When chocolate turns aperitif, it takes the form of a pastille melting on your tongue, a creamy ganache or an unctuous praline. In turn exotic, globe-trotting or earthy, it drops by the spice cupboard and borrow the best salt from the ocean, or peppery berries or aromatic herbs from the earth. Mixing it up, it sidles up to the bar, socialises with the peanuts and melon balls, then excitedly takes a draught from the cocktail shaker!

The Cacao et Chocolat 19-20 selection box contains:

10 milk chocolate pastilles with Guérande salt (sweet, without bitterness):
The right balance between the well-tempered bitterness of cocoa, the sugary sweetness of milk and delicate Guérande salt crystals ensure this pastille is a success. The fine salt crystals melt in your mouth and enhance the exquisite flavour of the chocolate with their sea spray notes.

10 dark pastilles with basil (bitter, well-tempered) :
An aromatic plant renowned for its appetising properties, basil with green and lightly spicy notes blends with the full flavour of a dark chocolate with 56% cocoa content. The indulgent collaboration between these two accomplices is prolonged through the bitterness of the chocolate and the fragrant bouquet of the basil.

10 dark pastilles with Szechuan pepper  (slightly bitter):
The pastille’s refreshing citrus, cocoa and pepper nose tells of the pleasure its consumption will bring. In your mouth, the fragrant flavour of Szechuan pepper, also known as “flowery pepper”, gives the chocolate the fresh fragrance of its citrus notes and a fruity tang specific to this berry from China.

6 melon ganaches  (smooth):
Melon ganache coated in dark chocolate. This new mousse ganache drops by for aperitifs, with its blend of sweet and juicy melon pulp and the unctuousness of cream and chocolate. To be served chilled, with a dash of sweet wine.*

6 mojito ganaches (sweet, without bitterness):
Dark ganache and lime, white rum and mint. Directly inspired by the famous Cuban cocktail, the ingredients of which are faithfully reproduced, the “mojito” ganache exudes a voluptuous bouquet of aromas. Lively lime juice and chopped mint notes are followed by smooth sugar cane and melted chocolate accents, then the rum flavour takes hold against a backdrop of fresh notes.

6 praline ganaches with peanuts  (sweet, without bitterness):
Old-style praline with almonds and hazelnuts, and salted grilled peanuts, coated in dark chocolate. After the crispness of a fine chocolate coating, the crunchiness of crushed peanuts contrasts deliciously with the silky smoothness of a find ground praline. In terms of flavours, the trio blends in perfect harmony on the register of the??