CUSTOM ARTISAN DESSERT CHOCOLATES FOR
WINERIES, FINE FOOD SHOPS AND RESTAURANTS
Hours: Mon-Wed 11-4pm - Thurs-Fri 11-5pm - Sat 12-3pm
WELCOME: THE GRANGE WINERY OF PRINCE EDWARD COUNTY -
OUR NEWEST PARTNER!!
Hints of caramel and vanilla surround a light essence of Galliano scented mascarpone ganache. We introduced this chocolate August 2009.
*Inquire about wholesale pricing for retail or custom orders
Introducing the Autumn 2010 Pandora Chocolate Line
Featuring single, double, 4 person, and 8 person sizes. Completely new chocolate innovation
and design for the autumn / holiday 2010 season. Email us your favourite flavours wishlist.
We can do it!!
Catering Dessert Platters - Below a sample chocolate dessert platter.
Caterers can design custom dessert platters for events of all themes and sizes. For the 2010 season we're featuring Madagascar Vanilla, Galliano and Strega flavours.
**We also make our own vanilla extract using high quality Madagascar Planifolia vanilla beans. Only the best ingredients are used.
Ocumare Venezuelan 65% Solid - For The Connoisseur Who Favours Purity
Pure Solid Venezuelan Plantation Criollo cacao in a solid square. Full of complexity yet simple in design.
Long oaky finish and a great pairing for Cognac sipping or an evening of Pinotage / Amarone / Ripasso.
40% Grenadian Triple Milk - Paired with Madagascar Vanilla
We paired our handmade pure Madagascar vanilla with extra creamy milk
chocolate. The result is an extremely smooth but not too sweet yet sublime
flavour. Suited towards a sweet lover wanting refined finish taste threads.
Pairings: Chardonnay / Reisling
Dessert Size - 70% Sao Tome Dark Paired with Cranberry Goat Cheese
This is the hot ticket for the season. We paired the commanding flavour profile of Sao Tome Dark with a cranberry goat cheese. This is also available as a new line of "dessert chocolates" for wineries or restaurants.
The flavour profile suits palettes that like to finish a rich meal with a Malbec / Shiraz / Syrah. The dark chocolate can stand up to a cheeky wine yet have enough finish with the goat cheese for the perfect tapering down on the palette.
Peruvian 65% Dark Menthe
Remember the After 8 peppermint chocolate? This is the version for the new
millenium. 65% Peruvian dark chocolate from a plantation outside of Machu
Picchu lightly blended with pure spearmint without the traditional "scope"
afterwash of mint.
New For 2010 - Chocolate Cheesecake For 2 - A Mercury Chocolate Labs Exclusive!!
Imagine a pure chocolate shell encasing a velvety smooth cheesecake scented
with pure citrus. Mercury Chocolates conceptualized this exclusively for release in
2010. Pictured are the "two person" versions.
This is a new production item and the filling can be specifically designed by you.
A four person version is also available. Please allow 1 day notice for ordering.
72% Venezuelan Dark paired with Okanagan Cabernet Sauvignon
72% Venezuelan dark chocolate paired with a velvety French Chambord.
This chocolates structure suits Port, certain Malbec and Pinotage varieties.
62% Principe Dark Paired with Marasca Cherry
Traditional dark chocolate matched to an Okanagan cherry centre
without the liqueur. Creamy ganache centre with cherry top notes.
39% Grenada Milk Chocolate Paired with Caramel Ganache
A smooth flavour profile with oak notes pair this Grenadian milk chocolate to our pure caramel. A full finish to accompany a late harvest Vidal or specialty coffee.
60% Peruvian Dark paired to Almond
We paired the subtle cacao profile of Peruvian 60% dark with the timeless full bodied finish of Amaretto Di Saschira.
This pairing suits a Cognac, Armagnac connoisseur that appreciates a strong presence of cacao without too long a finish.
65% Madagascar Dark w/ Chocolate Port
65% Madagascar dark cacao paired with velvety chocolate port liqueur. We
added some Sao Tome dark cacao to the ganach to perfectly the balance of the flavour profile.
This chocolate is suited towards red meat, caramelized onions and a Cabernet Sauvignon with a full profile.
Pink Peppercorn Dark Bar - Custom Made To Suit Your Palette Profile
We matched freshly pestle ground pink peppercorns with most of our plantation dark chocolate.
You tell us what strength of cacao you prefer and we'll custom design it. These are the hot ticket items for 2010.
Chocolate Tasting Seminars & Sensory Experiences - For Wineries, Corporate Retreats, or Restaurants
A chocolate lovers dream and a unique way to get in touch with your palette. Our chocolate seminars can be held in any facility that will hold 10 people or more. These sessions are ideal to be included in culinary classes, corporate team building and any occasion where a group event is occurring.
An informative chocolate presentation / hands on set will guide the participants through the magic world of chocolate. Different countries will examined such as Italy and France with focused tastings of Pure Origin from Venezuela, Saint-Domingue, Tanzania and Sao Tome.
New for 2009 - Single Origin Chocolate Desserts
New this season are custom chocolate cakes. These have a unique texture style and we can package them to suit your taste with European boxes. We use only top premium couverture chocolate from Felchlin and Valrhona for our desserts.
For those wanting the most intense sensory experience, we use Pure / Rare Origin chocolate from Venezuela, Ghana, and Saint-Domingue. We also have Brazilian and Ecaudor source cacao for those connoisseurs who demand the best.
Chocolate Labs 2009 - New Flavours & Design
Advancing from 2010 are the Luna Absinthe, English Stilton Paired w/ 70% Dark and Galliano Vanilla. Using our own handmade vanilla extract helps round out the flavours of our chocolates. Our vanilla beans are from Indonesia and Madagascar.
We now offer an Alize & Cranberry Chevre Choco-sphere and Pyri-dome. These go wildly wonderful with dessert wines notably from Spain, Portugal, and France.
Crispearls - Toasted Biscuit Nibs Coated in Decadent Dark Couverture - Stocking Stuffers
Crispearls are made from one of the finest dark chocolate couvertures and at the core of every pearl is a toasted biscuit kernel. This gives the Crispearls an incredible surprising lasting crunch. A small handful of these is guaranteed to satiate
even the most intense chocolate craving.
We have 50 and 95gm single source chocolate bars, chocolate covered ginger etc. Give us your chocolate idea and we'll make it for you.