Chef Pascal: Kirsch (fruit brandy), 65% dark chocolate, and dried Michigan cherry
Absinthe: Chinese star anise, fennel, Pastis (anise flavored liqueur), and 65% dark chocolate 
Balsamico: Twelve-year old balsamic vinegar from Modena, Sicilian hazelnut, and 65% dark chocolate
Red Fire: Ancho chillies, Ceylon cinnamon, and 65% Venezuelan dark chocolate
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