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Cocoa kiss from Hennessy

Published:  23 July, 2008

Hennessy Cognac has joined forces with The Vineyard at Stockcross, Berkshire and enlisted the help of head chef John Campbell and executive pastry chef Pierre Roelofs in launching a new on-trade training initiative aimed at exploiting the compatibility of chocolate and Cognac.

The idea is to create a number of exotic pairings, including Peanut and Merlot Vinegar Chocolate with Hennessy Paradis Extra, which will give sommeliers more of an opportunity to recommend prestige Cognacs during and after dinner or lunch.

The Hennessy Chocolat Masterclasses will include a three-hour tutorial and five-course lunch at the Michelin-starred restaurant.

Interested parties should contact Carmel Perrott at Mot Hennessy on 020 7245 4233 or