When June comes, we try to find the best of sour-cherries in Notthern Greece. We put them in big glass vases, in layers of fruit, sugar and spices and let them bathe in the sun for three months. Then, from the juice, we make the sour cherry liquer that I use for “Pavlina” , my truffle. The actual fruit,..
New Atelier/ Boutique: Rue du Hameau 112A. 1640, Rhode Saint Genese First Participation at Salon Du Chocolat , Brussels-10—12.2.2017
“Handmade chocolates by Mina Apostolidis, crafted in the same tradition as French and Spanish chocolatiers. A depth of chocolate aromas, presented with balanced and finesse.”..