We coated dried black cherries in 62% Madagascar milk chocolate flavoured with almond oil and then rolled them in our own dried scones.
We used our cocoa beans from the Millot plantation in the Sambirano valley of Madagascar for this dark chocolate. Citrusy, fruity notes characterize this really fresh chocolate.
We paired our Philippines chocolate with caramelized physalis and cinnamon blossom. The astringency of the physalis and the special character of the cinnamon blossom blend in perfect harmony with the chocolate.
Velvety, discreetly sweet white chocolate with Japanese green tea and ginger is a particularly adventurous choice
Inspired by our favourite sweet from Barcelona. One of our first bars and perhaps our most successful.
Thinking outside the box, we added some caramelized pecans to our lemon-cinnamon chocolate. We love it!
44% Madagascar milk chocolate from the Millot plantation in the Sambirano Valley. Paired with caramelized cocoa beans and almond oil.
Children’s bar from the book Lenka by Katalin Szegedi, not only for children. A truly lovely story of friendship and acceptance.
A 66% dark chocolate from the Chiapas region of Mexico, paired with almonds caramelised with our own smoked salt.
66% Mexican dark chocolate from an organic plantation in the Chiapas region. We paired it with a very special cocoa bean crisp, also known as cocoa bean tuile.