Season’s Greetings! 🎄✨

Please note that from December 24th to January 7th, order processing will be temporarily suspended due to our collective holiday break.

You can still continue shopping on our website. We will do our best to process orders received by December 17th before the break. Otherwise, once we return — starting January 7th — we will process and ship all orders placed during the holiday period.

Thank you for your understanding, and best wishes for a happy holiday season!
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All our recipes
Risotto alla spirulina

Risotto spirulina

Risotto spirulina recipe by Paolo Griffa made with the mould GG027.

Fior di lampone

Raspberry Blossom

Raspberry blossom recipe with the XF51 band by Johan Martin.

Cofanetto Bijoux

Jewellery Box

Raspberry blossom recipe with the XF52 band by Johan Martin.

Papillon

Papillon

Raspberry blossom recipe with the XF55 band by Johan Martin.

Tavoletta al caramello salato e spezie

Salted caramel and spices bar

Recipe for PC5037 chocolate bar mould by Fabrizio Fiorani.

Tavoletta con cremino croccante alle noci

Crunchy walnut cremino choco bar

Recipe for PC5038 chocolate bar mould by Fabrizio Fiorani.

Tavoletta con ganache al pistacchio

Pistachio ganache choco bar

Recipe for choco bar mould PC5039 by Fabrizio Fiorani.

Cucumber-gin-lime bombon

Cucumber-gin-lime bombon

Recipe for about 4 mini chocolate cube moulds PC5063 by Ramon Morató.

Cube snack

Cube snack

Recipe for about 4 chocolate cube moulds PC5061 by Ramon Morató.

Honey-rosemary-pine nut

Honey-rosemary-pine nut

Recipe for about 4 medium chocolate cube moulds PC5062 by Ramon Morató.