Sea-salt caramel, enveloped in hand-painted chocolate. Peppery Szechuan and star anise. Honey whiskey, or sweet tonka Bean and hazelnut. For Monto Chocolates, every bonbon in every batch is a mini work of art.
With two decades’ experience as a pastry chef, and years of working on chocolate recipes and flavour ideas, Monto Mansour decided to hone his craft as a chocolatier in 2020. He’s constantly coming up with new taste combinations to keep customers on their toes – everything from banana, miso caramel and peanut, to tayberry and damask rose.
These chocolates look at good as they taste too, hand-painted using spray guns, brushes or sponges.
But, for Monto, “the chocolate is the star of the show”. He selects the finest premium chocolate he can get his hands on (including luxury French brands and local Madagascan producers), to ensure style and substance in every bite.