All of our pralines are made with real cocoa. We do not use Cocoa Butter Substitute (CBS), an ingredient developed for commercial chocolate production that elevates the melting point of chocolate so that it is more stable at higher temperatures. Therefore, eating the chocolates at the right temperature almost becomes as important as the chocolate itself. We recommend eating the chocolates at the temperature of around 18-22 C. Consume it like your favourite wine and appreciate the layer of flavour as it unfolds.
Our chocolates and other specialty ingredients are sourced from Europe and Belgium and we will use as many local ingredients as possible, such as fresh cream or milk or other specialty Australian ingredients such as Tasmanian pepper berry and local honey produce.
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