Our range of ganaches and pralines was created by our ‘Prof du Choc’, Laurent Couchaux, in the kitchen of our Motcomb Street flagship store using fresh cream, butter and fine chocolate couvertures. This includes organic chocolate from the Grenada Chocolate Company, which is made from Trinitario beans grown on our very own Grococo farm, and made into chocolate in small batches on the island.
We like to use really fresh ingredients and also to reflect the seasons, so we create seasonal specials, only available tor 2 months, which are always launched to a small number of lucky people in our tasting club. You can find out more about this and sign up on our website.
It’s best to taste the more delicate chocolates first and progress ro the more robust, spicy flavours, and to eat them soon after purchase (ideally within 2 weeks). You should store them in a cool dark place at around 18° C, avoiding the refrigerator if possible.