Chocolate and spices have been closely linked since the dawn of time. For example, in order to mellow the extreme bitterness of their chocolate drinks, the Aztecs and Mayas used to add spices to them. There are many spices, and lots of them go well with chocolate in general, such as in ganache or solid chocolate bars, but they also pair perfectly with a praline with roasted notes. The strong character and intensity of the spices in gourmet spiced chocolate balance nicely with the strength of the cocoa – the secret is in the proportions, which have to achieve a final intensity that’s distinctive but not aggressive, while preserving a great subtlety of aromas.