A little twist on the classic recipe, our Chilli Praline uses habanero chillies for that gentle heat, which leaves a pleasant tingle on the tongue even after it’s gone.Ī must-have for all chocoholics. Our Dizzy Praline has a sumptuously velvety texture and comes in both milk and dark chocolate to suit everyone. No Chocolatier’s Table would be complete without the smooth nuttiness of a praline. For a deeper, fruitier flavor, our Honduras 72% Dark Chocolate has a natural raspberry profile, made from beans grown near Mayan ruins. This bar has a taste like no other - by caramelizing the milk and sugar in the bar, we’ve managed to create a butterscotch and treacle profile, complimenting the natural molasses notes of the cocoa bean. Our Colombia 53% Caramelized Milk Chocolate uses beans sourced from the Sierra Nevada coast. Sample single origin chocolate, made the right way. A lighter option, here caramel-custard white chocolate meets wafer-textured pecan praline. The Blondie - cousin to the Brownie - is also included. Our Brownie is ruthlessly chocolatey, sealed in 50% milk - we’ve made it delightfully dense and nibbly as a nod to that beloved cakey texture.
We had to include our version of the nation’s favorite baked goods.
Make it what you will - a party centerpiece, an unforgettable gift or a way to share dessert. Apart from a stay at our boutique Saint Lucian hideaway, you can't get more awe-inspiring than 1.3kg of some of our best recipes.