Post-Prandial Chocolates

Single origin chocolate is the true connoisseur's chocolate: the cocoa equivalent of a single malt whisky or a grand cru wine. Single origin chocolate, or pure origin chocolate as it is sometimes called, is chocolate created from cocoa beans taken from a single source/origin, in some cases a single estate. In Danucci single origin chocolates, only the finest Trintario and Criollo cocoa beans are used, from the best coco-producing plantations around the world, thus creating the finest tasting chocolate you will ever experience, with real depth, increased flavours and unique characters. This is chocolate in its purest and finest form.

There is a long tradition of following a good meal with good chocolates – they provide the perfect companion for a cup of after-dinner coffee, well-roasted and strong. All of our chocolates will be a welcome sight on the coffee tray, but here are a few that will complement the moment particularly well:

Garden Mint: dark ganache infused overnight with garden mint – the perfect after-dinner indulgence.
Spiced Coffee: a blend of coffee ganache and nutmeg praline encased within two disks of Belgian white chocolate, all dipped up to the brim in dark Belgian couverture.
Calypso Coffee Dark: the perfect partnership of coffee and dark Jamaican liquer enrobed in a dark Belgian couverture.

And our dark, single origin chocolate will also rise to the occasion:

Saint Domingue: a blend of sweet pineapple, coconut, a twist of lime and a dash of rum resulting in a Caribbean ganache enrobed in rich dark Saint Domingue 70% single origin couverture.
Sao Thome: a dark chocolate made from cocoa beans harvested in the equatorial heat of this African island, with a strong, distinct taste and a heady mix of flower and herb aromas.
Grenade: a very fine, subtle chocolate made from Grenade island cocoa beans and comprising 60% cocoa solids. This is a special delicacy as Grenadian cocoa makes up less than 0.1% of the world chocolate production, so it is a rare and refined taste. Made by Danucci, with subtle hints of flowers and herbs, this is the best way to experience Grenadian cocoa.
Tanzanie: a dark ganache made with very rare 73% Tanzanian couverture. Only 0.12% of the worlds chocolate comes from here, making this a much sought after variety.