Description
Even the deep amber colour could not prepare us for the many surprises awaiting us. On the nose neat, sumptuous steamed treacle sponge pudding and a luscious dark chocolate & prune mousse were followed by spiced banana fritters dipped in a decadent hot melted chocolate sauce and a warm spiced (packed with nutmeg, cinnamon and clove) hazelnut-pear (sweet wine infused) cake. Add a tiny drop of water and the room was filled with the aroma of baking chocolate orange pomander cookies whilst on the taste, hazelnut pralines with a glass of Barolo Chinato (fortified wine produced with Nebbiolo grapes in Piedmont).
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