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There are two ingredients that can guarantee a successful Valentine’s dinner – chocolate and coffee. (Not counting wine as an ingredient of course!)

End your dinner with a Chocolate and Coffee parfait and your evening has just begun!

Our Culinaria Muscat de Frontignan is the ideal partner to this dessert!


100 ml *sugar syrup

1 vanilla pod

100 g dark chocolate, chopped

4 egg yolks

250 ml cream

30 ml of coffee powder dissolved in 50 ml of water


*Recipe for sugar syrup:

500 g sugar

250 ml of water

Bring sugar and water to a boil and continue to boil for 3 minutes or until it becomes slightly thickened.

Remove from the stove and allow to cool.

Combine the *sugar syrup and vanilla pod and bring to the boil. Reduce to ¾ of liquid, add the chocolate and allow to melt. Remove from the heat and allow to cool slightly.

Whisk the egg yolks, then gradually pour in the hot liquid and set aside to cool.

Whisk the cream to until medium peaks form and then gradually fold in the coffee.

Once the egg mixture has cooled down, fold in the coffee cream and pour in a piping bag.

Pipe into the moulds and set in the freezer.

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