What is pleasure?
Each of us has our own unique definition. We hope that tasting our new PERGALĖ UNIQUE chocolates will help you lose yourself for a moment, your mind drifting into a fantasy world... discovering your own pleasure.
PERGALĖ UNIQUE MARC DE
A harmony of Champagne grape bubbles and chocolate cream.
And to her, it’s listening to vinyls
PERGALĖ UNIQUE GIANDUJA & COCOA
Italian Gianduja cream merges with French chocolate ganache cream.
What makes these chocolates unique?
MARC DE CHAMPAGNE
- Marc de Champagne is a grape spirit which, like Champagne, is made exclusively from Chardonnay, Pinot Noir, and Pinot Meunier grapes from the Champagne region in France.
- Marc de Champagne (like Champagne) is a name protected by French law. To be called ‘marc,’ a spirit must be produced in a specific way.
- Like Italian ‘grappa,’ French ‘marc’ is a brandy (distilled wine) made from carefully selected grape skins and seeds left over from champagne production.
- Marc de Champagne is almost exclusively served after dinner. It is a sophisticated drink to end a long dinner, especially suitable after sweet desserts.
- It is a French term for a smooth and velvety mixture of chocolate and cream.
- Ganache joined pastry school by accident when a chef’s apprentice was trying to make pastry cream and accidentally spilled hot cream into a bowl of expensive chopped chocolate. In anger, the chef called the apprentice a ‘ganache’ (a term meaning ‘a fool,’ ‘a numskull’), which is how the cream got its name.
- Ganache is made heating a mixture of equal parts cream and chopped chocolate and then mashing it to a smooth paste after it has set. If desired, one can add alcohol or their favourite fragrance extracts to the cream.
- Smooth, spreadable chocolate-hazelnut cream with at least 30% hazelnut paste.
- Invented in Turin out of necessity during Napoleon’s regency (1796-1814). At the time, Italy banned imports of British cocoa.
- Lighter than dark chocolate but darker than milk chocolate, gianduja cream comes in a variety of shapes, from crunchy bars to smooth and creamy spreads.
- When making gianduja, the first step is roasting quality hazelnuts to bring out their flavour. The roasted nuts are then finely ground and mixed in with a smooth mixture of melted sugar and chocolate. Velvety and fragrant gianduja cream is ready.
- Cocoa nibs are what’s left after the cocoa beans have been dried, roasted, and dehulled. It is the heart and soul of every cocoa bean used in making chocolate.
- Dried cocoa nibs have a nutty, chocolatey flavour and a pleasant crunch, making them a subtle addition to a wide range of foods.
- As well as being delicious and perfect as an extra touch to a variety of dishes, cocoa nibs are also incredibly healthy and full of antioxidants.
- Coco nibs have become a popular healthy food and, thanks to their crunchiness, an unexpected addition to chocolate desserts and chocolate bars.