You’d be surprised, but we’re very granny-like — we grow our own rose geranium in flower pots.

Imagine:
А traffic warden in ethnic clothing.

Three types of chestnuts — puréed, boiled French chestnuts, and freeze dried Bulgarian ones, all dripped in Opalis white chocolate.

Imagine:
A flower which speaks — says not only “hello”, but decides to share only the good things it sees.

Ground (not grounded) halva, sesame tahini, sunflower tahini, roasted sesame and honey-chocolate. Someone get my coat, please.

Imagine:
Meeting an idol, and not being disappointed.

Milk chocolate and sunflower seeds paste, and what’s more —roasted caramelised seeds.

Imagine:
А plastic bag with no other plastic bags in it.

Freeze dried strawberry chocolate and basil oil from our own neck of the woods.

Imagine:
А never-ending playground.

A fine peanut tahini with chopped nuts in milk chocolate.

Imagine:
Headlights, which make the world a little less bright in the middle of summer.

Caramelised white chocolate and gianduia. Seems straightforward but it is anything but.

Imagine:
А pool filled with time.

Amidst the roses there’s a dash of lime to make the roses pop. Especially in white chocolate’s company.

Imagine:
А neon sign in a dim street, which helps you find your way.

Milk chocolate and gianduia. Or gianduia and milk chocolate. Both please.

Imagine:
А bridge made of warmth.

Intense, intense, intense and sour tropical flavour.

Imagine:
A cloud in a room.

Milk chocolate with an infusion of, you guessed it, lemon and thyme.

Imagine:
А tree where tiny little hopes and dreams grow.

We grind our nuts ourselves (that’s what she said). Then we blend them, again: by hand, with chocolate. In this instance — white chocolate.

Imagine:
А little bit, hiding a lot.

We make our own coffee paste, which resembles something like coffee tahini. No, we don’t put espresso in, we save it for our morning routine (hey there, James Hoffmann, hope you’re well).

Imagine:
Тaking a hot bath in the middle of a cold ocean.

Dark chocolate and sudachi purée. Sudachi is the Japanese cousin of lime — it has a deeper flavour, and is more aromatic. And way smaller. Google it.

Imagine:
Greenery sneakеd between street cobblestones.

White chocolate with freeze-dried sheep yoghurt. Yes, we engage in such benevolent and benign practices.

Imagine:
A ray of sunshine in a box.

White chocolate and filo baked by us. Oh, and pistachio. Good baklava is hard to find these days. If you do find one, please, reach out. Please. No, really.

Imagine:
Тhe sweetest of puppies the size of a skyscraper.

Caramelised chocolate over our own pecan paste (guess who roasted them pecans).

Imagine:
A cruise liner, cruise lining in the middle of a wheat field.

Well, the name says it all (and if you’re Ancient Roman: Nomen est omen).

Imagine:
Wrapping paper, which is the gift.

Popcorn three ways — crushed, ground, and corn praline. And milk chocolate. And dark chocolate. Whoever said chocolatiers have it easy?

Imagine:
A train with wings (no, not an airplane — a train).

Peaches jam with a dash of lime and a paste of lavender and white chocolate.

Imagine:
An island with a table cloth over it and two glasses of white wine somewhere there.

Also caramelised white chocolate. And caramel milk chocolate. And bananas. And bananas. Repetition is intentional. Also bananas.

Imagine:
An innocent little joke in a large serious hall.

Pineapple jelly and caramelised coconut gianduia. Both in both milk and dark chocolate. We mentioned “opposites — attracted”, so nothing to see here.

Imagine:
A piece of shadow in the scorching heat.

Hops, too young to become beer, drowned in gianduia, and surrounded by bretzels. All this in milk chocolate.

Imagine:
A fire truck on fire.

Raspberry jam and liquorice paste. Liquorice is black, so, naturally, we’re using white chocolate for enhanced contrast.

Imagine:
A rock with lipstick.