about us

Chocolate Glace takes a 150 year old Geneva recipe of glace and fusions it with dried fruits and spice to combine with food, dessert, wines and cocktails. The chocolate was meant to feel cold on your tongue and melt immediately. Now you have exotic fruits and spices for the initial with a deep dark chocolate finish.  The thick French hot chocolate recipe still has more cocoa butter than most to give it a rich, flavor even made with water.