Chocolate and wine - by themselves they are exciting gastronomic products, each offering hundreds of aroma components to the taste b uds. What happens if we combine them? We made such chocolate creations with the help of famous sommeliers that have si milar taste patterns and can be paired with their respective wines to the benefit of both.

Valrhona 66% dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soya lecithin, flavouring: natural vanilla. Cocoa solids m inimum 66%.). crystallized violet petal (sugar, natural violet flower, acacia gum, natural food color, natural aroma); pistachio from Bronte; freeze-dried blackcurrant