Chocolate covered walnuts
The Domaine de Béquignol is a craft company created by Claude GINEBRE in 1972 in Carlux, small village of Perigord Noir.
In 1980, he started making chocolates by transposing its techniques of preparing fruit to confectionery. Of course, the “first born” of the range were dark chocolate nuts, the Nogaillou and the Harlequines.
Since then, they strive to prepare products that are good , original, and of quality:
Ingredients: dark chocolate 69% (cocoa mass, sugar, cocoa butter, emulsifier ( vanilla, soy lecitin), roasted WALNUTS 20%, caramel (sugar, fructose glucose syrup, water), glucose syrup, cocoa powder, walnut liquor (> 1% water, alcohol, walnut, sugar)cocoa butter, sorbitol, walnut aroma.
French Olive oil made with Black Olives
A.O.P Valée des Baux-de-Provence.
Olive varieties: Salonenque, Béruguette (Aglandau), Grossane & Verdale.
The process of creating this olive oil includes the tradition of storing olives about 48 hours under anaerobic conditions ( without air ), before extraction. This causes an evolution and a greater complexity of the aromas.This is one of THE most unique olive oils we carry. If you are an olive lover this with trill you taste buds. It really taste like a liquid black olive. It has a long, fruity finish and a rich mid-palate olive taste.
I recommend creating a dazzling dressing with a red wine vinegar or drizzling it on tuna, or pasta , or for bread dipping.
Blackcurrant Red Wine Vinegar
This red wine vinegar flavoured by the maceration of fresh blackcurrant; created by a slow fermentation and aged in oak barrels for more than a year.
Laurent Agnes is an artisan; he has excelled at his craftsmanship throughout his 18 years of skill developments, and thanks to his previous life experience. He used to be a landscape gardener, a job that gave him extensive knowledge of plants, flowers and fruits.
He is very specific about the ingredients he picks. Oak barrels and time are his best allies to create his sublime products. Nine to twelve months are needed to produce Laurent Agnes vinegars. Tasting his vinegars is like re-discovering what vinegar should be like: a noble ingredient. They are ideal for any cuisine.