When June comes we select the best sour cherries from Northern Greece. We layer them in glass jars with sugar and spices and let them bathe in the Greek sun for three months. The juice is then used to make a liqueur which is matured for at least two years. The liqueur is blended with a balanced 55% chocolate and cream.

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  • Rue de la Tulipe 3
    1050, Ixelles

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  • Rue du Hameau 112a

  • 1640 Rhode Saint Genese, Belgium

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Made by anise with love & chocolate