I'm not a great chocolate lover, but I won't say no to a small elegant gift-box of something lovely. And that's just what came my way one day last week, in the shape of a gorgeous selection by Pierre Marcolini, haute chocolaterie. So far, I've opened the box, admired the jewel-like contents, read the descriptions, and taken a photo. They certainly look the business and I like the sound of the 'Cabosse Grand Cru', top left in the picture, "Pure ganache made from cocoa beans from Peru, Venezuela and Cuba." Mmmm............ Let's hope they taste good too.
The picture shows my gift-box selection of Pierre Marcolini chocolates, descriptions as follows (a map and dictionary might come in handy!):-
Top row, from the left: 'Cabosse Grand Cru' - pure ganache made from cocoa beans from Peru, Venezuela and Cuba; 'Pierre Marcolini Grand Cru' - pure ganache, a marriage of the very best chocolate from Venezuela, Ghana, Peru, flavoured with fresh vanilla; 'Thé Earl Grey' - pure ganache, infused with Earl Grey tea; 'Violette' - soft violet ganache with bursts of raspberry; 'Gingembre' - encounter between a bitter ganache and fresh ginger; 'Praline Citron' - almond praline sharpened up with a hint of lemon juice and zest of lemon; 'Câlin Lait' - almond praline, Quimper flaky wafer and caramel blended with cream and vanilla.
Bottom row, from the left: 'Brésil Grand Cru' - pure ganache made from cocoa beans from the Bahia region; 'Équateur Grand Cru' - pure ganache made from cocoa beans from the Los Rios region; 'Pavé De Tours' - crunchy marriage of hazelnut and almond praline, and Quimper flaky wafer; 'Violette' - soft violet ganache with bursts of raspberry; 'Mangue' - milk chocolate cream combined with a Brazilian mango jam; 'Palet Or Lait' - smooth milk chocolate ganache combined with a caramel coulis, all intensely vanilla-flavoured; 'Cœur Framboise' - fresh raspberry ganache with a lemon zest twist.
Click on the link below to visit the Pierre Marcolini website.
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