Dark chocolate with whisky, gianduja, and cocoa nibs
A creamy almond gianduja, with cocoa nibs macerated for several weeks in whiskey from the Distillerie de Montréal, our neighbors in the Rosemont neighborhood. A limited-edition holiday treat, crafted by many hands.
Net weight: 150 g
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We’ve combined our bean-to-bar expertise with that of the Distillerie de Montréal Rosemont—our neighbors in the neighborhood—to create a holiday bar that’s as generous as it is distinctive.
The result: a rich marriage of creamy almond gianduja and cocoa nibs macerated in Rosemont whiskey for several weeks, then gently dried at a low temperature to extract the alcohol while preserving all of its aromatic complexity.
Each bite first reveals the nutty sweetness of the gianduja, followed by the smoky, woody, and slightly caramelized notes of the whiskey that slowly unfold. A long, warm finish that perfectly captures everything we love about winter evenings.
A bar for lovers of fine things. Made in Montreal, with passion and good neighbors.
