All creations
Chocolate · 2025
The Bonbon Collection
Pistachio praline and dried marinated figs with white chocolate and coffee ganache. Chocolate leaves very little room for error.
Chocolate work has been, and still is, one of my biggest challenges. I have had difficult experiences with tempering before, at moments when it mattered most.
This time I approached it differently, taking every variable I could control into consideration: temperature, environment, crystallisation, timing, working conditions and organisation.
The result is this collection. Different shapes, finishes and techniques. Simple pieces at first glance, but every clean shell, consistent filling and finished surface depends on control throughout the process.
