Every year in spring we go out every few weeks to harvest wild flowers: elderberry, blackthorn, plum, cherry,...
We lightly sugar the flowers - this way all the aroma is extracted - and then let them dry. We can then process the preserved and aromatic flowers throughout the year.
Many of our chocolates contain flowers. Not only is the taste intense and valuable, but also the consistency. The crispy flowers add a crunchy variety alongside the creamy fillings.
