Chocolate is a treat few gourmets can resist. In early 2017, Le Royal created its own “Royal Black Gold” chocolate especially for them. Relished solely in its restaurants and bars, this signature “Grand Cru” is accompanied by a cup of coffee or in desserts at the Pomme Cannelle and Amélys restaurants.

“We wanted a strong taste, slightly bitter, but mellowed by notes of banana or passionfruit,” explains Lionel Marchand who has worked with chocolate-maker Cacao Barry. “It is made 72% of cocoa beans from Mexico, Ecuador and Cuba. Slightly fruity, for a touch of freshness. But shhh ! The exact recipe is a secret!”

Fans first try to unravel the secret at the Amélys restaurant when tasting its star dessert, “Chocolat Grand Cru Le Royal 72%”. An admirable sphere of chocolate mousse accompanied by spicy caramel, passionfruit or strawberry sauce, depending on the season. Explosive flavours, rare enjoyment. But with the mystery still intact, gourmets try again at the gastronomic restaurant, La Pomme Cannelle, ordering a “Trilogie de Chocolat”. Iced, creamy or crunchy, L’Or Noir Le Royal captivates again. “Very versatile, it appeals to the greatest number of fans,” concludes Lionel Marchand. “We also use it with shortbread for coffee-breaks at banquets and in chocolate cake served with hot drinks in the Piano Bar.” In whatever form, no-one can resist this chocolate!