How do you maximize the pleasure of tasting chocolate?

For the real connoisseur, tasting chocolate is an art. Just like sampling good wine or fine coffee, it may even become a sensual experience.

To maximize the pleasure of our chocolate, it should be served at room temperature, between 19 and 22°C (66 and 72°F). Ready for seduction?

Remember, take your time and follow all the steps consciously. Lay the chocolate on your tongue. Just leave it there for a short while and enjoy the first tantalizing sensation of taste.

Then chew on the chocolate, only a few times, and bring it to your palate, with your tongue, to release the secondary flavours. The cocoa butter will fill your mouth with an incomparably luscious softness. Sheer delight! We advice you to enjoy our chocolate just like all the valuable things in life: slowly and sparingly.