PIETRA Moments

As an aperitif in tasting, or to finish your meal with a chocolate fondant.

The Brasserie Pietra team's idea

It was at the Salon du Chocolat that the brewers wanted to bottle the chocolate. The infusion of the cocoa nibs brings out a sweet chocolate taste, an unusual but surprisingly balanced combination.

Did you know ?

Cocoa nibs come from roasting and crushing cocoa beans. The nibs therefore retain all the benefits of the cocoa bean, and give off a powerful and tangy aroma.