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Almond TrufflePâté sucrée layered with apricot preserve, almond frangipane cream and chocolate ganache. Dipped in dark chocolate and decorated with a pistachio nut.
Black Currant MousseChocolate genoise cake soaked in Cassis, black currant mousse with a black currant glaze. Decorated with a whipped cream rosette and blueberry.
Chocolate ÉclairPâté a Choux filled with chocolate pastry cream. Other flavors are available upon request.
Chocolate Coffee CupChocolate coffee cup filled with coffee flavored chocolate mousse, whipped cream and decorated with a coffee bean shaped chocolate.
Chocolate MousseFrench chocolate macaroon and chocolate mousse, dipped in chocolate ganache and decorated with printed chocolate pieces.
Chocolate MacaroonSoft chocolate almond macaroon and chocolate buttercream dipped in dark chocolate and decorated with a pecan.
CoconutCoconut dacquoise and coconut buttercream dipped in dark chocolate and diced coconut.
Coffee MacaroonSoft almond macaroon and coffee buttercream dipped in coffee glaze and topped with a walnut half.
Fruit TartVienna tart shell filled with vanilla pastry cream and seasonal fresh fruits and berries.
Hazelnut TartletSquare Friandise tart shell baked with a thin layer of apricot preserve, crushed hazelnut and candied orange peel filling. Decorated with a caramelized hazelnut, candied orange peel and chocolate ganache.
Honey WalnutFour thin layers of honey walnut crust filled with chocolate cream with crushed walnuts and sour cream. Finished with a chocolate ganache glaze.
Ispahan Dessert ShotGiaconda cake, lychee mousse, raspberry mousse and rose flavored white chocolate mousse. Decorated with a fresh raspberry.
Lemon TartVienna tart shell filled with lemon curd cream, whipped cream, and decorated with crushed pistachios and a fresh raspberry. Whipped cream may be substituted with meringue upon request.
Mango MousseVanilla genoise cake soaked in rum syrup, mango mousse and passion fruit glaze. Decorated with a whipped cream rosette and candied orange peel.
Chocolate RaspberryChocolate genoise cake soaked in raspberry brandy syrup and striped giaconda cake filled with chocolate mousse and fresh raspberries.
Hazelnut MacaroonSoft almond macaroon and hazelnut praline buttercream dipped in milk chocolate and decorated with a caramelized hazelnut.
Petite FourFour thin layers of Dobos cake filled with vanilla buttercream and raspberry preserve, dipped in white chocolate and decorated with a piped rose bud.
Raspberry LimeTwo layers of almond giaconda cake filled with one layer of lime mousse and one layer of raspberry mousse. Decorated with lemon glaze.
Mona LisaChocolate Mona Lisa cup filled with Grand Marnier flavored chocolate mousse. Garnished with a whipped cream rosette, fresh raspberry and chocolate accent.
NapoleonMultiple layers of thin puff pastry sheets fi lled with vanilla pastry cream.
OperaThree layers of almond giaconda cake soaked in coffee and brandy, filled with chocolate ganache and coffee buttercream. Topped with chocolate opera glaze and decorated with a printed chocolate accent.
Passion Fruit TartletVienna tart shell, passion fruit curd cream and passion fruit glaze with chocolate drizzle.
Pistachio MacaroonSoft almond macaroon, pistachio buttercream and fresh berries.
Pomegranate TartChocolate tart shell filled with chocolate ganache, pomegranate curd and finished with meringue.
Raspberry GanacheDark chocolate cup filled with a thin layer of homemade raspberry preserve, chocolate raspberry ganache, and decorated with a fresh raspberry.
Raspberry TartVienna tart shell, raspberry curd cream, raspberry glaze and white chocolate curl decoration.
Rum BallOur rum ball is made from a mix of chocolate genoise cake, milk, butter and cocoa powder with addition of vanilla and dark rum. Decorated with buttercream swirl on top.
White Chocolate MoussePistachio cake soaked in kirsch syrup and colored giaconda cake filled with white chocolate mousse and crushed pistachio nuts.
Red Currant TartVanilla tart shell baked with almond filling and topped with fresh red currants.
TiramisuLady fingers soaked in coffee, layered with mascarpone cream and chocolate souse. Sprinkled with cocoa powder and decorated with coffee been shaped chocolate.