Sicilian almond enrobed with dark chocolate made of Åkesson cocoa beans, seasoned with Voatsiperifery wild pepper from Madagascar

The dark chocolate made from cocoa beans from Madagascar is seasoned with a very rare spice also coming from the rainforests of Madagascar, the hand‑ harvested Voatsiperiphery wild pepper. This pepper has a complex and intense aroma, often described as a combination of woody, earthy and floral notes, with a slight citrus and sweet quality. The spiced chocolate mass is used to enrobe the best almonds in Sicily, the Tuono type from Avola.