Sicilian almond coated with blackcurrant pepper spiced dark chocolate

The blackcurrant pepper finds culmination in dark chocolate as it covers the oval almond, giving it an irresistibly intense, fruity and a piquant flavour.

It is one of the latest innovations in the world of gastronomy with a rather misleading name. The basis of the spice are the freshly harvested buds of the blackcurrant plant, which go through a freeze-drying process to remove all moisture. As a next step the buds are gently ground into a powder that carries a lively, refreshing, slightly spicy, but round and fruity character all year long - as it is an otherwise seasonal delicacy.