabica beans from Brazil and central America. The second layer uses this explosive coffee combination to create a rich ganache finished with the rum-based Arabica liqueur, Tia Maria. We have married a milk couverture from Nacional beans grown in the Arriba region, yielding an exceptionally intense cocoa taste with complex aromas of caramel and hints of fruit.
Tonka bean has complex flavours of vanilla, black cherry, almond, coffee and tobacco and is harvested from the Cumaru tree. We infuse the beans before we make chocolate ganache to let the flavour mature and develop. The shell is made from a crafted caramelised chocolate that has rich notes of toffee, butter, cream and a dash of salt.
We use a pure and natural lightly roasted pistachio paste with a white chocolate couverture to create this Gianduja style ganache, with no additional essences so that the full flavour, aroma and colour of the pistachio immediately comes through and lasts on the palette. We have an inhouse blended milk chocolate couverture that delivers a highly intense chocolate hit with creamy notes.
Passion fruit will be released from the very start of the tasting experience of this bonbon with its exceptional intensity from a double layer of pate de fruit and ganache. We have matched this with a white chocolate to balance the acidity of the fruit as the creamy white chocolate offers a wonderful sweetness and delicious notes of caramel and vanilla.