Crunchy base, baked chocolate soufflé, vanilla cream and dark chocolate ganache
Apple rice, roasted pecans, honey, butter, halva, cocoa in white chocolate glaze
Pistachio cream, mascarpone, strawberry confit, based on almond biscuit.
White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund Pieta praliné
Praliné caramel base, crème tremiso and crème brulee, jacund marzipan and berries topped with caramelized almonds
Cream cheese with chocolate biscuit and dark chocolate ganache without added sugar
Genoese layered milk chocolate mousse with cherries and heavy cream (whipped cream)
Almond financier with apple filling, cinnamon and Italian meringue (half baked)
Dates, walnuts and pecans, sesame, silan – (without wheat flour and vegan)
Butter cookie base, strawberry marshmallow, vanilla marshmallow, strawberry marmalade and vanilla mousse. In praline decorations, marmalade, macaron and crackers.
Vanilla mousse between layers of coconut decuse, chocolate crème brulee in its coating, milk chocolate and croquette, based on 'Squait with Atlant salt', and topped with crème nocella.
Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.
Citrus yuzu cream, raspberry cream layered with jacund pistachio, mascarpone mousse topped with pistachio ganache.
Chocolate mousse 46% Valrona Salted Caramel, Baked Chocolate Vanilla Crème Brulee and Pieta Crunch
Crunchy dough with rice crackles, white chocolate and caramel covered in milk chocolate
Chosha cake with carrots, walnuts and raisins combined with cream cheese
Brownie and nut cake, baked cheese and dark chocolate ganache
Thin meringue cookie with almond and hazelnut powder filled with praliné cream and white chocolate - without wheat flour