ARTISAN DESSERT CHOCOLATES FOR
WINERIES, FINE FOOD SHOPS AND RESTAURANTS
Mon-Tues 7 - 5pm - Wed - Fri 7 - 5pm - Sat 9 - 5pm Sun 10 - 4pm
Hints of planifolia vanilla surround a light essence of goat cheese chocolate ganache. We introduced this chocolate May 2009.
*Inquire about wholesale pricing for retail or custom orders
Featured in Bakers Journal 2012
Mercury Chocolates was honored to be featured in the February 2012
edition of Bakers Journal. Great peers, great magazine.
For Wineries: Let Mercury design a custom retail line using your vintages
We work with wineries to create completely custom retail / dessert chocolates using their vintages. Very unique and exclusive, your vintage now has another outlet in which to showcase itself. - Feel free to inquire.
Signature Choco-Sphere Cheesecakes
Try our patented Choco-sphere Cheesecakes. Available in 20 flavours, they'll
impress even the most finicky type. Let us design one for you!
Assorted Boxes of 12 ~ $20 ~ Boxes of 6 ~ $10 ~ Custom Wedding Favours $3
from Central and South America.
Raspberry Luna ~ Cherry Shiraz ~ Gianduja Hazelnut ~ Malta Blood Orange
Saigon Cinnamon ~ Harvest Cranberry ~ Sea Salt Caramel ~ Aztek Chili ~
Almond Torroncino ~ Warkworth Maple ~ Balsamic ~ Red Peppercorn ~ Planifolia Vanilla ~ Venezuelan Blend ~ Amalfi Coast Limoncello ~ Dark Ganache ~ Ravenna Cappuccino ~ Ristretto Espresso ~ Ripasso ~ Cab. Sauvignon ~ Pacific Coconut ~ Absinthe ~ Prosecco ~
Pumpkin Ginger Spice - New Powerhouse Profile For Autumn 2011
Creamy fresh pumpkin ganache, and a few spices create this unique flavour profile. Very light overtones of ginger and cinnamon paired to an African dark cacao.
Dessert Cioccolato Milan ™
Cioccolato Milan is another new powerhouse for those that like Malbec, a Cheeky Cab. Sauvignon for dessert, but don't like sweets. This combo features FULL espresso notes that stand up to a velvety ganache lead by Venezuelan cacao.
Ocumare Venezuelan 65% Solid - For The Connoisseur Who Favours Purity
Pure Solid Venezuelan Plantation Criollo cacao in a solid square. Full of complexity yet simple in design. Long oaky finish and a great pairing for Cognac sipping or an evening of Amarone / Ripasso.
70% Aztec Chilli
70% Macchu Picchu cacao matched to Tanzanian Birds Eye Chili.
The cacao complexity pairs nicely with the 10 second heat felt on the
tongue. Perfect ratio allows the warmth to quickly drop off, with the finish of the chocolate easing down. A new powerhouse profile for 2011.
65% Principe - Raspberry Luna
Perfect acidity and full fruit bite showcase our Classic Raspberry.
We balance the acidity of both cacao and raspberry to match perfectly.
Caterers can design custom dessert platters for events of all themes and sizes. For the 2010 season we're featuring Madagascar Vanilla, Galliano and Strega flavours. We also make our own vanilla extract using high quality Madagascar Planifolia vanilla beans. Only the best ingredients are used.
60% Principe Cone - A 2011 sensation for pure cacao-philes.
Dessert Cone 60% represents a crossover dessert chocolate for those that traditionally have favoured milk over dark chocolate. Like dark roast Arabica coffee, the shell has overtones of depth yet a slight hint of sweetness on the finish. A must try.
Paillete Feuilletine - 65% Ecuador - NEW PROFILE
For 2011, we have opened up the textural side with our chocolates. Medium depth in strength, but an etherially light crunch in the centre. A BONZO good experience.
Gianduja Hazelnut Swirl
No chocolatier goes without making a classic hazelnut. Ours is a blend of Italian Hazelnuts, and paired to Criollo cacao for a powerhouse combination. This is for the traditionalist who prefers Frangelico or Amaretto after dinner.
Dessert Size - 73% African Dark Paired with Cranberry Goat Cheese
This is the hot ticket for the season. We paired the commanding flavour profile of Sao Tome Dark with a goat cheese. The flavour profile suits palettes that like to finish a rich meal with a Malbec / Shiraz / Syrah. The chocolate can stand up to a cheeky wine yet have enough finish with the goat cheese for the perfect tapering down on the palette.
Amalfi Coast Limoncello - New Powerhouse Profile 2011
60% Venezuelan Cacao perfectly paired to Amalfi Coast produced Limoncello. A fine balance is needed to pair lemon to chocolate. We found a plantation in the Occumare that had the strength to tone down the Limoncello. Both togethermake a new powerhouse profile for 2011
Chocolate Tasting Seminars & Sensory Experiences - For Wineries, Corporate Retreats, or Restaurants
A chocolate lovers dream and a unique way to get in touch with your palette. Our chocolate seminars can be held in any facility that will hold 10 people or more. These sessions are ideal to be included in culinary classes, corporate team building and any occasion where a group event is occurring.
An informative chocolate presentation / hands on set will guide the participants through the magic world of chocolate. Different countries will examined such as Italy and France with focused tastings of Pure Origin from Venezuela, Saint-Domingue, Vanuatu and Principe.
Choco-blocks ™ Kids Love Them
Need something unique for a stocking stuffer? We have Choco-blocks ™ available starting December 21st for last minutes stuffers. LIMITED QUANTITIES.
Single Origin Chocolate Desserts For Restaurants
New this season are custom chocolate cakes. These have a unique texture style and we can package them to suit your taste with European boxes. We use only top premium couverture chocolate from Felchlin and Valrhona for our desserts.
For those wanting the most intense sensory experience, we use Pure / Rare Origin chocolate from Venezuela, Ghana, and Saint-Domingue. We also have Brazilian and Ecaudor source cacao for those connoisseurs who demand the best.
New Items - Feb 25th 2011 - Sugar Free Chocolates
We will have an expanded line featuring Sugar Free Chocolates starting February 25th. There is NO flavour difference. Flavours will include, Black Cherry, Caramel, English Toffee, Almond, Peppermint, Raspberry, Vanilla, and White Chocolates. Drop by for a free sample.
Choco - Labs ™ 2011- New Flavours & Design
Advancing to 2012 are the Luna Absinthe, English Stilton Paired w/ 70% Dark and Galliano Vanilla. Using our own handmade vanilla extract helps round out the flavours of our chocolates. Our vanilla beans are from Indonesia and Madagascar.
We now offer an Alize & Cranberry Chevre Choco-sphere and Pyri-dome. These go wildly wonderful with dessert wines notably from Spain, Portugal, and France.