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iChoc Love Edition

Through this iChoc box, Peter is making it possible to share the passion and the story of Chocolate producers worldwide and matching delicacies. The passion for experimentation and chocolate is a constant in Peter’s life.

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Espresso Martini
€ 62,00 per box VAT incl.
If you wish to order more than 200 items, please contact us here.

#01 — cocoa nibs cru

What are raw cocoa nibs?

 

Cocoa nibs are simply small bits of chocolate in their purest form. A delightful superfood. They are dried and fermented pieces of cocoa beans. They have a deep chocolate taste which can best be described as a little bitter and nutty. Raw cocoa nibs are unprocessed and free from unhealthy additives. This means that raw cocoa nibs retain the nutritional value and nutrients of the natural cocoa bean. Cocoa nibs are an excellent source of antioxidants, fibre, iron and magnesium.

Our raw cocoa nibs from Peru are a high-quality and versatile product and have an infinite number of applications

#02 — diapason

A refined white chocolate with a very high cocoa content. This white chocolate made with milk from cows in the Swiss Alps provides a subtle vanilla taste, boiled milk and soft hints of caramel. Developed by the Loisy brothers, located between Avignon and Cavaillon in France. This chocolate is rich in character and complex in taste, a white chocolate with a low sugar content

 

 

#03 — ruby chocolate

The ruby cocoa bean grows in those countries where traditional cocoa is also grown, for example Brazil, Ecuador and Ivory Coast. It is not the origin or the cocoa genus that determines the qualification of a ruby cocoa bean, but the natural presence of typical precursors in the bean itself. Only these precursors can give rise to the particular taste and colour of ruby chocolate. As the only Belgian chocolate maker with more than 100 years of experience in making chocolate from the bean, Callebaut has studied how to bring the unique sensory properties of the ruby bean to life. Only through rigorous selection and expert processing of the beans can we create the typical taste and colour of ruby chocolate - without adding colourings or fruit flavours

 

 

#04 — java

Made with Criollo beans from Java with a delicate aroma. This origin chocolate, which is made with the light, aromatic Criollo beans grown and harvested in Java, initially surprises with its light colour, mild cocoa and caramel aromas. It then releases refreshing, acidic notes of yellow fruit such as banana and pineapple. For pairings, our chefs recommend combining it with slightly sour fruit or warm condiments to emphasise the sweet, fruity taste of this chocolate. Think cardamom seeds, cloves or fruits like green apple, mango, tangerine…

 

 

#05 — arriba

 

Milk chocolate with intense cocoa core and roasted notes, rich creamy and sweet caramel flavours with refreshing fruity nuances. Made with Nacional cocoa from the upstream region of Guayas. The story of Arriba dates back to the 19th century: one day, a Swiss chocolate maker navigating the Guayas River discovered a unique cocoa variety. That cocoa - a Nacional variety with unique aromas - was soon named Arriba, in reference to the upstream region where it grew. Today, the Nacional variety grown in the Arriba region remains a sought-after cocoa variety, providing an exceptionally intense cocoa flavour with complex aromas. Callebaut®’s Arriba milk chocolate reveals an intense roasted cocoa centre with lots of sweet, caramel notes and subtle fruity flavours. Arriba is delicious on its own and can also be paired with moderately acidic ingredients, gently roasted ingredients such as mild coffee and subtly herbaceous ingredients.

 

 

#06 — ecuador 47%

Ecuador Milk 47%. Low acidity, creamy caramel and some berries. The cocoa beans that Herman and Ann selected originate from a small family of cocoa farmers in Ecuador. This cooperation contributes to the well-being of several local families.

 

 

#07 — el salvador usulután 65

Hacienda San José Real de la Carrera. El Salvador is unknown territory when it comes to growing cocoa beans for chocolate. But what small quantities it does produce are unique, very exclusive and highly prized. Hacienda San José Real de la Carrera cocoa is an aromatic, addictive dark chocolate with complex nutty, fruity and floral notes. Cocoa reborn. Historically, Salvadorian cocoa was extremely valuable, but over the centuries its cultivation was lost. The Hacienda San Jose Real de la Carrera celebrates the rebirth of Salvadorian cocoa growing and its ancestral tradition. This 3rd generation cocoa farm nestles amongst volcanoes in the east, very close to the coast and the sea, high-up amongst densely packed trees. Its ecosystem and rich, fertile volcanic soil produce a terroir with flavours like no other on earth. It’s time for Salvadorian-produced cocoa to be back in the international shop window.

 

 

#08 — madong trinitario 70%

 

Papua New Guinea

 

This island, at the ‘End of the Earth’ located in the Pacific Ocean between Australia and Micronesia, has its own rich character. Plantations of cocoa trees grow on fertile volcanic soil. Rare Trinitario Papua New Guinea Plantation cocoa beans are found in the Madang region. A high rate of cocoa butter content makes this dark couverture chocolate suitable for various uses, most particularly for coating, moulding and bars. An intense dark chocolate with fruity, fresh and powerful accents. The high concentration of cocoa turns this finesse into a healthy delicacy.

 

#09 — grenada 75%

Herman Van Dender produces high quality organic dark chocolate from cocoa beans out of Grenada’s pristine rainforest. He is using the world famous Trinitario cocoa beans. The organic dark chocolate has the wonderful complex flavour of Grenada’s fine-flavoured organic cocoa beans, processed carefully in small batches. Local farmers do their own fermenting which gives a real advantage in creating the finest, most complex phenolic profile from the beans. This gives the chocolate a luxurious extra richness to add to its deep intense fruity flavour. Great cocoa taste, wood and earth notes and wisps of fruit.

 

 

#10 — almonds avola

 

The Avola pizzuto almond is flat and pointed and has an incomparable aroma: bittersweet and velvety. We recognise the taste of a refined marzipan. In the south of Sicily, around the town of Avola, there is a very special terroir that is ideal for growing almonds and grapes: Nero d’Avola. As Head Chocolatier, Patissier and Glacier, I choose resolutely for the almonds from this region. These almonds are delicious to snack on and have many uses. Lightly roasted, chopped into granola, used to make marzipan, to decorate cakes, finely ground or, as a famous star chef (without mentioning Sergio’s name) uses them to make a delicate almond milk.

 

#11 — hazelnuts piemonté

Piedmont is located in north-western Italy at a unique crossroads between the Mediterranean Sea, the foothills of the Alps and the Italian interior. The microclimate, the altitude and the soil provide this region with some world-famous terroir products such as hazelnuts, truffles and Barollo wine. The world-famous hazelnuts from Piedmont stand out for their shape, size and colour, but above all for their intense flavour. The quality of this variety, ‘Tonda Gentile Trilobata’ is rightly protected by the certificate of origin IGP.

 

 

#12 — maracas

CasaLuker is a family business from Columbia, producing delicious cocoa products. In addition to growing cocoa, the terroir also lends itself perfectly to growing coffee and cane sugar. These coffee plantations have a highly controlled roasting process, which makes the aromas delicious to enjoy purely in combination with a layer of the finest dark origin chocolate from their own production. The ‘Maracas’ are a delicious delicacy to purely enjoy and a source of instant energy.


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