In our new article we will see our traditional sweets differently; with more modern approaches, in combination with mousses and creams, or as elements in more complex desserts. Getting inspiration we will make our own “modern”, fasting and vegan semolina halva, with hazelnuts, in combination with a chocolate semolina cream.
In our new chocolate article we will meet again the dark, milk and white chocolate and we will see with which ingredients each one pairs. In the end we will make a delicious tart with a pairing of chocolate with peanut butter!
In our Easter article, then, we look for the story of the Easter bunny, we find original chocolate creations and we make a cake of of chocolate with a bunny digging its surface.
In our new sweet Christmas article, a festive roll cake, filled with chestnut cream and covered with olive oil ganache, will accompany us on our journey through the history of the Christmas roll cake, the English yule log and the French bûche de Noël.
In our new sweet article we will find traditional sweets from various parts of Greece, but also modern creations that contain olive oil, we will make our own extremely delicious chocolate mousse with the award-winning Greek extra virgin olive oil OLEOSOPHIA and whiskey and we will learn a lot of information about olive oil from olive oil sommelier Marianna Devetzoglou.
In our new freshly baked article we will approach cookies, learn their history and make delicious homemade cookies with chocolate chips and cashews!
In our new article we will make a cake inspired by Black Forest cake. We will learn the story of the Black Forest cake and find different ways in which it can be presented. In the end we will make our own version of Black Forest cake with a fantastic chocolate cake, a recipe that is worth keeping for other chocolate creations.
Our new article will travel us a long time ago… into the kitchens of the Royal Pavilion in 19th century Brighton, where we will meet great confectioner Antonin Carême. We will travel there accompanied by the book Δέκα by Potamos Publishers. In the end, as usual, we will make a dessert, chocolate truffles with whiskey according to a recipe from the book!
This nostalgic article will be a mental trip to Smyrna, one of our lost homes… We will try to weave a short story through the everyday lives of people of Smyrna, through the buildings and the port of the city, objects and souvenirs, and of their course food and desserts. In the end, we will make Smyrnian peinirli with kefalograviera cheese, ham, bacon, egg and grape tomatoes!
In our new, chocolate article, we make a healthy no bake chocolate cake with no sugar, with cashews, bran sticks and dates, we search for similar sweets in different countries of the world and we get to know another great Greek company through its products.
In our new, chocolate article we will learn the types of chocolate, their qualities and their sweet stories, look for professional secrets about each type’s right use and make a healthy chocolate custard with biscuits.
In our new, spring article we will look for the nutritional value and uses of wheat bran, prepare healthy and vegan bird nests with dark chocolate, peanutbutter and bran sticks, and learn why these ingredients are suitable for a vegan diet.
In our new, Easter article we will talk about red, as well as chocolate eggs, learn their history and symbolisms and we make chocolate egg-truffles with chocolate ganache, biscuits, honey and almond orgeat syrup!
In our new swirly article we will make traditional Greek roxakia (cocoa and cinnamon syrupy cookies) with extra virgin olive oil, and look for sweets prepared with the swirl technique, with amazing decorations and flavour combinations!
In our first fasting and vegan article we research the history and variations of semolina halva in Greece and abroad, and make a halva 2 in 1, with a traditional layer with almonds and raisins and a more modern one with chocolate, cashews and dried kiwi.
In our first chocolate article we will dive for a while into the history of chocolate and of the chocolate tart in particular, and we will make our own healthy variation: a tart with dark chocolate, pears in grape molasses and a base made with extra virgin olive oil
For St. Valentine’s Day we will share some sweet writings, paintings and photos, along with a sweet, flourless brownie with berries and almonds, and mostly a wish, everyone’s hearts and lives to fill with even more, true love!
In our new Ioannina article we learn about traditional silversmithing and cutlery crafting, try the city’s gastronomy and listen to many personal, sweet stories.
In search of the answer to our muffins or cupcakes dilemma, we turned to psychology, learned their history and of course baked our own vanilla mini cakes with candied fruit and chocolate frosting.
Γιατί το σπιτικό semifreddo είναι καλύτερο από το χειροποίητο παγωτό; Δοκιμάστε αυτή τη συνταγή για τούρτα με βάση μωσαϊκό και Semifreddo με φρούτα του δάσους και θα μας θυμηθείτε!