![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZEj7d1F-k7aIh4qUx3tK_0piSKjuTfYfapMpSAO4e4q17W3jkRykk_iYbdi_2ac9EweP-YjSnaJNa7tRnf45nc909NeETbH-PIQzPTiPh3WYtaoF3yZZvQjEHsy0fi7pMuRlqsAtO_1uA/s320/IMG_5249.jpg)
Chef Pascal: Kirsch (fruit brandy), 65% dark chocolate, and dried Michigan cherry
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Absinthe: Chinese star anise, fennel, Pastis (anise flavored liqueur), and 65% dark chocolate
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Balsamico: Twelve-year old balsamic vinegar from Modena, Sicilian hazelnut, and 65% dark chocolate
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Red Fire: Ancho chillies, Ceylon cinnamon, and 65% Venezuelan dark chocolate
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