Euphrasie Mbambe, our Chocolate Maker of the Year 2019, has formed a dream team with Monique Kunnert to distribute her collection of chocolates from here and away with their multi-cultural flavours, better known under the signature of Sigoji. A committed bean-to-bar chocolatier, she roasts trinitario or forastero beans of African origin in her "bean workshop" in Rochefort to create a high-quality chocolate which is available in the form of subtle individual chocolates or "grand cru" bars, each with their own intense character. In this shop and tasting room, don't miss Euphrasie's "signatures": Madagascar with notes of red fruits and citrus or Sourires de Rochefort, a delectable caramel with Madagascar vanilla and hazelnut chips coated in 68% cocoa. Culinary travellers who like nothing better than the fusion of continents will be transported by the Tanzania with its intense notes and enhanced with a dash of very local woodruff.
