Almond toil base, white chocolate and vanilla mousse, berry compote.

Royal chocolate mousse between layers of chocolate macaron, dark chocolate ganache with caramel pieta

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.

Chocolate mousse 46% Valrona Salted Caramel, Baked Chocolate Vanilla Crème Brulee and Pieta Crunch

White chocolate mousse with vanilla, almond jacund and caramel based on praliné caramel.

Praliné caramel base, crème tremiso and crème brulee, jacund marzipan and berries topped with caramelized almonds

Chosha cake with carrots, walnuts and raisins combined with cream cheese

Vanilla cake stirred with Belgian chocolate

Baked coconut dough with almond cream, pastry cream and berries