How do we do it?
Europe and other parts of the world have been making filled chocolates in the tradition of Swiss confectioners for 100 years.
Our goal is to combine techniques from the masters of different countries to create a unique new identity for Estonian chocolate. We use the form-pouring chocolate technique of Belgium as well as the only dipping technique that French masters approve.
Our entire collection is hand made at the cafè, using only top quality ingredients. We wish to celebrate the art of handmade truffles and offer our customers the unique opportunity of seeing their sweets being created.
All recipes are original and copyrighted by Anneli Viik.