Happy Valentine’s!

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Not only on Valentine’s: Chocolate made with love

Handmade with love.

Extremely happy to prepare a big group trip to Geneva this spring. Organizing a gigantic chocolate tasting with stories of a chocolate land Switzerland and producing my artisanal handmade chocolates.




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So lucky having participated in Salon du Champagne in Geneva, Hotel Kempinski. I tasted some extraordinary champagnes on the guidance of  best sommeliers of Switzerland and of the world.


I asked from the best sommelier of the world 2013, Mr Paolo Basso, would he combine any champagne with chocolate. “Yes, only a sweet champagne, which generally are not very good quality.”


What is your favorite champagne and what do you like to eat with it?



Practicing with Aloe Vera

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aloeveraMy market lady insisted and was right as always: I should finally give a try to Aloe Vera. I had in mind of course to develop it to chocolates but as I got to know it little closer,  I believe it might take another go. The slimy texture makes problems as also the taste: it doesn’t have the one, if you don’t calculate the acid fleshy smell and taste.

So far I have made juice of it: cut and mixed it with ginger, orange and marjoram. Mixed it with jasmin tea and honey. Mixed it to face cream with coconut oil and pampered my hair with Aloe Vera massage.

Have you tried Aloe Vera in desserts and could share your experiences combined with chocolate? I’d love to hear it!



Easter is at the door

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Easter 1

Kirsi’s Chocolates is thrilled to be in the charming cafe next to Geneva, in a village of Genthod. During the Easter time you may taste my chocolates and biscuits.



Easter bunnies are hopping as biscuits and chocolates


With Iris Maag at the Cafe “C’est ici l’endroit où”


White chocolate with praline and dried fruits

C’est ici l’endroit où…

 8, chemin de la Pralay – 1294 Genthod,  Geneva, Switzerland

Lundi :          7h30 – 12h30                15h00 – 18h30

Mardi :          7h30 – 12h30                15h00 – 18h30

Mercredi :    7h30 – 12h30                15h00 – 18h30

Jeudi :          7h30 – 12h30                15h00 – 18h30

Vendredi :    7h30 – 12h30                15h00 – 18h30

Samedi :       8h30   –    ouvert non-stop    –    17h30

 Exploitante: Iris Maag, 022 774 27 20

Chocolate walk in Geneva

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This is only one example of the Chocolate Walks I organize in Swiss cities like in Lausanne, and this one in Geneva.

I guide the tourists through the most interesting chocolatiers, explain their background and anecdotes. And of course show also the city if you wish so. And if we have time from tasting the latest creations of all these chocolate magicians.

During the last chocolate tour we saw among the other amazing places:

  • Sweetzerland Chocolats
  • St Peter’s Cathedral in the Old Town
  • Ladurée’s new boutique
  • Chocolaterie Du Rhone  and its’ talented master Jean-Pascal Sérignat


Sweetzerland Chocolats
View from St Peter’s Cathedral
Ladurée’s new opening



And of course at du Rhone chocolatier the dark chocolates from Jean-Pascal Sérignat




And the answer is: Salami

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Yes, the Christmas Classic I have been preparing is now ready and delivered to the customer. It is Salami, A Christmas Salami. But a Chocolate one, according to a good Italian tradition. Dark Madagascar chocolate with nuts, almonds and raisins. Covered with icing sugar.  I used chocolate with fleur de sel and lime.

Doesn’t the plate look like a breakfast assortiment,  salami with  dark bread? I made still Ovomaltine chocolate bits with flaked almonds with extraordinary dark chocolates from Cuba and Haiti. And to finalize with vin cuit truffles,  cooked wine and pear jam.

I so wish that my customers will like my creations, I put my heart to this development and tried to imagine my clients’ Christmas fete by tasting my chocolates.

Part II: Christmas classics

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This is how my Christmas classics look after the next step. Now any clearer? An extra tip: they are originally from Italy.


And that is so last year when the chocolate truffles were round!

These are my this year’s innovation: square truffles of cooked wine and pear with dark Madagascar chocolate with cocoa nibs.

Anybody familiar with vin cuit (cooked wine), with pears and apples and NOT wine? This is a traditional autumn delicacy in western, French speaking Switzerland.

Tomorrow more on the Italian speciality!