In the case of Raffinée balls we were aiming for the ideal ratio of flavourful freeze-dried fruits, oily nuts and top quality Belgian chocolate. Thus the pieces of fruits and nuts got just a light coating of chocolate to emphasize their natural flavours primarily but still keep the delightful accompanying taste of chocolate. The Raffinée pieces covered in the well-known high quality chocolate bases come in five flavours: freeze-dried strawberry, freeze-dried raspberry, freeze-dried sour cherry, pecans, and the world's most highly regarded hazelnuts from Piemonte.
chocoMe Grand Cru Madagascar dark chocolate 64%
A single origin, special type of chocolate with a complex taste, made from Criollo and Trinitario cocoa beans originating from along the river Sambirano on the Island of Madagascar. Next to the dominant, slightly bitter cocoa, one can taste the undetones of red bodied and citrus-like fruits, as well as peppers carrying the aromas of tropical fruits and the Earl Grey tea. With it's 64% cocoa content this makes a brilliantly balanced gastronomic experience, with a long, pleasant aftertaste. The chocolate couverture comes from one of the most prestigious French chocolate maker (Valrhona).
Voatsiperifery wild pepper from Madagascar
A truly unique spice native to Madagascar, we buy this spice directly from a local producer. The 5-6 milimeter long, peculiar looking pepper Voatsiperifery has a name hard to pronounce and is one of the rarest of spices: the island natives harvest merely 1500 kilograms of it annually. A uniquely complex, exciting spice with woody overtones and the spiciness of citrus fruits which provides a fine counterpoint to the restrained acidity that reminds us of forest fruits. The taste of the wild pepper of Madagascar lingers in the mouth for a long time.
We tame the surging mass of dark chocolate made of cocoa beans from Madagascar with hand-harvested, finely ground wild pepper also from Madagascar (Voatsiperifery pepper), then throw toasted almonds into this fiery mixture before we cover them in cocoa powder.
Piemonte hazelnuts grow only on the slopes of the Langhe, in Northern Italy and are considered the tastiest in the world. We have draped them in layers of velvety milk chocolate made purely from the Arriba bean and lightly infused with cinnamon, delicately balancing the succulent and creamy taste of the hazelnuts themselves.
We have captured the incomparable summer’s day flavour and sweetness of whole raspberries in a crust of the finest bourbon vanilla white chocolate. This is dusted with yet more raspberry fragments to give an intensely fruity and delicious experience.
We made the unity of densely swirling caramel chocolate and creamy milk chocolate more exotic, with vanilla powder and ground sea salt from the island of Tahiti. We immerse our pecans deep into this stream of chocolate then roll them into heaps of crisp milled wafer.
It takes a happy combination of warm sunlight, rich soils and the purest air and water to nurture sour cherries to perfection. We have enrobed each sour cherry in a rich coating of 65% dark chocolate strewn with cocoa powder to amplify the fruit’s tangy aftertaste – a virtually irresistible creation.