Domaine Grier Brut paired with Cashew Coconut & Strawberry in Milk chocolate
A play on the classic peanut butter and jam sandwich.
Made using roasted cashew nuts which are ground in house. The added toasted coconut adds a dimension and texture to the flavour.
The strawberry Pate de fruit is like a lightly set jam using pectin.
They use fresh local strawberries which are reduced and set into a jam like consistency.
Villiera Tradition Brut paired with Miso Orange Ganache in Milk Chocolate
Miso ( Japanese fermented bean paste) brings a salty umami to the Ganache.
Made with fresh orange which we have reduced and cooked with the miso.
Villiera Monro Brut paired with Miso Caramel and Peanuts in Milk Chocolate
Miso brings a salty umami to the caramel.
It’s like a salted caramel but with a kick and depth of flavour.
Peanuts add to the Asian inspired caramel and round of the flavour.
Villiera Tradition Brut Rosé with Ruby Rose Chocolate
Ruby has been dubbed the 4th chocolate, after milk, white and dark.
It’s the biggest innovation in chocolate in 82 years and was in development for 14 years.
Naturally pink and fruity, no added colourants or flavourings.
The rose amplifies the ruby flavour without masking the delicate undertones.
Please Note: Each tasting costs R120 per person and are only available on advance booking as the chocolates need to be created in small fresh batches.
Booking is essential.