The « Apéritif  Chocolates»

Mustard, coriander, fennel seeds, aniseed and rosemary leaves covered
with chocolate are part of this new concept of  chocolates.

Coming from a real know-how, the manufacturing method consists in coating leaves (for rosemary) and seeds for the 4 other product with chocolate in copper turbines during hours.

Fennel, Aniseed and Rosemary are coated with white chocolate, coriander  with milk chocolate and Mustard with dark chocolate.
These chocolates can be used for the aperitif  with a cup of wine,  Champagne, Port wine or for cooking : some mustard seeds on roast beef, Romary leaves on lamb,  fennel or aniseed on fish just before serving it.
It is also delicious on ice creams, in salads...
 

Aperitif chocolates  were awarded by the committee of the innovative products during SIAL Paris in 2006.

Aperitif chocolates are all cocoa butter and without any soy lecithin.