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The House of Grauer founded 'The Cigar Smoker's Chocolate Companion’ on one very simple concept: the pleasure of one’s smoking experience should not be confined to the universe of one’s cigar. The House of Grauer invites you to indulge in two of nature’s most intoxicating creations. Each is the product of a traditional growing process that relies on specific soil characteristics and unique climatic conditions to give bean and leaf their distinctive signature, carefully crafted into chocolate and rolled into cigar. The work of nature is skillfully embellished by experts who apply art, science and experience to create an ode to tradition whose subtle complexities are sensed and appreciated by taste sophisticates the world over. When enjoyed in concert, they bring out the very best in each other. Discern a new alliance with each bite; experience a world of harmony on your palate. The chocolates will naturally enhance your smoking ritual and heighten the sensation of union on the palate between bean and leaf. The richness of chocolate stirs a delicious anticipation of the cigar experience, and once the smoke concludes, the essence of fine cocoa beans reawakens the latent earthy tastes of tobacco. To savor nature’s most luxurious pleasures, and to indulge boldly and absolutely, is to know the House of Grauer.

I took my box and sampled the entire thing in one night with Rick and Claude. A truly 'gastronomic' experience. We followed the suggested cigar types for each chocolate. Of particular interest, the French Bee Pollen with a Bolivar Coronas Gigantes was out of this world and a match made in heaven. Claude was very fond of the acidity coming from the Italian Lime, stick against the distinctive Partagas 8-9-8 aromas.

The impressive box is overshadowed only by the awesome sight of all the different chocolates. This is where sight, texture, taste and smell all come together to give you a truly novel experience. Remember what it was like the first time you tasted a food that changed your life? Well, this will happen with each chocolate you sample from this Aficionado's collection. The more you eat, the more you smoke and the more you eat..... Let your palate be pampered.

En ook hier bewaarcodes he,......wat'n hobby :
Ideally, chocolate should be stored in a slightly cool, dry, dark place. The perfect environment would be 60-70 degrees Fahrenheit, have low humidity (less than 50 percent), be out of direct sunlight, and away from any other foods or substances with strong odors that could be absorbed by the chocolate. Frequent exposure to high temperatures can cause the cocoa butter in chocolate to rise to the surface, creating “bloom,” an unpleasant cloudy gray color. This is a superficial flaw that can be corrected by melting and properly tempering the chocolate. However, in addition to bloom, white chocolate can go rancid when exposed to strong light, which will greatly affect the flavor and quality of the chocolate.

HEY HOU EENS OP!!!
Ben net in 1,5 week 4 kilo kwijt geraakt...kom je met dit heerlijks aanzetten!!
En dat na de dag dat ik van kennissen Mozartkuglen en chocolade vanuit Zwitserland heb gekregen. Jullie maken het me wel erg moeilijk.

Nou, misschien helpt dit je... plm 2 euro per chocolaatje

Au contraire mon ami (veel beter wordt mijn Frans niet....)

Het schijnt dat chocola ook aged. Maar beperkt. Gelezen op een site voor Chocoficionados

Zelf vind ik alles 70% plus wel erg te genieten. En ik had laatst wat Cote D'or 80% (dacht ik, kan ook 85% zijn geweest) en die was ook fantastisch. Een vleugje zurig bitter met n droog mond gevoel. Een heel klein stukje, ongelooflijk!
Verder neem ik 's avonds bij de espresso na het eten altijd een stukje "Swiss Noir" a 72% een heerlijke mouthcleanser, die prachtig combineert met de espresso, niet echt zoet maar ook niet echt bitter.

Bolletje een heel klein beetje hele pure chocolade mag wel hoor!
Voor het eten kan het je een vol gevoel geven zodat je minder honger hebt als je gaat eten, en bovendien schijnt het goed te zijn voor je hart (dacht ik).