Rosemary, Pear & Brandy Truffles – Dusted Venezuelan cocoa

Truffles dusted with natural Venezuelan cocoa, with the same delicate pear and rosemary flavours in a MonKKey MilKeto ganache. A firmer truffle that melts in your mouth.

Colombian Chigorodo chocolate gives the MonKKey MilKeto a unique floral-herbal with tropical fruit notes.

Paul A Young, who inspired my recipe, recommends pairing this bonbon with warming whisky, rich sherry or a robust red wine. I enjoy savouring mine with a nice black tea.

Rosemary was grown in my brother’s and his wife’s garden near Asquith, SK.