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.

 To her, pleasure means lying on clean, crisp sheets


A harmony of Champagne grape bubbles and chocolate cream.

And to her, it’s listening to vinyls


Italian Gianduja cream merges with French chocolate ganache cream.

What makes these chocolates unique?


  • 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.