VANILLA

Daria’s favourite.

A Madagascar-vanilla-infused white chocolate, wrapped in
very dark chocolate.
Perfectly balanced to escape
the traps of over-sweetness.

Deep-space black exterior achieved by using natural
plant charcoal.

FEATURED IN THE 6, 12 AND 18 BOXES

CARAMEL

Although classical, the flavour is rich, deep and rewarding. Dark caramel meets plenty of salt in a surprisingly soft bite.

Insistant-blue exterior achieved by using blue spirulina extract. 

FEATURED IN THE 6, 12 AND 18 BOXES

STRAWBERRIES
&CHAMPAGNE

FEATURED IN THE 6, 12 AND 18 BOXES

COFFEE

FEATURED IN THE 6, 12 AND 18 BOXES

ALMONDS

Yes, we’re only using real nuts,
which allows us to play with textures. We have mixed our fine paste with thinly chopped almonds to achieve
a playful combination. All wrapped up in milk chocolate.

Boxy exterior to allow
a two-bite experience.

FEATURED IN THE 6, 12 AND 18 BOXES

PEANUTS

Just like the almonds, we’re using
a mix of our fine paste with thinly chopped nuts to produce a perky sensation.
This one uses caramelised chocolate.

Boxy exterior to wrap as much
filling as possible.

FEATURED IN THE 6, 12 AND 18 BOXES

RASPBERRY

This one is 100% vegan with chocolate using real raspberry powder. The added hint of rose makes for a dreamy aftertaste. 

It is sweet, it is sour, it is Bulgarian, 
it is very international.

Bright-pink exterior achieved by using red beats.

FEATURED IN THE 12 AND 18 BOXES

IRISH
CREAM

Milk chocolate and
a hint of Irish Liquor. 

There is a touch of alcohol,
but is there only to remind us
that better times are always
in front of us, not behind us.

Sophisticated-purple exterior achieved by using extracts of sweet potato, radish, cherries and apples.

FEATURED IN THE 12 AND 18 BOXES

PASSION
FRUIT

Another 100% vegan explosion.
If you know someone who claims vegan food is bland, direct them here.

This praline is bold, risk-taking and sparkly. It is sour, but finely balanced. It is everything a trip to an unknown land should be.

Rich-orange exterior achieved by using saffron.

FEATURED IN THE 12 AND 18 BOXES

HAZELNUTS

Hazelnut paste hazelnut crocánt and caramelised white chocolate make this otherwise familiar taste into something worth writing home.

Boxy exterior with fine gold lettering.

FEATURED IN THE 12 AND 18 BOXES

PISTACHIO

There’s nothing wrong with establishments and clichés as long as they find a way to evolve to break down older establishments and crumble older clichés. 

There’s pistachio everywhere these days but our 100% Iranian pistachio paste aided by a texture of crumbed biscuits simply is like nowhere we know of.

Boxy exterior with fine gold lettering.

FEATURED IN THE 12 AND 18 BOXES

DOUBLE

APRICOT

Apricot jelly is only half of the story here. The other is a paste
of apricot pits.
Milk chocolate  complements
this concoction and brings out the best both in apricots
and chocolate.

Boxy exterior with
fine gold lettering.

FEATURED IN THE 12 AND 18 BOXES

YOGHURT
&HONEY
&WALNUTS

Bulgarian taste at its utmost finest. And refined. 

Layer one introduces us to pure yoghurt and white chocolate, while layer two enriches the taste with a walnut and honey paste. This is as typical a taste as it gets in as atypical body as possible.

Bright-green exterior achieved
by using saffron, lemon and
green spirulina.

FEATURED IN THE 18 BOX

YUZU

This is one Pavel’s signature flavours. 

Yuzu’s high citric sails swim in
seas of dark caramel and milk chocolate. Brightness and vigour.

Soft-orange exterior achieved by using saffron and lemon.

FEATURED IN THE 18 BOX

LEMON 
&CARDAMOM

Lemon juice, lemon zest, and cardamom grains combine to launch a freshness rocket. 

There is something wrong with this one — it should be much more bitter, but it somehow isn’t.

Boxy exterior to provide a canvas for artistic flair.

FEATURED IN THE 18 BOX

TONKA
BEANS

Tonka beans are used to invoke hallucinations when consumed in large quantities.
Ours are used to make people lose their words.

The tonka beans pralines take
the award for charm, if charm is, indeed, awarded. It is soft,
mellow and lingering.

Boxy exterior to provide a canvas for artistic flair.

FEATURED IN THE 18 BOX

PECAN

Pecan paste wrapped in caramelised milk chocolate is great.

But pecan paste wrapped in caramelised milk chocolate held in mouth to produce a bubbly sensation is way, way, way better.

Boxy exterior to provide a canvas for artistic flair.

FEATURED IN THE 18 BOX

ROSE
GERANIUM

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.

FEATURED IN THE 18 BOX

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.

This one is weird.
The good kind of weird. Indrishe grows everywhere in Bulgaria.
And we usually don’t make pralines with it.

We walk right past by it an ignore it. No more. This is Pavel’s new signature — this flavour says I am happy where I am.

Dark-green exterior achieved by using green spirulina.