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Dessert Wine Pairing Bonbon Collection flavor profile:
Goat Cheese & Pear: Tangy goat cheese, Pear Williams and crushed black pepper buttercream in dark chocolate. (Formerly known as Chevere.)
Framboise: Raspberry “pate de fruit” and almond hazelnut praline.
Salted Chocolate Crunch: Toasted panko breadcrumbs, olive oil dark chocolate ganache and a sprinkle of sea salt. (Formerly known as Pan con Chocolate.)
Smoky Macadamia: Macadamia nut praline spiced with smoky chipotle in dark chocolate. (Formerly known as Candela.)
Spiced Cabernet Caramel: Napa Valley cabernet caramel infused with spices in dark chocolate. (Formerly known as Picante.)
Strawberry Seduction: Sweet strawberry caramel with a touch of tangy balsamic in dark chocolate. (Formerly known as Modena.)
The Darkest: Bold 73% dark chocolate ganache. (Formerly known as Gran Cacao.)
Wild Truffle: Dark chocolate ganache rolled in cocoa powder.
About the Wine: The Banyuls Rimage is a fortified wine-like port, but from the southern-most AOC in France. It is made from Grenache. Many people think of this as one of the great sweet wines to pair with chocolate. The tannins are rounder and softer than those of vintage port but still posses the sweetness. Banyuls Rimage is a vintage style that is grapey and soft and offers the best pairing for chocolate through its dark black-purple red color with intense blackberry jam aroma and succulent, rich flavors.
Handcrafted with ethically sourced cacao and all natural ingredients.
Includes 1 bottle of Banyuls Rimage.
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