Created by Jean-Paul Hévin to celebrate the advent of the new millennium, these cheese-flavored chocolate appetizers have a way of getting chatterboxes to talk about them.

And what about this salty-sweet mixture? It is made using a jealously guarded production secret that required several months of trials to come up with the right balance between chocolate and cheeses that are brimming with character.

Moreover, each variety features a flavor-enhancing dried fruit, herb, or spice: époisses cheese/ cumin, Pont l'évêque cheese/thyme, goat cheese/hazelnut, and roquefort/walnut.

Serving suggestion : Best when served during the cocktail hour, at 19-20°C, with a small glass of plain sweet wine (not too sugary) and enjoyed like a trou normand (drinking break) –but with cheese.

Alcohol abuse is dangerous for your health.

Cocoa paste, sugar, cocoa butter, glucose, powdered milk, crème fraîche, cheese (roquefort, époisses, Pont-l'Evêque, goat).
Emusifier : soy lecithin. Assortment of chocolate candies.

20 days at 19-20°C
 

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