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

Almond and Caramel Jaconde, dark chocolate mousse based on Pieta Praliné

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. Diameter 18

White chocolate mousse, hazelnut nocella, vanilla crème brulee, based on almond jacund pieta praliné.

Baked honey leaves with milk cream and milk jam

Baked hazelnut linzer with berries, cremo nougat and mascarpone cream.

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

Calypso base, milk chocolate mousse with a layer of vanilla iron, wrapped in a sabella coating, milk chocolate and praliné