When chocolate turns aperitif, it takes the form of a pastille melting on your tongue, a creamy ganache or an unctuous praline. Then it wanders round the spice cupboard. It borrows the best salt from the ocean, and peppery berries or aromatic herbs from the earth. Or it sidles up to the bar, socialises with the peanuts and melon balls, or even takes a draught from the shaker where an intoxicating cocktail is being prepared! 19-20, the exquisite time to enjoy chocolate in a different way!
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