The Chocolate Life

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Hello from Singapore,

I am still in the start-up phase of my business and trying to build awareness for my brand, which I am marketing as a luxury, hand-made chocolate business. I am going to be making champagne truffles to give out as door gifts at a high end fashion show here (tickets priced at $210 per head). Most people here prefer dark chocolate. I am a little nervous and could do with input from the more experienced. I am planning to use Moet & Chandon. How dark can I go with my chocolate? I don't want to kill the taste of champagne. Also, any suggestions on presenting single truffles will be very welcome. 

Thank you,

Anjali

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