Hand-made chocolate candy editions from our Berlin manufactory.

The raw hazelnut come to us directly from the farm in Bavaria. We roast the kernels over low heat, peel them and then roll them between stone wheels into a fine paste. Mehr erfahren

Unlike the fresh lemons from Sicily Persian limes are used dried. We don't need the juice, but the aromatics of the peel. As in Persian stews, we cook the limes for a long time and an intense essence is created, which we combine with almonds and chocolate. Mehr erfahren

Wild plums in their full ripeness. They reach us full-bodied and juicy. We stone the fruits and produce a fine puree. Mehr erfahren

We pick our spruce needles by hand. They are then boiled down and made into a chocolate filling. The needles give the praline a wonderful depth. Mehr erfahren

The beetroot comes out of the ground as a small fruit, deep red and juicy. When juiced it has its unmistakable color. We cook a ganache with the fresh juice and the chocolate coating and reduce the juice to a dark, earthy reduction. Mehr erfahren

Vivian Böllersen brings the diversity of walnuts and their value for cultivation back to Germany. We make a praline out of it. Mehr erfahren

We roast the sesame from the Bohlsener Mühle over a mild heat and then roll it into a fine paste. This paste is rolled with chocolate to form a sesame nougat. Mehr erfahren

The Soba shiro Tamari Sauce is made at mimi Ferments. Brandenburg spring water, buckwheat and salt are fermented in ash barrels for at least 3 months. Mehr erfahren

The raw almonds come directly from the almond farmers in Sicily. We lightly roast the kernels over a low heat, peel them and then roll them between stone wheels to make a fine paste. Mehr erfahren

We soak the green juniper berries in oil and use them to enrich the creamy hazelnut butter. Mehr erfahren