"Chocolate makes you happy, and so does wine!" is the credo of Eberhard Schell.
Wine and Chocolate have many similarities. Starting with certain geographic locations, which have a very concise effect on the taste, as in the case of wine, to varieties, to fermentation and fermentation. Already Greeks and Romans honored wine as divine. Chocolate called Theobroma means "food of the gods".
The passion of Eberhard Schell is the perfect harmony of fine wines and the finest Chocolate. The chocolates are handmade and only pure site cocoas from the best growing areas in the world such as Sao Tomé, Tanzania, St. Domingo, Madagascar, Ecuador are good enough for Eberhard Schell. The chocolates are conched for up to 72 hours. As spices only natural spices, which are specially adapted to wine, are used. Which wine goes with the individual Chocolate is noted on the back of the packaging. He developed the concept with sommelière Claudia Stern from Cologne and VDP vintners.
Enjoyment tip from Eberhard Schell:
"Smell the wine first before tasting it to be aware of the olfactory notes. Then try a sip and enjoy every aroma note you can taste. Repeat the same with the Chocolate. Afterwards, enjoy both together. With dream pairings, you'll experience perfect harmony. A veritable firework of flavors unfolds on the palate."
One of his specialties are the Pralines with whiskey filling or his vinegar treats. The table chocolates come in five varieties, three of which you can get from us in the online store at Chocolats-de-luxe.com: Whisky Single Malt, Orange Brandy and Sour Cherry. The distillates for the chocolates come from the Vallendar distillery in Koblenz. Hubertus Vallendar is one of the best distillers in the world. Here Eberhard Schell also relies on the best quality. Our favorite chocolate from Schell is the Umami Papua with lemon and salt, which goes perfectly with our Chardonnay from Schriesheim.
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